Table 2.
Nutrient and food composition of the provided menus for the 3 dietary patterns (based on 1600 kcal/d)a
| Dietary groups | P b | |||
|---|---|---|---|---|
| MD (n = 84) | TJD (n = 85) | CD (n = 84) | ||
| Nutrients | ||||
| Total energy, kcal | 1607 ± 6 | 1608 ± 4 | 1608 ± 6 | 0.66 |
| Carbohydrate, % | 43.4 ± 0.5 | 50.4 ± 1.3 | 43.8 ± 4 | < 0.0001 |
| Fat, % | 36.7 ± 0.6 | 29.6 ± 0.8 | 36 ± 5.9 | < 0.0001 |
| SFAc | 7.6 ± 1.4 | 7.0 ± 0.9 | 11.5 ± 0.9 | < 0.0001 |
| MUFAc | 18.9 ± 2.9 | 8.0 ± 1.0 | 13.1 ± 1.0 | < 0.0001 |
| PUFAc | 5.1 ± 2.1 | 11.6 ± 1.2 | 10.8 ± 2.3 | < 0.0001 |
| Protein, % | 20.0 ± 0.5 | 19.9 ± 1.8 | 20.2 ± 2.0 | 0.75 |
| Animal sourcec | 10.7 ± 1.0 | 9.5 ± 1.3 | 11.4 ± 2.7 | 0.082 |
| Plant sourcec | 9.3 ± 1.2 | 10.2 ± 1.1 | 8.5 ± 2.4 | 0.005 |
| Cholesterol, mg | 360 ± 55 | 350 ± 51 | 539 ± 325 | 0.065 |
| Fiber, g/1000 kcal | 9.0 ± 1.3 | 7.2 ± 1.6 | 5.5 ± 1.6 | < 0.0001 |
| Food groups, g/d | ||||
| Refined cereals | 104 ± 46 | 178 ± 28 | 177 ± 34 | < 0.0001 |
| Brown rice | 14 ± 5 | 36 ± 8 | 0 ± 0 | < 0.0001 |
| Buckwheat product | 62 (0-120) | 14 (0-85) | 13 (0-70) | < 0.0001 |
| Fruits | 101 ± 55 | 107 ± 62 | 70 ± 45 | 0.021 |
| Vegetables | 575 ± 95 | 520 ± 138 | 444 ± 86 | 0.023 |
| Meat | 23 (0-110) | 25 (0-75) | 120 (90-170) | < 0.0001 |
| Poultry | 36 (0-110) | 18 (0-100) | 56 (0-140) | 0.0045 |
| Freshwater fish | 61 (0-130) | 93 (50-150) | 25 (0-145) | < 0.0001 |
| Marine fish | 98 (0-210) | 49 (0-150) | 45 (0-200) | 0.0075 |
| Nut | 29 (20-40) | 6 (0-20) | 0 (0-3) | < 0.0001 |
| Soy product | 80 (20-190) | 183 (65-340) | 52 (0-180) | < 0.0001 |
| Olive oil | 24 ± 3 | 0 ± 0 | 0 ± 0 | < 0.0001 |
| Sunflower oil | 0 ± 0 | 20 ± 4 | 17 ± 4 | < 0.0001 |
Abbreviations: CD, control diet; MD, Mediterranean diet; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid; TJD, traditional Jiangnan diet.
a Data were calculated from designed menus by the Nutrition Star Software (Zhending Co., Ltd, Shanghai, China), which incorporates the Chinese food composition table. Means ± SD and means (range) were used to represent variables with normal distribution and variables with skewed distribution.
b P value was calculated using 1-way ANOVA or χ2 tests for variables with normal distribution or skewed distribution.
c Data are percentage of total energy intake.