Table 2.

Intake of dietary energy, protein and essential amino acids, based on 24 h recalls, by level of dietary protein diversity

	Protein diversity strataa
	2–3	4	5	6–8	Total	P-valueb
N=	226	431	531	477	1665
Energy 1 d intake (kcal)	1296 ± 43	1406 ± 29	1570 ± 24	1811 ± 27	1559 ± 15	<0⋅001
Protein 1 d intake (g)	44⋅8 ± 1⋅8	50⋅6 ± 1⋅4	54⋅7 ± 1⋅1	66⋅1 ± 1⋅2	55⋅6 ± 0⋅7	<0⋅001
Protein from animal sourcesc, g/d	13⋅5 ± 1⋅2	18⋅8 ± 0⋅8	25⋅0 ± 0⋅8	36⋅7 ± 1⋅0	25⋅1 ± 0⋅5	<0⋅001
Total protein from plant sourcesd, g/d	28⋅2 ± 1⋅8	28⋅4 ± 1⋅2	26⋅0 ± 0⋅8	25⋅7 ± 0⋅7	26⋅8 ± 0⋅5	0⋅116
Ratio of intakes to requirements
Total protein	0⋅95 ± 0⋅04	1⋅05 ± 0⋅03	1⋅13 ± 0⋅02	1⋅37 ± 0⋅03	1⋅16 ± 0⋅02	<0⋅001
Histidine	1⋅38 ± 0⋅06	1⋅60 ± 0⋅05	1⋅78 ± 0⋅04	2⋅23 ± 0⋅05	1⋅81 ± 0⋅03	<0⋅001
Isoleucine	1⋅23 ± 0⋅05	1⋅44 ± 0⋅05	1⋅59 ± 0⋅04	1⋅95 ± 0⋅04	1⋅61 ± 0⋅02	<0⋅001
Leucine	1⋅07 ± 0⋅04	1⋅25 ± 0⋅04	1⋅38 ± 0⋅03	1⋅68 ± 0⋅04	1⋅39 ± 0⋅02	<0⋅001
Lysine	1⋅04 ± 0⋅05	1⋅22 ± 0⋅04	1⋅36 ± 0⋅03	1⋅77 ± 0⋅05	1⋅40 ± 0⋅02	<0⋅001
Methionine + Cysteine	1⋅21 ± 0⋅05	1⋅40 ± 0⋅04	1⋅64 ± 0⋅04	2⋅04 ± 0⋅05	1⋅64 ± 0⋅02	<0⋅001
Phenylalanine + Tyrosine	1⋅65 ± 0⋅07	1⋅94 ± 0⋅06	2⋅17 ± 0⋅05	2⋅65 ± 0⋅06	2⋅18 ± 0⋅03	<0⋅001
Threonine	1⋅37 ± 0⋅06	1⋅59 ± 0⋅05	1⋅75 ± 0⋅04	2⋅18 ± 0⋅05	1⋅78 ± 0⋅03	<0⋅001
Tryptophan	1⋅51 ± 0⋅06	1⋅73 ± 0⋅06	1⋅89 ± 0⋅04	2⋅25 ± 0⋅05	1⋅90 ± 0⋅03	<0⋅001
Valine	1⋅09 ± 0⋅05	1⋅29 ± 0⋅04	1⋅44 ± 0⋅03	1⋅73 ± 0⋅04	1⋅43 ± 0⋅02	<0⋅001
Mean adequacy ratio (MAR)	1⋅28 ± 0⋅05	1⋅50 ± 0⋅05	1⋅67 ± 0⋅04	2⋅05 ± 0⋅05	1⋅68 ± 0⋅02	<0⋅001
Percent with MAR <1 for essential amino acids	43⋅8	34⋅1	23⋅2	10⋅5	25⋅2	<0⋅001
Odds ratioe (95 % CI) of MAR <1	6⋅56 (4⋅43, 9⋅72)	4⋅39 (3⋅08, 6⋅25)	2⋅56 (1⋅79, 3⋅64)	reference		<0⋅001
Percent with inadequate total protein intakef	64⋅3	53⋅9	45⋅6	31⋅6	46⋅2	<0⋅001
Odds ratioe (95 % CI) of inadequate total protein intake	3⋅88 (2⋅78, 5⋅41)	2⋅54 (1⋅94, 3⋅33)	1⋅82 (1⋅41, 2⋅36)	reference		<0⋅001

^aProtein diversity strata based on intakes of eight categories of dietary protein, from single 24 h recalls.

^bAll P values are for univariate ANOVA except for percent-based comparisons, which are from χ² analysis.

^cAnimal sources of protein included poultry, meat, fish, eggs and dairy.

^dPlant protein sources included grains and legumes.

^eOdds ratios and 95 % confidence intervals estimated from bivariate logistic regressions.

^fProtein inadequacy defined as individual with ratio of estimated intake to requirements of <1, with requirements based on 0⋅83 g protein per kg body weight, from reference 20.