Table 4 Partial correlation of Framingham risk score (FRS) with HDI items among participants
Variables© | FRS | ||
|---|---|---|---|
Median (IQR) | r | p* | |
Whole grains (g/day) | 208.37 (146.86) | − 0.056 | 0.272 |
Beans and other legumes (g/day) | 28.12 (23.37) | 0.045 | 0.376 |
Fruits, vegetables (g/day) | 842.85 (845.64) | − 0.016 | 0.754 |
Nuts and seeds (g/day) | 19.23 (24.39) | − 0.070 | 0.171 |
Dietary fiber (g/day) | 28.7 (21.03) | − 0.023 | 0.652 |
Total fat (% total energy) | 32.45 (7.36) | − 0.026 | 0.614 |
Saturated fat (% total energy) | 10.3 (3.73) | − 0.020 | 0.702 |
Free sugars (% total energy) | 43.49 (15.97) | 0.019 | 0.715 |
Dietary sodium (g/day) | 3.44 (2.84) | 0.114 | 0.026 |
Unprocessed red meat (g/day) | 73.19 (54.64) | − 0.023 | 0.652 |
Processed meat (g/day) | 13.12 (15) | − 0.009 | 0.865 |
Total HDI score | 6 (2) | − 0.009 | 0.860 |