Table 3.
Diet Quality Index-International and sub-scores overall and by gender, 20–49 y. in Greater Tunis
| All (n = 2545) |
Women (n = 1651) |
Men (n = 894) |
Women vs. Men | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Meana | SEMb | Meana | SEMb | Meana | SEMb | Diff.c | 95% CId | Pe | |
| Diet Quality Index-International (/100) | 59.5 | 0.3 | 58.6 | 0.3 | 60.4 | 0.3 | − 1.8 | − 2.6, − 1.0 | <0.0001 |
| Variety score (/20) | 11.1 | 0.1 | 10.1 | 0.1 | 12.1 | 0.2 | −2.0 | − 2.3, − 1.6 | <0.0001 |
| Overall food group variety | 9.4 | 0.1 | 8.8 | 0.1 | 10.0 | 0.1 | −1.3 | − 1.5, − 1.0 | <0.0001 |
| Within-group variety for protein source | 1.7 | 0.0 | 1.4 | 0.1 | 2.1 | 0.1 | −0.7 | − 0.9, − 0.6 | <0.0001 |
| Adequacy score (/40) | 31.6 | 0.1 | 30.8 | 0.1 | 32.5 | 0.1 | −1.8 | −2.0, − 1.5 | <0.0001 |
| Grain group | 4.7 | 0.0 | 4.7 | 0.1 | 4.7 | 0.1 | 0.0 | −0.1, 0.1 | 0.44 |
| Fruit group | 1.9 | 0.1 | 2.1 | 0.1 | 1.8 | 0.1 | + 0.3 | 0.2, 0.5 | 0.0003 |
| Vegetable group | 2.7 | 0.0 | 2.7 | 0.1 | 2.7 | 0.1 | + 0.0 | −0.1, 0.1 | 0.85 |
| Dietary fibers | 4.8 | 0.0 | 4.7 | 0.1 | 4.8 | 0.1 | −0.1 | −0.1, 0.0 | 0.0032 |
| Protein | 5.0 | 0.0 | 5.0 | 0.1 | 5.0 | 0.1 | + 0.0 | −0.1, 0.1 | 0.29 |
| Iron | 4.2 | 0.0 | 3.4 | 0.1 | 5.0 | 0.1 | −1.6 | − 1.7, − 1.6 | <0.0001 |
| Calcium | 3.4 | 0.0 | 3.2 | 0.1 | 3.6 | 0.1 | −0.4 | −0.5, − 0.3 | <0.0001 |
| Vitamin C | 5.0 | 0.0 | 5.0 | 0.1 | 5.0 | 0.1 | + 0.0 | −0.1, 0.1 | 0.73 |
| Moderation score (/30) | 13.2 | 0.1 | 14.2 | 0.2 | 12.3 | 0.2 | + 1.8 | 1.4, 2.2 | <0.0001 |
| Total fat | 2.1 | 0.1 | 2.2 | 0.1 | 2.1 | 0.1 | + 0.1 | −0.1, 0.2 | 0.39 |
| Saturated fat | 4.6 | 0.1 | 4.5 | 0.1 | 4.6 | 0.1 | −0.1 | −0.3, 0.1 | 0.28 |
| Cholesterol | 5.0 | 0.1 | 5.4 | 0.1 | 4.7 | 0.1 | + 0.7 | 0.5, 0.9 | <0.0001 |
| Sodium | 1.4 | 0.1 | 1.9 | 0.1 | 0.8 | 0.1 | + 1.2 | 1.0, 1.3 | <0.0001 |
| Empty calorie foods | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | + 0.0 | −0.1, 0.1 | 0.42 |
| Overall balance score (/10) | 3.5 | 0.1 | 3.5 | 0.1 | 3.4 | 0.1 | + 0.1 | −0.2, 0.4 | 0.42 |
| Macronutrient ratio | 2.6 | 0.1 | 2.7 | 0.1 | 2.6 | 0.1 | + 0.1 | −0.1, 0.3 | 0.58 |
| Fatty acid ratio | 0.8 | 0.0 | 0.9 | 0.1 | 0.8 | 0.1 | + 0.0 | −0.1, 0.2 | 0.46 |
aWeighted mean (accounting for unequal probabilities of selection and differential response rates)
bSEM: standard error of the mean taking into account sampling design
cWomen vs. Men difference of means (unadjusted)
d95% confidence interval taking into account sampling design
eP value for Women vs. Men difference. Diet quality as assessed by the DQ-I (Diet Quality Index-International) and sub-components (variety, adequacy, moderation and balance), derived from the 3-day prospective food record, overall and by gender, among 20-49 year old subjects in the Greater Tunis area, Tunisia