Table 2 Food Frequency Questionnaire
From: Preliminary evidence for reduced adipose tissue inflammation in vegetarians compared with omnivores
Vegetarian (n = 8) | Omnivore (n = 8) | P-Value Between Groups | |
|---|---|---|---|
Total Energy (kcal/d) | 2044 ± 672 | 2009 ± 344 | 0.46 |
Total Fat (g/d) | 67.2 ± 27.5 | 81.3 ± 25.2 | 0.18 |
Saturated Fat (g/d) | 15.9 ± 9.9 | 27.6 ± 9.7 | 0.02 |
Monounsaturated Fat (g/d) | 25.9 ± 10.7 | 29.9 ± 9.8 | 0.27 |
Polyunsaturated Fat (g/d) | 16.7 ± 4.2 | 16.4 ± 5.1 | 0.46 |
Cholesterol (mg/d) | 175 ± 152 | 348 ± 286 | 0.04 |
Trans Fat (g/d) | 2.3 ± 1.7 | 2.9 ± 0.9 | 0.23 |
Carbohydrates (g/d) | 288 ± 101 | 272 ± 49 | 0.36 |
Protein (g/d) | 82.9 ± 23.4 | 92.7 ± 18.6 | 0.14 |
Fruit Servings/d | 2.6 ± 1.7 | 2.0 ± 1.3 | 0.24 |
Vegetable Servings/d | 6.9 ± 2.8 | 5.3 ± 3.2 | 0.09 |
Whole Grain Servings/d | 3.7 ± 2.9 | 1.7 ± 1.1 | 0.05 |
Added Sugar (g/d) | 39.2 ± 13.2 | 58.8 ± 12.8 | 0.14 |
Alpha-tocopherol (mg/d) | 13.9 ± 4.5 | 12.0 ± 5.5 | 0.25 |
Fiber (g/d) | 34.7 ± 10.5 | 21.4 ± 6.7 | 0.004 |
Omega-3 (g/d) | 1.6 ± 0.5 | 1.8 ± 0.7 | 0.32 |
Selenium (mg/d) | 0.13 ± 0.19 | 0.13 ± 0.10 | 0.48 |
Vitamin C (mg/d) | 173 ± 82.7 | 105 ± 58.0 | 0.04 |
Vitamin D (IU/d) | 136 ± 200 | 324 ± 52 | 0.004 |