Table 5.

Fat and sugar intake levels in the five capsaicinoid intake subgroups in each age and sex group.

	Capsaicinoid Intake Subgroup (1)	VLC	LC	MC	HC	VHC
		Fat Intake (g, Mean ± SE)
Male	Age 20–29	59.4 ± 2.6 *(2)	68.9 ± 2.9 *	76.0 ± 4.5 *	92.4 ± 6.3 *	135.9 ± 14.3
	Age 30–39	66.1 ± 3.8 *	61.6 ± 1.9 *	71.7 ± 2.7 *	80.6 ± 3.1 *	111.4 ± 11.4
	Age 40–49	51.1 ± 2.4 *	52.1 ± 1.8 *	60.9 ± 2.0 *	66.4 ± 2.2 *	79.6 ± 5.7
	Age 50–59	48.2 ± 3.1 *	45.3 ± 1.9 *	48.6 ± 1.4 *	59.2 ± 1.9 *	81.8 ± 7.7
	Age 60–69	33.8 ± 2.6 *	36.2 ± 1.0 *	40.2 ± 1.4 *	46.7 ± 1.6	72.0 ± 14.7
	Age ≥ 70	26.9 ± 1.3	30.2 ± 1.0	34.2 ± 1.5	38.7 ± 2.3	62.7 ± 21.6
Female	Age 20–29	49.2 ± 1.8 *	55.7 ± 2.3 *	67.8 ± 5.0 *	72.4 ± 5.9 *	143.7 ± 31.5
	Age 30–39	45.5 ± 1.4 *	47.1 ± 1.1 *	50.4 ± 1.6 *	56.3 ± 1.8	85.4 ± 15.5
	Age 40–49	38.2 ± 1.5 *	41.0 ± 0.9 *	46.6 ± 1.6 *	58.2 ± 2.4 *	82.3 ± 11.3
	Age 50–59	36.0 ± 2.0	35.7 ± 0.8	38.1 ± 1.0	45.4 ± 1.6	49.7 ± 8.6
	Age 60–69	27.5 ± 0.9	30.4 ± 0.8	35.3 ± 1.2	44.0 ± 2.3	44.2 ± 9.1
	Age ≥ 70	19.6 ± 0.7	23.3 ± 1.0	28.4 ± 1.4	32.7 ± 3.1	35.1 ± 9.1
		Sugar intake (g, Mean ± SE)
Male	Age 20–29	67.5 ± 5.4 *	72.8 ± 3.8 *	83.6 ± 8.6	88.5 ± 4.9	117.1 ± 17.6
	Age 30–39	81.5 ± 5.9	69.2 ± 3.0 *	72.6 ± 3.6 *	83.6 ± 3.9	114.6 ± 21.1
	Age 40–49	60.5 ± 3.9 *	64.0 ± 2.7 *	67.1 ± 2.9 *	71.7 ± 2.7 *	124.9 ± 15.0
	Age 50–59	70.1 ± 6.5	62.1 ± 2.5 *	65.7 ± 2.7 *	70.6 ± 2.6 *	88.3 ± 7.2
	Age 60–69	56.4 ± 3.9 *	58.0 ± 2.1 *	63.3 ± 2.4 *	76.1 ± 4.0	117.2 ± 26.5
	Age ≥ 70	44.6 ± 3.1 *	47.1 ± 2.1 *	63.3 ± 3.6	63.9 ± 4.1	79.8 ± 14.5
Female	Age 20–29	59.6 ± 3.1	61.3 ± 2.8	79.1 ± 5.9	80.2 ± 8.1	94.1 ± 17.6
	Age 30–39	57.1 ± 2.0	59.4 ± 2.0	61.5 ± 2.8	67.2 ± 3.4	73.1 ± 10.9
	Age 40–49	58.3 ± 3.0 *	57.6 ± 1.7 *	62.0 ± 2.4 *	72.5 ± 3.8	81.3 ± 6.3
	Age 50–59	60.5 ± 2.2	64.3 ± 2.0	69.1 ± 2.6	81.5 ± 5.1	57.0 ± 8.2
	Age 60–69	54.7 ± 2.4	56.3 ± 1.9	73.0 ± 5.7	70.5 ± 4.0	107.1 ± 44.8
	Age ≥ 70	45.6 ± 2.3 *	46.8 ± 2.3 *	49.0 ± 3.7 *	79.8 ± 15.1	76.6 ± 7.4

⁽¹⁾ Study participants were divided into five subgroups depending on the level of capsaicinoid intake: very low capsaicinoid (VLC), low capsaicinoid (LC), moderate capsaicinoid (MC), high capsaicinoid (HC), and very high capsaicinoid (VHC) intake. ⁽²⁾ Student’s t-test was performed to determine the differences in fat and sugar intake between VHC and other capsaicinoid intake subgroups in male and female participants aged 20 or older. The asterisks indicate significant differences compared to the VHC intake subgroup (p < 0.05).