Table 5.
Food group intake by tertile of Mediterranean diet score based on quintile scoring system for each component
| Food group (g/day) | MED score |
|||
|---|---|---|---|---|
| T1: 11–23 (n = 389) | T2: 24–26 (n = 278) | T3: 27–34 (n = 260) | p value | |
| Vegetables | 215.15 ± 9.15 | 280.78 ± 10.83 | 336.35 ± 11.20 | <0.0001 |
| Legumes | 4.25 ± 0.92 | 9.82 ± 1.09 | 12.67 ± 1.13 | <0.0001 |
| Fruits and nuts | 237.74 ± 13.44 | 317.89 ± 15.90 | 380.32 ± 16.45 | <0.0001 |
| Cereal | 379.95 ± 9.31 | 399.62 ± 11.01 | 401.33 ± 11.38 | 0.24 |
| Fish | 4.43 ± 0.73 | 6.97 ± 0.87 | 9.93 ± 0.90 | <0.0001 |
| Meat | 25.18 ± 1.07 | 17.21 ± 1.27 | 13.58 ± 1.31 | <0.0001 |
| Poultry | 28.91 ± 1.40 | 19.00 ± 1.66 | 12.79 ± 1.71 | <0.0001 |
| Whole dairy | 567.46 ± 3.90 | 512.28 ± 4.62 | 484.42 ± 4.77 | <0.0001 |
MED, Mediterranean diet. *Significant difference (p<0.05) using one way ANOVA.