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Table 5 Food group intakes (number of servings) for women according to dietary pattern scores

From: Associations between dietary patterns and gene expression profiles of healthy men and women: a cross-sectional study

 

Prudent dietary pattern (n = 12)

P

Western dietary pattern (n = 12)

P

 

Low score (n = 10)

High score (n = 7)

 

Low score (n = 3)

High score (n = 9)

 

Vegetables*

2.30 ± 1.55

4.38 ± 1.73

0.161

3.09 ± 2.05

3.28 ± 1.73

0.771

Fruits*

1.97 ± 1.14

3.34 ± 0.61

0.071

2.56 ± 1.21

2.48 ± 1.18

0.621

Whole grain products*

2.04 ± 1.33

4.02 ± 2.84

0.181

3.25 ± 2.47

2.13 ± 1.70

0.131

Non-hydrogenated fats*

1.52 ± 0.97

4.65 ± 3.09

0.0061

2.58 ± 2.66

3.24 ± 2.59

0.961

Refined grain products*

3.14 ± 1.50

1.83 ± 0.61

0.061

2.46 ± 1.31

2.86 ± 1.53

0.571

Fish and other sea food*

1.01± 0.72

1.24 ± 0.88

0.351

0.85 ±0.52

1.58 ± 0.96

0.111

Nuts*

0.39 ± 0.39

0.59 ± 0.63

0.891

0.56 ± 0.57

0.30 ± 0.30

0.291

Desserts*

0.85 ± 0.75

0.62 ± 0.38

0.381

0.38 ± 0.28

1.44 ± 0.42

<0.00011

Sweets*

3.45 ± 1.69

2.93 ± 5.05

0.051

1.90 ± 1.60

5.69 ± 4.43

0.0071

Processed meats*

0.38 ± 0.37

0.30 ± 0.17

0.131

0.31 ± 0.28

0.43 ± 0.36

0.671

  1. All values are means ± SDs. Tests for trends or differences were made by using generalized linear models.
  2. 1Adjusted for age, BMI and energy intakes.
  3. *Vegetables, 1 serving = 125 ml of all vegetables; Fruits, 1 serving = 1 unit of fresh fruit, 125 ml of fruit compote (stewed), frozen and canned or 60 ml of dried fruit; Whole grain products, 1 serving = 1 unit of whole-wheat, whole-grain or other multigrain breads, ½ unit of whole-wheat, whole-grain and other multigrain bagels, tortillas and pitas, 125 ml of whole-wheat or whole-grain pasta, 125 ml of brown rice, 125 ml of oatmeal and wheat cream, 30 g of whole-grain cereal, 1 unit of whole wheat pancakes, 30 g of whole-wheat crackers; Non-hydrogenated fats, 1 serving = 5 ml of non-hydrogenated margarine, 5 ml of vegetable oil or 5 ml of salad dressing (all kinds); Refined grain products, 1 serving = 1 unit of white breads, ½ unit of white bagels, pitas and tortillas, 125 ml of white rice, white pasta and couscous, 1 unit of muffins (home-made), pancakes, waffles and granola bars, 30 g of refined cereal, 1 unit of rice cake or 30 g of salted crackers; Fish and other sea food, 1 serving = 30 g of fish and sea food (excluding breaded fish) or 1 unit of sushi; Nuts, 1 serving = 30 ml of all nuts and seeds or 30 ml of seed and nuts butter; Desserts, 1 serving = 2 units of cookies, 1/6 pies, 125 ml of pudding, 1/6 or 1 unit of cakes, doughnuts and pastries, 1 unit of croissants, muffins (commercial), date squares, banana breads and coated granola bars; Sweets, 1 serving = 5 ml of sugar, brown sugar, honey, maple taffy, jam, maple/corn syrup and nutella, 1 unit of candy, 5 g of chocolate bar or pieces; Processed meats, 1 serving = 5 slices of bacon, 1 unit of sausage, hotdogs and hotdogs on a stick, 30 g delicatessen, cretons, head cheese, liver pâté and terrine.
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Nutrition Journal

ISSN: 1475-2891

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