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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.