Table 2.
Food intake and caloric consumption according to vitamin D and diabetes mellitus.
| Characteristic | Vitamin D sufficient | Vitamin D insufficient | P | ||
|---|---|---|---|---|---|
| (n = 43) | (n = 103) | ||||
| No DM | DM | No DM | DM | ||
| n = 25 | n = 18 | n = 63 | n = 40 | ||
| Total caloric intake (Kcal) | 1702AB (1210–2461) | 1455AB (1250–1881) | 1483B (1133–2117) | 1312A (989–1572) | 0.032 |
| Carbohydrates (%) | 48.3 (42–57) | 50.7 (48–54) | 55.3 (46–63) | 56.5 (48–62) | 0.158 |
| Proteins (%) | 17.9 (14–24) | 16.8 (15–21) | 18.4 (15–21) | 19.5 (16–22) | 0.603 |
| Fat (%) | 31.2 (25–48) | 31.4 (28–35) | 30.7 (22–39) | 25.4 (20–37) | 0.066 |
| Calcium (mg/dL) | 539 (285–679) | 583 (289–741) | 434 (237–688) | 474 (286–760) | 0.860 |
| Vitamin D (mcg) | 1.9 (1–3) | 3.6 (2–7) | 2.0 (0–4) | 2.1 (1–4) | 0.250 |
Median (P25–P75), as needed. Different letters indicate statistically significant differences between groups (Kruskall-Wallis). DM: diabetes mellitus.