. 2022 Jul 29;12:13049. doi: 10.1038/s41598-022-17388-5

Table 4.

Dietary intake of participants in main dietary patterns based on tertiles (N = 365).

Dietary intake	Total (N = 365)	Dietary pattern 1 (High DED, high SFA, high sodium)
Dietary intake	Total (N = 365)	Tertile 1 (N = 121)	Tertile 2 (N = 122)	Tertile 3 (N = 122)	p value*
Nutrient intake
Energy intake(kcal/day)	1815 ± 629	1715.7 ± 641	1843.9 ± 625.8	1884.7 ± 612.6	0.092^b
Energy density (kcal/g)	1.58 ± 0.3	1.38 ± 0.3	1.6 ± 0.2	1.7 ± 0.2	< 0.001^b
Carbohydrate (%EI)	56.1 ± 8.3	61.7 ± 7.5	56.2 ± 5.6	50.3 ± 7.4	< 0.001^b
Protein (%EI)	16.8 ± 3.5	16.0 ± 3.8	16.8 ± 3.3	17.6 ± 3.3	< 0.002^b
Fat (%EI)	27.2 ± 6.1	22.2 ± 5.1	27.0 ± 3.3	32.2 ± 5.2	< 0.001^b
Saturated fatty acids (g/1000 kcal)	13.3 ± 3.4	10.2 ± 2.2	13.2 ± 1.5	16.4 ± 2.8	< 0.001^b
Sodium (mg/1000 kcal)	1503.2 ± 592.0	1356.2 ± 469.8	1424.2 ± 438.5	1728.0 ± 751.1	< 0.001^b
Fiber density (g/1000 kcal)	5.4 ± 3.0	6.6 ± 3.8	4.8 ± 1.9	4.7 ± 2.5	< 0.001^b
Main food groups (g/day)
Seasoning sauce	15.0 ± 18.1	9.9 ± 11.1	13.2 ± 12.0	21.8 ± 25.3.4	< 0.001^b
Salted and processed foods	17.5 ± 20.6	13.5 ± 16.3	16.2 ± 17.7	22.6 ± 25.4	0.002^b
Coconut based dishes	50.9 ± 62.8	33.2 ± 41.3	56.3 ± 73.8	63.0 ± 65.0	< 0.001^b
Fast foods and snacks	15.1 ± 23.5	10.5 ± 17.2	13.7 ± 20.1	21.2 ± 30.0	0.001^b
Rice dishes	99.2 ± 83.3	75.0 ± 72.1	108.1 ± 79.6	114.3 ± 92.0	< 0.001^b
Fat spread	2.3 ± 5.7	1.2 ± 3.8	2.3 ± 6.2	3.4 ± 6.6	0.009^b
Fruits	137.5 ± 201.4	221.6 ± 300.4	98.7 ± 110.5	93.0 ± 98.7	< 0.001^b
Green leafy vegetables	70.9 ± 79.4	102.3 ± 107.1	58.8 ± 59.7	51.9 ± 50.0	< 0.001^b
White rice	225.5 ± 125.0	254.8 ± 138.5	248.6 ± 128.7	173.5 ± 85.3	< 0.001^b
Other vegetables (e.g., pod and seed, root, marrow vegetables)	54.1 ± 72.4	77.9 ± 102.3	43.2 ± 48.8	41.6 ± 46.4	< 0.001^b

^bOne-Way ANOVA. *Significant level at p value < 0.05. DED Dietary energy density, SFA Saturated fatty acid.