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).