Table 3.
Mean intakes (standard portions/day) of the principal food groups contributing to protein intakes
| Food Groups | Total Subjects (n = 197) | NW/MS− (n = 65) |
OW/MS− (n = 84) |
OW/MS+ (n = 48) |
p-Value 1 | p-Value 2 |
|---|---|---|---|---|---|---|
| Red meat | 2.25 ± 1.78 | 1.93 ± 1.95 a | 2.07 ± 1.40 a | 3.01 ± 1.94 b | 0.0027 | 0.0899 |
| Processed meat | 0.85 ± 0.95 | 0.78 ± 0.83 | 0.72 ± 0.60 | 1.16 ± 1.44 | 0.0660 * | 0.4325 * |
| Organ meat | 0.02 ± 0.09 | 0.01 ± 0.04 | 0.03 ± 0.10 | 0.04 ± 0.11 | 0.1009 * | 0.2641 * |
| Fish | 1.21 ± 1.19 | 1.56 ± 1.56 b | 1.11 ± 0.97 a | 0.92 ± 0.81 a | 0.0106 | 0.0119 |
| Poultry | 1.17 ± 0.91 | 1.13 ± 0.94 | 1.23 ± 0.89 | 1.12 ± 0.90 | 0.7332 | 0.1337 |
| Eggs | 0.36 ± 0.30 | 0.28 ± 0.23 a | 0.38 ± 0.29 b | 0.43 ± 0.37 b | 0.0166 | 0.1431 |
| Low fat dairy | 1.60 ± 1.34 | 1.42 ± 1.08 | 1.59 ± 1.24 | 1.86 ± 1.77 | 0.5081 * | 0.5713 * |
| High fat dairy | 1.80 ± 1.29 | 1.73 ± 1.27 | 1.77 ± 1.17 | 1.95 ± 1.51 | 0.6389 | 0.7883 |
| Legumes | 0.28 ± 0.49 | 0.28 ± 0.41 | 0.31 ± 0.62 | 0.21 ± 0.32 | 0.4132 * | 0.2473 * |
| Nuts | 0.97 ± 2.99 | 0.75 ± 0.81 | 0.80 ± 1.00 | 1.58 ± 5.84 | 0.9254 * | 0.9691 * |
| Refined grain products | 2.78 ± 1.95 | 2.72 ± 1.65 | 2.54 ± 1.83 | 3.28 ± 2.41 | 0.1028 | 0.7890 |
| Whole grain products | 2.43 ± 1.85 | 2.64 ± 2.13 | 2.34 ± 1.63 | 2.29 ± 1.82 | 0.5212 | 0.1007 |
Values are means ± SD. 1 p-value unadjusted, 2 p-value adjusted for age, sex and total energy intakes. Results who do not share the same letter (a,b) are significantly different (p < 0.05) from each other. * indicates that the p-value was obtained with the transformed variables. Significant values (p < 0.05) are presented in bold. Abbreviations: NW, normal weight; OW, overweight; MS, metabolic syndrome.