Table 3.
Nutrients by adherence levels to Japanese diet.
| Nutrients | Low Adherence | Moderate Adherence | High Adherence | p |
|---|---|---|---|---|
| n | 696 | 601 | 161 | |
| Protein (%E) | 14.0 ± 2.5 | 15.1 ± 2.8 | 17.4 ± 3.1 | 0.001 |
| Meat (g/1000 kcal) | 41.1 ± 20.2 | 35.4 ± 18.5 | 34.1 ± 18.5 | 0.001 |
| Fish (g/1000 kcal) | 35.7 ± 18.2 | 42.6 ± 24.0 | 51.4 ± 29.1 | 0.001 |
| Legume (g/1000 kcal) | 21.9 ± 16.4 | 31.2 ± 21.4 | 46.9 ± 22.1 | 0.001 |
| Fat (%E) | 27.0 ± 5.9 | 26.1 ± 5.7 | 26.3 ± 5.3 | 0.016 |
| Saturated fat (%E) | 7.3 ± 2.1 | 6.9 ± 1.9 | 6.8 ± 1.6 | 0.001 |
| Carbohydrate (%E) | 52.6 ± 7.8 | 54.2 ± 8.1 | 53.9 ± 7.9 | 0.002 |
| Dietary fiber (g/1000 kcal) | 5.2 ± 1.4 | 6.5 ± 1.8 | 8.4 ± 2.0 | 0.001 |
| Salt (g/1000 kcal) | 5.6 ± 1.2 | 5.9 ± 1.3 | 6.3 ± 1.3 | 0.001 |
| Potassium (mg/1000 kcal) | 1146 ± 285 | 1377 ± 376 | 1731 ± 381 | 0.001 |