Table 2.
Baseline dietary characteristics.
| Variable | Women (N = 1291) | Men (N = 1218) | Sign. Diff. |
|---|---|---|---|
| General dietary characteristics (see also 26 ) | |||
| Overall dietary score (%) | 69.3 (12.9) | 58.8 (14.8) | P < 0.001 |
| Diversity score (%) | 79.4 (11.3) | 76.1 (11.1) | P < 0.001 |
| Quality score (%) | 54.3 (30.1) | 30.6 (32.2) | P < 0.001 |
| Equilibrium score (%) | 72.8 (9.5) | 69.7 (10.3) | P < 0.001 |
| Energy intake (MeJ/day) | 8.12 (2.23) | 9.61 (2.55) | P < 0.001 |
| Fiber intake (g/day) | 25.3 (7.02) | 25.7 (8.11) | P = 0.24 |
| DII score | −1.02 (0.77) | −0.92 (0.74) | P = 0.001 |
| Average daily intake food items | |||
| Sweetened or alcoholic beverages (mL) | 337 (352) | 651 (441) | P < 0.001 |
| Non-sweetened beverages (mL) | 950 (460) | 841 (486) | P < 0.001 |
| Whole milk or sweetened milk products (mL) | 68.3 (127.0) | 90.3 (139.0) | P < 0.001 |
| (Semi-)skimmed unsweetened milk products (mL) | 196 (194) | 130 (173) | P < 0.001 |
| Fruits (g) | 185 (122) | 135 (118) | P < 0.001 |
| Sweet and salty biscuits (g) | 35.1 (36.2) | 36.1 (35.4) | P = 0.49 |
| Breakfast cereals (g) | 4.5 (13.9) | 3.1 (11.0) | P = 0.005 |
| Whole wheat bread (g) | 102 (69) | 106 (91) | P = 0.14 |
| White bread (g) | 52.3 (66.6) | 80.9 (89.6) | P < 0.001 |
| Low-fat butter/margarine (g) | 3.1 (3.4) | 3.7 (3.9) | P < 0.001 |
| Whole fat butter/margarine (g) | 1.3 (2.8) | 1.6 (3.2) | P = 0.002 |
| Sea food salad or fish products (g) | 7.6 (10.1) | 8.8 (10.8) | P = 0.003 |
| Meat salad or products (g) | 25.9 (24.7) | 38.9 (30.4) | P < 0.001 |
| Cheese (g) | 34.4 (28.9) | 30.6 (25.1) | P < 0.001 |
| Sweet spreads (g) | 19.4 (19.2) | 19.0 (20.1) | P = 0.61 |
| Eggs (g) | 8.4 (8.2) | 11.5 (10.9) | P < 0.001 |
| Fish/seafood (g) | 14.1 (14.5) | 13.8 (14.1) | P = 0.59 |
| Meat substitution products (g) | 1.6 (8.2) | 0.9 (5.5) | P = 0.027 |
| Meat/poultry/game (g) | 83.4 (48.0) | 89.8 (50.0) | P = 0.001 |
| Whole wheat paste/whole grain rice (g) | 4.0 (8.6) | 4.6 (9.6) | P = 0.075 |
| White pasta or rice (g) | 6.9 (8.0) | 7.8 (9.1) | P = 0.012 |
| Deep fried potato products (g) | 27.9 (25.5) | 41.6 (33.9) | P < 0.001 |
| Potatoes (non-deep fried, g) | 162 (99) | 193 (111) | P < 0.001 |
| Vegetables (g) | 185 (81) | 167 (81) | P < 0.001 |
| Sauces (g) | 7.5 (7.8) | 10.0 (9.3) | P < 0.001 |
Data indicate mean (standard deviation) and significance of difference as tested by Student t-test (or Welch’s t-test, if Levene’s test for homoscedasticity yielded P < 0.05).