Healthy Eating Index-2015 and Dietary Total Antioxidant Capacity as Predictors of Prediabetes: A Case-Control Study

Table 3

Odds ratios and confidence intervals for the association between Healthy Eating Index-2015 and dietary total antioxidant capacity with prediabetes.

Control/case	Tertile 1	Tertile 2	Tertile 3	value for trend
Healthy Eating Index-2015
	33/15; ≤71.23	33/16; 71.23–78.21	32/18; >78.21
Crude	Ref	1.06 (0.45–2.50)	1.23 (0.53–2.86)	0.61
Model 1^a	Ref	1.06 (0.43–1.59)	1.17 (0.48–2.82)	0.72
Model 2^b	Ref	1.33 (0.48–3.67)	1.53 (0.56–4.16)	0.40
Dietary total antioxidant capacity (DTAC)
	33/26; ≤11.90	33/20; 11.90–21.24	32/3; >21.24
Crude	Ref	0.76 (0.36–1.63)	0.11 (0.03–0.43)	0.01
Model 1^a	Ref	0.68 (0.30–1.51)	0.13 (0.03–0.48)	0.01
Model 2^b	Ref	0.69 (0.28–1.70)	0.09 (0.02–0.53)	0.01

^aAdjusted for age. ^bAdjusted for age, gender, BMI, marital status, income, occupation, education, physical activity, dietary supplementation, family history of diabetes, and total calorie intake.