Meat Intake and Insulin Resistance in Women without Type 2 Diabetes

Table 3

Mean differences in insulin resistance [HOMA] across the very lean meat [VLM] category, without and with means adjusted for the potential confounders.

Variable controlled	Very Lean Meat Exchange Group ]
	Low VLM intake		Moderate VLM intake		High VLM intake
	1st quartile]		2nd-3rd quartiles]		4th quartile]
	]		]		]
	Mean	SD	Mean	SD	Mean	SD
None	1.75	1.25	1.56	1.01	1.61	0.89	1.0	0.3284
Age	1.75		1.56		1.61		1.0	0.3223
Education	1.79		1.58		1.63		1.0	0.3087
Energy from carbohydrate	1.76		1.57		1.58		1.4	0.2362
Energy from protein	1.81		1.58		1.50		2.4	0.1261
Energy from fat	1.74		1.56		1.61		0.8	0.3755
Total energy intake	1.70		1.55		1.67		0.1	0.7571
Starch exchanges	1.76		1.55		1.61		1.1	0.2874
Sweets exchanges	1.78		1.55		1.59		1.5	0.2238
Fruit exchanges	1.75		1.56		1.60		1.1	0.3013
Vegetable exchanges	1.75		1.55		1.61		0.9	0.3359
Dairy exchanges	1.74		1.56		1.62		0.7	0.4036
Meat exchanges	1.75		1.56		1.60		1.0	0.3286
Fat exchanges	1.75		1.56		1.61		0.8	0.3815
BMI	1.76		1.57		1.57		1.7	0.1967
Body fat percentage	1.75		1.56		1.61		1.2	0.2830
Physical activity	1.75		1.56		1.60		1.0	0.3285
Model 1	1.73		1.55		1.64		0.5	0.4833
Model 2	1.71		1.55		1.62		0.4	0.5432

Means on the same row as a potential confounding variable have been adjusted statistically for that variable.
For the very lean meat [VLM] exchange categories, low VLM intake included women in the 1st quartile, daily servings per 4186 kJ [1000 kcal], 0.00–0.32, moderate VLM exchange included women in the 2nd and 3rd quartiles, daily servings per 4186 kJ [1000 kcal], 0.33–1.04, and the high VLM exchange category included women in the 4th quartile, daily servings per 4186 kJ [1000 kcal], 1.05–6.73.
Each of the exchange variables was calculated as servings per 4186 kJ [1000 kcal].
Model 1 includes the following covariates: age, education, body fat percentage, total PA, and servings of the following exchanges per 4186 kJ [1000 kcal], starch, sweets, fruit, nonstarchy vegetables, dairy, meat, and dietary fat.
Model 2 employed the same covariates as Model 1, except that body fat percentage was not included.