Perceived Stress and Adherence to the Dietary Recommendations and Blood Glucose Levels in Type 1 Diabetes
Table 5
The multivariable association between perceived stress score and diet score divided by BMI classification.
kg/m2
kg/m2
(95% Wald CI)
(95% Wald CI)
Diet score
-0.17 (-0.27–-0.06)
0.002
-0.07 (-0.14–-0.01)
0.022
Components of the diet score
Fish
0.01 (-0.03–0.03)
0.760
-0.02 (-0.04–-0.01)
0.002
Fresh vegetables
-0.01 (-0.04–0.02)
0.373
-0.02 (-0.04–-0.01)
0.023
Cooked vegetables
0.00 (-0.03–0.03)
0.985
0.00 (-0.02–0.02)
0.880
Fruits and berries
0.00 (-0.02–0.03)
0.949
-0.01 (-0.03–0.01)
0.341
Sweet pastry
-0.01 (-0.04–0.01)
0.303
0.00 (-0.02–0.02)
0.964
Sweets and chocolate
-0.02 (-0.05–0.01)
0.115
0.00 (-0.02–0.02)
0.938
Soft drinks
-0.02 (-0.04–0.00)
0.089
0.01 (-0.01–0.03)
0.326
Low-fat liquid milk products
-0.02 (-0.05–-0.01)
0.043
-0.02 (-0.03–0.00)
0.088
Vegetable oil spreads
-0.03 (-0.06–0.00)
0.071
0.01 (-0.02–0.03)
0.657
Vegetable oil cooking fats
-0.03 (-0.06–-0.01)
0.039
-0.02 (-0.04–-0.01)
0.010
Salt
-0.02 (-0.04–0.00)
0.053
0.00 (-0.01–0.02)
0.663
Generalized linear regression analysis. BMI: body mass index; CI: confidence interval. All models are adjusted for age, sex, and estimated glomerular filtration rate.
