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 quartile		Q1	Q2	Q3	Q4	ANOVA^1	Q1 vs. Q4
Male / Female		81 / 11	120 / 48	107 / 60	66 / 86
Age (years)		48.2 ± 1.1	49.5 ± 0.9	47.6 ± 0.8	47.4 ± 0.9
Grains	g	364 ± 11	369 ± 8	388 ± 8	386 ± 9	n.s.	n.s.
Potatoes	g	26 ± 4	27 ± 3	20 ± 3	28 ± 3	n.s.	n.s.
Sugar and sweeteners	g	6 ± 1	7 ± 1	7 ± 1	8 ± 1	n.s.	0.040
Beans^2	g	47 ± 5	49 ± 4	49 ± 4	48 ± 4	n.s.	n.s.
Nuts	g	2 ± 0	1 ± 0	1 ± 0	2 ± 0	n.s.	n.s.
Vegetables	g	236 ± 13	255 ± 10	240 ± 9	246 ± 10	n.s.	n.s.
Fruits^2	g	56 ± 9	62 ± 7	78 ± 7	76 ± 7	n.s.	n.s.
Mushrooms^2	g	7 ± 1	7 ± 1	8 ± 1	5 ± 1	0.041	n.s.
Seaweed^2	g	4 ± 1	6 ± 1	4 ± 1	4 ± 1	n.s.	n.s.
Fish and seafood	g	60 ± 4	54 ± 3	54 ± 3	56 ± 3	n.s.	n.s.
Meat	g	82 ± 5	82 ± 3	79 ± 3	85 ± 4	n.s.	n.s.
Egg	g	30 ± 3	34 ± 2	36 ± 2	38 ± 2	n.s.	0.048
Milk products	g	91 ± 10	102 ± 7	93 ± 7	103 ± 7	n.s.	n.s.
Edible oil^2	g	15 ± 1	17 ± 1	15 ± 1	15 ± 1	n.s.	n.s.
Snack^2	g	12 ± 3	13 ± 2	22 ± 2	27 ± 2	n.s.	n.s.
Beverage	g	213 ± 25	209 ± 18	265 ± 18	271 ± 20	0.050	n.s.
Seasoning and spices	g	164 ± 11	182 ± 8	182 ± 8	168 ± 9	n.s.	n.s.
Processed foods	g	14 ± 3	17 ± 2	12 ± 2	12 ± 2	n.s.	n.s.
Energy	kcal	1710 ± 37	1773 ± 27	1783 ± 27	1870 ± 29	<0.01	<0.001
Protein	kcal	263 ± 6	262 ± 5	262 ± 5	273 ± 5	n.s.	n.s.
Fat	kcal	523 ± 17	550 ± 12	526 ± 12	564 ± 13	n.s.	0.041
Carbohydrate	kcal	881 ± 21	914 ± 16	947 ± 16	975 ± 17	<0.01	<0.01
Alcohol	kcal	26 ± 8	32 ± 6	31 ± 6	44 ± 7	n.s.	n.s.

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