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Table 2 Nutrients and food group intake of the study population across quartile of EDIP score

From: Empirical dietary inflammatory pattern and risk of metabolic syndrome and its components: Tehran Lipid and Glucose Study

Nutrients and food groups

EDIP score

Q1 (n = 554) (< 0.36)

Q2 (n = 565) (0.36–0.55)

Q3 (n = 549) (0.55–81)

Q4 (n = 548) (0.81–6.9)

P

Total energy (kcal/day)

1978 ± 647

2196 ± 585

2479 ± 638

2847 ± 643

0.001

Carbohydrate (% of energy)

58.1 ± 7.1

58.6 ± 6.7

58.7 ± 6.1

60.0 ± 5.9

0.001

Protein (% of energy)

14.7 ± 3.1

14.9 ± 4.1

15.2 ± 3.2

14.7 ± 2.4

0.071

Total fat (% of energy)

30.8 ± 6.7

30.3 ± 6.4

29.7 ± 5.5

28.4 ± 5.6

0.001

Saturated fat (% of energy)

10.4 ± 2.9

10.1 ± 2.8

9.8 ± 2.4

9.2 ± 2.4

0.001

Monounsaturated fat (% of energy)

10.3 ± 3.3

10.1 ± 2.6

9.9 ± 2.5

9.4 ± 2.5

0.001

Polyunsaturated fat (% of energy)

6.0 ± 2.1

5.9 ± 1.9

5.9 ± 1.7

5.8 ± 1.8

0.412

Fiber (g/1000 kcal)

16.9 ± 7.6

18.3 ± 5.3

20.2 ± 6.2

22.5 ± 7.9

0.001

Food groups (servings/day)

 Tea

2.9 ± 2.3

2.3 ± 2.4

2.3 ± 1.8

2.1 ± 1.6

0.001

 Coffee

0.06 ± 0.3

0.05 ± 0.1

0.04 ± 0.1

0.04 ± 0.1

0.297

 Dark yellow vegetables

0.12 ± 0.2

0.13 ± 0.2

0.14 ± 0.2

0.14 ± 0.2

0.186

 Leafy green vegetables

0.19 ± 0.62

0.18 ± 0.17

0.19 ± 0.18

0.19 ± 0.18

0.895

 Snacks

0.29 ± 0.60

0.23 ± 0.40

0.25 ± 0.39

0.25 ± 0.40

0.158

 Fruit juice

0.12 ± 0.25

0.11 ± 0.16

0.11 ± 0.24

0.11 ± 0.25

0.587

 Pizza

0.06 ± 0.09

0.04 ± 0.05

0.04 ± 0.04

0.04 ± 0.05

0.001

 Processed meat

0.15 ± 0.21

0.17 ± 0.20

0.22 ± 0.34

0.23 ± 033

0.001

 Red meat

0.39 ± 0.32

0.50 ± 0.41

0.61 ± 0.52

0.77 ± 0.88

0.001

 Organ meat

0.02 ± 0.03

0.02 ± 0.05

0.03 ± 0.05

0.04 ± 0.08

0.001

 Other fish

0.17 ± 0.16

0.23 ± 0.20

0.28 ± 0.25

0.40 ± 0.68

0.001

 Other vegetables

0.54 ± 0.35

0.70 ± 0.45

0.86 ± 0.65

1.08 ± 2.2

0.001

 Refined grains

2.5 ± 1.2

3.8 ± 1.6

5.5 ± 2.1

9.6 ± 4.1

0.001

 Tomatoes

0.47 ± 0.36

0.68 ± 0.47

0.80 ± 0.56

0.95 ± 0.92

0.001

 Beverages

0.13 ± 0.19

0.17 ± 0.26

0.20 ± 0.28

0.28 ± 0.44

0.001

  1. EDIP scores were recorded as pro-inflammatory diets with more positive scores and anti-inflammatory diets with more negative scores
  2. EDIP empirical dietary inflammatory pattern. Data are mean ± SD using Analysis of variance
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Diabetology & Metabolic Syndrome

ISSN: 1758-5996

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