TABLE 2.
Daily planned mean energy, macronutrient content, and food group servings of 2200-kcal/d traditional Mexican compared with US diets as commonly consumed1
| Nutrients | Traditional Mexican diet (7 d) | US diet (7 d) | P2 |
| Energy intake,3 kcal | 2259 ± 166 | 2225 ± 35.6 | 0.61 |
| Total carbohydrate, %E | 49.4 ± 6.10 | 51.7 ± 1.61 | 0.37 |
| Total sugars, g/d | 94.7 ± 29.2 | 127 ± 37.1 | 0.09 |
| Fructose4 | 12.8 ± 2.74 | 31.4 ± 10.4 | <0.01 |
| Lactose4 | 15.7 ± 8.74 | 10.7 ± 7.28 | 0.27 |
| Sucrose4 | 54.7 ± 20.0 | 52.9 ± 22.9 | 0.87 |
| Added sugars | 38.4 ± 19.5 | 92.3 ± 37.9 | <0.01 |
| Glycemic index5 | 56.7 ± 4.90 | 63.9 ± 5.11 | 0.01 |
| Glycemic load5 | 139 ± 30.3 | 174 ± 16.6 | 0.02 |
| Dietary total fiber, g/d | 36.3 ± 7.80 | 15.0 ± 2.74 | <0.01 |
| Soluble fiber | 10.2 ± 3.34 | 5.11 ± 1.69 | <0.01 |
| Insoluble fiber | 25.7 ± 5.30 | 9.88 ± 1.58 | <0.01 |
| Total protein, %E | 16.1 ± 2.31 | 15.1 ± 1.22 | 0.32 |
| Animal protein, g/d | 51.4 ± 11.4 | 58.4 ± 5.74 | 0.17 |
| Vegetable protein, g/d | 39.3 ± 9.75 | 25.7 ± 5.08 | <0.01 |
| Total fat, %E | 36.7 ± 5.96 | 34.2 ± 1.61 | 0.31 |
| Monounsaturated fat, g/d | 36.0 ± 8.92 | 30.0 ± 3.90 | 0.13 |
| Polyunsaturated fat, g/d | 11.8 ± 2.42 | 21.5 ± 4.98 | <0.01 |
| Saturated fat, g/d | 36.4 ± 8.36 | 26.2 ± 5.92 | 0.02 |
| Foods, servings/d | |||
| Fruits (including avocados) | 3.5 ± 1.1 | 0.9 ± 1.0 | <0.01 |
| Vegetables | 4.1 ± 1.7 | 2.1 ± 1.5 | 0.04 |
| Legumes | 1.5 ± 0.9 | 0.0 ± 0.0 | — |
| Whole grains (including corn tortillas) | 6.1 ± 1.3 | 0.0 ± 0.0 | — |
| Refined grains | 2.3 ± 1.6 | 4.1 ± 1.3 | 0.03 |
| Processed meats | 0.0 ± 0.0 | 2.3 ± 2.0 | — |
| Animal fats (including lard) | 5.8 ± 2.9 | 0.8 ± 1.0 | <0.01 |
| Vegetable oils | 0.1 ± 0.2 | 3.1 ± 2.3 | <0.01 |
| Grain-based desserts | 0.0 ± 0.0 | 1.5 ± 0.6 | — |
| Full-fat milk | 1.1 ± 0.7 | 0.0 ± 0.0 | — |
| Nonfat or low-fat milk | 0.0 ± 0.0 | 0.5 ± 0.5 | — |
| Sugar-sweetened beverages | 0.0 ± 0.0 | 1.6 ± 0.7 | — |
1
Values are means ± SDs. Analyses were conducted with the use of Nutrition Data System for Research software, version 2010 (Nutrition Coordinating Center, University of Minnesota). %E, percentage of energy.
2
t tests were conducted to compare the contents of the traditional Mexican and US diets.
3
Calculated as sums of 4 kcal/g carbohydrate, 9 kcal/g fat, and 4 kcal/g total protein.
4
Values correspond to naturally occurring sugars in foods and beverages provided.
5
Values correspond to glucose reference.