Comparative analysis of BMI, WC, blood glucose, and blood lipid levels of subjects for each nutrition group
For women and men, when milk consumption levels were investigated, it was discovered that as milk consumption increased, BMI, WC, total cholesterol, and LDL-c increased while PrBG, PoBG, HDL-c, and triglyceride levels decreased. Among the subjects, the difference between their milk consumption levels and their average BMI, WC, blood glucose, and blood lipids was not found to be statistically meaningful. It was found that there was not a correlation between an increase in the milk consumption of individuals and their BMI, WC, blood glucose, and blood lipid levels in a negative or positive direction.
When the meat consumption levels of women were investigated, it was discovered that, as meat consumption increased, BMI, WC, PrBG, PoBG, total cholesterol, LDL-c, and triglyceride levels increased while HDL-c level decreased. The difference between the meat consumption levels of women and their average BMI, WC, blood glucose, and blood lipids was not found to be statistically significant. With the increase in meat consumption of the subjects, a correlation between BMI, WC, blood glucose, and blood lipids was not found, in either a positive or negative direction.
When the meat consumption levels of men were investigated, it was discovered that, as meat consumption increased, their BMI, WC, total cholesterol, LDL-c, and triglyceride levels increased, and HDL-c level reduced. In men, the difference between meat consumption levels and average values of blood glucose and blood lipids was not found to be statistically significant. In men, with an increase in meat consumption, the difference between the average values of BMI (P<0.026) and WC (P<0.010) was found to be statistically significant. In men, with an increase in meat consumption, there was a correlation between an increase in BMI (r=0.50 p< 0.008) and a widening of WC ( r= 0.57 p< 0.002) in a positive direction.
When cereal consumption levels of women were investigated, it was discovered that, as cereal consumption increased, BMI, WC, total cholesterol, LDL-c, and triglyceride levels increased. The difference between the cereal consumption levels of women and their average values of BMI (P<0.035), WC (P<0.025), was triglyceride (P<0.021) found to be statistically significant. It was determined that, with the increase in cereal consumption of women, there was a correlation between an increase in BMI (r= 0.51 p< 0.022) and triglyceride (r= 0.59 p< 0.006) levels and the widening of WC ( r= 0.55 p< 0.011) in a positive direction.
When the cereal consumption levels of men were investigated, it was seen that, as cereal consumption increased, the levels of BMI, WC, and triglycerides increased while HDL-c, total cholesterol, and LDL-c levels reduced. In men, the difference between cereal consumption levels and blood sugar and blood lipids averages was determined to be statistically significant. It was determined that there was a correlation between the cereal consumption of men and the widening of WC (r=0.39 p< 0.04) in a positive direction.
When the fruit and vegetable consumption levels of women were investigated, it was seen that, as fruit and vegetable consumption increased, BMI, WC, PoBG, and triglyceride levels increased. In women, the difference between fruit and vegetable consumption levels and average values of blood glucose and blood lipids was not found to be statistically significant. With the increase in fruit and vegetable consumption of the subjects, it was determined that there was no correlation between BMI, WC, blood glucose, and blood lipids in a positive or negative direction.
When the fruit and vegetable consumption levels of men were investigated, it was observed that, as fruit and vegetable consumption increased, BMI, WC, PoBG, total cholesterol, LDL-c, HDL-c, and triglyceride levels increased. In men, the difference between fruit and vegetable consumption levels and average values of blood glucose and blood lipids was not found to be statistically significant. However, a significant difference was found between the fruit and vegetable consumption of men and BMI (P<0.050). It was determined that, with an increase in fruit and vegetable consumption of subjects, there was not a correlation between BMI, WC, blood glucose, and blood lipids in a positive or negative direction.
When the fat and sugar consumption levels of women were investigated, it was seen that, as fat and sugar consumption increased, BMI, WC, PoBG, total cholesterol, LDL-c, and triglyceride levels increased. In women the difference between fat and sugar consumption levels and average values of BMI (P<0.013), WC (P<0.003), and triglyceride (P<0.006) was found to be statistically significant. It was determined that there was a correlation between the increase in fat and sugar consumption of subjects and an increase in BMI (r= 0.44 p< 0.047) and a widening of WC (r= 0.53 p< 0.015) in a positive direction.
In men, when fat and sugar consumption levels were investigated, it was seen that, as fat and sugar consumption increased, BMI, WC, and PoBG levels increased. In men, the difference between fat and sugar consumption levels and average values of blood glucose and blood lipids was not found to be statistically significant. It was determined that, as the fat and sugar consumption of subjects increased, there was no correlation between BMI, WC, blood glucose, and blood lipids in either in a positive or negative direction (Table 7).