. 2023 Oct 18;13:17749. doi: 10.1038/s41598-023-44766-4

Table 2.

Average servings per day of food items by latent dietary profile in 35–70 years old population of Fasa Persian Cohort Study (n = 8319).

Servings per day of food items (g/day)	Class 1 (low Intake) 741 (8.91%)	Class 2 (high Intake) 3718 (44.69%)	Class 3 (moderate intake) 3860 (46.40%)	F	P value*
Servings per day of food items (g/day)	Mean ± SD	Mean ± SD	Mean ± SD	F	P value*
Whole grains versus Refined grain
Whole grains	0.77^a ± 1.27	1.36^c ± 1.68	0.97^b ± 1.39	160.39	< 0.001
Refined grains	2.66^a ± 0.22	2.80^c ± 0.19	2.74^b ± 0.21	171.55	< 0.001
Vegetables, fruits and legumes
legumes	1.24^a ± 0.48	1.68^c ± 0.29	1.49^b ± 0.30	744.11	< 0.001
Leafy vegetables	0.51^a ± 0.95	1.38^c ± 0.40	1.06^b ± 0.49	294.12	< 0.001
Crucifeerois vegetables	0.34^a ± 1.60	1.76^c ± 0.86	0.83^b ± 1.31	58.60	< 0.001
Tomatoes	1.97^a ± 0.52	2.34^c ± 0.29	2.20^b ± 0.32	431.71	< 0.001
Other vegetables	1.88^a ± 0.49	2.36^c ± 0.24	2.15^b ± 0.27	592.74	< 0.001
Dark yellow vegetables	1.69^a ± 0.46	1.69^a ± 0.47	1.69^a ± 0.43	0.05	0.95
Potatoes	0.55^a ± 1.56	1.41^c ± 0.59	1.22^b ± 0.79	350.95	< 0.001
Summer spring fruits	1.24^a ± 0.71	2.17^c ± 0.36	1.83^b ± 0.43	567.55	< 0.001
Winter autumn fruits	1.13^a ± 0.82	1.99^c ± 0.39	1.68^b ± 0.43	425.78	< 0.001
All season fruits	1.27^a ± 0.81	2.13^c ± 0.35	1.83^b ± 0.42	560.90	< 0.001
Red meat and processed foods
Red meat	0.15^a ± 1.34	1.02^c ± 0.65	0.65^b ± 0.83	687.23	< 0.001
Processed meats	0.28^a ± 0.73	0.85^c ± 1.10	0.55^b ± 0.91	150.31	< 0.001
Pizza	0.06 ± ^a0.74	0.16^c ± 1.61	0.07^b ± 0.97	115.45	< 0.001
French fried	0.06^a ± 0.92	0.31^c ± 1.70	0.1^b ± 1.33	224.61	< 0.001
Snacks	0.08^a ± 1.12	0.38^c ± 1.60	0.15^b ± 1.47	182.22	< 0.001
Sweets	0.72^a ± 1.39	3.03^c ± 0.52	1.85^b ± 0.75	447.50	< 0.001
Mayonnaise and creamy dressing	0.10^a ± 1.16	0.72^c ± 1.12	0.29^b ± 1.36	253.43	< 0.001
Oil and fat groups
Butter/margarine/oil	1.09^a ± 0.54	1.30^c ± 0.31	1.22^b ± 0.34	130.60	< 0.001
Olive oil	0.07^a ± 0.95	0.28^b ± 1.39	0.10^a ± 1.19	107.54	< 0.001
Nuts	0.39^a ± 1.25	1.87^c ± 0.48	1.07^b ± 0.73	430.36	< 0.001
Ungrouped foods
Poultry	0.74^a ± 1.09	1.43^c ± 0.54	1.17^b ± 0.66	384.87	< 0.001
Organ meal	0.31^a ± 0.75	0.93^c ± 1.06	0.637^b ± 0.86	275.26	< 0.001
Eggs	0.39^a ± 1.61	1.34^c ± 0.72	1.07^b ± 0.97	323.27	< 0.001
Fish and sea food	0.13^a ± 0.67	0.96^c ± 1.11	0.51^b ± 0.84	406.53	< 0.001
Low and High fat dairy	1.73^a ± 0.75	2.33^c ± 0.30	2.10^b ± 0.40	427.41	< 0.001
Fruit juice	0.08^a ± 1.48	1.30^c ± 0.54	0.88^b ± 0.81	339.06	< 0.001
Condiments	0.91^a ± 0.53	1.65^c ± 0.31	1.36^b ± 0.37	649.04	< 0.001
Tea	2.58^a ± 1.16	2.73^b ± 0.73	2.71^b ± 0.79	11.19	< 0.001
Energy drink	0.19^a ± 1.81	1.76^c ± 0.80	1.17^b ± 1.21	318.92	< 0.001
Coffee	0.64^a ± 0.84	0.23^b ± 1.53	0.08^a ± 1.03	104.58	< 0.001

*All measurements transferred to log transformation.

^a,^b,cMean values in rows with non-similar superscript letters(a,b,c) were significantly different.

Test one-way ANOVA, Post hoc test Tukey’s method.