Dietary fructose and risk of metabolic syndrome in adults: Tehran Lipid and Glucose study

Nutrition & Metabolism

Table 2 Dietary intakes of adult participants by quartiles of total fructose intake: Tehran Lipid and Glucose Study

	Males (n= 1141)					Females (n= 1396)
	Q1	Q2	Q3	Q4	P ²	Q1	Q2	Q3	Q4	p
Energy intake (kcal/d)	2357 ± 41¹	2538 ± 41	2444 ± 41	2375 ± 41	< 0.05	2191 ± 35	2241 ± 34	2237 ± 34	2223 ± 34	NS
Carbohydrate (% of energy)	56.7 ± 0.4	58.1 ± 0.4	58.8 ± 0.4	62.4 ± 0.4	< 0.05	53.4 ± 0.3	54.9 ± 0.3	56.9 ± 0.3	60.6 ± 0.3	< 0.05
Protein (% of energy)	13.6 ± 0.1	13.6 ± 0.1	13.9 ± 0.1	13.8 ± 0.1	NS	13.2 ± 0.1	13.8 ± 0.1	13.7 ± 0.1	13.7 ± 0.1	NS
Fat (% of energy)	31.1 ± 0.4	30 ± 0.4	29.9 ± 0.4	27.4 ± 0.4	< 0.001	34.9 ± 0.4	33.6 ± 0.4	32.3 ± 0.4	29.7 ± 0.4	< 0.001
Simple carbohydrate³ (% of energy)	18.9 ± 0.3	21.4 ± 0.3	24.1 ± 0.3	28.6 ± 0.3	< 0.001	18.5 ± 0.2	21.5 ± 0.2	23.7 ± 0.2	28.7 ± 0.2	< 0.001
Fiber (g/1000 kcal/d)	14.5 ± 0.4	17.3 ± 0.4	17.4 ± 0.4	18.2 ± 0.4	< 0.001	14.7 ± 0.3	15.5 ± 0.3	17.3 ± 0.3	18.6 ± 0.3	< 0.001
Natural fructose⁴ (% of energy)	1.7 ± 0.04	2.6 ± 0.04	3.4 ± 0.04	5.2 ± 0.04	< 0.001	1.7 ± 0.03	2.6 ± 0.03	3.6 ± 0.03	5.4 ± 0.03	< 0.001
Added fructose⁵ (% of energy)	2.5 ± 0.05	3.6 ± 0.05	4.6 ± 0.05	7.0 ± 0.05	< 0.001	1.2 ± 0.05	2.3 ± 0.05	3.6 ± 0.05	5.9 ± 0.03	< 0.001
Total dietary fructose
(% of energy)	4.3 ± 0.09	6.2 ± 0.09	8.0 ± 0.09	12.2 ± 0.09	< 0.001	2.9 ± 0.09	5.0 ± 0.09	7.2 ± 0.09	11.3 ± 0.09	< 0.001
(% of carbohydrate)	7.7 ± 0.15	10.7 ± 0.15	13.8 ± 0.15	19.6 ± 0.15	< 0.001	5.6 ± 0.14	9.3 ± 0.14	12.8 ± 0.14	18.7 ± 0.14	< 0.001
(g/d)	26.4 ± 0.7	37 ± 0.7	48.7 ± 0.7	73.6 ± 0.7	< 0.001	17.0 ± 0.6	28.2 ± 0.6	40.4 ± 0.6	63.3 ± 0.6	< 0.001

¹ Data are age-adjusted mean ± SEM
² P values comparing dietary intake of participants across quartiles of fructose intake using linear regression model.
³ Dietary Simple carbohydrates includes sucrose, maltose, galactose, glucose, fructose, maltose.
⁴ Natural fructose in fructose-containing food such as fruits, vegetables, honey, etc.
⁵ Fructose content of industrialized foods and beverages containing beet or cane sugar/molasses, corn sweeteners and invert syrup

ISSN: 1743-7075