Table 2

Energy, nutrient and food group intakes of study participants across quartiles of the healthy dietary diversity score: the Tehran Lipid and Glucose Study

Nutrients or food groups	Quartiles of the healthy dietary diversity score*				P value
Nutrients or food groups	Q1	Q2	Q3	Q4	P value
Energy intake (kcal)	2319±769	2346±713	2366±706	2350±720	0.01
CHO intake (% of energy)	60.5±9.5	58.9±8.2	58.7±9.7	57.1±9.5	<0.001
Protein intake (% of energy)	14.1±4.78	14.5±3.0	15.1±3.7	15.6±4.7	<0.001
Total fat (% of energy)	29.3±7.7	31.3±6.7	32.1±6.5	33.5±8.0	<0.001
SFA (% of energy)	9.17±2.8	10.3±5.5	10.7±3.0	12.3±4.1	<0.001
MUFA (% of energy)	10.0±3.0	10.6±2.9	10.6±2.6	11.0±3.2	<0.001
Whole grain†	0.65±2.82	0.78±1.37	0.93±1.42	0.99±1.38	<0.001
Refined grains†	10.51±7.2	7.40±3.24	6.23±2.75	4.92±2.41	<0.001
Dairy†	1.34±0.88	1.76±0.92	2.25±1.15	3.23±1.75	<0.001
Green vegetables†	0.38±0.48	0.48±0.47	0.52±0.44	0.45±0.35	<0.001
Starchy vegetables†	0.72±1.15	0.76±0.82	0.69±0.69	0.58±0.60	0.005
Red and orange vegetables†	0.93±1.35	1.03±2.96	1.08±0.87	0.98±0.83	0.01
Other vegetables†	1.35±1.47	1.56±1.21	1.62±1.02	1.43±0.92	0.001
Fruits†	1.89±3.62	2.39±2.24	3.32±3.08	3.50±2.48	0.19
Nuts and seeds†	0.03±0.08	0.04±0.16	0.04±0.07	0.04±1.06	0.002
Red meat†	0.15±0.20	0.15±0.17	0.15±0.21	0.14±0.15	0.05
Chicken†	0.19±0.30	0.20±0.29	0.21±0.27	0.18±0.21	0.016
Seafood†	0.17±3.23	0.09±0.14	0.10±0.11	0.09±0.13	0.38
Eggs†	0.13±0.17	0.13±0.17	0.13±0.14	0.12±0.15	<0.001
Legumes†	0.38±0.76	0.40±0.48	0.39±0.40	0.32±0.36	<0.001
Discretionary solid fats†	0.19±0.13	0.19±0.12	0.20±0.13	0.21±0.13	<0.001
Oils†	0.03±0.04	0.03±0.03	0.04±0.04	0.04±0.03	0.07
Added sugar†	0.17±0.24	0.16±0.13	0.16±0.13	0.15±0.12	<0.001

*Data are mean ±SD obtained from ANOVA.
†Cup or cup equivalents/day.
ANOVA, analysis of variance; CHO, carbohydrate; MUFA, mono-unsaturated fatty acid; SFA, saturated fatty acid.