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Table 5 Incidence of metabolic syndrome based on salty food preference and FHIT genotypes in Korean adults

From: Association of FHIT gene variant and salty food preference with the incidence of metabolic syndrome

Variables

Men (n = 885)

Women (n = 927)

Salty food preference

 

Salty food preference

 

Dislike

Like

 

Dislike

Like

 

HR

(95% CI)

p-value

HR

(95% CI)

p-value

p-interaction

HR

(95% CI)

p-value

HR

(95% CI)

p-value

p-interaction

Crude model

         

FHIT rs2006807

         

AA

1.00 (Ref.)

1.14

(0.86–1.51)

0.3516

0.3200

1.00 (Ref.)

1.51

(1.11–2.06)

0.0090

0.6104

CC/CA

0.79

(0.56–1.13)

0.1945

1.12

(0.84–1.50)

0.4326

1.30

(0.92–1.85)

0.1357

1.76

(1.28–2.43)

0.0005

Model 11

         

FHIT rs2006807

         

AA

1.00 (Ref)

1.14

(0.87–1.51)

0.3465

0.3162

1.00 (Ref.)

1.37

(1.00-1.86)

0.0501

0.9376

CC/CA

0.79

(0.56–1.12)

0.1905

1.12

(0.84–1.50)

0.4293

1.24

(0.88–1.76)

0.2273

1.66

(1.21–2.30)

0.0019

Model 22

         

FHIT rs2006807

         

AA

1.00 (Ref.)

1.10

(0.83–1.46)

0.5000

0.5517

1.00 (Ref.)

1.15

(0.83–1.57)

0.4035

0.9743

CC/CA

0.86

(0.60–1.22)

0.3880

1.07

(0.80–1.44)

0.6373

1.23

(0.87–1.76)

0.2455

1.42

(1.03–1.97)

0.0341

  1. 1Adjusted for age; 2Adjusted for Model 1 plus area, BMI, smoking status, drinking status, education, income, total energy intake, and MET
  2. FHIT, fragile histidine triad diadenosine triphosphatase; HR, hazard ratio; CI, confidence interval; BMI, body mass index; MET, metabolic equivalent of task
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Genes & Nutrition

ISSN: 1865-3499

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