Table 4 The association between the rs7903146 SNP and the T2D risk, as a function of food type intakes
From: The TCF7L2rs7903146 polymorphism, dietary intakes and type 2 diabetes risk in an Algerian population
Non-/low consumers | Consumers or high consumers | ||||||||
|---|---|---|---|---|---|---|---|---|---|
Food item | Interaction p | Non-T2D (n) | T2D (n) | OR (95% CI) | p | Non-T2D (n) | T2D (n) | OR (95% CI) | p |
Butter | 0.10 | 237 | 37 | 1.14 (0.66-1.98) | 0.63 | 404 | 39 | 1.98 (1.23-3.20) | 0.005 |
Peanuts | 0.62 | 386 | 47 | 1.76 (1.10-2.82) | 0.02 | 255 | 29 | 1.41 (0.81-2.43) | 0.22 |
Desserts | 0.05 | 207 | 42 | 1.13 (0.68-1.86) | 0.63 | 434 | 34 | 2.61 (1.51-4.52) | 0.0006 |
Fruits | 0.31 | 254 | 25 | 2.04 (1.11-3.76) | 0.02 | 387 | 51 | 1.40 (0.90-2.16) | 0.01 |
Dried fruits | 0.54 | 379 | 42 | 1.41 (0.87-2.29) | 0.16 | 262 | 34 | 1.70 (0.98-2.95) | 0.06 |
Vegetables | 0.12 | 269 | 37 | 1.16 (0.69-1.94) | 0.57 | 372 | 39 | 2.11 (1.28-3.50) | 0.0036 |
Dried vegetables | 0.61 | 292 | 42 | 1.72 (1.07-2.77) | 0.03 | 348 | 34 | 1.50 (0.88-2.55) | 0.14 |
Olive oil | 0.50 | 417 | 49 | 1.41 (0.92-2.16) | 0.12 | 224 | 27 | 1.98 (1.05-3.75) | 0.03 |
Other oils | 0.10 | 202 | 29 | 1.03 (0.56-1.89) | 0.93 | 439 | 47 | 1.98 (1.27-3.07) | 0.003 |
Milk | 0.01 | 311 | 37 | 1.05 (0.62-1.77) | 0.86 | 330 | 39 | 2.46 (1.47-4.12) | 0.0006 |
Eggs | 0.93 | 214 | 28 | 1.59 (0.91-2.78) | 0.11 | 427 | 48 | 1.64 (1.04-2.60) | 0.03 |
Bread | 0.50 | 316 | 33 | 1.40 (0.82-2.40) | 0.22 | 325 | 43 | 1.92 (1.18-3.12) | 0.009 |
Potatoes | 0.69 | 278 | 36 | 1.67 (0.99-2.81) | 0.06 | 363 | 40 | 1.47 (0.91-2.38) | 0.11 |
Pasta | 0.36 | 243 | 31 | 1.88 (1.06-3.33) | 0.03 | 398 | 45 | 1.44 (0.91-2.27) | 0.12 |
Fish | 0.76 | 244 | 25 | 1.33 (0.71-2.48) | 0.37 | 397 | 51 | 1.68 (1.09-2.58) | 0.02 |
Chicken | 0.54 | 192 | 25 | 1.89 (1.00-3.56) | 0.05 | 428 | 46 | 1.44 (0.91-2.27) | 0.12 |
Meat | 0.94 | 219 | 27 | 1.61 (0.88-2.95) | 0.12 | 422 | 49 | 1.65 (1.06-2.56) | 0.03 |