Perceived Stress and Adherence to the Dietary Recommendations and Blood Glucose Levels in Type 1 Diabetes
Table 3
The multivariable association between perceived stress and diet score.
Low stress
Moderate stress
Low stress
High stress
Stress score
Mean (95 Wald CI)
Mean (95 Wald CI)
Mean (95 Wald CI)
Mean (95 Wald CI)
(95% Wald CI)
Diet score
11.5 (10.3–12.7)
10.0 (9.2–10.9)
0.056
11.3 (10.0–12.5)
9.1 (7.8–10.3)
0.016
-0.10 (-0.16–-0.05)
0.001
Components of the diet score
Fish
1.2 (0.9–1.5)
0.8 (0.6–1.0)
0.068
1.2 (0.9–1.5)
0.7 (0.4–0.9)
0.018
-0.02 (-0.03–-0.01)
0.029
Fresh vegetables
1.3 (1.0–1.6)
0.8 (0.5–1.0)
0.003
1.3 (1.0–1.6)
0.8 (0.5–1.1)
0.010
-0.02 (-0.03–-0.01)
0.021
Cooked vegetables
1.1 (0.8–1.5)
1.0 (0.8–1.2)
0.561
1.2 (0.8–1.6)
1.1 (0.7–1.5)
0.761
0.00 (-0.02–0.02)
0.844
Fruits and berries
0.9 (0.6–1.2)
0.7 (0.5–0.9)
0.461
0.9 (0.6–1.3)
0.7 (0.4–1.1)
0.467
-0.01 (-0.02–0.01)
0.488
Sweet pastry
1.2 (0.9–1.5)
1.5 (1.3–1.7)
0.083
1.1 (0.8–1.4)
1.2 (0.9–1.6)
0.590
-0.01 (-0.02–0.01)
0.622
Sweets and chocolate
0.9 (0.5–1.2)
1.0 (0.7–1.2)
0.655
0.8 (0.4–1.1)
0.8 (0.5–1.1)
0.894
-0.01 (-0.02–0.01)
0.403
Soft drinks
1.0 (0.7–1.3)
1.0 (0.8–1.2)
0.946
1.0 (0.7–1.3)
0.9 (0.6–1.2)
0.692
0.00 (-0.01–0.02)
0.922
Low-fat liquid milk products
0.8 (0.5–1.1)
0.5 (0.3–0.7)
0.143
0.8 (0.5–1.1)
0.3 (0.0–0.6)
0.014
-0.02 (-0.03–-0.01)
0.012
Vegetable oil spreads
0.8 (0.4–1.2)
0.9 (0.6–1.2)
0.683
0.7 (0.3–1.1)
0.8 (0.4–1.2)
0.866
-0.01 (-0.02–0.01)
0.593
Vegetable oil cooking fats
1.8 (1.4–2.1)
1.5 (1.3–1.7)
0.220
1.8 (1.5–2.1)
1.3 (1.0–1.6)
0.033
-0.03 (-0.04–-0.01)
0.001
Salt
0.6 (0.3–0.9)
0.4 (0.2–0.6)
0.366
0.5 (0.3–0.8)
0.4 (0.2–0.7)
0.674
-0.01 (-0.02–0.01)
0.476
Generalized linear regression analysis. CI: confidence interval. All models are adjusted for age, sex, estimated glomerular filtration rate, and BMI. Low stress: 1st quartile of the perceived stress scale; moderate stress: 2nd and 3rd quartiles of the perceived stress scale; high stress: 4th quartile of the perceived stress scale.
