TABLE 2.
Dietary intakes of the HIV patients and of the non-HIV control groups1
| HIV+ subjects2 (n = 38) | Non-HIV healthy controls (n = 13) | Non-HIV unhealthy controls3 (n = 18) | Bonferroni-adjusted P values |
||||
| Characteristic | Overall P value4 | 1 vs 3 | 1 vs 2 | 2 vs 3 | |||
| 3-d Food records [n (%)] | 21 (55) | 0 (0) | 0 (0) | — | — | — | — |
| 24-h Dietary recalls [n (%)] | 17 (45) | 13 (100) | 18 (100) | <0.0001 | — | — | — |
| Energy (kcal) | 2672 ± 9055 | 2231 ± 842 | 2429 ± 940 | 0.26 | — | — | — |
| Energy (kcal/kg) | 34.0 ± 10.5 | 30.7 ± 9.7 | 30.1 ± 12.5 | 0.38 | — | — | — |
| Protein (g) | 121 ± 51 | 95 ± 46 | 108 ± 58 | 0.23 | — | — | — |
| Protein (%) | 18.4 ± 5.5 | 16.7 ± 3.1 | 18.2 ± 7.6 | 0.36 | — | — | — |
| Total fat (g) | 106 ± 51 | 79.6 ± 36.8 | 91.3 ± 48.2 | 0.14 | — | — | — |
| Total fat (%) | 34.9 ± 8.1 | 32.7 ± 8.2 | 32.1 ± 9.2 | 0.45 | — | — | — |
| Carbohydrate (g) | 314 ± 117 | 287 ± 113 | 300 ± 115 | 0.75 | — | — | — |
| Carbohydrate (%) | 47.5 ± 11.0 | 51.5 ± 8.7 | 51.0 ± 10.8 | 0.32 | — | — | — |
| Dietary fiber (g) | 22.8 ± 10.9 | 20.8 ± 12.0 | 19.0 ± 7.4 | 0.31 | — | — | — |
| Cholesterol (mg) | 453 ± 281 | 233 ± 207 | 510 ± 782 | 0.04 | 0.99 | 0.006 | 0.42 |
| Saturated fat (g) | 36.4 ± 21.0 | 27.3 ± 11.9 | 32.7 ± 19.3 | 0.18 | — | — | — |
| Saturated fat (%) | 11.8 ± 3.9 | 11.2 ± 2.8 | 11.4 ± 3.4 | 0.85 | — | — | — |
| Polyunsaturated fat (g) | 22.3 ± 11.7 | 16.9 ± 11.8 | 17.4 ± 10.0 | 0.17 | — | — | — |
| Polyunsaturated fat (%) | 7.4 ± 2.7 | 6.8 ± 2.8 | 6.2 ± 2.7 | 0.27 | — | — | — |
| trans Fats (g) | 5.2 ± 4.4 | 3.8 ± 3.0 | 5.3 ± 4.3 | 0.40 | — | — | — |
| Dietary 18:3n−3 (g) | 2.3 ± 1.7 | 1.2 ± 0.6 | 1.4 ± 0.9 | 0.009 | 0.024 | 0.002 | 0.99 |
| Dietary 20:5n−3 (g) | 0.1 ± 0.3 | 0.02 ± 0.02 | 0.02 ± 0.03 | 0.079 | — | — | — |
| Dietary 22:6n−3 (g) | 0.2 ± 0.3 | 0.05 ± 0.07 | 0.08 ± 0.01 | 0.025 | 0.039 | 0.006 | 0.99 |
| Dietary 20:5n−3 + 22:6n−3 (g) | 0.4 ± 0.6 | 0.07 ± 0.09 | 0.1 ± 0.1 | 0.025 | 0.03 | 0.009 | 0.99 |
| Dietary 18:2n−6 (g) | 19.1 ± 9.9 | 15.3 ± 11.1 | 15.5 ± 9.4 | 0.28 | — | — | — |
| Dietary n−6 fatty acids (g) | 19.4 ± 10.0 | 15.5 ± 11.2 | 15.5 ± 9.3 | 0.27 | — | — | — |
| Dietary n−3 fatty acids (g) | 2.7 ± 2.0 | 1.3 ± 0.7 | 1.5 ± 0.9 | 0.003 | 0.006 | <0.001 | 0.99 |
| n−6/n−3 Ratio | 8.5 ± 3.3 | 13.9 ± 12.8 | 11.0 ± 5.2 | 0.067 | — | — | — |
| Vitamin E (IU) | 101 ± 200 | 25.8 ± 23.1 | 29.8 ± 57.1 | 0.095 | — | — | — |
| Vitamin E, not including vitamins and supplements (IU) | 20.5 ± 12.8 | 18.9 ± 19.0 | 10.4 ± 5.6 | 0.003 | <0.001 | 0.99 | 0.30 |
1
Nonhealthy controls had elevated serum triglycerides (>150 mg/dL) and/or insulin resistance.
2
One participant in the HIV group with an implausible dietary intake (>10,000 kcal) was not included but was included in Tables 1 and 3.
3
Non-HIV unhealthy controls had elevated serum triglycerides (>150 mg/dL) and/or insulin resistance.
4
Overall P values are from type 3 score statistics for continuous variables and chi-square test for categorical variables.
5
Mean ± SD (all such values).