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Table 3 Baseline characteristics and dietary intakes of participants by tertiles of dietary pattern scoresa

From: Dietary patterns during pregnancy and risk of gestational diabetes: a prospective cohort study in Western China

Variable

Plant-based pattern

Meat-based pattern

High protein-low starch pattern

Tertile 1

Tertile 3

p b

Tertile 1

Tertile 3

p b

Tertile 1

Tertile 3

p b

Age (year), mean ± SD

25.5 ± 3.9

26.1 ± 4.1

0.053

25.4 ± 4.0

26.1 ± 4.2

0.034

25.8 ± 4.1

25.9 ± 4.3

0.830

Pre-pregnancy BMI (kg/m2)

0.701

  

0.518

  

0.047

  < 18.5

109 (24.4)

97 (21.8)

 

104 (23.3)

95 (21.4)

 

96 (21.5)

97 (21.8)

 

 18.5–23.9

278 (62.3)

290 (65.2)

 

279 (62.6)

301 (67.6)

 

284 (63.7)

307 (69.0)

 

  ≥ 24

59 (13.2)

58 (13.0)

 

63 (14.1)

49 (11.0)

 

66 (14.8)

41 (9.2)

 

Family history of diabetes

24 (6.1)

28 (7.4)

0.677

24 (6.4)

18 (4.7)

0.360

23 (5.9)

27 (7.1)

0.454

Education

0.011

  

0.184

  

0.024

 Junior secondary school or below

132 (29.6)

93 (20.9)

 

105 (23.5)

117 (26.3)

 

121 (27.1)

103 (23.2)

 

 Senior/technical secondary school

163 (36.6)

173 (38.9)

 

189 (42.4)

156 (35.1)

 

186 (41.7)

175 (39.3)

 

 University or above

151 (33.9)

179 (40.2)

 

152 (34.1)

172 (38.7)

 

139 (31.2)

167 (37.5)

 

Parity

0.293

  

< 0.001

  

0.037

 0

299 (67.0)

316 (71.0)

 

338 (75.8)

285 (64.0)

 

292 (65.5)

325 (73.2)

 

  ≥ 1

147 (33.0)

129 (29.0)

 

108 (24.2)

160 (36.0)

 

154 (34.5)

119 (26.8)

 

Active smoking before pregnancy

 Yes

26 (5.8)

18 (4.0)

0.249

23 (5.2)

30 (6.7)

0.314

29 (6.5)

25 (5.6)

0.332

 No

420 (94.2)

427 (96.0)

 

423 (94.8)

415 (93.3)

 

417 (93.5)

420 (94.4)

 

Total physical activity (MET-hour/week)

141.1 ± 81.1

157.7 ± 87.7

0.013

144.3 ± 83.9

156.7 ± 85.2

0.082

146.2 ± 80.3

149.9 ± 86.1

0.468

Total energy consumption (kcal/day)

1757.2 ± 775.7

2026.3 ± 855.5

< 0.001

1709.0 ± 569.8

2045.1 ± 956.7

< 0.001

1736.7 ± 770.0

2017.1 ± 814.7

< 0.001

Energy-adjusted food intake (g/1000 kcal/day)

 Vegetablesc

85.9 ± 34.1

256.1 ± 104.7

< 0.001

165.6 ± 110.4

171.7 ± 99.8

< 0.001

164.3 ± 96.7

160.9 ± 98.9

0.787

 Fruits

65.4 ± 61.0

131.5 ± 97.6

< 0.001

120.3 ± 102.8

81.9 ± 66.9

< 0.001

80.6 ± 69.8

115.4 ± 101.0

< 0.001

 Nuts and seeds

7.6 ± 7.4

15.1 ± 13.3

< 0.001

14.0 ± 13.6

10.2 ± 9.2

< 0.001

8.2 ± 7.7

15.4 ± 13.8

< 0.001

 Red meatd

51.2 ± 31.2

37.1 ± 24.2

< 0.001

28.3 ± 22.0

56.1 ± 28.4

< 0.001

31.4 ± 23.0

52.6 ± 30.5

< 0.001

 Lean pork meat

34.5 ± 26.6

23.4 ± 18.5

< 0.001

24.5 ± 22.2

33.2 ± 25.1

< 0.001

19.9 ± 18.2

38.1 ± 26.3

< 0.001

 Fish

10.3 ± 9.9

19.3 ± 20.2

< 0.001

11.0 ± 15.1

19.4 ± 20.0

< 0.001

9.1 ± 8.7

21.2 ± 23.5

< 0.001

 Milk

89.2 ± 85.9

96.1 ± 77.4

0.002

127.8 ± 101.2

76.0 ± 66.4

< 0.001

60.7 ± 60.2

136.0 ± 98.7

< 0.001

 Eggs

18.4 ± 18.8

19.9 ± 13.9

0.015

23.7 ± 19.8

18.1 ± 16.5

< 0.001

11.5 ± 11.5

29.1 ± 20.7

< 0.001

 Grainse

203.3 ± 70.5

173.1 ± 54.7

< 0.001

199.6 ± 61.9

171.1 ± 61.2

< 0.001

224.3 ± 61.1

147.1 ± 46.9

< 0.001

Nutrient intake (% energy)

 Protein

13.4 ± 2.8

14.6 ± 2.4

< 0.001

13.3 ± 2.5

14.9 ± 2.7

< 0.001

12.3 ± 2.2

15.7 ± 2.4

< 0.001

 Total fat

50.4 ± 7.6

43.8 ± 6.8

< 0.001

45.7 ± 7.5

48.4 ± 8.5

< 0.001

42.5 ± 7.4

51.3 ± 6.8

< 0.001

 Carbohydrate

37.1 ± 8.8

43.6 ± 7.3

< 0.001

42.6 ± 8.2

38.0 ± 9.0

< 0.001

46.7 ± 7.3

34.3 ± 7.2

< 0.001

  1. BMI body mass index, MET Metabolic equivalent task
  2. aNumbers are presented as n (%) or mean ± SD. Tertile 2 are not presented for brevity
  3. bBased on ANOVA or χ2 tests
  4. cIncluded green leafy vegetables, cruciferous vegetables, gourd/melon family vegetables, red/orange vegetables, root vegetables, bean vegetables and mushrooms
  5. dIncluded pork, beef, ox tripe, pig blood curd, processed meat and organ meat
  6. eIncluded rice, noodles, bread and maize
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Nutrition Journal

ISSN: 1475-2891

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