TABLE 2.
Total protein intake from individual food groups across protein food clusters in 2986 men and women in the Framingham Third Generation Study1
| Food group | Fast food, full-fat dairy (n = 458) | Fish (n = 605) | Red meat (n = 640) | Chicken (n = 735) | Low-fat milk (n = 434) | Legumes (n = 114) |
| Beans and peas, % | 1.3 (0.5–2.3) | 1.8 (0.9–3.6) | 1.2 (0.4–2.1) | 1.3 (0.4–2.5) | 1.3 (0.6–2.3) | 18.1 (12.3–24.6)2 |
| Nuts and seeds, % | 1.4 (0.8–2.8) | 1.7 (0.8–3.5) | 1.2 (0.6–2.4) | 1.1 (0.6–2.3) | 1.3 (0.6–2.7) | 2.2 (1.2–6.1)2 |
| Low-fat milk, % | 2.7 (0–6.7) | 3.8 (0.8–7.2) | 1.2 (0–5.1) | 3.3 (0.5–7.0) | 19.5 (15.5–23.9)2 | 1.1 (0–7.0) |
| Whole milk, % | 0 (0–0.9) | 0 (0–0) | 0 (0–0.5) | 0 (0–0) | 0 (0–0) | 0 (0–0) |
| Cream, % | 1.7 (0.9–2.4) | 1.2 (0.4–2.0) | 1.3 (0.6–1.9) | 1.1 (0.5–1.9) | 1.1 (0.5–1.8) | 0.8 (0.3–1.7) |
| Yogurt, % | 0.8 (0–2.5) | 1.2 (0–4.2) | 0 (0–1.5) | 0.8 (0–2.1) | 0.8 (0–3.0) | 1.5 (0–4.5) |
| Cheese products, % | 6.0 (3.5–9.6)2 | 4.3 (2.2–7.0) | 4.2 (2.6–6.4) | 3.9 (1.7–6.3) | 4.0 (2.2–6.5) | 4.2 (1.6–7.8) |
| Red meat, % | 14.8 (11.1–18.5) | 11.8 (8.0–16.0) | 27.4 (24.2–32.6)2 | 11.6 (7.7–15.3) | 13.3 (8.7–18.4) | 0 (0–6.1) |
| Processed meat, % | 2.0 (1.1–3.7) | 1.1 (0.4–2.0) | 1.8 (0.9–3.5) | 1.1 (0.4–2.1) | 1.2 (0.5–2.1) | 0 (0–0.4) |
| Chicken, % | 16.3 (11.3–20.4) | 20.4 (15.6–24.1) | 18.7 (13.0–23.1) | 33.1 (29.5–38.6)2 | 15.5 (10.0–20.0) | 5.5 (0–12.2) |
| Fish, % | 5.6 (3.4–8.3) | 15.7 (11.8–20.5)2 | 6.6 (3.8–9.0) | 6.6 (3.4–9.7) | 6.0 (3.4–9.2) | 7.8 (3.0–13.2) |
| Eggs, % | 1.2 (0.8–2.9) | 1.2 (0.7–2.8) | 1.1 (0.7–2.7) | 1.0 (0.6–2.6) | 0.9 (0.5–2.0) | 1.1 (0.6–2.9) |
| Fruit and vegetables, % | 6.0 (4.5–7.9) | 7.5 (5.6–9.5) | 5.8 (4.4–7.8) | 6.2 (4.6–8.2) | 6.3 (4.8–7.9) | 10.1 (7.3–13.1)2 |
| Cereal, % | 1.1 (0.3–2.6) | 1.7 (0.7–3.4) | 0.9 (0.2–2.4) | 1.1 (0.3–2.6) | 2.2 (0.7–4.1) | 2.9 (1.0–5.3)2 |
| Sweet baked products, % | 2.5 (1.5–4.1) | 1.8 (0.9–3.1) | 2.0 (1.1–3.0) | 1.5 (0.7–2.8) | 1.9 (1.0–2.8) | 1.4 (0.9–2.8) |
| White grains, % | 6.7 (4.6–9.5)2 | 4.7 (2.9–7.0) | 5.3 (3.3–7.4) | 4.7 (2.7–7.4) | 4.7 (3.1–7.0) | 6.0 (2.9–9.7) |
| Whole grains, % | 1.6 (0.5–3.4) | 1.9 (1.0–3.6) | 1.3 (0.5–2.6) | 1.5 (0.5–2.7) | 1.8 (0.6–3.3) | 5.3 (2.6–10.4)2 |
| Snacks, % | 2.7 (1.6–4.1) | 1.8 (1.0–3.0) | 1.9 (1.1–2.9) | 1.8 (1.1–3.0) | 1.8 (1.1–3.1) | 1.6 (0.7–3.0) |
| Fast food, % | 7.7 (4.8–14.4)2 | 3.7 (2.6–5.1) | 4.2 (3.0–5.8) | 4.1 (2.9–5.5) | 3.8 (2.6–5.3) | 3.9 (2.2–5.7) |
| Protein supplements, % | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) |
All values are medians (IQRs). Values are protein intake from individual food groups within each cluster. Some food groups presented with zero medians and IQRs because of a small percentage of individuals with high intake (>75th percentile). Naming of clusters was determined by comparing the percentage of protein intake of a food group (from a reference cluster) with that of all other clusters. The percentages of protein intake from individual food groups cumulatively add up to ∼100% and may be <100% because of the omission of food groups that provided <0.5% of total protein intake in the diet.
Value represents the highest consumption of a food group compared with that of all other clusters and is a distinct characteristic by which the cluster was named.