Journal of Obesity / 2019 / Article / Tab 5

Research Article

Development of a Dietary Factor Assessment Tool for Evaluating Associations between Visceral Fat Accumulation and Major Nutrients in Japanese Adults

Table 5

Dietary assessment across quartiles of “Appetite” score in Survey 2.

“Appetite” score quartileQ1Q2Q3Q4ANOVA1Q1 vs. Q4

Male / Female81 / 11120 / 48107 / 6066 / 86
Age (years)48.2 ± 1.149.5 ± 0.947.6 ± 0.847.4 ± 0.9
Grainsg364 ± 11369 ± 8388 ± 8386 ± 9n.s.n.s.
Potatoesg26 ± 427 ± 320 ± 328 ± 3n.s.n.s.
Sugar and sweetenersg6 ± 17 ± 17 ± 18 ± 1n.s.0.040
Beans2g47 ± 549 ± 449 ± 448 ± 4n.s.n.s.
Nutsg2 ± 01 ± 01 ± 02 ± 0n.s.n.s.
Vegetablesg236 ± 13255 ± 10240 ± 9246 ± 10n.s.n.s.
Fruits2g56 ± 962 ± 778 ± 776 ± 7n.s.n.s.
Mushrooms2g7 ± 17 ± 18 ± 15 ± 10.041n.s.
Seaweed2g4 ± 16 ± 14 ± 14 ± 1n.s.n.s.
Fish and seafoodg60 ± 454 ± 354 ± 356 ± 3n.s.n.s.
Meatg82 ± 582 ± 379 ± 385 ± 4n.s.n.s.
Eggg30 ± 334 ± 236 ± 238 ± 2n.s.0.048
Milk productsg91 ± 10102 ± 793 ± 7103 ± 7n.s.n.s.
Edible oil2g15 ± 117 ± 115 ± 115 ± 1n.s.n.s.
Snack2g12 ± 313 ± 222 ± 227 ± 2n.s.n.s.
Beverageg213 ± 25209 ± 18265 ± 18271 ± 200.050n.s.
Seasoning and spicesg164 ± 11182 ± 8182 ± 8168 ± 9n.s.n.s.
Processed foodsg14 ± 317 ± 212 ± 212 ± 2n.s.n.s.
Energykcal1710 ± 371773 ± 271783 ± 271870 ± 29<0.01<0.001
Proteinkcal263 ± 6262 ± 5262 ± 5273 ± 5n.s.n.s.
Fatkcal523 ± 17550 ± 12526 ± 12564 ± 13n.s.0.041
Carbohydratekcal881 ± 21914 ± 16947 ± 16975 ± 17<0.01<0.01
Alcoholkcal26 ± 832 ± 631 ± 644 ± 7n.s.n.s.

Mean ± SE. 1Fixed effect: “Appetite” score quartiles; covariates: sex and age. 2Data were log-transformed for ANOVA.