The study results suggest that individuals who had lower intake frequencies of steamed/boiled/raw food, vegetables (dark leafy greens-, white/light greens-, orange/red/purple-colored vegetables), and non-meat products (dairy, seafood, and soy products) but preferred noodles, desserts, and eating at home were more likely to have elevated sCD163 levels, as well as the development of MetS. This evidence concerns the gene CD163 and metabolic syndrome.