Table 3.
Between-group comparison of the general characteristics of the diets of participants.
| Parameters | Age < 40 Years | Age ≥ 40 Years | p ** | ||
|---|---|---|---|---|---|
| Mean ± SD | Median (Range) | Mean ± SD | Median (Range) | ||
| Energy (kcal) | 2195.0 ± 311.3 | 2126.1 * (1824.6–3021.9) | 2123.8 ± 309.8 | 2070.2 * (1581.4–3034.7) | 1.0000 |
| Energy (kcal/kg of BM) | 28.9 ± 5.2 | 28.5 (20.4–40.4) | 29.8 ± 5.0 | 28.2 * (23.4–46.3) | 0.5179 |
| Fat (g) | 74.8 ± 19.4 | 68.1 * (56.3–128.3) | 74.3 ± 20.7 | 72.3 * (38.4–140.4) | 0.7239 |
| Fat (% of energy value) | 30.6 ± 6.2 | 29.7 * (17.8–52.7) | 31.4 ± 6.8 | 30.7 (18.5–45.5) | 0.7239 |
| SFA (g) | 29.2 ± 6.8 | 30.4 (15.6–41.4) | 29.6 ± 8.6 | 29.6 (11.1–53.0) | 0.8622 |
| SFA (% of energy value) | 12.1 ± 2.5 | 13.2 * (4.7–15.3) | 12.4 ± 2.5 | 12.2 (5.3–19.0) | 0.7744 |
| MUFA (g) | 29.1 ± 10.5 | 26.1 * (18.4–60.2) | 28.3 ± 9.7 | 26.8 (10.7–60.2) | 0.9416 |
| MUFA (% of energy value) | 11.9 ± 3.5 | 11.0 * (8.4–24.7) | 12.0 ± 3.5 | 12.2 (5.2–20.0) | 0.7139 |
| PUFA (g) | 10.7 ± 5.8 | 8.4 * (6.1–27.7) | 10.4 ± 5.6 | 9.0 * (4.4–27.3) | 0.6941 |
| PUFA (% of energy value) | 4.3 ± 2.1 | 3.6 * (2.6–11.4) | 4.5 ± 2.4 | 3.7 * (2.1–12.0) | 0.8259 |
| Protein (g) | 88.6 ± 13.1 | 89.8 (63.7–111.2) | 83.7 ± 13.1 | 85.0 (54.2–122.4) | 0.1504 |
| Protein (% of energy value) | 16.2 ± 2.0 | 16.9 * (12.4–18.6) | 15.9 ± 2.2 | 15.7 (11.8–22.3) | 0.3753 |
| Total carbohydrates (g) | 300.1 ± 44.4 | 315.8 (181.7–359.2) | 302.2 ± 60.8 | 296.3 (180.5–458.0) | 0.8807 |
| Carbohydrates (% of energy value) | 53.1 ± 7.1 | 53.5 * (30.4–69.8) | 52.7 ± 7.4 | 53.6 (38.0–67.5) | 0.9097 |
* the distribution different than normal (verified using Shapiro-Wilk test—p ≤ 0.05); ** in the case of the normal distribution, a Student’s t-test was applied and in the case of a distribution different than the normal, the Mann–Whitney U test was applied; BM—body mass; SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids.