Table 2.
Comparison of dietary intakes of participants by median of healthy eating index*
| Variables | HEI |
||
|---|---|---|---|
| Lower median | Higher median | P† | |
| (n = 53) | (n = 54) | ||
| Protein (g/d) | 231.39 (14.55) | 132.07 (14.12) | < 0.001 |
| Carbohydrate (g/d) | 256.37 (13.71) | 387.45 (13.31) | < 0.001 |
| Fat (g/d) | 78.94 (2.32) | 65.41 (2.26) | < 0.001 |
| Cholesterol (mg/d) | 589.66 (33.99) | 280.49 (32.99) | < 0.001 |
| Saturated fatty acids (g/d) | 20.75 (0.79) | 17.93 (0.77) | 0.014 |
| Total dietary fiber (g/d) | 13.87 (0.76) | 21.56 (0.74) | < 0.001 |
| Fruits | 362.20 (28.69) | 535.36 (27.85) | < 0.001 |
| Vegetables | 286.45 (22.67) | 441.98 (22.01) | < 0.001 |
| Red meat | 14.07 (2.27) | 19.42 (2.21) | 0.101 |
| Legumes | 12.25 (1.38) | 16.71 (1.34) | 0.025 |
| Dietary diversity score | 3.61 (0.41) | 7.96 (0.27) | < 0.001 |
HEI: Healthy eating index
*
Data are means (standard error);
†
By using analysis of covariance adjusted for age, sex and energy intake