TABLE 3.
Food groups contribution to total energy intake by misreporting status.
| All sample | Plausible reporters (P-R) | Under-reporters (U-R) | Over-reporters (O-R) | Kruskal-wallis H test | ||||||
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| Mean (SD) | Median (P25-P75) | Mean (SD) | Median (P25-P75) | Mean (SD) | Median (P25-P75) | Mean (SD) | Median (P25-P75) | PR vs. U-R | PR vs. O-R | |
| Group 1: Cereals | 21.6 (11.5) | 19.1 (13.5–28.9) | 22.0 (11.2) | 19.4 (13.9–28.9) | 26.5 (13.1) | 26.3 (15.9–34.9) | 15.4 (8.3) | 13.9 (9.1–19.6) | 0.00 | 0.00 |
| Group 2: Whole grains | 1.5 (2.7) | 0.6 (0.2–1.6) | 1.6 (3.0) | 0.6 (0.2–1.6) | 1.0 (1.2) | 0.5 (0.2–1.3) | 1.4 (2.6) | 0.8 (0.2–1.7) | 0.27 | 0.71 |
| Group 3: Starchy | 14.2 (9.3) | 12.5 (7.2–18.8) | 14.3 (9.0) | 13.1 (7.2–19.7) | 14.6 (10.9) | 11.1 (7.5–20.8) | 13.6 (9.1) | 11.0 (7.2–17.4) | 0.52 | 0.18 |
| Group 4: Stew/menestras (vegetables) | 4.9 (5.1) | 3.3 (1.6–5.9) | 5.0 (5.1) | 3.4 (1.6–6.2) | 5.1 (4.6) | 3.6 (1.7–8.1) | 4.3 (5.6) | 2.9 (1.4–5.0) | 0.34 | 0.01 |
| Group 5: Nuts and seeds | 0.7 (1.8) | 0.2 (0.0–0.6) | 0.7 (1.9) | 0.2 (0.0–0.5) | 0.7 (1.2) | 0.3 (0.0–0.9) | 0.7 (1.5) | 0.2 (0.0–0.4) | 0.23 | 0.79 |
| Group 6: Dairy | 5.5 (4.8) | 4.3 (2.2–7.3) | 5.6 (4.6) | 4.3 (2.4–7.4) | 4.8 (4.2) | 4.0 (1.6–7.1) | 6.0 (6.2) | 4.1 (2.0–8.3) | 0.00 | 0.95 |
| Group 7: Animal protein | 13.9 (7.4) | 12.7 (8.7–17.4) | 13.9 (7.3) | 12.8 (8.3–18.0) | 13.7 (8.2) | 12.3 (8.5–17.2) | 13.6 (6.8) | 12.6 (10.1–17.0) | 0.26 | 0.73 |
| Group 8: Seafood | 2.6 (2.6) | 1.8 (1.0–3.3) | 2.4 (2.3) | 1.6 (0.9–3.0) | 3.0 (2.9) | 2.1 (1.2–3.6) | 3.0 (3.0) | 2.0 (1.0–4.1) | 0.01 | 0.11 |
| Group 9: Vegetables | 2.8 (3.4) | 1.9 (1.0–3.6) | 2.6 (2.4) | 1.8 (1.0–3.3) | 3.3 (3.3) | 2.8 (1.1–4.7) | 3.4 (5.9) | 1.9 (1.0–3.6) | 0.00 | 0.44 |
| Group 10: Fruits | 8.0 (5.9) | 6.7 (3.7–10.3) | 7.7 (5.4) | 6.5 (3.5–10.1) | 8.0 (6.2) | 6.6 (3.8–10.0) | 9.5 (7.4) | 7.0 (4.4–12.5) | 0.57 | 0.00 |
| Group 11: Refined cereals | 5.1 (4.7) | 3.9 (1.9–6.8) | 4.7 (4.0) | 3.8 (1.8–6.5) | 4.1 (3.2) | 3.2 (1.8–5.8) | 7.7 (7.1) | 5.3 (2.7–11.8) | 0.00 | 0.00 |
| Group 12: Added fats | 10.7 (7.2) | 9.3 (5.0–14.8) | 10.8 (6.9) | 9.5 (5.4–14.9) | 8.9 (7.5) | 6.1 (3.4–11.5) | 11.9 (7.8) | 10.6 (5.8–16.2) | 0.00 | 0.00 |
| Group 13: Added sugars | 6.6 (5.5) | 5.4 (2.7–8.8) | 6.9 (5.3) | 5.8 (3.2–9.0) | 5.4 (4.4) | 4.3 (2.1–8.0) | 6.4 (6.8) | 4.7 (2.1–9.0) | 0.00 | 0.00 |
SD, Standard deviation; P-R, Plausible reporters; U-R, Under reporters; O-R, Over reporters.