Table 1 Baseline characteristics of participants according to quintiles (Q) of the empirical lifestyle index for hyperinsulinemia

Age (years)

32.8 ± 13.3

37.1 ± 13.2

39.0 ± 12.1

40.1 ± 12.1

40.5 ± 11.6

< 0.001

Men (%)

45.9

48.3

48.6

48.2

38.0

< 0.001

Body mass index (kg/m2)

21.7 ± 2.7

24.7 ± 2.4

26.6 ± 2.5

28.7 ± 2.8

32.2 ± 4.7

< 0.001

Smoking (%)

13.2

12.4

12.5

13.2

10.7

0.335

Physical activity (MET/hour/week)

82.9 (38.1–125.0)

71.4 (27.0–107.9)

64.9 (23.3–103.9)

59.9 (20.8–102.2)

51.3 (15.9–90.0)

< 0.001

Academic education, (%)

25.1

27.3

26.0

23.6

18.5

< 0.001

Creatinine (mg/dl)

1.01 ± 0.14

1.02 ± 0.14

1.02 ± 0.15

1.03 ± 0.14

1.01 ± 0.14

0.154

Glomerular filtration rate (mL/min/1.73 m2)

83.9 ± 12.6

80.6 ± 12.0

79.2 ± 12.1

77.7 ± 11.7

77.5 ± 12.1

< 0.001

Hypertension (%)

4.1

6.9

7.8

13.3

15.0

< 0.001

Diabetes (%)

2.0

3.0

4.7

4.6

6.8

< 0.001

Empirical dietary index for hyperinsulinemia

0.17 ± 0.13

0.19 ± 0.17

0.20 ± 0.18

0.20 ± 0.24

0.35 ± 0.30

< 0.001

Empirical lifestyle index for hyperinsulinemia

0.95 ± 0.11

1.16 ± 0.04

1.31 ± 0.03

1.46 ± 0.05

1.75 ± 0.19

< 0.001

 Energy(Kcal/d)

2387 ± 724

2329 ± 696

2306 ± 702

2310 ± 700

2431 ± 748

< 0.001

 Carbohydrate(% of energy)

59.3 ± 6.7

59.0 ± 6.8

58.6 ± 11.8

58.2 ± 6.7

56.1 ± 6.9

< 0.001

 Protein(% of energy)

14.0 ± 2.7

14.4 ± 2.9

15.0 ± 1.8

14.5 ± 2.7

14.6 ± 3.0

0.066

 Fat(% of energy)

29.8 ± 6.0

29.9 ± 6.0

31.0 ± 6.0

30.3 ± 6.7

32.3 ± 7.0

< 0.001

 Red meat (serving/week)

0.49 (0.28–0.77)

0.56 (0.28–0.91)

0.63 (0.35–1.19)

0.70 (0.42–1.26)

0.91 (0.49–1.89)

< 0.001

 Fruit juice(serving/week)

0.12 (0.07–0.91)

0.28 (0.07–0.70)

0.21 (0.02–0.54)

0.28 (0.07–0.70)

0.21 (0.03–0.70)

0.352

 Coffee(serving/d)

0.00 (0.00–0.03)

0.00 (0.00–0.03)

0.00 (0.00–0.02)

0.00 (0.00–0.02)

0.00 (0.00–0.02)

0.030

 Butter and Margarine (serving/d)

0.16 (0.00–0.71)

0.16 (0.01–0.71)

0.25 (0.01–1.07)

0.41 (0.02–1.42)

0.71 (0.04–2.50)

< 0.001

 Whole fruit(serving/d)

1.65 (0.83–2.72)

1.54 (0.80–2.65)

1.50 (0.78–2.40)

1.39 (0.74–2.30)

1.41 (0.75–2.32)

< 0.001

 High-fat dairy products(serving/d)

1.31 (0.85–2.12)

1.23 (0.82–1.96)

1.17 (0.72–1.79)

1.11 (0.69–1.65)

1.09 (0.66–1.59)

< 0.001

 Snacks(serving/d)

0.17 (0.03–0.57)

0.14 (0.02–0.41)

0.14 (0.02–0.36)

0.13 (0.01–0.31)

0.14 (0.02–0.35)

< 0.001

 Salad dressing(serving/d)

0.16 (0.06–0.42)

0.15 (0.06–0.34)

0.14 (0.04–0.31)

0.14 (0.04–0.29)

0.14 (0.05–0.31)

< 0.001