Fig 1.
Flow chart of the selection process among participants of the SUN cohort.
Table 1.
Scoring criteria: SENC Food Pyramid (2016).
Table 2.
Scoring criteria: SENC Hydration Pyramid (2016).
Table 3.
Age- and sex-adjusted* baseline characteristics of participants according to quintiles (Q) of adherence to the SENC Food Pyramid (FP): The SUN Project, 1999–2015.
Table 4.
Age- and sex-adjusted* baseline characteristics of participants according to tertiles (T) of adherence to SENC Hydration Pyramid (HP): The SUN Project, 1999–2015.
Table 5.
Main sources of variability in the adherence to the SENC Food Pyramid (SFP) of participants from the SUN cohort.
Table 6.
Hazard ratios (HR) and 95% confidence intervals (CI) for incident overweight/obesity according to quintiles (Q) of adherence to the SENC Food Pyramid in the SUN Project.
Table 7.
Estimates (differences and 95% confidence intervals) for average yearly weight change (g/y) according to quintiles (Q) of adherence to the SENC Food Pyramid in the SUN Project.
Fig 2.
Generalized estimating equation model with average BMI (kg/m2, continuous) as the outcome during 16 y of follow-up according to extreme and median quintiles of the SENC (Spanish Society of Community Nutrition) Food Pyramid score.
Multivariable model adjusted for sex, age, baseline BMI, physical activity, hours of TV watching, energy intake, smoking, marital status, level of education, sleeping siesta, snacking between meals, following a special diet, family history of obesity and year of recruitment.
Fig 3.
Restricted cubic splines of the association between the SENC (Spanish Society of Community Nutrition) Food Pyramid score and risk of overweight/obesity in the SUN cohort.
Multivariable model adjusted for sex, age, baseline BMI, physical activity, hours of TV watching, smoking status, marital status, highest level of education achieved, total energy intake, snacking between meals, following a special diet at baseline, family history of obesity and hours of siesta. Age was used as the underlying time variable and model was stratified by age groups and year of recruitment.
Table 8.
Influence of a five-point increase in the single SENC Food Pyramid (FP) components on the risk of overweight/obesity.
Fig 4.
Multivariable-adjusted HRs for overweight/obesity according to adherence to the SENC Food Pyramid score (above vs. below the median [P50]) with different quantitative definitions for occasional food and alcohol consumption.
The SENC FP does not provide quantitative guidance for food groups limited to an occasional consumption (red and processed meats, sweets, salty snacks and spreadable fats). We defined occasional consumption as <1 serving/day in our main analyses based on previous research. The SENC FP also includes the possibility of a moderate consumption of fermented alcoholic beverages (defined as 1–2 servings/day according to sex). Alternatively, we assessed the effect of the SENC FP on overweight/obesity risk defining occasional consumption as <2 servings/week and excluding the possibility of consuming alcohol.
Table 9.
Hazard ratios (HR) and 95% confidence intervals (CI) for incident overweight/obesity according to tertiles (T) of adherence to the SENC Hydration Pyramid in the SUN Project.
Table 10.
Hazard Ratios (95% Confidence Intervals) of incident overweight/obesity for the fifth quintile (Q5) compared with the first quintile (Q1) of adherence to the SENC Food Pyramid.
Table 11.
Hazard Ratios (95% Confidence Intervals) of incident overweight/obesity for the third tertile (T3) compared with the first tertile (T1) of adherence to the SENC Hydration Pyramid.