Table 2.

Dietary intakes of selected nutrients and food groups across energy-adjusted quartiles of riboflavin intake (n = 3362).

	Quartiles of riboflavin intake				Pa
	Q1 (n = 840) (< 1.6 mg/d)	Q2 (n = 841) (1.6–1.82 mg/d)	Q3 (n = 841) (1.83–2.09 mg/d)	Q4 (n = 840) (> 2.09 mg/d)
Energy (kcal/d)	2559.29 ± 29.88	2249.15 ± 29.37	2229.52 ± 29.12	2499.72 ± 29.33	< 0.001
Nutrients
Proteins (% of energy)	13.79 ± 0.08	14.62 ± 0.08	15.08 ± .08	15.77 ± 0.08	< 0.001
Fats (% of energy)	39.71 ± 0.23	38.19 ± 0.22	36.92 ± 0.22	35.25 ± 0.22	< 0.001
Carbohydrates (% of energy)	47.77 ± 0.28	48.60 ± 0.28	49.54 ± 0.28	50.60 ± 0.28	< 0.001
Dietary fiber (g/d)	20.70 ± 0.20	22.53 ± 0.20	23.40 ± 0.20	23.73 ± 0.20	< 0.001
Omega-3 fatty acids (g/d)	1.76 ± 0.02	1.77 ± 0.02	1.76 ± 0.02	1.67 ± 0.02	< 0.001
Vitamin B1 (mg/d)	1.55 ± 0.02	1.79 ± 0.02	1.94 ± 0.02	2.09 ± 0.02	< 0.001
Vitamin B6 (mg/d)	1.95 ± 0.01	2.00 ± 0.01	1.99 ± 0.01	1.98 ± 0.01	< 0.001
Iron (mg/d)	16.74 ± 0.12	17.64 ± 0.11	18.15 ± 0.11	17.89 ± 0.11	< 0.001
Vitamin C (mg/d)	88.78 ± 1.89	101.12 ± 1.86	104.48 ± 1.84	111.98 ± 1.85	< 0.001
Vitamin E (mg/d)	24.93 ± 0.19	22.60 ± 0.19	20.73 ± 0.19	17.66 ± 0.19	< 0.001
Food groups (g/d)
Red meat	94.05 ± 1.42	85.37 ± 1.40	75.31 ± 1.39	60.22 ± 1.39	< 0.001
Whole grains	21.79 ± 2.75	36.42 ± 2.70	46.48 ± 2.68	64.68 ± 2.69	< 0.001
Refined grains	436.05 ± 6.02	398.75 ± 5.90	385.41 ± 5.86	353.12 ± 5.89	< 0.001
Fruit	280.85 ± 8.43	318.43 ± 8.27	328.74 ± 8.20	341.61 ± 8.25	< 0.001
Vegetables	210.56 ± 4.31	232.67 ± 4.22	248.40 ± 4.19	264.22 ± 4.21	< 0.001
Nuts, soy and legumes	63.98 ± 1.33	58.85 ± 1.30	57.69 ± 1.29	48.71 ± 1.30	< 0.001
Low fat dairy	152.94 ± 7.39	243.53 ± 7.25	334.64 ± 7.20	597.30 ± 7.24	< 0.001
High fat dairy	13.82 ± 0.64	15.23 ± 0.63	15.28 ± 0.62	14.45 ± 0.62	< 0.001

All values are means ± standard error (SE); energy intake is adjusted for age and sex; all other values are adjusted for age, sex and energy intake.

^aObtained from ANCOVA.