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Table 5 Contribution of body composition and abdominal fat distribution to the risk of reduced glomerular filtration rate after stratification by sex and metabolic syndrome

From: Relationship between bmi and glomerular filtration rate in a large cohort initiating a weight loss program: differential contributions of fat mass, fat-free mass, and abdominal fat compartments

 

Women

No metabolic syndrome

Metabolic syndrome

M1

M2

M3

M4

M5

M1

M2

M3

M4

M5

BMI (kg/m2)

1.01

0.93***

   

0.98*

0.96**

   
 

[1.00,1.02]

[0.91,0.94]

   

[0.96,1.00]

[0.94,0.98]

   

Body fat (%)

 

1.11***

    

−1.06**

   
  

[1.10,1.14]

    

[1.02,1.11]

   

FMI (kg/m2)

  

1.24***

1.30***

1.26***

  

1.08*

−1.08*

1.06

   

[1.19,1.28]

[1.24,1.36]

[1.21,1.32]

  

[1.01,1.15]

[1.00,1.16]

[0.98,1.14]

FFMI (kg/m2)

  

0.75***

0.76***

0.78***

  

0.88***

0.90**

0.92*

   

[0.71,0.79]

[0.72,0.80]

[0.74,0.82]

  

[0.82,0.94]

[0.84,0.97]

[0.85,0.98]

VAT (cm)

   

1.10***

1.10***

   

1.07*

1.07*

    

[1.05,1.15]

[1.05,1.15]

   

[1.01,1.13]

[1.01,1.13]

SAT (cm)

   

0.67***

0.69***

   

0.68***

0.69***

    

[0.62,0.73]

[0.63,0.74]

   

[0.60,0.77]

[0.61,0.78]

Impaired fasting glucose (yes)

    

1.38**

    

1.07

     

[1.14,1.68]

    

[0.82,1.40]

High triglycerides (yes)

    

0.29

    

1.07

     

[0.94,1.27]

    

[0.84,1.37]

High blood pressure (yes)

    

1.77***

    

1.62**

     

[1.52,2.05]

    

[1.17,2.24]

Low HDL cholesterol (yes)

    

0.72*

    

0.95

     

[0.55,0.94]

    

[0.75,1.23]

Structured physical activity (at least 2 h/w)

    

1.40***

    

1.23

     

[1.23,1.59]

    

[0.99,1.54]

Observations

5539

5539

5539

5539

5539

1473

1473

1473

1473

1473

VIF

-

1.73

1.92

2.21

1.66

-

1.25

2.22

2.10

1.40

 

6215

6063

6037

5904

5809

1979

1972

1971

1911

1905

 

Men

No metabolic syndrome

Metabolic syndrome

M1

M2

M3

M4

M5

M1

M2

M3

M4

M5

BMI (kg/m2)

1.02

0.91***

   

0.96**

0.90***

   
 

[1.00,1.05]

[0.88,0.95]

   

[0.936,0.99]

[0.87,0.93]

   

Body fat (%)

 

1.12***

    

1.11***

   
  

[1.09,1.16]

    

[1.08,1.15]

   

FMI (kg/m2)

  

1.21***

1.27***

1.25***

  

1.12***

1.15***

1.14***

   

[1.15,1.28]

[1.19,1.37]

[1.17,1.35]

  

[1.06,1.18]

[1.08,1.22]

[1.07,1.21]

FFMI (kg/m2)

  

0.81***

0.85***

0.85***

  

0.80***

0.83***

0.84***

   

[0.76,0.87]

[0.79,0.91]

[0.79,0.92]

  

[0.75,0.85]

[0.78,0.89]

[0.77,0.90]

VAT (cm)

   

1.04

1.04

   

0.99

0.99

    

[0.97,1.11]

[0.97,1.12]

   

[0.94,1.06]

[0.93,1.06]

SAT (cm)

   

0.67***

0.68***

   

0.72***

0.74***

    

[0.57,0.78]

[0.58,0.79]

   

[0.64,0.83]

[0.65,0.84]

Impaired fasting glucose (yes)

    

1.25

    

1.24

     

[0.94,1.66]

    

[0.91,1.68]

High triglycerides (yes)

    

1.43

    

1.04

     

[0.99,2.08]

    

[0.79,1.36]

High blood pressure (yes)

    

1.78***

    

1.69*

     

[1.39,2.28]

    

[1.04,2.77]

Low HDL cholesterol (yes)

    

1.03

    

0.82

     

[0.66,1.62]

    

[0.62,1.07]

Structured physical activity (at least 2 h/w)

    

1.44**

    

1.07

     

[1.12,1.87]

    

[0.83,1.38]

Observations

1539

1539

1539

1539

1539

1153

1153

1153

1153

1153

VIF

-

1.65

1.27

1.73

1.43

-

1.30

1.23

1.44

1.30

AIC

1840

1770

1779

1741

1720

1532

1491

1488

1463

1460

  1. Values are odds ratios and 95% confidence intervals obtained from multivariable logistic regression models
  2. M1: univariate: BMI (continuous)
  3. M2: multivariate: M1 + total body fat (continuous)
  4. M3: multivariate: FMI (continuous), FFMI (continuous)
  5. M4: multivariate: M3 + VAT (continuous), SAT (continuous)
  6. M5: multivariate: M4 + impaired fasting glucose (discrete), high blood pressure (discrete), high triglycerides (discrete), low HDL-cholesterol (discrete) and physical activity (discrete)
  7. Abbreviations: FMI fat mass index, FFMI fat-free mass index, VAT visceral adipose tissue, SAT subcutaneous adipose tissue, VIF Variance Inflation Factor, AIC Akaike Information Criterion
  8. *p < 0.05
  9. **p < 0.01
  10. ***p < 0.001
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Nutrition Journal

ISSN: 1475-2891

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