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Table 5 Participant’s characteristics according to quartiles of dietary saturated fatty acid (%TE) intake

From: Association between dietary saturated fat with cardiovascular disease risk markers and body composition in healthy adults: findings from the cross-sectional BODYCON study

Characteristics2

Q1 (n = 78)

Q2 (n = 101)

Q3 (n = 109)

Q4 (n = 103)

p value1

 

(1.9–10.0%TE)

(10.1–11.9%TE)

(12.0–14.8%TE)

(14.9–38.7%TE)

 

Weight, kg

68.4 ± 1.3

69.5 ± 1.2

72.5 ± 1.1

69.9 ± 1.2

0.10

BMI, kg/m2

23.0 (20.8–25.4)

23.2 (21.4–25.5)

24.1 (22.0–27.0)

23.6 (21.5–25.7)

0.20

WC, cm

82.5 ± 1.1

83.5 ± 1.0

85.4 ± 1.0

83.3 ± 1.0

0.21

HC, cm

100 ± 1

100 ± 1

103 ± 1

101 ± 1

0.06

WHR

0.83 ± 0.01

0.83 ± 0.01

0.83 ± 0.01

0.83 ± 0.01

0.99

WHtR

0.49 ± 0.01

0.49 ± 0.01

0.50 ± 0.01

0.49 ± 0.01

0.42

Blood pressure, mmHg

SBP

120 ± 2ab

121 ± 1ab

117 ± 1b

123 ± 2a

0.01

DBP

71 ± 1

72 ± 1

71 ± 1

72 ± 1

0.83

Pulse pressure

48 ± 1ab

49 ± 1a

45 ± 1b

50 ± 1a

< 0.01

Body composition measures

Body fat, %

28.4 ± 0.8

28.3 ± 0.7

29.1 ± 0.7

27.6 ± 0.7

0.53

Android fat, %

30.5 ± 1.4

30.8 ± 1.2

31.6 ± 1.2

29.6 ± 1.2

0.68

Gynoid fat, %

32.5 ± 0.8

32.2 ± 0.7

33.2 ± 0.7

31.6 ± 0.7

0.47

A/G fat ratio

0.94 ± 0.03

0.96 ± 0.02

0.97 ± 0.02

0.94 ± 0.02

0.79

Fat mass, kg

17.7 (12.3–25.3)

17.9 (14.5–25.0)

20.2 (16.1–25.4)

19.0 (14.3–24.0)

0.21

Lean mass, kg

46.8 ± 0.8

48.0 ± 0.7

49.2 ± 0.7

48.3 ± 0.7

0.12

Android fat mass, kg

1.63 ± 0.12

1.57 ± 0.10

1.72 ± 0.10

1.54 ± 0.10

0.58

Android lean mass, kg

3.19 ± 0.06a

3.30 ± 0.05ab

3.42 ± 0.05b

3.28 ± 0.05ab

0.02

Abdominal VAT, g

562 ± 56

582 ± 50

651 ± 48

562 ± 49

0.53

Indexes

VAI

1.05 ± 0.08

1.02 ± 0.07

1.06 ± 0.07

0.94 ± 0.07

0.61

Biochemistry

TC, mmol/L

5.17 ± 0.11ab

4.91 ± 0.10a

5.10 ± 0.09ab

5.39 ± 0.09b

0.01

TAG, mmol/L

0.84 (0.67–1.18)

0.82 (0.65–1.07)

0.84 (0.66–1.28)

0.84 (0.67–1.11)

0.59

HDL-C, mmol/L

1.67 ± 0.04

1.61 ± 0.04

1.61 ± 0.04

1.73 ± 0.04

0.05

LDL-C, mmol/L

3.00 ± 1.00ab

2.87 ± 0.08a

3.04 ± 0.08ab

3.23 ± 0.08b

0.03

Non-HDL, mmol/L

3.50 ± 0.10ab

3.31 ± 0.09a

3.49 ± 0.09ab

3.66 ± 0.09b

0.05

TC: HDL-C

2.95 (2.65–3.71)

2.94 (2.61–3.44)

3.03 (2.61–3.81)

3.15 (2.61–3.83)

0.61

LDL-C: HDL-C

1.69 (1.43–2.23)

1.71 (1.42–2.13)

1.82 (1.41–2.42)

1.90 (1.41–2.40)

0.50

NEFA, μmol/L

390 (327–534)

403 (294–500)

441 (310–560)

456 (340–598)

0.36

Glucose, mmol/L

4.98 ± 0.05

5.08 ± 0.04

5.01 ± 0.04

5.02 ± 0.04

0.49

CRP, mg/L

0.49 (0.25–1.29)

0.59 (0.27–1.37)

0.66 (0.38–1.54)

0.66 (0.29–1.69)

0.79

Uric acid, µmol/L

270 ± 7

275 ± 6

289 ± 6

282 ± 6

0.14

Adiponectin, µg/mL

6.03 (2.50–10.62)a

4.93 (2.39–7.99)ab

4.09 (1.99–8.12)b

5.45 (3.11–9.87)ab

0.03

Total 25-Hydroxyvitamin D, ng/mL

22.3 ± 1.3

24.3 ± 1.2

24.3 ± 1.1

24.2 ± 1.2

0.63

Insulin, pmol/L

26.0 (20.3–37.5)

26.5 (17.3–38.6)

22.4 (15.9–40.1)

