Socioeconomic status and lifestyle factors modifies the association between snack foods intake and incidence of metabolic syndrome

Table 2 Dietary intakes of study population across tertiles of total snack foods

	Total snack foods
	T1	T3	T3	P value
Total energy (Kcal/d)	2017 ± 33	2252 ± 33	2728 ± 33	< 0.001
Carbohydrate (% of total energy)	59.9 ± 0.4	61.6 ± 0.4	62.4 ± 0.4	0.001
Protein (% of total energy)	14.7 ± 0.3	14.6 ± 0.3	14.6 ± 0.3	0.965
Fat (% of total energy)	29.2 ± 0.2	30.0 ± 0.2	31.1 ± 0.2	< 0.001
SFA (% of total energy)	9.5 ± 0.1	9.9 ± 0.1	10.1 ± 0.1	< 0.001
MUFA (% of total energy)	10.0 ± 0.1	10.2 ± 0.1	10.5 ± 0.1	0.001
PUFA (% of total energy)	6.3 ± 0.1	6.0 ± 0.1	6.0 ± 0.1	0.002
Total fiber (g/d)	46.5 ± 0.7	40.8 ± 0.7	39.1 ± 0.7	< 0.001
Vegetables (g/d)	277 ± 6	290 ± 6	297 ± 6	0.081
Fruit (g/d)	429 ± 11	371 ± 11	349 ± 11	< 0.001
Meat, processed meat and organ meat (g/d)	20.5 ± 0.8	29.4 ± 0.8	34.2 ± 0.8	< 0.001
Whole grain (g/d)	136 ± 3.7	143 ± 3.7	146 ± 3.7	0.205
Refined grain (g/day)	299 ± 6.4	324 ± 6.4	372 ± 6.4	< 0.001
Dairy products (g/d)	442 ± 8	377 ± 8	350 ± 8	< 0.001
DASH score	19.3 ± 0.2	18.1 ± 0.2	17.4 ± 0.2	0.020
Total Snack foods	2.3 ± 0.2	5.5 ± 0.2	13.3 ± 0.2	< 0.001
Biscuit and cakes	0.9 ± 0.1	2.3 ± 0.1	5.4 ± 0.1	< 0.001
Candies and chocolate	0.5 ± 0.2	0.9 ± 0.2	1.7 ± 0.2	< 0.001
Salty snacks	0.9 ± .2	2.2 ± 0.2	6.1 ± 0.2	< 0.001

Values are mean ± SEM
The Vegetables include lettuce, tomatoes, cucumbers, mixed vegetables, squash, cooked leafy vegetables, eggplant, celery, green pea, green bean, carrot, garlic, onion, cruciferous vegetables (cauliflower, red and white cabbage), green pepper, spinach, turnip, green chilies, mushroom, pumpkin and potatoes
The Fruit include cantaloupe, melon, watermelon, pear, apricot, cherry, apple, peach, nectarine, green plum, fig, grapes, kiwi, grapefruit, orange, persimmon, tangerine, pomegranate, dates, prune (yellow and red), sour cherry, strawberry, banana, sweet lemon, lime lemon, cranberry, pineapple, raisins and dried fruits (fig, mulberry, peach and apricot)
The meat, processed meat and organ meat include red meats (beef, lamb), hamburger, sausage, bologna (beef), and organ meat (brain, tongue, feet, and head)
The whole grain include all whole and dark breads (barbari, sangak, taftoon, and toasted bread (whole grain)), popcorn, corn, cooked barley, bulgur and biscuits prepared with whole grains
Refined grain include white bread, baguette, cooked rice and pasta, cooked angel hair pasta, reshteh, and wheat flour
Dairy products include all kinds of milks (whole, low fat, skim, cocoa and chocolate), doogh (yogurt drink), yogurt (plain and whole), Yogurt (Concentrated and creamy), kashk, Cheese (plain and creamy)
DASH Dietary approach to stop hypertension

ISSN: 1475-2891