Table 2.
The reported intake of 27 food groups in MDCS by the FTO rs 9939609 genotype
| rs9939609 | |||||
|---|---|---|---|---|---|
|
|
|||||
| Variables | TT n=7898 | AT n=10982 | AA n=3919 | P for trenda | P for trendb |
| Foods (g/MJ) | |||||
| Vegetables | 19.2 (19.0–19.5) | 19.5 (19.2–19.7) | 19.4 (19.1–19.9) | 0.069 | 0.676 |
| Fruits | 20.3 (20.0–20.6) | 20.5(20.2–20.7) | 20.9 (20.4–21.3) | 0.017 | 0.256 |
| Juice | 6.3 (6.1–5.6) | 6.7 (6.4–6.9) | 6.1 (5.8–6.5) | 0.325 | 0.541 |
| Boiled potato | 10.5 (10.3–10.6) | 10.4 (10.3–10.5) | 10.3 (10.1–10.5) | 0.393 | 0.416 |
| Fried potato | 1.9 (1.9–2.0) | 1.9 (1.9–2.0) | 1.9 (1.0–2.0) | 0.889 | 0.687 |
| Cereals | 2.0 (1.9–2.0) | 2.0 (2.0–2.1) | 2.0 (2.0–2.1) | 0.017 | 0.014 |
| Soft bread | 10.8 (10.6–10.9) | 10.7 (10.6–10.8) | 10.7 (10.5–10.9) | 0.954 | 0.678 |
| Crisp bread | 1.7 (1.7–1.8) | 1.8 (1.7–1.8) | 1.8 (1.7–1.8) | 0.327 | 0.648 |
| Biscuits and pastry | 3.7 (3.6–3.8) | 3.8 (3.7–3.8) | 3.9 (3.9–4.0) | <0.001 | <0.001 |
| Rice and Pasta | 1.3 (1.3–1.3) | 1.3 (1.2–1.3) | 1.3 (1.3–1.3) | 0.659 | 0.534 |
| Egg | 2.5 (2.4–2.5) | 2.5 (2.4–2.5) | 2.5 (2.4–2.6) | 0.548 | 0.817 |
| Meat low fat | 7.1 (7.0–7.2) | 7.1 (7.0–7.2) | 7.1 (7.0–7.3) | 0.395 | 0.818 |
| Meat high fat | 4.3 (4.3–4.4) | 4.4 (4.4–4.5) | 4.4 (4.3–4.5) | 0.006 | 0.024 |
| Fish low fat | 2.9 (2.8–3.0) | 2.9 (2.9–3.0) | 3.0 (2.9–3.1) | 0.207 | 0.628 |
| Fish high fat | 1.9 (1.9–2.0) | 1.9 (1.9–2.0) | 1.9 (1.8–2.0) | 0.842 | 0.957 |
| Milk low fat | 23.2 (22.6–23.7) | 23.8 (23.3–24.3) | 23.6 (22.8–24.4) | 0.054 | 0.048 |
| Milk high fat | 14.8 (14.4–15.2) | 14.5 (14.1–14.8) | 14.1 (13.5–14.6) | 0.262 | 0.664 |
| Cream | 1.5 (1.5–1.5) | 1.5 (1.5–1.6) | 1.6 (1.6–1.6) | 0.057 | 0.150 |
| Ice cream | 20.3 (20.0–20.6) | 20.5 (20.2–20.8) | 20.9 (20.4–21.3) | 0.018 | 0.259 |
| Margarine high fat | 19.2 (19.0–19.5) | 19.5 (19.3–19.7) | 19.5 (19.1–19.9) | 0.068 | 0.663 |
| Margarine low fat | 1.8 (1.7–1.8) | 1.8 (1.8–1.9) | 1.8 (1.7–1.9) | 0.056 | 0.468 |
| Cheese | 4.3 (4.3–4.4) | 4.4 (4.4–4.5) | 4.4 (4.3–4.5) | 0.006 | 0.024 |
| Soft drinks | 8.5 (8.2–8.8) | 8.2 (8.0–8.5) | 7.7 (7.2–8.1) | <0.001 | <0.001 |
| Soft drinks no energy | 1.1 (0.98–1.3) | 1.3 (1.1–1.4) | 1.2 (0.96–1.4) | 0.428 | 0.868 |
| Sugars and Sweets | 3.4 (3.4–3.5) | 3.3 (3.3–3.4) | 3.3 (3.2–3.4) | 0.232 | 0.479 |
| Chocolate | 0.8 (0.8–0.8) | 0.8 (0.8–0.8) | 0.8 (0.8–0.8) | 0.634 | 0.641 |
| Salty snacks | 0.02 (0.02–0.02) | 0.02 (0.02–0.02) | 0.01 (0.01–0.02) | 0.014 | 0.126 |
Values are for mean (95% CI).
a
P for trend across the genotypes.
b
P for trend across the genotypes in sensitivity analysis excluding individuals identified as non-adequate energy reporters.
All analyses are adjusted for age, sex, method, and season.