Table 5.
Comparison of dietary intakes and dietary total antioxidant capacity between the women of the lowest tertile (P1A1), the intermediate tertile (P2A2) and highest tertile (P3A3) for both protein intake and dietary total antioxidant capacitya
| P1A1 (n = 273) | P2A2 (n = 238) | P3A3 (n = 247) | P b | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Median | IQR | Median | IQR | Median | IQR | ||||||||
| Energy intake, kcal/d | 1709 | 1423 | - | 2077 | 1575 | 1297 | - | 1905 | 1700 | 1405 | - | 2032 | 0.004 |
| Food intakec, g/d | |||||||||||||
| Rice | 368.7 | 292.7 | - | 423.5 | 277.4 | 227.4 | - | 353.4 | 207.0 | 147.0 | - | 256.0 | <0.0001 |
| Noodles | 43.3 | 26.3 | - | 70.9 | 48.1 | 32.8 | - | 67.0 | 43.9 | 23.3 | - | 75.5 | 0.25 |
| Bread | 27.0 | 15.0 | - | 54.1 | 27.3 | 12.4 | - | 58.7 | 27.3 | 12.8 | - | 56.5 | 0.64 |
| Pulses | 58.1 | 39.7 | - | 74.7 | 77.6 | 57.2 | - | 108.0 | 102.2 | 71.2 | - | 123.1 | <0.0001 |
| Potatoes | 40.4 | 25.7 | - | 66.9 | 50.1 | 32.0 | - | 76.4 | 57.8 | 40.2 | - | 97.8 | <0.0001 |
| Confectioneries | 65.0 | 45.8 | - | 95.7 | 56.8 | 39.4 | - | 79.6 | 43.1 | 23.5 | - | 62.8 | <0.0001 |
| Fruits | 65.5 | 40.2 | - | 113.8 | 97.9 | 65.8 | - | 142.3 | 127.6 | 79.1 | - | 186.8 | <0.0001 |
| Total vegetables | 227.1 | 172.7 | - | 288.8 | 289.8 | 239.4 | - | 360.2 | 404.7 | 297.0 | - | 511.0 | <0.0001 |
| Green tea | 170.9 | 41.6 | - | 380.0 | 428.3 | 369.6 | - | 607.0 | 562.2 | 379.6 | - | 609.4 | <0.0001 |
| Black and oolong tea | 9.1 | −3.2 | - | 23.7 | 14.7 | 3.0 | - | 41.0 | 25.6 | 5.4 | - | 117.0 | <0.0001 |
| Coffee | 21.3 | 1.9 | - | 117.6 | 59.5 | 14.0 | - | 148.5 | 157.0 | 105.0 | - | 365.7 | <0.0001 |
| Soft drinks | 7.9 | −2.2 | - | 21.6 | 7.6 | −1.0 | - | 16.1 | 4.5 | −4.6 | - | 15.7 | 0.03 |
| Fish and shellfish | 68.6 | 49.8 | - | 83.9 | 95.7 | 80.2 | - | 111.3 | 142.3 | 113.5 | - | 178.0 | <0.0001 |
| Meats | 41.5 | 28.3 | - | 55.5 | 57.7 | 43.5 | - | 75.4 | 63.7 | 43.6 | - | 83.4 | <0.0001 |
| Eggs | 32.1 | 21.7 | - | 48.2 | 37.1 | 26.3 | - | 54.6 | 45.8 | 29.6 | - | 65.7 | <0.0001 |
| Dairy products | 103.4 | 37.5 | - | 153.0 | 128.9 | 69.7 | - | 173.5 | 155.8 | 91.2 | - | 199.0 | <0.0001 |
| Nutrient intakec | |||||||||||||
| Protein, g/d | 61.6 | 56.8 | - | 64.8 | 73.1 | 70.1 | - | 75.5 | 86.8 | 82.1 | - | 93.4 | <0.0001 |
| Animal protein, g/d | 31.6 | 26.2 | - | 36.1 | 42.0 | 38.9 | - | 45.4 | 56.4 | 50.8 | - | 61.9 | <0.0001 |
| Plant protein, g/d | 29.6 | 27.7 | - | 31.6 | 30.3 | 28.0 | - | 33.3 | 31.1 | 28.5 | - | 33.9 | <0.0001 |
| Fat, g/d | 44.2 | 38.9 | - | 49.9 | 50.5 | 45.4 | - | 55.5 | 55.0 | 48.6 | - | 61.1 | <0.0001 |
| Marine origin n-3 polyunsaturated fatd, g/d | 0.80 | 0.60 | - | 1.02 | 1.13 | 0.92 | - | 1.37 | 1.63 | 1.31 | - | 2.09 | <0.0001 |
| Carbohydrate, g/d | 267 | 254 | - | 280 | 243 | 230 | - | 254 | 219 | 204 | - | 234 | <0.0001 |
| Total dietary fiber, g/d | 11.7 | 9.7 | - | 13.2 | 13.3 | 11.9 | - | 15.3 | 16.4 | 14.0 | - | 19.3 | <0.0001 |
| β-carotene, μg/d | 2882 | 2100 | - | 3902 | 3861 | 2992 | - | 5242 | 5246 | 3948 | - | 7704 | <0.0001 |
| Vitamin D, μg/d | 12.0 | 8.8 | - | 14.9 | 17.9 | 15.1 | - | 21.1 | 28.2 | 21.4 | - | 34.9 | <0.0001 |
| Vitamin C, mg/d | 104 | 82 | - | 132 | 148 | 123 | - | 177 | 188 | 158 | - | 225 | <0.0001 |
| Sodium, mg/d | 3872 | 3427 | - | 4278 | 4269 | 3900 | - | 4658 | 4981 | 4525 | - | 5465 | <0.0001 |
| Potassium, mg/d | 2129 | 1871 | - | 2465 | 2754 | 2526 | - | 3051 | 3564 | 3194 | - | 4005 | <0.0001 |
| Calcium, mg/d | 476 | 393 | - | 562 | 623 | 539 | - | 691 | 820 | 708 | - | 951 | <0.0001 |
| Magnesium, mg/d | 219 | 198 | - | 236 | 266 | 253 | - | 292 | 342 | 312 | - | 378 | <0.0001 |
| Iron, mg/d | 7.0 | 6.2 | - | 7.7 | 8.9 | 8.1 | - | 9.6 | 10.9 | 9.8 | - | 12.1 | <0.0001 |
| Dietary TACc, mmol TE/d | 13.0 | 10.0 | 15.3 | 20.1 | 18.9 | 21.7 | 27.5 | 24.9 | 31.8 | <0.0001 | |||
IQR interquartile range, P1A1 the lowest tertile for both total protein intake and dietary TAC group, P2A2 the intermediate tertile for both total protein intake and dietary TAC group, P3A3 the highest tertile for both total protein intake and dietary TAC group, SD standard deviation, TAC total antioxidant capacity, TE Trolox equivalent
a Values are median and interquartile range
b Values were compared by Kruskal-Wallis test
c Energy-adjustment was performed according to the residual method
d Sum of eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid