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Table 5 Influencing of the highest (tertil 3 vs tertil 1 + 2) BPA, BPS and total bisphenols dietary exposure by food groups on overweight/obesity for males and females

From: Dietary bisphenols exposure as an influencing factor of body mass index

 

Males (n = 159)

Females (n = 144)

Crude model

Adjusted model

Crude model

Adjusted model

Food Group

OR

95% CI

p-value

OR

95% CI

p-value

OR

95% CI

p-value

OR

95% CI

p-value

BPA

Dairy products (Ref. Low exposure*)

High exposure**

0.79

0.42 – 1.50

0.469

1.31b

0.50 – 3.42

0.579

0.58

0.28 – 1.17

0.127

0.37f

0.06 – 2.21

0.273

Meat and eggs (Ref. Low exposure)

High exposure

1.47

0.77 – 2.78

0.240

1.42d

0.29 – 7.00

0.670

2.10

1.04 – 4.23

0.038

3.43b

1.13 – 10.36

0.029

Fish (Ref. Low exposure)

High exposure

0.75

0.39 – 1.48

0.412

0.09c

0.01 – 1.37

0.083

1.46

0.73 – 2.92

0.281

1.22f

0.23 – 6.50

0.817

Vegetables (Ref. Low exposure)

High exposure

0.93

0.48 – 1.79

0.825

0.63b

0.22 – 1.81

0.393

0.74

0.37 – 1.45

0.378

0.48d

0.08 – 3.05

0.439

Fruits (Ref. Low exposure)

High exposure

0.77

0.40 – 1.51

0.450

0.67d

0.12 – 3.78

0.639

1.50

0.76 – 2.94

0.239

1.30b

0.49 – 3.44

0.595

Legumes (Ref. Low exposure)

High exposure

2.22

1.16 – 4.24

0.016

1.18d

0.14 – 9.86

0.881

2.06

1.05 – 4.06

0.036

1.44f

0.17 – 12.29

0.740

Cereals (Ref. Low exposure)

High exposure

2.13

1.11 – 4.06

0.022

1.69f

0.36 – 7.85

0.506

1.49

0.75 – 2.96

0.255

2.32a

0.83 – 6.45

0.107

Pastries (Ref. Low exposure)

High exposure

1.85

0.87 – 3.93

0.112

0.58d

0.12 – 2.93

0.513

1.04

0.47 – 2.27

0.929

2.90f

0.39 – 21.67

0.299

Processed (Ref. Low exposure)

High exposure

3.19

1.65 – 6.18

0.001

1.42b

0.50 – 4.03

0.506

2.13

1.06 – 4.26

0.033

1.51a

0.55 – 4.13

0.425

Total BPA (Ref. Low exposure)

High exposure

0.92

0.48 – 1.76

0.808

1.30c

0.25 – 6.84

0.757

1.31

0.66 -2.56

0.440

1.09b

0.43 – 2.79

0.857

BPS

Dairy products (Ref. Low exposure)

High exposure

0.82

0.44 – 1.55

0.542

1.22f

0.20 – 7.35

0.831

0.76

0.37 – 1.54

0.446

4.50d

0.56 – 36.37

0.158

Meat and eggs (Ref. Low exposure)

High exposure

1.24

0.65 – 2.36

0.509

0.85a

0.34 – 2.12

0.848

1.46

0.73 – 2.92

0.281

1.53d

0.23 – 10.14

0.659

Fish (Ref. Low exposure)

High exposure

1.23

0.65 – 2.31

0.529

0.74c

0.12 – 4.44

0.742

1.48

0.76 – 2.91

0.250

0.53f

0.10 – 2.69

0.442

Vegetables (Ref. Low exposure)

High exposure

1.00

0.53 – 1.90

0.995

3.54f

0.66 – 18.95

0.139

0.77

0.38 – 1.53

0.452

0.70f

0.12 – 4.06

0.688

Fruits (Ref. Low exposure)

High exposure

0.70

0.36 – 1.38

0.307

0.77d

0.15 – 4.02

0.759

0.85

0.43 – 1.67

0.638

0.24f

0.04 – 1.66

0.149

Legumes (Ref. Low exposure)

High exposure

2.08

1.02 – 4.26

0.044

1.24d

0.11 – 14.29

0.863

2.48

1.16 – 5.32

0.019

0.78f

0.06 – 10.87

0.851

Cereals (Ref. Low exposure)

