TABLE 5.
Dietary intake of study participants by tertiles (T) categories of dietary pattern scores.
| Variables | Traditional pattern | p‐value † | Western pattern | p‐value † | ||
|---|---|---|---|---|---|---|
| Tertile 1 | Tertile 3 | Tertile 1 | Tertile 3 | |||
| Food groups (g) | ||||||
| Red meat | 29.6 ± 26.1 | 62.9 ± 26.6 | 0.005 | 53.3 ± 78.3 | 41.5 ± 38.3 | 0.52 |
| Organ's meat | 0.06 ± 0.24 | 2.6 ± 5.6 | <0.001 | 0.72 ± 2.43 | 1.31 ± 4.8 | 0.66 |
| Dairy product | 156.6 ± 109 | 249.2 ± 137.1 | <0.001 | 146.8 ± 82.8 | 242.6 ± 137.7 | <0.001 |
| Fast foods | 51.7 ± 96.5 | 90.5 ± 119.9 | 0.16 | 51.7 ± 75.3 | 87.6 ± 130.1 | 0.20 |
| Fruit | 138.5 ± 117.2 | 316.0 ± 272.3 | <0.001 | 170.3 ± 141.6 | 236.7 ± 169.2 | 0.22 |
| Chicken | 40.4 ± 34.0 | 21.6 ± 24.0 | 0.001 | 25.1 ± 23.1 | 28.9 ± 31.9 | 0.78 |
| Legumes | 19.7 ± 16.2 | 25.7 ± 30.0 | 0.38 | 27.9 ± 24.2 | 20.7 ± 18.4 | 0.24 |
| Coffee | 301.8 ± 1904 | 34.6 ± 63.5 | 0.44 | 22.5 ± 48.7 | 357 ± 2017 | 0.28 |
| Whole grains | 15.4 ± 17.0 | 39.5 ± 47.5 | 0.014 | 31.5 ± 49.1 | 36.4 ± 47.1 | 0.84 |
| Refined grains | 157.6 ± 74.8 | 266.3 ± 248.9 | 0.003 | 163.9 ± 131 | 199.4 ± 127 | 0.55 |
| See foods | 16.0 ± 18.9 | 16.7 ± 26.4 | 0.98 | 13.1 ± 9.8 | 15.5 ± 21.4 | 0.81 |
| Snacks | 58.6 ± 57.5 | 45.0 ± 34.3 | 0.30 | 25.6 ± 13.7 | 90.7 ± 62.3 | <0.001 |
| Nuts | 17.7 ± 37.6 | 26.4 ± 33.9 | 0.38 | 7.9 ± 12.7 | 44.6 ± 48.7 | <0.001 |
| Vegetable's oil | 26.0 ± 33.7 | 47.0 ± 41.6 | 0.013 | 33.6 ± 38.5 | 45.1 ± 45.5 | 0.27 |
| Eggs | 10.3 ± 8.5 | 23.4 ± 19.7 | <0.001 | 19.4 ± 17.8 | 15.0 ± 14.2 | 0.27 |
| Potato | 28.0 ± 16.7 | 92.4 ± 67.8 | <0.001 | 53.7 ± 55.4 | 63.6 ± 58.2 | 0.57 |
| Pickled food | 55.7 ± 132.8 | 50.7 ± 87.3 | 0.96 | 31.2 ± 51.1 | 58.6 ± 132.2 | 0.31 |
| Carbonated beverage | 50.1 ± 65.6 | 77.4 ± 121.8 | 0.45 | 47.9 ± 75.7 | 118.2 ± 174.7 | 0.005 |
| Green vegetables | 4.4 ± 4.8 | 10.0 ± 8.9 | <0.001 | 13.4 ± 17.1 | 9.6 ± 11.9 | 0.38 |
| Other vegetables | 43.7 ± 36.2 | 221.4 ± 165.5 | <0.001 | 104.3 ± 104.1 | 130.2 ± 144.8 | 0.54 |
| Sugar | 12.4 ± 13.4 | 18.5 ± 29.5 | 0.46 | 7.6 ± 7.2 | 28.6 ± 40.9 | <0.001 |
| Nutrients * | ||||||
| Protein (g) | 61.3 ± 17.3 | 63.4 ± 24.4 | 0.87 | 62.4 ± 24.9 | 57.6 ± 23.9 | 0.34 |
| Total carbohydrates (g) | 113.7 ± 45.5 | 128.3 ± 73.9 | 0.42 | 103.5 ± 51.2 | 125.5 ± 66.4 | 0.14 |
| Total fiber (g) | 11.2 ± 4.0 | 15.9 ± 7.5 | <0.001 | 13.6 ± 5.3 | 12.6 ± 5.4 | 0.68 |
| Total fat (g) | 32.1 ± 21.5 | 23.4 ± 28.5 | 0.19 | 33.8 ± 21.5 | 30.0 ± 27.4 | 0.74 |
| Total SFAs (g) | 17.7 ± 7.0 | 16.9 ± 11.5 | 0.89 | 18.8 ± 8.8 | 16.6 ± 9.6 | 0.47 |
| Total MUFAs (g) | 22.4 ± 24.6 | 13.9 ± 15.9 | 0.049 | 15.1 ± 8.0 | 25.2 ± 27.9 | 0.013 |
| Total PUFAs (g) | 25.4 ± 22.8 | 42.4 ± 26.7 | 0.002 | 29.6 ± 25.1 | 43.4 ± 28.4 | 0.012 |
| Vitamin C (mg) | 84.2 ± 57.0 | 173.7 ± 153 | <0.001 | 114.7 ± 84.8 | 122.9 ± 16.3 | 0.98 |
| Vitamin E (mg) | 24.5 ± 21.1 | 40.0 ± 27.1 | 0.69 | 29.1 ± 25.3 | 40.3 ± 23.9 | 0.035 |
| Vitamin A (μg) | 103.4 ± 67.2 | 38.3 ± 34.1 | <0.001 | 86.9 ± 60.3 | 40.9 ± 40.2 | <0.001 |
Abbreviations: MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acids.
*
All values are mean ± SD and adjusted for energy intake. †By using one‐way ANOVA. Significance of bold values are p < 0.05.