Skip to main content

Advertisement

Table 4 The association between the rs7903146 SNP and the T2D risk, as a function of food type intakes

From: The TCF7L2rs7903146 polymorphism, dietary intakes and type 2 diabetes risk in an Algerian population

   Non-/low consumers Consumers or high consumers
Food item Interaction p Non-T2D (n) T2D (n) OR (95% CI) p Non-T2D (n) T2D (n) OR (95% CI) p
Butter 0.10 237 37 1.14 (0.66-1.98) 0.63 404 39 1.98 (1.23-3.20) 0.005
Peanuts 0.62 386 47 1.76 (1.10-2.82) 0.02 255 29 1.41 (0.81-2.43) 0.22
Desserts 0.05 207 42 1.13 (0.68-1.86) 0.63 434 34 2.61 (1.51-4.52) 0.0006
Fruits 0.31 254 25 2.04 (1.11-3.76) 0.02 387 51 1.40 (0.90-2.16) 0.01
Dried fruits 0.54 379 42 1.41 (0.87-2.29) 0.16 262 34 1.70 (0.98-2.95) 0.06
Vegetables 0.12 269 37 1.16 (0.69-1.94) 0.57 372 39 2.11 (1.28-3.50) 0.0036
Dried vegetables 0.61 292 42 1.72 (1.07-2.77) 0.03 348 34 1.50 (0.88-2.55) 0.14
Olive oil 0.50 417 49 1.41 (0.92-2.16) 0.12 224 27 1.98 (1.05-3.75) 0.03
Other oils 0.10 202 29 1.03 (0.56-1.89) 0.93 439 47 1.98 (1.27-3.07) 0.003
Milk 0.01 311 37 1.05 (0.62-1.77) 0.86 330 39 2.46 (1.47-4.12) 0.0006
Eggs 0.93 214 28 1.59 (0.91-2.78) 0.11 427 48 1.64 (1.04-2.60) 0.03
Bread 0.50 316 33 1.40 (0.82-2.40) 0.22 325 43 1.92 (1.18-3.12) 0.009
Potatoes 0.69 278 36 1.67 (0.99-2.81) 0.06 363 40 1.47 (0.91-2.38) 0.11
Pasta 0.36 243 31 1.88 (1.06-3.33) 0.03 398 45 1.44 (0.91-2.27) 0.12
Fish 0.76 244 25 1.33 (0.71-2.48) 0.37 397 51 1.68 (1.09-2.58) 0.02
Chicken 0.54 192 25 1.89 (1.00-3.56) 0.05 428 46 1.44 (0.91-2.27) 0.12
Meat 0.94 219 27 1.61 (0.88-2.95) 0.12 422 49 1.65 (1.06-2.56) 0.03
  1. p values were adjusted for age, gender, smoking status and BMI. Statistically significant p values are indicated in bold type.