Table 3.
Mean dietary intakes of participants by categories of dietary phytochemical index: Tehran Lipid and Glucose Study
| Dietary intake | Dietary phytochemical index |
|||||||
|---|---|---|---|---|---|---|---|---|
| Men |
Women |
|||||||
| Q1 | Q2 | Q3 | Q4 | Q1 | Q2 | Q3 | Q4 | |
| Energy intake (kcal/d) | 2869 ± 41 | 2513 ± 40 | 2242 ± 40 | 1950 ± 41* | 2618 ± 32 | 2252 ± 32 | 2131.0 ± 32.0 | 1724 ± 32* |
| Carbohydrate (% of total energy) | 56.3 ± 0.4 | 57.9 ± 0.4 | 60.2 ± 0.4 | 61.9 ± 0.4* | 52.9 ± 0.4 | 55.3 ± 0.4 | 57.1 ± 0.4 | 60.8 ± 0.4* |
| Fat (% of total energy) | 31.6 ± 0.4 | 30.4 ± 0.4 | 28.9 ± 0.4 | 27.5 ± 0.4* | 35.2 ± 0.4 | 33.4 ± 0.4 | 32.3 ± 0.4 | 29.3 ± 0.4* |
| Saturated fat (g/d) | 29.9 ± 1.3 | 26.9 ± 1.3 | 26.4 ± 1.3 | 23.6 ± 1.4* | 28.7 ± 0.5 | 27.2 ± 0.5 | 26.8 ± 0.5 | 23.0 ± 0.5* |
| Monounsaturated fat (g/d) | 28.1 ± 0.5 | 28.1 ± 0.5 | 27.0 ± 0.5 | 25.2 ± 0.5* | 29.5 ± 0.5 | 28.8 ± 0.5 | 28.2 ± 0.5 | 24.6 ± 0.5* |
| Polyunsaturated fat (g/d) | 17.3 ± 0.4 | 17.3 ± 0.4 | 16.1 ± 0.4 | 15.2 ± 0.4* | 18.3 ± 0.4 | 17.8 ± 0.4 | 16.9 ± 0.4 | 14.6 ± 0.4* |
| Protein (% of total energy) | 12.9 ± 0.1 | 13.6 ± 0.1 | 13.6 ± 0.1 | 14.4 ± 0.1* | 12.9 ± 0.1 | 13.5 ± 0.1 | 13.7 ± 0.1 | 14.3 ± 0.1* |
| Total fiber (g/d) | 39.0 ± 1.4 | 40.1 ± 1.3 | 40.1 ± 1.3 | 43.4 ± 1.4 | 32.2 ± 0.9 | 35.4 ± 0.8 | 37.6 ± 0.8 | 38.9 ± 0.9* |
| Total carotenoids (μg/d) | 6524 ± 385 | 8986 ± 349 | 9980 ± 350 | 11225 ± 384* | 6919 ± 416 | 9573.0 ± 383 | 12457 ± 382 | 13588 ± 426* |
| Vitamin E (mg/d) | 10.7 ± 0.3 | 11.6 ± 0.3 | 11.6 ± 0.3 | 11.6 ± 0.3 | 11.7 ± 0.3 | 11.9 ± 0.3 | 12.1 ± 0.3 | 11.9 ± 0.3 |
| Vitamin C (mg/d) | 77.2 ± 5.5 | 135.7 ± 5.0 | 164.0 ± 5.0 | 177.8 ± 5.5* | 89.3 ± 5.0 | 144.1 ± 4.6 | 175.0 ± 4.6 | 201.8 ± 5.1* |
| Whole grains (g/d) | 10.2 ± 6.4 | 75.1 ± 5.8 | 134.9 ± 5.8 | 208.3 ± 6.4* | 8.7 ± 5.1 | 60.0 ± 4.7 | 110.0 ± 4.6 | 154.3 ± 5.2* |
| Fruits (g/d) | 142 ± 17 | 343 ± 16 | 450 ± 16 | 502 ± 17* | 178 ± 15 | 378.0 ± 14 | 430 ± 14 | 559 ± 15* |
| Vegetables (g/d) | 202 ± 11 | 258 ± 10 | 284 ± 10 | 311 ± 11* | 238 ± 13 | 288.0 ± 12 | 374 ± 12 | 384 ± 13* |
| Legumes (g/d) | 13.3 ± 1.8 | 16.9 ± 1.6 | 17.6 ± 1.6 | 17.8 ± 1.8* | 10.7 ± 1.1 | 14.5 ± 1.0 | 17.3 ± 1.0 | 17.3 ± 1.2* |
| Seeds (g/d) | 0.4 ± 0.4 | 2.1 ± 0.4 | 2.1 ± 0.4 | 3.4 ± 0.4* | 0.3 ± 0.3 | 1.7 ± 0.3 | 1.5 ± 0.3 | 3.0 ± 0.3* |
| Nuts (g/d) | 3.7 ± 0.7 | 6.2 ± 0.7 | 10.2 ± 0.7 | 11.0 ± 0.7* | 3.0 ± 0.5 | 6.9 ± 0.5 | 7.4 ± 0.5 | 9.5 ± 0.5* |
| Olive oil (g/d) | 0.2 ± 0.1 | 0.5 ± 0.09 | 0.7 ± 0.09 | 0.9 ± 0.1* | 0.1 ± 0.1 | 0.6 ± 0.1 | 1.1 ± 0.1 | 1.6 ± 0.2* |
| Soy sources (g/d) | 0.6 ± 0.3 | 1.8 ± 0.2 | 1.3 ± 0.3 | 2.2 ± 0.3* | 1.3 ± 0.4 | 1.9 ± 0.3 | 1.5 ± 0.3 | 2.8 ± 0.4 |
Mean ± SEM;
*
P < 0.05 (age- and energy-adjusted models were used);
SEM: Standard error of mean