Table 2.

Dietary intakes of participants based on case and control and across tertiles of ultra-processed food (UPFs) consumption.

Dietary intake	Participants group		p Value1	UPF consumption tertiles (% of Kcal)			p Value1
	Case	Control		T1	T2	T3
Energy intake (Kcal/day)	2047.6 ± 18.1	2096.2 ± 24.5	0.125	1959.2 ± 24.3	2038.3 ± 24.0	2225.1 ± 24.2	<0.001
Nutrients (g/day)
Proteins	82.3 ± 0.4	84.8 ± 0.5	<0.001	86.6 ± 0.5	83.8 ± 0.5	79.7 ± 0.5	<0.001
Total fat	83.9 ± 0.5	88.8 ± 0.7	<0.001	85.1 ± 0.7	87.5 ± 0.7	86.1 ± 0.7	0.055
Saturated fatty acids	32.7 ± 0.3	30.7 ± 0.4	<0.001	31.3 ± 0.4	32.1 ± 0.4	33.4 ± 0.4	<0.001
Monounsaturated fatty acids	25.4 ± 0.2	26.2 ± 0.3	0.024	25.6 ± 0.3	26.1 ± 0.3	26.0 ± 0.3	0.321
Polyunsaturated fatty acids	21.4 ± 0.2	25.7 ± 0.3	<0.001	22.7 ± 0.3	23.8 ± 0.3	23.0 ± 0.3	0.012
Cholesterol	293.6 ± 3.0	260.2 ± 4.0	<0.001	268.5 ± 4.0	281.9 ± 3.9	300.6 ± 4.0	<0.001
Fibers	21.4 ± 0.1	21.8 ± 0.2	0.068	22.7 ± 0.2	21.5 ± 0.2	20.6 ± 0.2	<0.001
Sodium	2090.1 ± 16.2	2067.4 ± 21.9	0.422	2215.1 ± 21.6	2051.7 ± 21.2	1987.3 ± 21.5	<0.001
Fruits and Vegetables	459.2 ± 4.9	618.2 ± 6.6	<0.001	533.1 ± 6.9	534.2 ± 6.8	489.2 ± 6.9	<0.001
Dairy	247.5 ± 3.9	223.0 ± 5.3	<0.001	243.6 ± 5.3	244.5 ± 5.2	227.4 ± 5.3	0.037
UPF groups (g/day):
Cake and cookies	3.6 ± 0.1	2.1 ± 0.2	<0.001	1.1 ± 0.2	2.5 ± 0.2	6.1 ± 0.2	<0.001
Soft drinks	59.8 ± 2.3	40.7 ± 3.2	<0.001	21.5 ± 3.1	46.1 ± 3.0	94.5 ± 3.1	<0.001
Sweets	20.3 ± 0.6	15.8 ± 0.8	<0.001	6.1 ± 0.7	14.3 ± 0.7	37.5 ± 0.7	<0.001
Processed meat	3.2 ± 0.2	1.5 ± 0.3	<0.001	0.8 ± 0.3	1.6 ± 0.3	5.9 ± 0.3	<0.001
Bread	327.9 ± 3.5	337.2 ± 4.8	0.135	374.0 ± 4.6	337.7 ± 4.6	282.9 ± 4.6	<0.001
Margarine	0.3 ± 0.03	0.3 ± 0.04	0.825	0.1 ± 0.04	0.3 ± 0.04	0.4 ± 0.04	<0.001
mayonnaise and dressings	1.4 ± 0.1	0.9 ± 0.1	<0.001	0.4 ± 0.1	1.0 ± 0.1	2.5 ± 0.1	<0.001

¹Obtained from ANCOVA (all dietary intakes were adjusted for total energy intake, age and sex).

Data are presented as mean ± SE.

UPF: ultra processed food.