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. 2017 Jul;27(4):401–410. doi: 10.4314/ejhs.v27i4.11

Table 3.

Description of characteristics among quartiles of vegetables intake

Variable	Q1^# Mean ± SD	Q2 Mean ± SD	Q3 Mean ± SD	Q4 Mean ± SD	P	P^*
Age (year)	30.81± 8.40^a,b,c^**	35.80 ± 7.83^a	35.84 ± 8.83^b	37.28 ± 8.99^c	<0.001	<0.001
Anthropometric
BMI (kg/m²)	25.99 ± 5.20	25.83 ± 4.80	25.64 ± 5.31	25.94 ± 4.15	0.978	0.09
Waist (cm)	89.83 ± 13.65	88.58 ± 12.00	88.10 ± 13.72	87.68 ± 10.63	0.796	0.67
Hip (cm)	102.42 ± 10.74	102.35 ± 7.93	102.25± 10.71	102.69 ± 8.57	0.995	0.84
Fat percent (%)	22.80 ± 9.62^d	24.15 ± 9.82	26.57 ± 8.31	28.39 ± 8.55^d	0.004	0.60
Visceralfatrating	5.19 ± 3.71	5.78 ± 3.34	5.22 ± 3.22	5.62 ± 3.19	0.711	0.50
Biochemical
FBS(mmol/L)	93.07 ± 17.39	93.37 ± 9.73	91.49 ± 8.52	98.14 ± 30.43	0.216	0.17
TG (mmol/L)	130.75 ± 82.45	138.21 ± 97.46	117.03± 92.64	114.12±91.98	0.396	0.61
TC (mg/dL)	186.09 ± 45.48	187.75 ± 35.38	186.01± 40.36	176.32±33.65	0.333	0.02
HDL (mg/dL)	47.09 ± 10.64	47.62 ± 12.20	49.19 ± 12.41	50.89 ± 11.33	0.251	0.58
LDL (mg/dL)	103.07 ± 31.77	102.92 ± 22.17	102.93± 27.61	94.76 ± 22.83	0.202	0.03
AST(Iu/L)	22.31 ± 7.95	19.78 ± 6.04	19.60 ± 6.13	19.53 ± 6.04	0.050	0.27
ALT(Iu/L)	21.82 ± 15.78^e,f,g	15.84 ± 8.61^e	15.42 ± 8.88^f	15.04 ± 7.99^g	0.001	0.08
hs-CRP (mg/L)	2.68 ± 3.80	1.70 ± 2.57	2.12 ± 2.73	2.70 ± 4.00	0.268	0.89
SBP (mmHg)	12.00 ± 1.40	11.90 ± 1.16	11.86 ± 1.29	11.96 ± 1.35	0.936	0.45
DBP (mmHg)	7.80 ± 0.96	7.73 ± 0.93	7.63 ± 1.00	7.72 ± 0.76	0.802	0.43

^#

Quartiles of vegetables intake;

^*

p value reported after adjusting age, sexand weight with ancova model

^**

The same letters demonstrated the significant value from Tuckey procedure of Posthoc analyzes through

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