Table 5.
Contributions of food categories to DPI in the women with and without CVD.
| Food categories | Women with CVD N = 916 |
Women without CVD N = 1683 |
p value | |
|---|---|---|---|---|
| Beverages | mg/d (mean ± SD) | 738.47 ± 471 | 848.61 ± 492 | <0.001 |
| Contribution to DTAC (%) | 41.81 | 44.19 | ||
| Major sources (% contribution)∗ |
Tea (21.34), coffee (19.56) | Coffee (24.34), tea (18.94) | ||
| Cereals | mg/d (mean ± SD) | 249.01 ± 150 | 256.17 ± 157 | 0.188 |
| Contribution to DTAC (%) | 14.10 | 13.34 | ||
| Major sources (% contribution)∗ |
Mixed bread (4.87), rye bread (3.36), wheat bread (3.20) | Mixed bread (5.59), pastry (2.83), rye bread (2.91) | ||
| Fruit | mg/d (mean ± SD) | 464.72 ± 519 | 461.86 ± 499 | 0.735 |
| Contribution to DTAC (%) | 26.31 | 24.05 | ||
| Major sources (% contribution)∗ |
Apples (12.79), plums (3.61), strawberries (2.25) | Apples (12.33), plums (2.75), strawberries (2.12) | ||
| Vegetables | mg/d (mean ± SD) | 214.09 ± 147 | 228.23 ± 156 | 0.044 |
| Contribution to DTAC (%) | 12.12 | 11.88 | ||
| Major sources (% contribution)∗ | Potato (5.51), tomato (1.49), cabbage (1.39) | Potato (5.56), cabbage (1.33), tomato (1.30) | ||
| Other food categories | mg/d (mean ± SD) | 100.10 ± 199 | 125.70 ± 208 | 0.0002 |
| Contribution to DTAC (%) | 5.66 | 6.54 | ||
| Major sources (% contribution)∗ |
Cookies and pastry (2.50), cocoa products (2.08), nuts and seeds (0.81) | Cookies and pastry (2.83), cocoa products (2.53), nuts and seeds (0.86) | ||
| Total | mg/d (mean ± SD) | 1766.39 ± 865 | 1920.57 ± 825 | <0.0001 |
| Contribution to DTAC (%) | 100 | 100 | ||
∗In each food category, individual food products with the strongest impact on the DPI were only listed.