Table 2.
Association between the APOA2 polymorphism and dietary intake
| APOA2 genotype | p valuea | p valueb | ||
|---|---|---|---|---|
| TT + TC (n = 645) | CC (n = 92) | |||
| Grains (g/day) | 420 ± 216.7 | 394.3 ± 207.1 | 0.29 | 0.13 |
| Fruits (g/day) | 464.1 ± 268 | 474 ± 239.5 | 0.74 | 0.69 |
| Vegetables (g/day) | 454 ± 264 | 444.8 ± 250 | 0.75 | 0.91 |
| Low-fat dairy (g/day) | 183.7 ± 142 | 166.1 ± 127.9 | 0.26 | 0.27 |
| High-fat dairy (g/day) | 105.6 ± 156 | 99.6 ± 162 | 0.73 | 0.85 |
| Red meat (g/day) | 20.4 ± 22 | 23 ± 37.6 | 0.34 | 0.25 |
| Organ meat (g/day) | 2.4 ± 8.6 | 1.1 ± 1.6 | 0.17 | 0.2 |
| Poultry (g/day) | 39.7 ± 37.6 | 36.1 ± 38.6 | 0.39 | 0.35 |
| Fish (g/day) | 13.8 ± 14.8 | 16.2 ± 16.2 | 0.16 | 0.17 |
| Legumes (g/day) | 43.5 ± 45 | 41.7 ± 30.1 | 0.7 | 0.69 |
| Vegetable oils (g/day) | 21.1 ± 23.2 | 19.4 ± 21.6 | 0.5 | 0.41 |
| Hydrogenated fats (g/day) | 11.5 ± 24.6 | 9 ± 22.3 | 0.37 | 0.37 |
| Olive (g/day) | 7.1 ± 13.1 | 6.7 ± 7.1 | 0.79 | 0.8 |
| Butter (g/day) | 3 ± 6.6 | 2.7 ± 5 | 0.63 | 0.65 |
| Mayonnaise (g/day) | 1.7 ± 3 | 2.1 ± 3.7 | 0.28 | 0.3 |
| Total energy intake (kcal/day) | 2528 ± 783 | 2533 ± 916 | 0.9 | 0.79 |
| Protein (g/day) | 88 ± 28.2 | 90 ± 37.6 | 0.6 | 0.36 |
| Carbohydrate (g/day) | 333.8 ± 110 | 338 ± 125.8 | 0.7 | 0.65 |
| Total fat (g/day) | 101.5 ± 44.8 | 100.4 ± 47.3 | 0.8 | 0.66 |
| Dietary fiber (g/day) | 41 ± 18.8 | 44 ± 22.4 | 0.16 | 0.09 |
| Saturated fatty acids (g/day) | 26.3 ± 10 | 25.4 ± 9.8 | 0.4 | 0.28 |
| Monounsaturated fatty acids (g/day) | 34.8 ± 17.2 | 33.5 ± 17 | 0.5 | 0.29 |
| Polyunsaturated fatty acids (g/day) | 25.1 ± 14.4 | 25 ± 15.8 | 0.9 | 0.86 |
Data are mean ± SD
aData are unadjusted
bData are adjusted for age, gender, physical activity and total energy intake