Table 2.
Characteristics and nutrient and food intake of the subjects according to DII quartiles.
| Men | Women | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| DII Quartile | Q1 <−0.16 (n = 920) | Q2 −0.16 –<0.91 (n = 921) | Q3 0.91 –< 1.89 (n = 920) | Q4 ≥1.89 (n = 921) | p-Value 1 | Q1 <−0.85 (n = 1403) | Q2 −0.85 –< 0.20 (n = 1402) | Q3 0.20 –< 1.28 (n = 1402) | Q4 ≥1.28 (n = 1402) | p-Value |
| Age (years) | 43.8 ± 0.5 | 41.8 ± 0.4 | 40.6 ± 0.5 | 37.7 ± 0.5 | <0.001 | 45.9 ± 0.3 | 43.0 ± 0.4 | 41.3 ± 0.4 | 37.3 ± 0.4 | <0.001 |
| BMI (kg/m2) | 24.9 ± 0.1 | 24.4 ± 0.1 | 24.5 ± 0.1 | 24.2 ± 0.1 | 0.001 | 23.1 ± 0.1 | 23.0 ± 0.1 | 22.9 ± 0.1 | 22.8 ± 0.1 | 0.205 |
| Education level | ||||||||||
| ≤Middle school | 169(14.3) | 147(12.3) | 165(13.6) | 144(11.1) | <0.001 | 335(21.2) | 350(20.6) | 326(19.9) | 271(15.4) | 0.001 |
| High school | 311(35.5) | 351(40.0) | 384(44.5) | 428(50.3) | 580(42.7) | 528(38.3) | 531(39.0) | 562(42.2) | ||
| ≥University | 440(50.2) | 423(47.7) | 371(41.9) | 349(38.6) | 488(36.2) | 524(41.0) | 545(41.1) | 569(42.4) | ||
| Alcohol consumption (yes) | 875(95.2) | 875(95.2) | 897(97.7) | 893(97.1) | 0.048 | 1218(88.1) | 1233(89.4) | 1248(90.1) | 1270(91.7) | 0.029 |
| Smoking (yes) | 660(69.2) | 651(68.3) | 673(71.3) | 682(70.4) | 0.605 | 80(6.4) | 107(8.4) | 130(9.7) | 170(11.9) | <0.001 |
| Physical activity (yes) | 402(46.1) | 420(48.3) | 413(47.3) | 424(50.6) | 0.296 | 605(45.3) | 575(43.0) | 498(37.7) | 546(42.2) | 0.005 |
| Energy (kcal) | 2058.4 ± 28.1 | 2425.2 ± 31.3 | 2585.4 ± 31.2 | 2745.6 ± 32.4 | <0.001 | 1587.9 ± 17.3 | 1745.5 ± 19.4 | 1872.4 ± 20.8 | 2006.9 ± 23.6 | <0.001 |
| % carbohydrates | 64.7 ± 0.4 | 65.6 ± 0.4 | 66.3 ± 0.4 | 67.1 ± 0.4 | <0.001 | 63.9 ± 0.3 | 66.6 ± 0.3 | 66.3 ± 0.3 | 66.1 ± 0.3 | <0.001 |
| % protein | 15.3 ± 0.1 | 14.5 ± 0.1 | 13.6 ± 0.1 | 12.6 ± 0.1 | <0.001 | 15.3 ± 0.1 | 13.9 ± 0.1 | 13.7 ± 0.1 | 12.9 ± 0.1 | <0.001 |
| % fat | 20.0 ± 0.3 | 19.9 ± 0.3 | 20.1 ± 0.3 | 20.2 ± 0.3 | 0.936 | 20.8 ± 0.3 | 19.5 ± 0.2 | 20.0 ± 0.3 | 21.0 ± 0.3 | <0.001 |
| Saturated fat (g) | 12.2 ± 0.3 | 15.3 ± 0.4 | 17.5 ± 0.4 | 20.6 ± 0.5 | <0.001 | 9.5 ± 0.2 | 10.7 ± 0.2 | 12.4 ± 0.3 | 15.7 ± 0.3 | <0.001 |
| MUFA (g) | 14.4 ± 0.4 | 17.8 ± 0.5 | 19.2 ± 0.5 | 21.4 ± 0.6 | <0.001 | 11.5 ± 0.3 | 12.2 ± 0.3 | 13.6 ± 0.3 | 15.8 ± 0.4 | <0.001 |
| PUFA (g) | 14.0 ± 0.4 | 14.9 ± 0.4 | 14.2 ± 0.4 | 12.4 ± 0.3 | <0.001 | 11.6 ± 0.3 | 10.4 ± 0.2 | 10.8 ± 0.3 | 9.5 ± 0.2 | <0.001 |
