Table 2.
Dietary Intakes of Hip Fracture Cases and Controls from the WHI-CT and WHI-OS
| Dietary Variable | Cases (Hip Fracture) | Controls (No Hip Fracture) | P |
|---|---|---|---|
| Total energy intake, kcal | 1488 (680) | 1451 (554) | .39 |
| Carbohydrate, % kcal | 51.8 (9.6) | 52.9 (9.5) | .15 |
| Protein, % kcal | 16.7 (3.4) | 16.9 (3.1) | .48 |
| Fat, % kcal | |||
| Saturated fat | 10.6 (3.6) | 10.0 (3.5) | .02 |
| Monounsaturated fat | 11.8 (3.7) | 11.2 (3.4) | .05 |
| Polyunsaturated fat | 6.5 (2.1) | 6.3 (2.1) | .19 |
| n-6 fatty acid | 5.7 (1.9) | 5.5 (1.9) | .17 |
| LA | 5.7 (1.9) | 5.5 (1.9) | .17 |
| AA | 0.05 (0.03) | 0.05 (0.02) | .34 |
| n-3 fatty acids | 0.8 (0.3) | 0.8 (0.3) | .62 |
| ALA | 0.7 (0.3) | 0.7 (0.3) | .37 |
| EPA + DHA | 0.07 (0.06) | 0.07 (0.07) | .13 |
| Calcium, mg/1000 kcala | 849 (575) | 906 (539) | .15 |
| Vitamin D, μg/1000 kcala | 7.2 (6.1) | 7.3 (5.7) | .92 |
Abbreviation: AA, arachidonic acid. Hip fracture values for cases and controls are expressed as % kcal (SD) unless specified otherwise; n = 400 for cases, n = 400 for controls. P values are from paired t-tests for continuous variables.
a
Values are from diet plus supplement intake.