Table 2.
Dietary intakes of the participants across tertiles of dietary insulin load and insulin index
| Dietary insulin index | Dietary insulin load | |||||
|---|---|---|---|---|---|---|
| Tertile1 | Tertile2 | Tertile3 | Tertile1 | Tertile2 | Tertile3 | |
| < 81.6 | 81.6–86.3 | ≥86.3 | <794 | 794–1097 | ≥1097 | |
| Energy (kcal/d) | 2210 ± 680 | 2276 ± 715 | 2321 ± 734 | 1658 ± 414 | 2236 ± 439 | 2911 ± 604* |
| Energy density (kcal/100 g of foods) | 91. 8 ± 19.2 | 96.0 ± 20.9 | 103 ± 24.9* | 91.9 ± 20.6 | 94.0 ± 22.15 | 104 ± 21.0* |
| Carbohydrate (% of energy) | 56.2 ± 7.1 | 57. 9 ± 7.5 | 58.7 ± 6.8* | 55.3 ± 7.3 | 57.4 ± 7.1 | 60.1 ± 6.4* |
| Protein (% of energy) | 13.9 ± 2. 6 | 13.4 ± 2.4 | 13. 7 ± 2.3 | 13.8 ± 2.7 | 13.5 ± 2.4 | 13.8 ± 2.2 |
| Fat (% of energy) | 32.4 ± 6.8 | 31.3 ± 7.5 | 30.2 ± 6. 7* | 33.5 ± 7.3 | 31.8 ± 6.7 | 28.5 ± 6.1* |
| Fiber (g/d) | 32.9 ± 0.9 | 35.7 ± 1.2 | 46.2 ± 1.8* | 31.3 ± 1.1 | 36.9 ± 1.2 | 46.5 ± 1. 8* |
| Fruits (g/d) | 424 ± 16.1 | 398 ± 16.1 | 350 ± 16.1* | 438 ± 16.1 | 427 ± 16.1 | 306 ± 15.7* |
| Vegetables (g/d) | 330 ± 10.7 | 292.0 ± 10.7 | 286 ± 10.7* | 350 ± 10.7 | 350 ± 10.8 | 353 ± 10.6* |
| Whole grains (g/d) | 22.7 ± 1.4 | 20.9 ± 1.4 | 19.4 ± 1.4 | 24.1 ± 1.4 | 21.8 ± 1.4 | 17.0 ± 1.4* |
| Legumes (g/d) | 15.9 ± 1.6 | 14.7 ± 1.6 | 14.2 ± 1.7 | 12.5 ± 1.6 | 14.7 ± 1.7 | 17.6 ± 1.7* |
Data are mean ± SD or mean ± SE
*P < 0.05. Analysis of variance or analysis of covariance with adjustment for total energy intakes was used