Table 2.
Group differences in dietary factors according to the individual lifestyle scores (unhealthy, 0–1 factors; moderate, 2–3 factors; and healthy, 4–5 factors) based on the 6 lifestyle factors at baseline.
| General characteristics | Unhealthy (n = 544) | Moderate (n = 716) | Healthy (n = 437) | P-value |
|---|---|---|---|---|
| Energy (kcal/d)* | ||||
| Men | 2193.0 ± 43.8b | 2248.3 ± 52.8b | 2489.9 ± 77.1a | .004 |
| Women | 2097.6 ± 38.7a | 1938.2 ± 29.0b | 2215.7 ± 35.9a | <.0001 |
| Nutrients† (per 1000 kcal/d) | ||||
| Carbohydrates, g | 148.5 ± 0.8b | 147.5 ± 0.7b | 155.6 ± 0.9a | <.0001 |
| Fat, g | 24.7 ± 0.2a | 25.0 ± 0.2a | 23.2 ± 0.3b | <.0001 |
| Protein, g | 33.4 ± 0.2ab | 33.4 ± 0.2a | 32.8 ± 0.2b | .023 |
| C:F: P (%) | 59.4:22.2:13.4 | 59.0:22.5:13.4 | 62.2:20.8:13.1 | <.0001 |
| Fiber, g | 9.9 ± 0.1 | 9.8 ± 0.1 | 10.1 ± 0.1 | .154 |
| Vitamin A, µg RAE | 149.1 ± 1.9 | 147.7 ± 1.8 | 145.4 ± 2.3 | .437 |
| Vitamin D, µg | 2.2 ± 0.0 | 2.1 ± 0.0 | 2.1 ± 0.0 | .122 |
| Vitamin E, mg | 7.2 ± 0.1ab | 7.3 ± 0.1a | 6.9 ± 0.1b | .007 |
| Vitamin B1, mg | 0.8 ± 0.0 | 0.8 ± 0.0 | 0.8 ± 0.0 | .231 |
| Vitamin B2, mg | 0.7 ± 0.0 | 0.7 ± 0.0 | 0.7 ± 0.0 | .121 |
| Vitamin C, mg | 33.3 ± 0.6ab | 31.6 ± 0.6b | 35.1 ± 0.8a | .001 |
| Vitamin K, mg | 39.0 ± 0.8 | 40.2 ± 0.7 | 38.2 ± 1.0 | .200 |
| Folate, µg | 200.4 ± 1.8 | 197.6 ± 1.7 | 201.9 ± 2.1 | .222 |
| Sodium, mg | 1455.1 ± 14.5a | 1478.3 ± 13.7a | 1363.9 ± 17.5b | <.0001 |
| Calcium, mg | 212.2 ± 2.8 | 206.1 ± 2.6 | 214.9 ± 3.3 | .060 |
| Phosphorus, mg | 523.7 ± 3.1 | 517.1 ± 2.9 | 527.1 ± 3.7 | .057 |
| Potassium, mg | 1142.4 ± 9.4 | 1133.5 ± 8.9 | 1151.4 ± 11.3 | .408 |
| Magnesium, mg | 46.1 ± 0.5 | 45.7 ± 0.5 | 46.5 ± 0.6 | .476 |
| Iron, mg | 6.1 ± 0.0 | 6.0 ± 0.0 | 6.1 ± 0.0 | .582 |
| Zinc, mg | 4.9 ± 0.0b | 4.9 ± 0.0b | 5.0 ± 0.0a | .000 |
| Food groups (g per 1000 kcal/d)‡ | ||||
| White rice | 91.2 ± 1.7ab | 90.7 ± 1.6b | 97.2 ± 2.1a | .022 |
| Mixed rice | 33.4 ± 1.5ab | 30.7 ± 1.4b | 38.3 ± 1.7a | <.0001 |
| Noodles and bread | 48.1 ± 1.6b | 54.1 ± 1.5a | 37.1 ± 1.9c | <.0001 |
| Potatoes and sweet potatoes | 21.0 ± 1.3 | 21.9 ± 1.3 | 19.7 ± 1.6 | .502 |
| Beans and tofu | 12.8 ± 0.5 | 12.6 ± 0.5 | 12.4 ± 0.6 | .907 |
| Fish | 15.1 ± 0.3ab | 15.8 ± 0.3a | 14.1 ± 0.4b | .002 |
| Beef and pork | 47.0 ± 1.6ab | 51.8 ± 1.6a | 41.3 ± 2.0b | <.0001 |
| Poultry and eggs | 32.9 ± 1.0 | 30.6 ± 1.0 | 30.5 ± 1.2 | .194 |
| Fruits | 39.2 ± 1.9b | 35.8 ± 1.8b | 52.6 ± 2.3a | <.0001 |
| Vegetables | 17.7 ± 0.5 | 17.3 ± 0.5 | 17.6 ± 0.6 | .804 |
| Milk and yogurt | 48.6 ± 2.3ab | 44.9 ± 2.2b | 55.8 ± 2.8a | .005 |
| Hamburger and pizza | 42.4 ± 2.5a | 45.7 ± 2.4a | 31.9 ± 3.1b | .000 |
Bold values indicate results that are statistically significant (P < .05).
a, b, and c indicate statistically significant ordered differences among groups (P < .05), based on ANCOVA followed by Bonferroni multiple comparison test.
*
Adjusted age only.
†
Least-square means ± SE adjusted for age, sex and energy intake (kcal).
‡
Food groups were surveyed using the short-form of the food frequency questionnaire (FFQ) and categorized into twelve food groups.