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Table 3 Dietary intakes of participants by quartiles of posteriori dietary patterns in the participants of the Tehran Lipid and Glucose Study (n = 4793)

From: The association of priori and posteriori dietary patterns with the risk of incident hypertension: Tehran Lipid and Glucose Study

 

Quartiles of healthy dietary pattern score

P trend

Quartiles of unhealthy dietary pattern score

P trend

1

2

3

4

1

2

3

4

n

1198

1198

1199

1198

 

1198

1198

1199

1198

 

Dietary intakes

 Liquid oils (gr/1000 kcal)

2.83 (2.0)

3.68 (2.4)

4.35 (2.8)

5.54 (4.1)

 < 0.001

3.24 (2.2)

3.90 (2.5)

4.33 (3.0)

4.93 (4.1)

0.104

 Solid oils (gr/1000 kcal)

7.91 (7.1)

6.26 (5.6)

5.29 (5.2)

3.88 (4.7)

 < 0.001

4.82 (5.6)

5.97 (6.0)

6.28 (6.1)

6.27 (5.8)

 < 0.001

 Added sugars (% of energy)

5.39 (3.4)

5.45 (3.3)

5.07 (2.9)

4.24 (2.6)

 < 0.001

2.71 (1.4)

4.01 (1.8)

5.36 (2.2)

8.07 (3.6)

 < 0.001

 Legumesa

0.15 (0.1)

0.18 (0.1)

0.20 (0.1)

0.22 (0.2)

 < 0.001

0.24 (0.2)

0.19 (0.1)

0.18 (0.1)

0.15 (0.1)

 < 0.001

 Red meatsa

0.32 (0.2)

0.37 (0.2)

0.41 (0.3)

0.41 (0.3)

 < 0.001

0.28 (0.1)

0.35 (0.2)

0.41 (0.2)

0.48 (0.3)

 < 0.001

 Nuts and seedsa

0.13 (0.2)

0.18 (0.2)

0.22 (0.3)

0.29 (0.4)

 < 0.001

0.14 (0.1)

0.20 (0.2)

0.22 (0.3)

0.28 (0.4)

 < 0.001

 Fast foodsa

0.16 (0.2)

0.18 (0.2)

0.17 (0.1)

0.14 (0.1)

0.004

0.07 (0.07)

0.12 (0.0)

0.17 (0.1)

0.28 (0.2)

 < 0.001

 Low fat dairy productsa

0.49 (0.3)

0.58 (0.4)

0.62 (0.3)

0.73 (0.4)

 < 0.001

0.77 (0.4)

0.62 (0.3)

0.57 (0.3)

0.46 (0.3)

 < 0.001

 High fat dairy productsa

0.31 (0.3)

0.34 (0.3)

0.35 (0.3)

0.32 (0.3)

0.39

0.21 (0.2)

0.33 (0.3)

0.37 (0.3)

0.39 (0.3)

 < 0.001

 Green vegetablesa

0.14 (0.1)

0.21 (0.1)

0.29 (0.2)

0.43 (0.3)

 < 0.001

0.29 (0.2)

0.29 (0.2)

0.27 (0.2)

0.23 (0.1)

 < 0.001

 Yellow and red vegetablesa

0.15 (0.1)

0.24 (0.1)

0.32 (0.2)

0.53 (0.3)

 < 0.001

0.36 (0.3)

0.32 (0.2)

0.30 (0.2)

0.25 (0.2)

 < 0.001

 Other vegetablesa

0.38 (0.1)

0.55 (0.2)

0.74 (0.3)

1.08 (0.5)

 < 0.001

0.75 (0.5)

0.72 (0.4)

0.69 (0.4)

0.60 (0.4)

 < 0.001

 Refined grainsa

5.62 (1.6)

4.19 (1.3)

3.56 (1.2)

2.74 (1.2)

 < 0.001

4.68 (2.03)

4.17 (1.6)

3.76 (1.5)

3.49 (1.3)

 < 0.001

 Whole grainsa

0.75 (1.0)

0.83 (1.1)

0.78 (0.98)

0.78 (0.9)

0.42

1.28 (1.4)

0.78 (0.9)

0.59 (0.69)

0.49 (0.5)

 < 0.001

 Salty snacksa

0.11 (0.1)

0.13 (0.1)

0.14 (0.3)

0.13 (0.2)

 < 0.001

0.08 (0.1)

0.11 (0.1)

0.14 (0.1)

0.18 (0.4)

 < 0.001

 Poultry and fisha

0.45 (0.3)

0.56 (0.4)

0.64 (0.5)

0.76 (0.7)

 < 0.001

0.53 (0.4)

0.59 (0.5)

0.64 (0.6)

0.65 (0.6)

0. 276

 Tea and coffee (gr/day)

559 (461)

577 (434)

599 (434)

599 (463)

0.006

443 (323)

523 (366)

606 (444)

733 (586)

 < 0.001

 Carbonated drinks (gr/day)

62.5 (85.9)

53.8 (70.1)

42.6 (59.0)

29.6 (46.2)

 < 0.001

12.3 (14.7)

22.4 (24.9)

40.9 (41.2)

113 (99.5)

 < 0.001

 Total fruita

0.70 (0.5)

1.07 (0.7)

1.30 (0.8)

1.62 (0.9)

 < 0.001

1.10 (0.8)

1.23 (0.8)

1.23 (0.9)

1.11 (0.8)

0.73

 Fruits juice*

0.07 (0.1)

0.11 (0.2)

0.13 (0.2)

0.15 (0.2)

 < 0.001

0.08 (0.1)

0.11 (0.16)

0.12 (0.18)

0.14 (0.19)

 < 0.001

 Salt (gr/1000 kcal)

2.46 (2.0)

2.91 (2.0)

2.71 (2.1)

2.71 (2.0)

0.18

2.39 (1.8)

2.53 (1.8)

2.96 (1.9)

2.90 (2.3)

 < 0.001

 Total energy (kcal/day)

2473 (722)

2445 (712)

2378 (694)

2295 (718)

 < 0.001

2282 (698)

2323 (709)

2416 (706)

2570 (713)

 < 0.001

  1. P trend was calculated by treating quartiles of food groups and energy intake as a continuous variable in the linear regression model. Values are reported as mean (SD)
  2. aServings per 1000 kcal
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Journal of Translational Medicine

ISSN: 1479-5876

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