Table 3.
Dietary intakes of the subjects by tertiles of stress levels.
| Variables | Men | Women | ||||||
|---|---|---|---|---|---|---|---|---|
| T1 (Lowest) | T2 (Intermediate) | T3 (Highest) | T1 (Lowest) | T2 (Intermediate) | T3 (Highest) | |||
| (n = 15,562) | (n =12,637) | (n = 14,746) | p-Trend | (n = 28,227) | (n = 28,132) | (n = 26,975) | p-Trend | |
| Energy (kcal) | 1891.4 ± 4.05 | 1856.5 ± 4.38 | 1827.5 ± 4.34 | <0.0001 | 1742.6 ± 2.99 | 1706.1 ± 2.99 | 1659.8 ± 3.25 | <0.0001 |
| Protein (g) | 63.3 ± 0.1 | 62.5 ± 0.1 | 61.5 ± 0.1 | <0.0001 | 58.4 ± 0.1 | 57.4 ± 0.1 | 56.6 ± 0.1 | <0.0001 |
| Fat (g) | 30.3 ± 0.1 | 30.3 ± 0.1 | 30.1 ± 0.1 | 0.026 | 26.6 ± 0.1 | 26.2 ± 0.1 | 25.8 ± 0.1 | 0.001 |
| Carbohydrate (g) | 386.5 ± 0.3 | 387.1 ± 0.3 | 388.2 ± 0.3 | <0.0001 | 304.1 ± 0.2 | 305.5 ± 0.2 | 306.7 ± 0.2 | <0.0001 |
| Fiber (g) | 5.9 ± 0.02 | 5.7 ± 0.02 | 5.5 ± 0.02 | <0.0001 | 6.0 ± 0.01 | 5.8 ± 0.01 | 5.7 ± 0.01 | <0.0001 |
| Vitamin A (μg RE) | 500.5 ± 2.4 | 476.1 ± 2.4 | 466.6 ± 2.4 | <0.0001 | 492.6 ± 1.7 | 475.2 ± 1.7 | 468.9 ± 1.8 | <0.0001 |
| Vitamin C (mg) | 102.9 ± 0.4 | 98.0 ± 0.4 | 92.0 ± 0.4 | <0.0001 | 116.8 ± 0.3 | 111.8 ± 0.3 | 107.7 ± 0.4 | <0.0001 |
| Vitamin E (mg) | 8.3 ± 0.02 | 8.1 ± 0.02 | 8.0 ± 0.02 | <0.0001 | 8.2 ± 0.02 | 8.0 ± 0.02 | 8.0 ± 0.02 | 0.044 |
| Grains (g) | 752.2 ± 1.0 | 760.1 ± 1.1 | 774.8 ± 1.1 | <0.0001 | 654.2 ± 0.8 | 664.9 ± 0.8 | 677.9 ± 0.9 | <0.0001 |
| Rice and other cereals (g) | 653.7 ± 1.1 | 658.0 ± 1.3 | 668.1 ± 1.3 | <0.0001 | 573.2 ± 0.9 | 581.5 ± 0.9 | 591.3 ± 1.0 | <0.0001 |
| Noodles and breads (g) | 96.2 ± 1.3 | 106.5 ± 1.6 | 121.0 ± 1.6 | <0.0001 | 77.5 ± 0.9 | 86.7 ± 1.1 | 101.9 ± 1.3 | <0.0001 |
| Potatoes (g) | 19.5 ± 0.3 | 19.0 ± 0.4 | 19.3 ± 0.4 | 0.796 | 24.4 ± 0.2 | 24.6 ± 0.2 | 25.1 ± 0.2 | 0.001 |
| Vegetables (g) | 312.8 ± 1.4 | 297.9 ± 1.5 | 291.5 ± 1.5 | <0.0001 | 310.6 ± 1.0 | 301.7 ± 1.0 | 298.7 ± 1.1 | <0.0001 |
| Fruits (g) | 156.2 ± 1.2 | 146.0 ± 1.3 | 129.7 ± 1.2 | <0.0001 | 215.7 ± 1.1 | 203.7 ± 1.1 | 187.9 ± 1.1 | <0.0001 |
| Protein foods (g) | 144.8 ± 0.6 | 142.8 ± 0.6 | 137.4 ± 0.6 | <0.0001 | 129.4 ± 0.4 | 124.8 ± 0.4 | 120.0 ± 0.4 | <0.0001 |
| Meats (g) | 60.0 ± 0.4 | 61.0 ± 0.5 | 59.9 ± 0.5 | 0.268 | 46.4 ± 0.3 | 45.6 ± 0.3 | 45.8 ± 0.3 | 0.310 |
| Fish and shellfish (g) | 43.2 ± 0.3 | 41.0 ± 0.3 | 39.2 ± 0.3 | <0.0001 | 41.5 ± 0.2 | 40.1 ± 0.2 | 38.6 ± 0.2 | <0.0001 |
| Eggs (g) | 15.0 ± 0.3 | 15.4 ± 0.3 | 16.1 ± 0.3 | 0.012 | 17.2 ± 0.3 | 17.0 ± 0.2 | 17.6 ± 0.3 | 0.001 |
| Beans and products (g) | 31.5 ± 0.2 | 31.5 ± 0.2 | 30.6 ± 0.2 | 0.009 | 32.5 ± 0.1 | 31.9 ± 0.1 | 31.5 ± 0.2 | 0.343 |
| Milk and dairy products (g) | 229.5 ± 14.5 | 232.6 ± 19.0 | 236.7 ± 14.1 | 0.769 | 203.0 ± 3.4 | 204.3 ± 3.0 | 230.0 ± 3.7 | <0.0001 |
| Dietary variety score | 58.4 ± 0.1 | 58.9 ± 0.1 | 56.9 ± 0.1 | <0.0001 | 57.0 ± 0.1 | 57.1 ± 0.1 | 55.3 ± 0.1 | <0.0001 |
RE, retinol equivalent. Values were expressed as means (SE) and adjusted for total energy intake by using the residual method. The p-trend was obtained in general linear model analysis with adjustment for age, body mass index, alcohol intake, smoking, exercise, education level, and income status.