Relationship between the DASH eating plan and metabolic syndrome (MetS)-related components
| MetS and its components | Proportion of a plate filled with vegetables and/or fruits | Total | χ2 | Df | P value | |
| Less than half of a plate | Half and above of a plate | |||||
| MetS | N (%) | N (%) | N (%) | 32.004 | 1 | <0.001 |
| Yes | 287 (81.5) | 65 (18.5) | 352 (100) | |||
| No | 24 (46.2) | 28 (53.8) | 52 (100) | |||
| Total | 311 (77.0) | 93 (23.0) | 404 (100) | |||
| Blood pressure (BP) | 116.082 | 1 | <0.001 | |||
| Elevated BP | 248 (93.2) | 18 (6.8) | 266 (100) | |||
| Normal BP | 63 (45.7) | 75 (54.3) | 138 (100) | |||
| High-density lipoprotein cholesterol (HDL-C) | 1.084 | 1 | 0.298 | |||
| Reduced HDL-C | 231 (75.7) | 74 (24.3) | 305 (100) | |||
| Normal HDL-C | 80 (80.8) | 19 (19.2) | 99 (100) | |||
| Triglycerides (TGs) | 1.729 | 1 | 0.189 | |||
| Raised TGs | 207 (79) | 55 (21) | 262 (100) | |||
| Normal TGs | 104 (73.2) | 38 (26.8) | 142 (100) | |||
| Fasting blood glucose (FBG) | 5.59 | 1 | 0.018 | |||
| Raised FBG level | 76 (86.4) | 12 (13.6) | 88 (100) | |||
| Normal FBG level | 235 (74.4) | 81 (25.6) | 316 (100) | |||
| Proportion of a plate filled with carbohydrates | ||||||
| ≤one-quarter of a plate | >one-quarter of a plate | |||||
| MetS | N (%) | N (%) | N (%) | 33.866 | 1 | <0.001 |
| Yes | 85 (24.1) | 267 (75.9) | 352 (100) | |||
| No | 33 (63.5) | 19 (36.5) | 52 (100) | |||
| Total | 118 (29.2) | 286 (70.8) | 404 (100) | |||
| BP | 79.69 | 1 | <0.001 | |||
| Elevated BP | 39 (14.7) | 227 (85.3) | 266 (100) | |||
| Normal BP | 79 (57.2) | 59 (42.8) | 138 (100) | |||
| HDL-C | 0.054 | 1 | 0.816 | |||
| Reduced HDL-C | 90 (29.5) | 215 (70.5) | 305 (100) | |||
| Normal HDL-C | 28 (28.3) | 71 (71.7) | 99 (100) | |||
| TGs | 2.974 | 1 | 0.085 | |||
| Raised TGs | 69 (26.3) | 193 (73.7) | 262 (100) | |||
| Normal TGs | 49 (34.5) | 93 (65.5) | 142 (100) | |||
| FBG | 1.554 | 1 | 0.213 | |||
| Raised FBG level | 21 (23.9) | 67 (76.1) | 88 (100) | |||
| Normal FBG level | 97 (30.7) | 219 (69.3) | 316 (100) | |||
| Total | 118 (29.2) | 286 (70.8) | 404 (100) | |||
| Proportion of a plate filled with protein | ||||||
| ≤one-quarter of a plate | >one-quarter of a plate | |||||
| MetS | N (%) | N (%) | N (%) | 13.122 | 1 | <0.001 |
| Yes | 239 (67.9) | 113 (32.1) | 352 (100) | |||
| No | 48 (92.3) | 4 (7.7) | 52 (100) | |||
| Total | 287 (71.0) | 117 (29.0) | 404 (100) | |||
| BP | 33.342 | 1 | <0.001 | |||
| Elevated BP | 164 (61.7) | 102 (38.3) | 266 (100) | |||
| Normal BP | 123 (89.1) | 15 (10.9) | 138 (100) | |||
| HDL-C | 0.464 | 1 | 0.496 | |||
| Reduced HDL-C | 214 (70.2) | 91 (29.8) | 305 (100) | |||
| Normal HDL-C | 73 (73.7) | 26 (26.3) | 99 (100) | |||
| TGs | 0.238 | 1 | 0.626 | |||
| Raised TGs | 184 (70.2) | 78 (29.8) | 262 (100) | |||
| Normal TGs | 103 (72.5) | 39 (27.5) | 142 (100) | |||
| FBG | 6.393 | 1 | 0.011 | |||
| Raised FBG level | 53 (60.2) | 35 (39.8) | 88 (100) | |||
| Normal FBG level | 234 (74.1) | 82 (25.9) | 316 (100) | |||
| Total | 287 (71) | 117 (29) | 404 (100) | |||
DASH, dietary approach to stop hypertension.