Table 5.
Top contributorsa to total carbohydrate and dietary fiber in Puerto Rican adults at extreme quartiles of language-based acculturation
| Less Acculturated | More Acculturated | GIb | GI Classc | |||
|---|---|---|---|---|---|---|
| % | Rank | % | Rank | |||
| Total carbohydrate, mean ± SE (g/d)d | 267 ± 3.0 | 269 ± 2.8 | ||||
| White rice | 6.3 | 1 | 5.3 | 1 | 79 | High |
| Rice with beans or pigeon peas | 6.0 | 2 | 4.7 | 3 | 66 | Medium |
| Beans and peas | 5.8 | 3 | 4.7 | 2 | 31 | Low |
| Sugar in coffee and/or tea | 3.6 | 4 | 3.7 | 4 | 65 | Medium |
| Milk (including in cereal or coffee/tea) | 3.5 | 5 | 3.6 | 5 | 31 | Low |
| White bread | 3.3 | 6 | 2.8 | 8 | 71 | High |
| Cold cereal | 3.3 | 7 | 3.4 | 7 | 72 | High |
| Orange juice (100% juice) | 3.0 | 8 | 3.5 | 6 | 50 | Low |
| Hispanic root crops | 3.0 | 9 | 1.4 | 16 | 69 | Medium |
| Soft drinks, regular | 2.7 | 10 | 2.5 | 9 | 57 | Medium |
| Plantains, green bananas | 2.6 | 11 | 1.9 | 14 | 54 | Low |
| Cranberry juice (incl. cocktail) | 2.3 | 12 | 2.0 | 12 | 59 | Medium |
| Pasta | 1.6 | 17 | 2.3 | 10 | 44 | Low |
| Bagels | 1.1 | 22 | 2.0 | 11 | 69 | Medium |
| Dietary fiber, mean ± SE (g/d)d | 18.9 ± 0.4 | 19.5 ± 0.4 | ||||
| Beans and peas | 25.8 | 1 | 21.3 | 1 | 31 | Low |
| Rice with beans or pigeon peas | 7.6 | 2 | 6.0 | 2 | 66 | Medium |
| Hispanic root crops | 4.4 | 3 | 2.0 | 11 | 69 | Medium |
| Oatmeal | 4.1 | 4 | 2.9 | 4 | 66 | Medium |
| Plantains, green bananas | 2.7 | 5 | 2.0 | 10 | 54 | Low |
| Cold cereal | 2.6 | 6 | 3.4 | 3 | 72 | High |
| French fries | 2.6 | 7 | 2.8 | 5 | 69 | Medium |
| 100% whole wheat bread | 0.9 | 24 | 2.7 | 6 | 69 | Medium |
| Salad greens | 1.8 | 9 | 2.2 | 7 | 0 | - |
| Pasta | 1.6 | 12 | 2.2 | 8 | 44 | Low |
| Bananas | 1.7 | 10 | 2.0 | 9 | 60 | Medium |
a
Foods were included if they contributed at least 2% to total daily nutrient intake in either acculturation group.
b
GI values listed are based on glucose as the reference.
c
GI classifications are: low GI: ≤ 55; medium GI: 56–69; and high GI: ≥ 70 (53).
d
Total carbohydrate and dietary fiber (mean ± SE, g/d) were adjusted for age, sex, total energy, poverty status, and type 2 diabetes.