TABLE 2.
Dietary intake characteristics according to quintile of dietary pattern score1
| Vegetable, fruit, and soy |
Dim sum and meat |
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| Quintile 1 | Quintile 3 | Quintile 5 | Quintile 1 | Quintile 3 | Quintile 5 | |
| Total energy (kcal/d) | 1373 ± 502 | 1503 ± 463 | 1876 ± 523 | 1245 ± 372 | 1481 ± 403 | 2078 ± 540 |
| Carbohydrate (% of energy) | 61.2 ± 7.9 | 59.5 ± 6.8 | 56.4 ± 6.9 | 63.2 ± 6.8 | 59.4 ± 6.7 | 54.6 ± 6.4 |
| Total fat (% of energy) | 22.4 ± 5.8 | 24.8 ± 5.1 | 28.2 ± 5.0 | 22.4 ± 5.4 | 24.7 ± 5.2 | 28.5 ± 5.0 |
| Saturated fat (% of energy) | 8.3 ± 2.6 | 8.8 ± 2.4 | 9.6 ± 2.5 | 7.6 ± 2.4 | 8.7 ± 2.3 | 10.5 ± 2.3 |
| Monounsaturated fat (% of energy) | 7.7 ± 2.1 | 8.4 ± 1.9 | 9.4 ± 1.9 | 7.4 ± 1.9 | 8.4 ± 1.9 | 9.7 ± 1.9 |
| Polyunsaturated fat (% of energy) | 4.1 ± 1.4 | 5.0 ± 1.6 | 6.1 ± 2.1 | 5.0 ± 2.1 | 5.0 ± 1.8 | 5.3 ± 1.6 |
| Protein (% of energy) | 14.3 ± 2.5 | 15.2 ± 2.3 | 15.8 ± 2.4 | 14.5 ± 2.6 | 15.2 ± 2.4 | 15.7 ± 2.2 |
| Soy protein (% of energy) | 1.0 ± 0.7 | 1.4 ± 0.8 | 2.1 ± 1.2 | 1.4 ± 1.1 | 1.5 ± 1.0 | 1.6 ± 0.9 |
| Fiber (g/1000 kcal) | 6.1 ± 1.9 | 8.2 ± 2.2 | 10.1 ± 2.6 | 9.4 ± 3.0 | 8.0 ± 2.5 | 7.4 ± 2.1 |
| Animal fat (g/1000 kcal)2 | 9.0 ± 3.8 | 8.4 ± 3.3 | 8.1 ± 3.2 | 5.9 ± 2.8 | 8.4 ± 2.8 | 11.2 ± 3.1 |
| Plant fat (g/1000 kcal)3 | 13.4 ± 3.8 | 16.5 ± 3.7 | 20.1 ± 4.2 | 16.5 ± 4.8 | 16.4 ± 4.4 | 17.3 ± 4.1 |
| Rice (g/1000 kcal) | 318.9 ± 104.3 | 277.3 ± 86.9 | 216.6 ± 78.0 | 306.2 ± 101.7 | 276.5 ± 91.8 | 226.7 ± 79.1 |
| Noodles (g/1000 kcal) | 38.2 ± 30.1 | 33.3 ± 24.7 | 31.6 ± 22.7 | 22.1 ± 21.8 | 36.8 ± 26.6 | 41.5 ± 24.3 |
| Vegetables (g/1000 kcal) | 45.3 ± 19.7 | 61.0 ± 22.3 | 104.7 ± 40.2 | 83.3 ± 42.5 | 71.6 ± 33.2 | 65.0 ± 27.7 |
| Fruit and related juices (g/1000 kcal) | 75.2 ± 69.3 | 132.1 ± 87.7 | 183.9 ± 110.9 | 147.1 ± 109.7 | 129.2 ± 96.9 | 122.2 ± 85.3 |
| Soy foods/beverages (g/1000 kcal) | 47.0 ± 37.7 | 68.4 ± 43.2 | 99.8 ± 59.3 | 66.6 ± 52.5 | 71.4 ± 50.4 | 74.5 ± 46.4 |
| Red meat (g/1000 kcal) | 20.9 ± 12.1 | 18.7 ± 10.7 | 17.2 ± 10.6 | 11.9 ± 9.2 | 18.9 ± 9.8 | 26.2 ± 11.2 |
| Poultry (g/1000 kcal) | 12.8 ± 9.8 | 12.8 ± 9.4 | 12.7 ± 10.0 | 7.7 ± 7.6 | 12.8 ± 9.0 | 17.1 ± 10.0 |
| Fish (g/1000 kcal) | 32.1 ± 17.5 | 36.2 ± 16.7 | 37.8 ± 18.5 | 35.4 ± 20.1 | 36.8 ± 17.4 | 34.8 ± 14.5 |
| Dairy products (g/1000 kcal) | 31.9 ± 62.5 | 46.3 ± 74.3 | 55.1 ± 72.7 | 67.0 ± 99.0 | 41.2 ± 66.7 | 33.2 ± 47.1 |
| Cooking fats/oils (g/1000 kcal) | 8.5 ± 3.0 | 10.5 ± 3.0 | 13.2 ± 3.6 | 10.3 ± 3.9 | 10.7 ± 3.5 | 11.1 ± 3.1 |
| Coffee (cups/mo) | 46.5 ± 40.8 | 34.8 ± 34.3 | 29.8 ± 32.1 | 23.0 ± 26.8 | 37.6 ± 35.8 | 45.6 ± 40.2 |
| Black tea (cups/mo) | 7.3 ± 18.5 | 6.4 ± 15.7 | 8.0 ± 17.4 | 3.7 ± 11.4 | 6.8 ± 16.2 | 11.0 ± 21.3 |
| Green tea (cups/mo) | 6.3 ± 20.3 | 9.3 ± 24.2 | 12.3 ± 26.9 | 7.1 ± 21.1 | 9.4 ± 24.6 | 11.2 ± 26.2 |
| Soft drinks (drinks/mo) | 4.4 ± 12.9 | 2.2 ± 7.7 | 1.9 ± 6.7 | 0.4 ± 2.0 | 1.9 ± 6.5 | 6.8 ± 15.2 |
| Alcohol (drinks/wk) | 1.9 ± 6.2 | 0.7 ± 3.3 | 0.7 ± 3.1 | 0.2 ± 1.1 | 0.8 ± 3.6 | 2.2 ± 6.3 |
1
All values are means ± SDs. All P-trend < 0.0001 across all groups except for poultry in the vegetable-, fruit-, and soy-rich pattern (P = 0.76).
2
Dietary fat from animal-based foods.
3
Dietary fat from plant-based foods.