Table 1.
Percentages (%) of weekly intake of 30 food groups assessed with a self-administered food frequency questionnaire across the six dietary patterns identified among 7352 pregnant Chinese women from the Born in Guangzhou Cohort Study
| Dietary patterns | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Varied | Milk | Pattern a | Meats | Pattern b | Vegetables | |||||||
| (n = 1742) | (n = 1090) | (n = 1078) | (n = 1125) | (n = 875) | (n = 1442) | |||||||
| Food groups c | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD |
| Cereals | ||||||||||||
| Rice | 8.1 | 2.8 | 10.9 | 3.4 | 16.4 | 3.8 | 12.5 | 3.2 | 10.4 | 3.4 | 12.0 | 3.5 |
| Pasta | 4.4 | 2.8 | 4.1 | 2.8 | 5.1 | 3.6 | 4.2 | 2.8 | 4.3 | 2.9 | 4.0 | 2.5 |
| Noodles | 2.8 | 3.0 | 1.6 | 2.0 | 2.3 | 2.6 | 2.0 | 2.1 | 2.4 | 2.6 | 2.0 | 2.1 |
| Porridge | 1.6 | 1.5 | 1.3 | 1.5 | 1.8 | 1.8 | 1.6 | 1.7 | 1.3 | 1.5 | 1.4 | 1.5 |
| Bread | 2.1 | 1.8 | 1.8 | 2.1 | 2.0 | 2.0 | 1.6 | 1.8 | 1.3 | 1.7 | 1.9 | 1.9 |
| Vegetables | ||||||||||||
| Leafy and cruciferous vegetables | 10.1 | 3.0 | 10.7 | 3.4 | 7.8 | 2.9 | 10.5 | 3.7 | 9.3 | 3.4 | 17.9 | 3.8 |
| Root vegetables | 3.7 | 1.9 | 2.5 | 1.8 | 2.8 | 1.8 | 2.7 | 1.8 | 3.0 | 1.9 | 3.1 | 2.0 |
| Melon vegetables | 4.2 | 2.2 | 3.3 | 2.1 | 3.7 | 2.3 | 3.5 | 2.2 | 4.0 | 2.4 | 3.5 | 2.2 |
| Mushrooms | 1.5 | 1.2 | 1.0 | 1.1 | 1.1 | 1.1 | 1.0 | 1.0 | 1.2 | 1.1 | 1.1 | 1.1 |
| Sea vegetables | 1.0 | 1.0 | 0.6 | 0.8 | 0.7 | 0.9 | 0.6 | 0.9 | 0.7 | 0.9 | 0.6 | 0.9 |
| Bean vegetables | 1.6 | 1.2 | 1.2 | 1.2 | 1.3 | 1.3 | 1.3 | 1.2 | 1.3 | 1.1 | 1.3 | 1.1 |
| Processed vegetables | 0.6 | 1.0 | 0.3 | 0.7 | 0.5 | 0.9 | 0.4 | 0.8 | 0.4 | 0.9 | 0.4 | 0.8 |
| Fruits | 7.7 | 2.4 | 8.1 | 2.9 | 8.1 | 2.8 | 7.5 | 2.9 | 15.3 | 3.9 | 7.6 | 2.9 |
| Meats | ||||||||||||
| Red meat | 7.1 | 2.5 | 7.7 | 3.0 | 6.8 | 2.7 | 14.4 | 3.4 | 7.1 | 3.1 | 7.6 | 3.0 |
| Poultry | 2.6 | 1.8 | 2.4 | 1.7 | 2.5 | 1.8 | 2.5 | 2.0 | 2.0 | 1.6 | 2.4 | 1.8 |
| Animal organ meat | 1.2 | 1.5 | 1.0 | 1.4 | 1.0 | 1.3 | 1.0 | 1.4 | 0.8 | 1.1 | 0.9 | 1.2 |
| Processed meat | 0.3 | 0.7 | 0.3 | 0.9 | 0.3 | 0.8 | 0.4 | 0.9 | 0.3 | 0.7 | 0.2 | 0.7 |
| Eggs | 5.3 | 2.2 | 5.8 | 2.5 | 5.8 | 2.9 | 5.5 | 2.8 | 5.3 | 2.5 | 5.0 | 2.3 |
| Fish | 3.1 | 1.9 | 3.0 | 2.1 | 3.0 | 2.0 | 2.9 | 2.0 | 2.7 | 1.8 | 2.9 | 1.8 |
| Other seafood | 1.2 | 1.3 | 0.9 | 1.1 | 1.0 | 1.2 | 0.9 | 1.1 | 1.0 | 1.2 | 0.9 | 1.2 |
| Bean products | 6.9 | 3.6 | 3.4 | 2.4 | 4.2 | 2.8 | 3.7 | 2.5 | 4.4 | 2.8 | 3.8 | 2.5 |
| Nuts | 4.3 | 2.4 | 4.1 | 2.6 | 3.8 | 2.7 | 3.3 | 2.5 | 4.6 | 3.1 | 3.5 | 2.5 |
| Milk | 5.1 | 2.7 | 13.0 | 4.1 | 5.9 | 3.0 | 5.4 | 2.9 | 5.9 | 3.2 | 5.1 | 2.9 |
| Yoghurt | 2.5 | 2.2 | 1.5 | 1.9 | 2.0 | 2.3 | 1.7 | 2.0 | 2.2 | 2.3 | 1.8 | 2.1 |
| Sweet beverages | 1.9 | 3.1 | 1.2 | 2.1 | 1.6 | 2.6 | 1.2 | 1.9 | 1.4 | 2.2 | 1.2 | 2.0 |
| Cantonese desserts | 0.3 | 0.9 | 0.3 | 1.0 | 0.2 | 0.7 | 0.2 | 0.8 | 0.4 | 1.1 | 0.2 | 0.7 |
| Cantonese soups | 3.1 | 2.1 | 3.6 | 2.3 | 4.0 | 2.5 | 3.7 | 2.3 | 3.1 | 2.3 | 3.2 | 2.1 |
| Puffed food | 0.3 | 0.7 | 0.2 | 0.5 | 0.2 | 0.6 | 0.2 | 0.5 | 0.2 | 0.5 | 0.2 | 0.5 |
| Confectioneries | 2.2 | 2.5 | 1.3 | 2.0 | 1.6 | 2.2 | 1.3 | 1.8 | 1.7 | 2.2 | 1.4 | 2.0 |
| Snack | 3.2 | 2.4 | 2.9 | 2.7 | 2.9 | 2.7 | 2.4 | 2.3 | 2.2 | 2.3 | 2.7 | 2.3 |
a “Cereals, eggs and Cantonese soups”
b “Fruits, nuts and Cantonese desserts”
c Percentage values (%), calculated as frequency of the food group intake divided by total frequencies of food intake. The highest mean values are underlined