Table 3.
Food group intake across the tertile (T) categories of energy-adjusted dietary inflammatory index (E-DII) in pregnant women of a birth cohort, BC-GENIST, in Japan.
| Food Group (g) | T1 (n = 36) | T2 (n = 36) | T3 (n = 36) | p for Trend a |
|---|---|---|---|---|
| Rice and Rice products | 133.3 ± 59.7 | 130.9 ± 50.1 | 137.9 ± 65.7 | 0.53 |
| Wheat flour and Wheat products | 61.8 ± 44.1 | 88.6 ± 46.9 | 85.8 ± 49.0 | 0.039 |
| Potatoes | 20.5 ± 19.9 | 17.3 ± 17.7 | 14.1 ± 12.7 | 0.17 |
| Legumes | 40.6 ± 33.9 | 17.8 ± 14.3 | 15.8 ± 14.5 | <0.0001 |
| Seeds and Nuts | 1.0 ± 1.9 | 0.8 ± 1.5 | 0.7 ± 1.3 | 0.76 |
| Vegetables | 178.5 ± 60 | 141.3 ± 54.1 | 84.1 ± 35.8 | <0.0001 |
| Fruits | 55.8 ± 55.6 | 33.0 ± 26.4 | 31.7 ± 31.8 | 0.0067 |
| Mushrooms | 6.9 ± 8.3 | 6.0 ± 7.0 | 5.1 ± 5.7 | 0.38 |
| Seaweeds | 7.5 ± 8.5 | 6.4 ± 7.2 | 4.8 ± 6.8 | 0.058 |
| Fish and Shellfish | 24.0 ± 25.2 | 14.4 ± 14 | 11.9 ± 12.3 | 0.0068 |
| Meat and Poultry | 53.8 ± 25.5 | 58.3 ± 27.9 | 53.0 ± 24.6 | 0.88 |
| Egg | 20.9 ± 14 | 20.9 ± 15.1 | 16.1 ± 11.8 | 0.069 |
| Milk and Dairy Products | 89.6 ± 73.4 | 83.4 ± 67.7 | 100.2 ± 80.0 | 0.53 |
| Fats and oils | 5.3 ± 2.6 | 6.2 ± 3.6 | 5.7 ± 2.7 | 0.43 |
| Confectionery | 19.8 ± 19.7 | 19.3 ± 20.1 | 22.9 ± 26.3 | 0.45 |
| Sugar-sweetened beverages | 37.4 ± 58.6 | 30.7 ± 47.0 | 56.3 ± 70.0 | 0.16 |
| Seasonings and Spices | 30.3 ± 10.7 | 29.0 ± 10.8 | 26.9 ± 11.4 | 0.061 |
Food group intake is expressed as intake/1000 kcal. Values (g) are represented as mean ± standard deviation (SD). a For statistical analysis, linear regression model was used to test for trends, adjusted for maternal age, pre-pregnancy body mass index (BMI), and educational attainment.