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Variables
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Tertiles of the dietary inflammatory index
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P value2
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|---|
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1 (−5.55, −2.60)
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2 (−2.61, − 1.52)
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3 (− 1.53, 4.61)
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|---|
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n
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939
|
940
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939
| |
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Energy (kcal/d)
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2040.02 ± 25.94
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2273.71 ± 25.67
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2844.32 ± 26.05
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< 0.0001
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Carbohydrate (% of total daily energy)
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50.64 ± 0.28
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48.41 ± 0.27
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48.42 ± 0.29
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< 0.0001
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Fat (% of total daily energy)
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36.30 ± 0.23
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38.07 ± 0.22
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38.18 ± 0.24
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< 0.0001
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Protein (% of total daily energy)
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15.29 ± 0.08
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14.93 ± 0.08
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14.22 ± 0.08
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< 0.0001
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Fiber (g/d)
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27.12 ± 0.16
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22.96 ± 0.16
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17.67 ± 0.17
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< 0.0001
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Caffeine (mg/d)
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88.37 ± 3.27
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96.49 ± 3.14
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112.97 ± 3.37
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< 0.0001
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Total folate intake (μg/d)
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604.36 ± 4.28
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569.21 ± 4.11
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549.68 ± 4.41
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< 0.0001
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Vitamin B6 (mg/d)
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2.24 ± 0.01
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2.01 ± 0.01
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1.69 ± 0.01
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< 0.0001
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Vitamin B12 (μg/d)
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2.99 ± 0.04
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3.00 ± 0.04
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2.90 ± 0.04
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0.101
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Mg (mg/d)
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366.34 ± 1.68
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333.74 ± 1.61
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284.99 ± 1.73
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< 0.0001
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Omega-3 fatty acids (g/d)
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2.28 ± 0.04
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2.25 ± 0.04
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2.23 ± 0.04
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0.648
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Food groups
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Fruit (g/d)
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452.98 ± 7.53
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311.71 ± 7.23
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196.13 ± 7.76
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< 0.0001
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Vegetables (g/d)
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322.29 ± 3.74
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235.29 ± 3.59
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161.13 ± 3.85
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< 0.0001
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Nuts, legumes and soy (g/d)
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65.72 ± 1.24
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58.79 ± 1.19
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43.07 ± 1.27
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< 0.0001
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White meat (g/d)
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66.27 ± 1.55
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64.54 ± 1.48
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60.46 ± 1.59
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0.039
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Red meat (g/d)
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83.02 ± 1.40
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82.09 ± 1.35
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69.79 ± 1.44
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< 0.0001
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Hydrogenated vegetable oil (g/d)
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9.67 ± 0.38
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10.52 ± 0.37
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11.36 ± 0.39
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0.014
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Refined grains (g/d)
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338.03 ± 5.67
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375.38 ± 5.44
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460.88 ± 5.84
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< 0.0001
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Whole grains (g/d)
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57.00 ± 2.69
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51.73 ± 2.58
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23.19 ± 2.77
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< 0.0001
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- 1Values are Mean ± SE. Nutrients were adjusted for age, sex and total energy intake (kcal). Energy intake was adjusted for age and sex. Tertile 1: low pro-inflammatory properties, tertile 2: medium pro-inflammatory properties and tertile 3: high pro-inflammatory properties
- 2From analysis of covariance (ANCOVA), with energy considered as the absolute amount per day
