Table 4.
Dietary intake of MCI subjects with or without T2DM.
| Foods (g/d) | nT2DM-MCI (n = 168) |
T2DM-MCI (n = 43) |
P value |
|---|---|---|---|
| Fruit | 154.5 (139.2, 169.8) | 121.4 (90.3, 152.6) | 0.06 |
| Vegetable | 289.8 (270.1, 309.4) | 277.2 (237.2, 317.2) | 0.58 |
| Fruit + Vegetable | 444.3 (417.7, 470.8) | 398.6 (344.6, 452.7) | 0.14 |
| legume | 29.0 (25.2, 32.8) | 18.65 (10.9, 26.4) | 0.02 |
| Cooking oil | 30.6 (28.0, 33.2) | 31.18 (25.9, 36.4) | 0.85 |
| Fish | 19.4 (17.2, 21.6) | 17.31 (12.8, 21.8) | 0.41 |
| Whole grain | 27.7 (24.9, 30.4) | 26.1 (20.5, 31.6) | 0.61 |
| Red meat | 27.9 (24.0, 31.8) | 21.5 (13.5, 29.5) | 0.16 |
| Poultry | 13.3 (11.2, 15.4) | 11.5 (7.2, 15.8) | 0.47 |
| Nut | 12.7 (10.4, 15.0) | 10.6 (5.9, 15.3) | 0.43 |
| Milk | 191.5 (175.8, 207.3) | 200.8 (168.6, 232.9) | 0.62 |
| Egg | 30.2 (27.7, 32.7) | 32.1 (27.0, 37.2) | 0.52 |
Data were expressed as mean (95% CI). nT2DM-MCI: mild cognitive impairment subjects without type 2 diabetes mellitus; T2DM-MCI: mild cognitive impairment subjects with type 2 diabetes mellitus. General Line Model (GLM) was used for data analysis. Factors including sex, age, BMI and exercise were adjusted. P < 0.05 was considered as significance.