High exposure

10.12

0.59 – 2.12

0.739

2.15f

0.44 – 10.53

0.343

1.12

0.55 – 2.30

0.748

1.08e

0.09 – 12.87

0.953

Pastries (Ref. Low exposure)

High exposure

0.85

0.44 – 1.63

0.620

2.33c

0.40 – 13.64

0.349

0.75

0.37 – 1.50

0.409

0.61f

0.10 – 3.68

0.591

Processed (Ref. Low exposure)

High exposure

1.24

0.65 – 2.36

0.509

0.38d

0.06 – 2.37

0.301

1.19

0.60 – 2.35

0.615

1.89d

0.27 – 13.36

0.525

Total BPS (Ref. Low exposure)

High exposure

1.17

0.61 – 2.22

0.638

2.53f

0.52 – 12.29

0.251

0.83

0.42 – 1.64

0.588

0.68f

0.10 – 4.44

0.688

Total bisphenols

Dairy products (Ref. Low exposure)

High exposure

0.79

0.42 – 1.50

0.469

1.02a

0.41 – 2.51

0.969

0.58

0.28 – 1.17

0.127

0.37f

0.06 – 2.21

0.273

Meat and eggs (Ref. Low exposure)

High exposure

1.47

0.77 – 2.78

0.240

2.06d

0.39 – 10.95

0.396

1.68

0.85 – 3.34

0.137

2.27d

0.36 – 14.54

0.387

Fish (Ref. Low exposure)

High exposure

0.75

0.39 – 1.48

0.412

0.09c

0.01 – 1.37

0.083

1.46

0.73 – 2.92

0.281

1.22f

0.23 – 6.50

0.817

Vegetables (Ref. Low exposure)

High exposure

1.02

0.58 – 2.09

0.780

3.69f

0.70 – 19.54

0.125

0.83

0.42 – 1.64

0.588

0.82f

0.14 – 4.81

0.829

Fruits (Ref. Low exposure)

High exposure

0.61

0.31 – 1.20

0.154

0.74c

0.12 – 4.55

0.743

1.33

0.68 – 2.61

0.404

1.12b

0.43 – 2.90

0.813

Legumes (Ref. Low exposure)

High exposure

2.08

1.02 – 4.26

0.044

1.24d

0.11 – 14.29

0.863

2.48

1.16 – 5.32

0.019

0.77f

0.06 – 10.87

0.851

Cereals (Ref. Low exposure)

High exposure

1.68

0.89 – 3.18

0.110

1.79b

0.69 – 4.68

0.232

1.29

0.65 – 2.58

0.468

1.21a

0.42 – 3.49

0.725

Pastries (Ref. Low exposure)

High exposure

1.41

0.74 – 2.65

0.290

0.96d

0.18 – 5.11

0.962

0.78

0.39 – 1.58

0.492

0.90a

0.34 – 2.39

0.839

Processed (Ref. Low exposure)

High exposure

1.30

0.68 – 2.47

0.425

0.40d

0.06 – 2.51

0.328

1.19

0.60 – 2.35

0.615

1.89d

0.26 – 13.36

0.525

Total bisphenols (Ref. Low exposure)

High exposure

0.97

0.50 – 1.88

0.934

0.77d

0.15 – 4.04

0.757

0.75

0.36 – 1.55

0.437

0.36f

0.05 – 2.39

0.290

  1. aAnalytes in foods were adjusted for age, energy intake, diet quality and parental educational level
  2. bAnalytes in foods were adjusted for age, energy intake, diet quality, parental educational level and smoking among members of the family unit
  3. cAnalytes in foods were adjusted for age, energy intake, diet quality, parental educational level, smoking among members of the family unit, physical activity and body fat percentage
  4. dAnalytes in foods were adjusted for age, energy intake, diet quality, parental educational level, smoking among members of the family unit and body fat percentage
  5. eAnalytes in foods were adjusted for age, energy intake, diet quality, parental educational level, physical activity and body fat percentage
  6. fAnalytes in foods were adjusted for age, energy intake, diet quality, parental educational level and body fat percentage
  7. p-values ≤ 0.05 are highlighted in bold; BPA: bisphenol A; BPS: bisphenol S; Ref: reference category. * = low exposure (tertiles 1 + 2); ** = high exposure (tertile 3)
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Environmental Health

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