Table 2.
Dietary Intakes of All Study Participants and by Categories of Vegetable Servingsa
| All Participants (N=1226) | <2 Servings (n=355) | 2 to <3 Servings (n=486) | ≥3 Servings (n=385) | P Value | |
|---|---|---|---|---|---|
| Dietary intakes | |||||
| Vegetable servings, g/d | 2.6±1.0 | 1.5±0.4 | 2.5±0.3 | 3.8±0.8 | |
| Vegetables, g/d | 196.5±78.8 | 111.7±29.4 | 186.2±21.3 | 287.5±58.2 | <0.001 |
| Cruciferous vegetables, g/d | 32.3±22.0 | 18.9±12.8 | 31.2±18.1 | 46.0±25.1 | <0.001 |
| Allium vegetables, median (IQR), g/d | 6.2 (2.9–10.6) | 3.5 (1.7–6.2) | 6.2 (3.4–10.1) | 10.0 (5.9–15.5) | <0.001 |
| Yellow/orange/red vegetables, g/d | 52.4±27.6 | 30.1±14.7 | 50.9±18.3 | 74.8±29.2 | <0.001 |
| Leafy green vegetables, g/d | 18.8±12.1 | 13.3±9.4 | 19.2±11.1 | 23.4±13.4 | <0.001 |
| Legumes, g/d | 27.0±18.7 | 16.5±9.9 | 26.2±14.8 | 37.6±23.2 | <0.001 |
| Nutrient‐Rich Foods Index | 75.2±24.4 | 78.7±22.4 | 77.9±24.3 | 68.4±24.8 | <0.001 |
| Energy, kJ/d | 7146.5±2091.9 | 6225.9±1757.7 | 7021.0±1949.9 | 8153.7±2118.6 | <0.001 |
| Total fat, g/d | 64.7±23.3 | 57.4±20.5 | 63.9±22.6 | 72.4±24.4 | <0.001 |
| Saturated fat, g/d | 25.8±11.2 | 23.9±10.5 | 25.3±10.9 | 28.1±11.8 | <0.001 |
| Monounsaturated fat, g/d | 22.5±8.7 | 19.4±7.2 | 22.3±8.3 | 25.6±9.3 | <0.001 |
| Polyunsaturated fat, g/d | 10.6±4.8 | 9.2±4.2 | 10.6±4.6 | 12.0±5.1 | <0.001 |
| Omega 3 fatty acids, g/d | 1.3±0.6 | 1.1±0.5 | 1.3±0.6 | 1.6±0.7 | <0.001 |
| Dietary cholesterol, mg/d | 238.6±99.6 | 214.7±90.4 | 236.0±94.8 | 264.0±107.6 | <0.001 |
| Protein, g/d | 79.5±26.4 | 66.8±20.8 | 78.3±25.0 | 92.6±26.6 | <0.001 |
| Carbohydrate, g/d | 191.1±58.1 | 165.1±48.6 | 186.6±52.5 | 220.7±59.8 | <0.001 |
| Sugar, g/d | 92.1±31.9 | 81.1±28.3 | 89.6±28.8 | 105.4±34.1 | <0.001 |
| Fiber, g/d | 22.8±7.8 | 17.7±5.3 | 22.4±6.3 | 28.0±8.1 | <0.001 |
| Potassium, mg/d | 2948.9±844.9 | 2368.6±625.1 | 2882.7±674.2 | 3567.6±801.3 | <0.001 |
| Magnesium, mg/d | 298.9±93.0 | 247.9±70.3 | 293.7±81.9 | 352.5±96.1 | <0.001 |
| Beta carotene, μg/d | 2747.9±1260.0 | 1676.3±578.9 | 2682.9±847.1 | 3818.2±1278.2 | <0.001 |
| Fruit, g/d | 256.1±131.5 | 206.3±111.4 | 255.6±116.5 | 302.7±148.8 | <0.001 |
| Nuts, median (IQR), g/d | 0.6 (0.2–2.7) | 0.3 (0.1–2.0) | 0.5 (0.2–2.2) | 1.1 (0.3–4.5) | <0.001 |
| Fish, median (IQR), g/d | 19.3 (9.3–35.7) | 14.5 (6.8–27.0) | 19.3 (8.7–35.0) | 25.4 (13.4–49.3) | <0.001 |
| Red meat intake, median (IQR), g/d | 42.2 (23.6–69.5) | 31.3 (16.4–48.3) | 42.5 (25.3–65.2) | 58.3 (33.1–92.4) | <0.001 |
| Processed meat intake, median (IQR), g/d | 10.4 (4.9–20.6) | 9.6 (3.8–18.2) | 11.2 (5.0–21.7) | 10.8 (5.1–22.4) | 0.011 |
IQR indicates interquartile range.
Vegetable servings were calculated based on the 2013 Australian Dietary Guidelines of a vegetable serving equal to 75 g/d. P values are a comparison between groups using ANOVA and Kruskal–Wallis test where appropriate. Values are presented as mean±SD unless otherwise indicated. Cruciferous vegetables included cabbage, brussels sprouts, cauliflower, and broccoli. Allium vegetables included onion, leek, and garlic. Yellow/orange/red vegetables included tomato, capsicum, beetroot, carrot, and pumpkin. Leafy green vegetables included lettuce and other salad greens, celery, silver beet, and spinach. Legumes included peas, greens beans, bean sprouts and alfalfa sprouts, baked beans, soy beans, soy bean curd and tofu, and other beans.