Table 1. Age-sex-sample adjusted mean and standard error (s.e.), nutrient intakes in individuals with lower vegetable intake compared with individuals with higher vegetable intake, for US INTERMAP participants (N=335).
| Variable, units |
157 individuals with low raw vegetablea
and low cooked vegetableb
intakes |
184 individuals with high raw vegetablea
and high cooked vegetableb
intakes |
T-Score |
|---|---|---|---|
| Adjusted mean (s.e.) | Adjusted mean (s.e.) | ||
| Men, % | 52.9 | 50.5 | |
| Total vegetables, g per 1000 kcal | 21.5 (4.1) | 202.3 (3.8) | 31.7 |
| Energy, kcal per 24 h | 2402.3 (48.8) | 2055.5 (45.4) | −5.1 |
| Fiber, g per 1000 kcal | 6.7 (0.3) | 12.3 (0.3) | 13.5 |
| Starch, %kcal | 21.0 (0.5) | 23.9 (0.5) | 4.2 |
| Sugar, %kcal | 29.0 (0.7) | 25.5 (0.6) | −3.7 |
| Animal protein, %kcal | 9.4 (0.3) | 10.5 (0.3) | 2.6 |
| Vegetable protein, %kcal | 4.3 (0.1) | 6.3 (0.1) | 9.9 |
| Glutamic acid, %kcal | 2.7 (0.05) | 3.3 (0.04) | 8.3 |
| Total saturated fatty acids, %kcal | 11.5 (0.3) | 9.5 (0.2) | −5.6 |
| Total monounsaturated fatty acids, %kcal | 12.5 (0.2) | 11.4 (0.2) | −3.2 |
| Total PUFA, %kcal | 6.7 (0.2) | 7.2 (0.2) | 2.0 |
| Omega-3 PUFA, %kcal | 0.7 (0.03) | 0.9 (0.03) | 5.2 |
| Omega-6 PUFA, %kcal | 6.1 (0.2) | 6.4 (0.2) | 1.6 |
| Total trans fatty acids, %kcal | 2.0 (0.1) | 1.6 (0.1) | −5.2 |
| Cholesterol, mg per 1000 kcal | 134.5 (4.7) | 123.7 (4.4) | −1.7 |
| Phosphorus, mg per 1000 kcal | 543.0 (11.1) | 654.7 (10.3) | 7.2 |
| Magnesium, mg per 1000 kcal | 127.0 (3.5) | 183.0 (3.3) | 11.4 |
| Calcium, mg per 1000 kcal | 333.9 (12.3) | 402.0 (11.5) | 4.0 |
| Iron, mg per 1000 kcal | 6.8 (0.2) | 8.9 (0.2) | 6.7 |
| Heme iron, mg per 1000 kcal | 0.5 (0.03) | 0.5 (0.02) | 0.5 |
| Non-heme iron, mg per 1000 kcal | 6.3 (0.2) | 8.4 (0.2) | 6.7 |
| Copper, mg per 1000 kcal | 0.6 (0.02) | 0.8 (0.02) | 9.4 |
| Vitamin A, IU per 1000 kcal | 2081.3 (343.9) | 6948.4 (320.5) | 10.1 |
| Vitamin C, mg per 1000 kcal | 37.8 (3.1) | 82.2 (2.9) | 10.3 |
| Vitamin E, mg per 1000 kcal | 4.1 (0.2) | 5.1 (0.2) | 4.2 |
| Vitamin B6, mg per 1000 kcal | 0.7 (0.02) | 1.1 (0.02) | 12.0 |
| Thiamin, mg per 1000 kcal | 0.8 (0.02) | 0.9 (0.02) | 6.6 |
| Riboflavin, mg per 1000 kcal | 0.9 (0.02) | 1.0 (0.02) | 2.8 |
| Folacin, mcg per 1000 kcal | 104.1 (4.4) | 183.8 (4.1) | 12.8 |
| Pantothenic acid, mg per 1000 kcal | 2.0 (0.1) | 2.6 (0.1) | 7.8 |
| Raw fruits, g per 1000 kcal | 37.7 (5.7) | 78.9 (5.3) | 5.2 |
| Total fruits, g per 1000 kcal | 88.6 (9.0) | 139.0 (8.4) | 4.0 |
| Low fat dairy products, g per 1000 kcal | 38.6 (7.3) | 59.0 (6.8) | 2.0 |
| Fiber-rich cereals and grains, g per 1000 kcal | 93.5 (3.9) | 121.2 (3.6) | 5.1 |
| Red and processed meats, g per 1000 kcal | 37.2 (2.0) | 30.9 (1.9) | −2.2 |
| Nuts and seeds, g per 1000 kcal | 3.7 (0.6) | 3.0 (0.5) | −0.9 |
| Fish and shellfish, g per 1000 kcal | 7.9 (1.3) | 13.8 (1.2) | 3.2 |
| Alcohol, g per 24 h | 8.9 (1.1) | 6.4 (1.1) | 1.6 |
| Urinary sodium, mmol per 24 h | 155.3 (5.1) | 157.4 (4.7) | 0.3 |
| Urinary potassium, mmol per 24 h | 49.3 (1.7) | 67.0 (1.5) | 7.7 |
| Urinary sodium/potassium ratio | 3.4 (0.1) | 2.5 (0.1) | −6.3 |
| Urinary calcium, mmol per 24 h | 4.1 (0.2) | 4.2 (0.2) | 0.1 |
| Urinary magnesium, mmol per 24 h | 4.0 (0.1) | 4.6 (0.1) | 3.4 |
Abbreviation: PUFA, polyunsaturated fatty acids.
a
Quartile cut-offs for raw vegetable intake (g per 1000 kcal) were 7.6 (25th percentile), 20.1 (50th percentile), 37.1 (75th percentile) for men and 11.0, 27.7, 48.1 for women.
b
Quartile cut-offs for cooked vegetable intake (g per 1000 kcal) were 26.9 (25th percentile), 48.6 (50th percentile), 76.4 (75th percentile) for men and 30.9, 54.5, 86.0 for women.