| n-3 Fatty acids (g) | 2.3 ± 0.1 | 2.1 ± 0.1 | 1.8 ± 0.1 | 1.4 ± 0.0 | <0.001 | 2.0 ± 0.1 | 1.5 ± 0.0 | 1.5 ± 0.0 | 1.1 ± 0.0 | <0.001 |
| n-6 Fatty acids (g) | 11.8 ± 0.4 | 12.9 ± 0.3 | 12.5 ± 0.3 | 11.1 ± 0.3 | <0.001 | 9.6 ± 0.2 | 8.9 ± 0.2 | 9.4 ± 0.3 | 8.4 ± 0.2 | <0.001 |
| Cholesterol (mg) | 276.8 ± 9.1 | 311.0 ± 10.0 | 323.4 ± 10.0 | 339.2 ± 10.4 | <0.001 | 212.8 ± 5.9 | 221.6 ± 6.8 | 246.5 ± 6.6 | 268.7 ± 7.0 | <0.001 |
| Fiber (g) | 31.3 ± 0.6 | 29.3 ± 0.5 | 25.5 ± 0.4 | 18.5 ± 0.3 | <0.001 | 27.8 ± 0.4 | 24.8 ± 0.4 | 21.9 ± 0.3 | 16.7 ± 0.4 | <0.001 |
| Fe (mg) | 22.5 ± 1.2 | 22.5 ± 1.2 | 19.7 ± 0.4 | 17.6 ± 0.4 | <0.001 | 17.2 ± 0.4 | 16.1 ± 0.3 | 15.3 ± 0.2 | 13.8 ± 0.3 | <0.001 |
| Vitamin A (mg) | 1338.8 ± 64.5 | 891.1 ± 26.9 | 688.2 ± 32.7 | 486.2 ± 11.3 | <0.001 | 1180.8 ± 40.4 | 723.8 ± 23.1 | 545.4 ± 15.8 | 401.1 ± 8.6 | <0.001 |
| Carotene (μg) | 6960.6 ± 325 | 4278.7 ± 125 | 2985.1 ± 72.4 | 1958.3 ± 54.1 | <0.001 | 6324.1 ± 229.1 | 3568.4 ± 116.4 | 2418.6 ± 68.9 | 1527.1 ± 37.2 | <0.001 |
| Vitamin B1 (mg) | 2.4 ± 0.0 | 2.5 ± 0.0 | 2.4 ± 0.0 | 2.3 ± 0.0 | 0.002 | 1.9 ± 0.0 | 1.9 ± 0.0 | 1.9 ± 0.0 | 1.7 ± 0.0 | <0.001 |
| Vitamin B2 (mg) | 1.6 ± 0.0 | 1.7 ± 0.0 | 1.6 ± 0.0 | 1.6 ± 0.0 | 0.603 | 1.3 ± 0.0 | 1.3 ± 0.0 | 1.3 ± 0.0 | 1.3 ± 0.0 | 0.043 |
| Niacin (mg) | 19.7 ± 0.4 | 20.6 ± 0.4 | 20.3 ± 0.4 | 18.8 ± 0.4 | 0.004 | 15.7 ± 0.2 | 15 ± 0.2 | 15.3 ± 0.2 | 14.1 ± 0.2 | <0.001 |
| Vitamin C (mg) | 137.7 ± 4.3 | 112.8 ± 4.3 | 85.0 ± 3.9 | 51.1 ± 1.9 | <0.001 | 146.1 ± 4.1 | 131.4 ± 4.9 | 102.5 ± 3.9 | 57.7 ± 2.3 | <0.001 |
| Garlic (g) | 10.5 ± 0.7 | 7.8 ± 0.4 | 7.3 ± 0.5 | 4.9 ± 0.3 | <0.001 | 6.8 ± 0.3 | 5.8 ± 0.3 | 4.6 ± 0.3 | 2.6 ± 0.1 | <0.001 |
| Ginger (g) | 0.6 ± 0.0 | 0.8 ± 0.2 | 0.6 ± 0.1 | 0.4 ± 0.0 | 0.001 | 0.4 ± 0.1 | 0.4 ± 0.0 | 0.3 ± 0.0 | 0.2 ± 0.0 | 0.006 |
| Onion (g) | 39.4 ± 1.7 | 38.4 ± 1.7 | 36.7 ± 2.6 | 26.7 ± 1.3 | <0.001 | 31.5 ± 1.4 | 27.4 ± 1.1 | 22.6 ± 1.2 | 18.7 ± 1.1 | <0.001 |
| Green/black tea (g) | 49.4 ± 7.0 | 20.6 ± 3.8 | 16.7 ± 5.8 | 6.5 ± 3.5 | <0.001 | 53.9 ± 7.9 | 23.3 ± 3.9 | 15.5 ± 3.0 | 4.0 ± 1.5 | <0.001 |
| Pepper (g) | 53.5 ± 2.8 | 44.2 ± 2.0 | 33.2 ± 1.3 | 21.7 ± 1.1 | <0.001 | 43 ± 2.0 | 30.1 ± 1.2 | 22.8 ± 1.2 | 12.5 ± 0.6 | <0.001 |
DII: dietary inflammatory index; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids. All analyses accounted for the complex sampling design and appropriate sampling weights of the national survey. Data are expressed as the number of subjects for each category (weighted percentage) or means ± SE (standard error). 1 p-values are from ANOVA test.