28.7 (18.3–42.7)

0.61

HOMA-IR

1.00 (0.68–1.44)

1.00 (0.65–1.53)

0.85 (0.58–1.44)

1.15 (0.66–1.63)

0.60

Dietary intake

Energy, kcal/day

1906 ± 61

2045 ± 54

2055 ± 51

2092 ± 53

0.13

Energy, MJ/day

7.98 ± 0.26

8.56 ± 0.22

8.60 ± 0.22

8.75 ± 0.22

0.13

Total fat, %TE

28.2 ± 0.7a

34.3 ± 0.6b

36.5 ± 0.6b

44.9 ± 0.6c

< 0.01

 MUFA, %TE

11.0 ± 0.4b

13.3 ± 0.3a

13.8 ± 0.3a

16.1 ± 0.3c

< 0.01

 PUFA, %TE

5.97 ± 0.24

6.39 ± 0.21

6.04 ± 0.20

6.24 ± 0.21

0.52

 n-6 PUFA, %TE

5.64 ± 0.33ab

6.48 ± 0.29a

5.53 ± 0.28ab

5.00 ± 0.28b

< 0.01

 n-3 PUFA, %TE

0.84 ± 0.07ab

0.87 ± 0.06ab

0.76 ± 0.06a

0.98 ± 0.06b

0.06

 PUFA/SFA

0.81 ± 0.03a

0.58 ± 0.03b

0.46 ± 0.03c

0.34 ± 0.03d

< 0.01

 MUFA/SFA

1.44 ± 0.04a

1.21 ± 0.03b

1.04 ± 0.03c

0.89 ± 0.03d

< 0.01

 Trans fat, %TE

0.30 (0.23–0.40)a

0.41 (0.31–0.54)b

0.53 (0.43–0.68)c

0.76 (0.56–0.96)d

< 0.01

Protein, %TE

17.6 (14.7–20.5)

18.1 (15.7–20.9)

16.5 (14.5–19.2)

16.5 (14.5–19.8)

0.44

Carbohydrate, %TE

54.1 ± 1.1b

47.3 ± 0.9a

46.1 ± 0.9a

37.7 ± 0.9c

< 0.01

 Fiber (AOAC), g/day

27.3 ± 1.0a

26.3 ± 0.9ab

23.8 ± 0.8b

20.5 ± 0.8c

< 0.01

 Total Sugars, %TE

19.6 ± 0.7

18.9 ± 0.6

19.4 ± 0.6

17.1 ± 0.6

0.03

Physical activity level

Steps/day

9786 (7583–12,573)

9153 (6883–11,523)

8937 (6876–11,973)

8177 (6715–11,206)

0.25

Energy expended (kcal/day)

296 (164–525)

265 (162–450)

249 (146–385)

231 (144–330)

0.16

Percentage time spent per day

 Sedentary

70.0 ± 0.9

69.7 ± 0.8

69.8 ± 0.8

70.1 ± 0.8

0.98

 Performing light PA

25.0 ± 0.8

25.7 ± 0.7

25.6 ± 0.7

25.4 ± 0.7

0.89

 Performing moderate to vigorous PA

4.6 (2.9–6.8)

4.2 (3.1–6.4)

4.0 (2.5–6.6)

4.0 (2.5–5.6)

0.64

  1. AOAC Association of Official Analytical Chemist, CRP C-reactive protein, DBP diastolic blood pressure, HC hip circumference, HDL-C high density lipoprotein cholesterol, LDL-C low density lipoprotein cholesterol, MUFA monounsaturated fatty acids, NEFA non-esterified fatty acids, PA physical activity, PUFA polyunsaturated fatty acids, SFA saturated fatty acids, SBP systolic blood pressure, TC total cholesterol, TAG triacylglycerol, UA uric acid, VAI visceral adiposity index, WC waist circumference, WHR waist to hip ratio, WHtR waist to height ratio
  2. 1Data were analysed by ANCOVA with age and sex as covariates and presented as estimated mariginal means ± SE or median (interquartile range); p ≤ 0.05 considered significant
  3. 2Sample sizes differ as follows: Blood pressure, Q1 n = 77, Q2 n = 101, Q3 n = 107, Q4 n = 103; body composition measures, Q1 n = 72, Q2 n = 91, Q3 n = 98, Q4 n = 94; VAI, Q1 n = 78, Q2 n = 99, Q3 n = 103, Q4 n = 103; biochemistry, Q1 n = 78, Q2 n = 100, Q3 n = 106, Q4 n = 103; NEFA, Q1 n = 72, Q2 n = 89, Q3 n = 92, Q4 n = 94; CRP, Q1 n = 77, Q2 n = 99, Q3 n = 106, Q4 n = 103; UA, adiponectin and 25-hydroxyvitamin D, Q1 n = 72, Q2 n = 90, Q3 n = 95, Q4 n = 94; insulin and HOMA-IR, Q1 n = 52, Q2 n = 71, Q3 n = 67, Q4 n = 69; dietary intake, Q1 n = 78, Q2 n = 101, Q3 n = 109, Q4 n = 103; physical activity, Q1 n = 69, Q2 n = 80, Q3 n = 84, Q4 n = 85; steps/day, Q1 n = 66, Q2 n = 77, Q3 n = 77, Q4 n = 81
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Nutrition & Metabolism

ISSN: 1743-7075

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