Table 2.
Baseline dietary intakes of participants by quartiles of total vegetable consumption: Tehran lipid and glucose study
|
Quartiles of total vegetable consumption |
P value | ||||
| 1 | 2 | 3 | 4 | ||
| Fruity vegetables, g/d | 57.5 ± 9.2 | 99.2 ± 9.2 | 156 ± 9.2 | 293 ± 9.2 | < 0.001 |
| Root vegetables, g/d | 7.9 ± 1.9 | 14.8 ± 1.9 | 18.7 ± 1.9 | 27.3 ± 1.9 | < 0.001 |
| Stalk vegetables, g/d | 0.7 ± 0.2 | 1.2 ± 0.2 | 1.1 ± 0.2 | 1.7 ± 0.2 | 0.002 |
| Leafy vegetables, g/d | 19.1 ± 2.3 | 24.2 ± 2.3 | 30.8 ± 2.2 | 44.3 ± 2.4 | < 0.001 |
| Potatoes, g/d | 9.7 ± 2.8 | 13.6 ± 2.7 | 17.7 ± 2.7 | 28.8 ± 2.9 | < 0.001 |
| Starchy vegetables, g/d | 7.6 ± 1.3 | 8.2 ± 1.2 | 13.4 ± 1.2 | 11.3 ± 1.3 | 0.003 |
| Cabbage, g/d | 2.4 ± 1.5 | 5.1 ± 1.4 | 8.6 ± 1.4 | 12.8 ± 1.5 | < 0.001 |
| Allium vegetables, g/d | 13.7 ± 2.4 | 18.0 ± 2.3 | 25.3 ± 2.3 | 41.4 ± 2.4 | < 0.001 |
| Total energy, Kcal/d | 1981 ± 113 | 2171 ± 113 | 2703 ± 113 | 3383 ± 113 | < 0.001 |
| Carbohydrate, % of total energy | 56.5 ± 0.7 | 56.7 ± 0.7 | 57.2 ± 0.7 | 57.3 ± 0.7 | 0.82 |
| Protein, % of total energy | 13.2 ± 0.2 | 12.8 ± 0.2 | 13.1 ± 0.2 | 13.4 ± 0.2 | 0.33 |
| Fat, % of total energy | 32.4 ± 0.7 | 32.5 ± 0.7 | 32.3 ± 0.7 | 32.1 ± 0.7 | 0.98 |
| SFA, % of total energy | 11.4 ± 0.3 | 11.1 ± 0.3 | 10.9 ± 0.3 | 11.1 ± 0.3 | 0.64 |
| MUFA, % of total energy | 11.2 ± 0.3 | 11.0 ± 0.3 | 11.2 ± 0.3 | 11.1 ± 0.3 | 0.92 |
| PUFA, % of total energy | 6.5 ± 0.2 | 6.6 ± 0.2 | 6.7 ± 0.2 | 6.5 ± 0.2 | 0.90 |
| Total fiber, g/d | 27.4 ± 2.4 | 30.5 ± 2.4 | 42.0 ± 2.4 | 49.6 ± 2.4 | < 0.001 |
| Cholesterol, g/d | 190 ± 14 | 205 ± 14 | 267 ± 14 | 316 ± 14 | < 0.001 |
| Magnesium, mg/d | 301 ± 20 | 324 ± 20 | 433 ± 20 | 547 ± 20 | < 0.001 |
| Potassium, mg/d | 2835 ± 171 | 3127 ± 171 | 4228 ± 171 | 5588 ± 171 | < 0.001 |
| Whole grain, g/d | 90 ± 16 | 92 ± 16 | 94 ± 16 | 92 ± 16 | 0.251 |
| Refined grain, g/d | 356 ± 26 | 354 ± 26 | 359 ± 26 | 351 ± 26 | 0.632 |
| Fruit, g/d | 272 ± 31.6 | 308 ± 31.6 | 453 ± 31.6 | 609 ± 31.6 | < 0.001 |
| Nuts | 6.9 ± 1.4 | 7.9 ± 1.3 | 9.8 ± 1.3 | 14.5 ± 1.3 | 0.001 |
| Legumes | 11.9 ± 2.2 | 12.0 ± 2.2 | 13.9 ± 2.2 | 14.5 ± 2.2 | 0.879 |
| Dairy products | 146 ± 39.7 | 517 ± 39.7 | 609 ± 39.7 | 704 ± 39.7 | 0.005 |
| Meat, poultry, fish, g/d | 53.8 ± 10.1 | 56.1 ± 10.1 | 59.1 ± 10.1 | 52.7 ± 10.1 | 0.548 |
Data are mean and standard error, adjusted for energy intakes. SFA: Saturated fatty acids; MUFA: Monounsaturated fatty acids; PUFA: Polyunsaturated fatty acids.