TABLE 2.

Nutritional baseline characteristics of the analyzed sample, SU.VI.MAX, 1994–2009¹

	Tertile 1DII	Tertile 2DII	Tertile 3DII	P 2
n	932	932	932
24-h dietary records, n	9.98 ± 3.17	10.40 ± 2.97	10.06 ± 3.22	0.58
Energy intake, kcal/d	2504 ± 638	2244 ± 501	1832 ± 478	<0.0001
Carbohydrate,3 %	42.7 ± 6.1	42.0 ± 6.1	41.7 ± 6.0	0.0004
Fat,3 %	39.6 ± 5.2	40.4 ± 5.2	40.1 ± 5.0	0.03
Protein,3 %	17.7 ± 2.8	17.6 ± 2.5	18.2 ± 2.8	<0.0001
Alcohol, g/d	22.1 ± 20.5	21.6 ± 21.1	16.4 ± 18.7	<0.0001
SFA,4 g/d	35.7 ± 7.2	38.2 ± 6.1	39.0 ± 5.0	<0.0001
MUFA,4 g/d	34.5 ± 6.2	34.7 ± 5.5	34.0 ± 4.3	0.08
n–3 PUFA,4 g/d	1.50 ± 0.53	1.36 ± 0.40	1.25 ± 0.33	<0.0001
n–6 PUFA,4 g/d	12.7 ± 3.7	11.7 ± 3.3	10.9 ± 2.6	<0.0001
Vitamin C,4 mg/d	121.3 ± 47.7	96.6 ± 36.9	77.9 ± 30.7	<0.0001
Vitamin E,4 mg/d	14.6 ± 4.5	12.7 ± 3.4	11.5 ± 2.9	<0.0001
Vitamin B-9,4 mg/d	371.1 ± 86.3	320.4 ± 55.2	285.5 ± 48.1	<0.0001
β-Carotene,4 µg/d	5151 ± 2810	3978 ± 2131	3192 ± 1591	<0.0001
Calcium,4 mg/d	1013 ± 290	980 ± 248	959 ± 228	<0.0001
Sodium,4 mg/d	3612 ± 893	3624 ± 825	3556 ± 690	0.13
Iron,4 mg/d	14.1 ± 3.1	13.2 ± 2.7	12.6 ± 2.3	<0.0001
Fibers,4 g/d	23.1 ± 5.9	19.5 ± 4.0	17.9 ± 3.2	<0.0001
Fruit intake,4 g/d	258 ± 148	195 ± 104	161 ± 84	<0.0001
Vegetable intake,4 g/d	220 ± 88	182 ± 68	151 ± 59	<0.0001
Fish intake,4 g/d	41.9 ± 35.3	32.5 ± 25.5	28.7 ± 22.2	<0.0001
White meat intake,4 g/d	30.5 ± 29.4	27.7 ± 23.7	27.7 ± 21.8	0.02
Red meat intake,4 g/d	59.6 ± 38.9	65.7 ± 36.7	66.9 ± 33.1	<0.0001
Dairy products intake,4 g/d	118.5 ± 93.0	94.8 ± 75.5	85.4 ± 68.2	<0.0001
Sweetened products intake,4 g/d	34.9 ± 30.0	42.5 ± 32.0	45.0 ± 31.4	<0.0001

¹Values are means ± SDs. The cut-off values for DII tertiles were 0.46 points (maximum of tertile 1) and 1.18 points (maximum of tertile 2). DII, Dietary Inflammatory Index; SU.VI.MAX, Supplémentation en Vitamines et Minéraux Antioxydants.

² P estimated by linear contrast.

³Percentage of daily energy intake without alcohol intake.

⁴Energy-adjusted using the residual method.