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Table 2 Food and nutrients consumption, according to tertiles (T) of energy-adjusted fruit and vegetable consumption (n = 120)

From: Fruit and vegetable consumption and proinflammatory gene expression from peripheral blood mononuclear cells in young adults: a translational study

Energy-adj. fruit and vegetable consumption

T1 (n = 39)

< 384 g/d

T2 (n = 42)

384-660 g/d

T3 (n = 39)

> 660 g/d

P-valuea

Energy intake (kcal)

2645 ± 1110

2573 ± 899

2749 ± 920

0.703

Carbohydrate (% EI)

41.8 ± 6.5

43.0 ± 5.2

44.1 ± 6.5

0.207

Protein (%EI)

16.4 ± 2.5b

17.2 ± 2.6

18.0 ± 2.4

0.012

Vegetable protein (g)

29.9 ± 15.4b

31.6 ± 12.2

38.2 ± 11.8

0.001

Lipid (%EI)

40.4 ± 5.9b

38.2 ± 4.5

37.0 ± 7.2

0.025

PUFA (%EI)

6.1 ± 2.0b,c

5.2 ± 1.4

5.2 ± 1.4

0.017

MUFA (%EI)

16.9 ± 3.3

16.2 ± 3.2

16.2 ± 4.5

0.576

SFA (%EI)

14.8 ± 3.4b

13.4 ± 1.9

12.5 ± 2.8

0.001

Alcohol (g/d)

5.5 ± 8.1

5.3 ± 5.5

3.8 ± 4.6

0.339

Fruit juices (ml/d)

48.4 ± 70.0

79.3 ± 125.5

99.6 ± 116.8

0.076

Cereals (g/d)

197.5 ± 116.7

180.9 ± 106.6

174.8 ± 71.6

0.537

Legumes (g/d)

18.5 ± 13.4

27.4 ± 27.2

23.6 ± 17.9

0.119

Nuts (g/d)

11.7 ± 28.2

15.7 ± 6.1

15.6 ± 29.1

0.135

Meats (g/d)

205.0 ± 95.5

201.4 ± 101.9

213.4 ± 128.1

0.865

Dairy products (g/d)

335.1 ± 303.0

221.3 ± 177.6

238.9 ± 225.5

0.056

Olive oil (g/d)

15.8 ± 13.9

18.9 ± 17.6

20.6 ± 18.1

0.385

Potassium (g/d)

3.8 ± 1.7b

4.6 ± 1.3d

6.1 ± 2.0

<0.001

Magnesium (mg/d)

369.7 ± 163.1b

406.4 ± 124.2d

504.7 ± 163.4

<0.001

Vitamin C (mg/d)

153.2 ± 83.3b,c

253.4 ± 108.0d

381.2 ± 150.1

<0.001

Dietary fiber (g/d)

17.6 ± 10.3b,c

24.7 ± 10.3d

34.12 ± 13.3

<0.001

Dietary TAC (mmol/d)

6.0 ± 3.6b,c

8.0 ± 2.8d

11.4 ± 4.8

<0.001

  1. aP-value from ANOVA test.
  2. bP < 0.05, T1 vs. T3; cP < 0.05, T1 vs. T2; dP < 0.05, T2 vs. T3, from post hoc Tukey test to correct for multiple comparisons.
  3. PUFA, polyunsaturated fatty acid; MUFA, monounsaturated fatty acid; SFA, saturated fatty acid; TAC, total antioxidant capacity.