Table 3.
Dietary Components That Differ Between SNAP Recipients and Non-Recipients at Baselinea
| Dietary components of the DII | Dietary reference intakesb | SNAP recipients n=272 Median (IQR) | Non-recipients n=136 Median (IQR) | p-valuec for difference by SNAP status |
|---|---|---|---|---|
| Anti-inflammatory | ||||
| Fiber (g)d | 25* | 11.9 (8.8–6.4) | 16.1 (10.7–21.8) | <0.0001 |
| β-Carotene (μg)d | – | 921 (350–2,420) | 2,180 (655–5,270) | <0.0001 |
| Green/Black tea (g) | – | NA | 6.0 (6.0–6.0) | NA |
| Mg (mg) d | 320 | 210 (156–262) | 248 (176–310) | 0.0006 |
| Ginger (g) | – | 0.7 (0.4–1.0) | 0.3 (0.3–1.3) | 0.3045 |
| Vitamin D (μg) | 15 | 3.5 (2.3–5.8) | 3.2 (2.1–5.6) | 0.3350 |
| Omega-3 PUFA (g)e | – | 1.4 (0.9–2.0) | 1.6 (1.0–2.3) | 0.0497 |
| Vitamin C (mg)f | 75 | 53 (32–97) | 84 (37–125) | 0.0008 |
| Vitamin E (mg)d | 15 | 5.9 (4.3–8.6) | 7.7 (5.0–10.0) | 0.0031 |
| Vitamin A (RE) | 700 | 455 (284–720) | 526 (319–827) | 0.1201 |
| Vitamin B6 (mg) | 1.3 | 1.5 (1.1–1.9) | 1.5 (1.1–2.0) | 0.7021 |
| Total PUFA (g) | – | 15.1 (10.7–22.7) | 15.8 (11.4–24.2) | 0.5246 |
| Zn (mg) | 8 | 9.0 (6.7–11.7) | 8.5 (5.9–11.1) | 0.2812 |
| Onion (g) | – | 17.2 (8.7–30.5) | 18.9 (10.5–31.5) | 0.2108 |
| Alcohol (g)f | – | 0.00 (0.00–0.09) | 0.03 (0.00–0.32) | 0.0143 |
| Niacin (mg) | 14 | 34.0 (24.9–43.1) | 33.5 (24.4–43.2) | 0.6265 |
| Se (μg) | 55 | 103 (80–133) | 99 (72–135) | 0.3140 |
| Folic acid (μg) | 400 | 386 (282–541) | 412 (305–576) | 0.3328 |
| Caffeine(g)d | – | 5.4 (1.0–12.5) | 7.7 (1.9–18.0) | 0.0171 |
| Thyme (mg) | – | 0.21 (0.12–0.34) | 0.21 (0.17–0.36) | 0.6707 |
| Thiamin (mg) | 1.1 | 1.4 (1.1–1.9) | 1.4 (1.0–2.0) | 0.8853 |
| Riboflavin (mg) | 1.1 | 1.5 (1.2–2.1) | 1.6 (1.2–2.1) | 0.5104 |
| MUFA (g) | – | 24.5 (17.3–32.1) | 24.9 (16.6–34.6) | 0.8249 |
| Pro-inflammatory | ||||
| Protein (g) | 46 | 70 (54–88) | 69 (51–93) | 0.4477 |
| Fe (mg) | 18 | 11.0 (8.6–14.9) | 11.9 (8.4–15.6) | 0.4288 |
| Carbohydrate (g) | 130 | 199 (154–250) | 200 (142–281) | 0.7767 |
| Vitamin B12 (μg)e | 2.4 | 3.5 (2.4–5.2) | 3.1 (2.1–4.8) | 0.0292 |
| Cholesterol (mg)f | – | 300 (195–434) | 218 (137–359) | 0.0001 |
| Trans fat (g) | – | 2.0 (1.2–3.1) | 1.8 (1.2–3.0) | 0.4582 |
| Total fat (g) | – | 70 (52–91) | 69 (50–95) | 0.9499 |
| Saturated fat (g) | – | 23.9 (16.6–30.5) | 23.3 (14.6–29.9) | 0.3928 |
Note: Boldface indicates statistical significance (p<0.05).
a
From the first year of the study (2015–2016), Nutrients listed from smallest to largest inflammatory potential.
b
For a 31–50 year old female (Recommended Daily Allowance unless otherwise noted,
*
Adequate Intake value, – no dietary reference intake).26
c
P-values from Wilcoxon-Mann-Whitney test comparing SNAP and non-SNAP recipients.
d
Differences replicate in both follow up years.
e
Differences do not replicate in either follow up years.
f
Differences replicate in at least 1 of the follow up years.