Table 4.
Baseline food and food group intakes of adults in the SAFEHEART study (Spanish Familial Hypercholesterolemia Cohort Study) by sex and diagnosis of familial hypercholesterolemia (FH)
| Men (n 1708; 46 %) | Women (n 2006; 54 %) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| FH (+) | FH (−) | FH (+) | FH (−) | ||||||
| Food or food group† (g/d) | Median or mean | IQR or sd | Median or mean | IQR or sd | Median or mean | IQR or sd | Median or mean | IQR or sd | P ‡ (men v. women) |
| Cereals | 134 | 102–175 | 133 | 101–172 | 127 | 94–165 | 131 | 97–164 | <0·005 |
| Pastry | 10 | 4–24 | 19** | 7–40 | 9 | 3–22 | 14** | 5–27 | <0·005 |
| Sugar and honey | 5 | 1–10 | 5 | 1·4–10 | 5 | 0·16–10 | 5 | 0·4–10 | <0·005 |
| Milk and dairy products | 330 | 233–474 | 340 | 232–471 | 382 | 264–530 | 380 | 264–539 | <0·005 |
| Skimmed dairy | 125 | 0–253 | 0** | 0–125 | 208 | 35–400 | 102** | 0–253 | <0·005 |
| Dairy products, not skimmed | 71 | 0–218 | 200** | 35–325 | 28 | 0–200 | 142** | 1–325 | <0·005 |
| Cheese | 16 | 7–30 | 20** | 8–40 | 21 | 8–38 | 22 | 8–42 | <0·005 |
| Meat and meat products | 137 | 100–180 | 156** | 114–202 | 125 | 94–163 | 139** | 106–183 | <0·005 |
| Red meat | 41 | 22–60 | 52** | 29–74 | 37 | 18–55 | 38** | 21–58 | <0·005 |
| White meat | 56 | 38–77 | 56 | 40–78 | 57 | 41–78 | 59 | 41–82 | 0·06 |
| Sausages and other meat products | 28 | 15–50 | 37** | 21–60 | 24 | 13–43 | 28** | 15–50 | <0·005 |
| Eggs | 17 | 8–25 | 17** | 17–25 | 17 | 8–24 | 17** | 17–25 | 0·17 |
| Fish and shellfish | 56 | 37–81 | 50** | 35–76 | 61 | 38–92 | 57** | 37–79 | <0·005 |
| White fish | 18 | 18–37 | 18 | 18–37 | 37 | 18–55 | 37* | 18–55 | <0·005 |
| Oily fish | 18 | 18–37 | 18** | 8–37 | 18 | 18–37 | 18** | 8–37 | 0·21 |
| Oils and fats | 27 | 18–35 | 27 | 18–36 | 28 | 21–37 | 29 | 21–38 | <0·005 |
| Olive oil | 23 | 16–31 | 22 | 15–32 | 25 | 17–33 | 25 | 18–35 | <0·005 |
| Butter and margarine | 1·12 | 2·6 | 1·49** | 3·1 | 1·47 | 3·0 | 1·67** | 3·1 | <0·005 |
| Vegetables | 231 | 149–339 | 213** | 130–299 | 285 | 195–385 | 270* | 177–368 | <0·005 |
| Legumes | 14 | 14–28 | 14 | 14–28 | 14 | 14–28 | 14* | 14–28 | 0·16 |
| Potatoes | 43 | 21–64 | 43 | 21–68 | 42 | 21–64 | 42 | 21–64 | <0·05 |
| Fruits | 250 | 138–402 | 220 | 123–359 | 296 | 179–457 | 297 | 167–443 | <0·005 |
| Nuts | 5 | 1·6–14 | 5 | 1–14 | 3 | 0·5–10 | 3 | 0·8–10 | <0·005 |
| Ready-to-eat-meals | 8 | 2–22 | 12** | 4–32 | 5 | 0·5–16 | 6* | 1–17 | <0·05 |
| Coffee | 50 | 16–100 | 50* | 7–100 | 50 | 21–100 | 50 | 14–100 | 0·11 |
| Sugary drinks | 57 | 13–163 | 70** | 13–200 | 28 | 2–86 | 35** | 6–142 | <0·005 |
| Beer and wine | 107 | 31–250 | 107 | 27–250 | 18 | 0–100 | 18 | 0–78 | <0·005 |
| Distilled beverages | 1·6 | 0–7 | 2* | 0–7 | 0 | 0–0·8 | 0 | 0–1·6 | <0·005 |
Values are median and interquartile range (IQR), or mean and sd.
Energy intakes exceeding Willett’s limits have been excluded( 18 ).
Significant difference by diagnosis of FH: *P<0·05, **P<0·005.
†
The dietary evaluation was carried out using a validated FFQ (113-item).
‡
Statistical significance set at P<0·05.