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Table 3 Dietary intakes in 995 participants 30–75 year old across quartiles of nutrient patternsa

From: A nutrient pattern characterized by vitamin A, C, B6, potassium, and fructose is associated with reduced risk of insulin‐related disorders: A prospective study among participants of Tehran lipid and glucose study

  Pattern 1 Pattern 2 Pattern 3 Pattern 4 Pattern 5
Q 1 (n = 244) Q 4 (n = 259) Q 1 (n = 244) Q 4 (n = 259) Q 1 (n = 242) Q 4 (n = 256) Q 1 (n = 246) Q 4 (n = 252) Q 1 (n = 229) Q 4 (n = 273)
Energy (kcal) 2562 ± 659 2312 ± 708 2095 ± 696 2412 ± 668 2460 ± 761 2344 ± 698 2363 ± 714 2360 ± 723 2566 ± 723 2308 ± 710
Carbohydrates (% of energy) 55.5 ± 8.2 60.6 ± 6.5 59.6 ± 8.3 56.3 ± 6.8 59.6 ± 8.3 56.3 ± 6.8 52.3 ± 6.7 63.7 ± 6.1 56.3 ± 8.1 60.1 ± 6.7
Total protein (% of energy) 12.2 ± 2.0 15.0 ± 2.3 12.5 ± 2.6 14.9 ± 2.0 13.1 ± 2.2 14.4 ± 2.3 12.8 ± 2.3 13.9 ± 2.3 13.4 ± 2.3 13.9 ± 2.6
Total fat (% of energy) 34.6 ± 7.9 27.7 ± 5.5 30.3 ± 8.2 31.5 ± 6.2 29.9 ± 7.5 30.6 ± 6.6 37.9 ± 6.5 24.6 ± 4.8 31.8 ± 8.2 29.3 ± 6.2
Fibre (g/1000 kcal) 15.1 ± 6.4 19.7 ± 7.1 17.7 ± 8.2 16.1 ± 6.3 14.8 ± 5.0 21.5 ± 8.7 15.1 ± 5.9 19.6 ± 10.1 17.7 ± 10.1 19.0 ± 5.9
Grains (g/d) 412 ± 170 522 ± 255 481 ± 262 417 ± 207 508 ± 282 445 ± 209 386 ± 199 585 ± 288 610 ± 289 376 ± 174
Fruits (g/d) 445 ± 371 355 ± 270 336 ± 272 373 ± 289 440 ± 339 381 ± 291 380 ± 189 580 ± 305 173 ± 106 636 ± 347
Vegetables (g/d) 310 ± 178 345 ± 261 268 ± 181 351 ± 232 288 ± 186 394 ± 204 330 ± 233 291 ± 199 211 ± 114 445 ± 249
Dairy (g/d) 582 ± 331 447 ± 256 201 ± 124 769 ± 299 476 ± 322 516 ± 295 433 ± 255 490 ± 327 529 ± 344 480 ± 284
Red and processed meat (g/d) 28.5 (16.6–43.1) 21.7 (12.4–40.1) 25.3 (13.9–40.4) 23.5 (14.1–37.0) 24.0 (13.1–39.0) 24.0 (14.8–37.4) 26.0 (15.5–42.6) 21.0 (12.2–36.7) 28.4 (13.8–46.3) 23.1 (13.7–36.8)
White meats (g/d) 29.6 (18.0–44.7) 33.0 (18.5–51.2) 28.4 (16.0–47.6) 29.6 (19.0–47.0) 30.7 (19.2–50.4) 32.2 (18.0–50.8) 29.0 (16.7–43.1) 28.5 (18.6–46.3) 27.7 (15.7–44.5) 31.8 (20.0–50.0)
Legume and nuts (g/d) 16.4 (10.1–26.32) 20.0 (10.4–38.0) 13.9 (7.5–26.4) 17.8 (11.1–32.3) 17.1 (9.7–31.4) 19.9 (10.9–36.0) 18.3 (11.6–32.2) 14.0 (8.7–26.1) 14.7 (7.9–26.9) 19.8 (11.4–33.9)
Sweets and simple sugars 87.5 (56.1–148.5) 46.6 (22.9–75.3) 63.3 (39.8–106.3) 53.9 (30.3–85.8) 67.4 (38.6–122.1) 50.2 (29.1–80.9) 61.6 (37.2–109.0) 60.8 (31.1–95.6) 66.9 (40.2–108.1) 49.6 (23.8–87.0)
  1. aData represented as mean ± SD or median (interquartile 25–75) and percent
  2. P for trend:  < 0.001;  < 0.05. P trend was calculated using general linear models