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Table 2 Dietary intakes of the participants across tertiles of total L-arginine intakes

From: Dietary L-arginine intake and the incidence of coronary heart disease: Tehran lipid and glucose study

  Total L-arginine intakes
  Tertile1 Tertile2 Tertile3 P
Dietary L-arginine (g/d)     
 Range <3.25 3.25–4.42 ≥4.42  
 Median 2.65 3.75 5.37  
L-arginine from animal sources (g/d) 1.09 ± 0.36 1.69 ± 0.44 2.67 ± 1.1 0.001
L-arginine from plant sources (g/d) 1.47 ± 0.39 2.10 ± 0.45 3.0 ± 0.83 0.001
Energy intake (kcal/d) 1587 ± 365 2217 ± 389 2976 ± 558 0.001
Carbohydrate (% energy) 56.3 ± 7.5 58.0 ± 7.2 57.4 ± 6.6 0.001
Protein (% energy) 11.8 ± 1.6 13.5 ± 1.5 15.6 ± 2.1 0.001
Total fats (% energy) 34.3 ± 7.6 30.9 ± 6.7 29.6 ± 5.7 0.001
Saturated fats (% energy) 11.2 ± 3.3 10.8 ± 7.3 10.1 ± 3.1 0.001
Monounsaturated fats (% energy) 12.0 ± 3.1 10.6 ± 2.7 10.2 ± 2.3 0.001
Polyunsaturated fats (% energy) 7.5 ± 2.6 6.3 ± 2.1 5.8 ± 1.8 0.001
Cholesterol (mg/1000 kcal) 85.0 ± 31.5 99.0 ± 41.0 118 ± 63.7 0.001
Total fiber (g/1000 kcal) 15.7 ± 7.3 16.4 ± 6.8 16.4 ± 5.8 0.06
  1. Data are mean ± SD
  2. Analysis of variance was used