Journal of Obesity / 2019 / Article / Tab 6

Research Article

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

Table 6

Dietary assessment across quartiles of “Healthy food choice” score in Survey 2.

“Healthy food choice” score quartileQ1Q2Q3Q4ANOVA1Q1 vs. Q4

Male / Female65 / 12108 / 48115 / 8086 / 65
Age (years)43.6 ± 1.146.5 ± 0.848.5 ± 0.851.9 ± 0.9
Grainsg385 ± 12388 ± 9376 ± 8367 ± 9n.s.n.s.
Potatoesg28 ± 425 ± 326 ± 224 ± 3n.s.n.s.
Sugar and sweetenersg7 ± 17 ± 17 ± 18 ± 1n.s.n.s.
Beans2g33 ± 538 ± 448 ± 368 ± 4<0.001<0.001
Nuts2g1 ± 01 ± 01 ± 02 ± 0n.s.n.s.
Vegetables2g201 ± 14218 ± 10251 ± 9289 ± 10<0.001<0.001
Fruits2g64 ± 1051 ± 770 ± 689 ± 7n.s.n.s.
Mushroomsg6 ± 15 ± 17 ± 17 ± 1n.s.n.s.
Seaweed2g3 ± 13 ± 15 ± 17 ± 1<0.01n.s.
Fish and seafood2g48 ± 549 ± 358 ± 362 ± 30.0140.039
Meatg91 ± 579 ± 484 ± 378 ± 4n.s.n.s.
Eggg37 ± 333 ± 236 ± 236 ± 2n.s.n.s.
Milk productsg101 ± 1097 ± 795 ± 6101 ± 7n.s.n.s.
Edible oil2g17 ± 114 ± 116 ± 115 ± 1n.s.n.s.
Snackg19 ± 320 ± 218 ± 219 ± 2n.s.n.s.
Beverageg244 ± 28217 ± 19257 ± 17247 ± 20n.s.n.s.
Seasoning and spicesg150 ± 12169 ± 8188 ± 7180 ± 80.0390.017
Processed foods2g17 ± 316 ± 213 ± 211 ± 2n.s.n.s.
Energykcal1791 ± 411771 ± 281791 ± 251814 ± 29n.s.n.s.
Proteinkcal259 ± 7255 ± 5266 ± 4277 ± 50.013n.s.
Fatkcal564 ± 18526 ± 13547 ± 11542 ± 13n.s.n.s.
Saturatedg16.7 ± 0.715.8 ± 0.416.4 ± 0.416.0 ± 0.5n.s.n.s.
Mono-unsaturatedg23.5 ± 0.920.9 ± 0.622.5 ± 0.521.5 ± 0.6n.s.n.s.
Poly-unsaturatedg12.3 ± 0.511.7 ± 0.312.7 ± 0.312.8 ± 0.3n.s.n.s.
N-3 poly-unsaturatedg2.0 ± 0.12.0 ± 0.12.2 ± 0.12.2 ± 0.10.0410.047
N-6 poly-unsaturatedg10.3 ± 0.49.7 ± 0.310.5 ± 0.310.5 ± 0.3n.s.n.s.
EPA + DHAmg433 ± 60514 ± 41567 ± 37642 ± 430.030<0.01
Cholesterolmg312 ± 15287 ± 11307 ± 9309 ± 11n.s.n.s.
Carbohydratekcal924 ± 24940 ± 16926 ± 15945 ± 17n.s.n.s.
Dietary fiberg11.8 ± 0.511.8 ± 0.312.7 ± 0.314.1 ± 0.3<0.001<0.01
Saltg8.9 ± 0.39.3 ± 0.29.6 ± 0.29.9 ± 0.20.031<0.01
Alcoholkcal23.9 ± 9.128.9 ± 6.336.5 ± 5.641.1 ± 6.5n.s.n.s.
Protein / fatkcal/kcal0.479 ± 0.0150.506 ± 0.0100.509 ± 0.0090.535 ± 0.0110.026<0.01
Dietary fiber / carbohydrateg/g0.052 ± 0.0020.051 ± 0.0010.056 ± 0.0010.060 ± 0.001<0.001<0.01
N-3 fatty acid / fatg/g0.031 ± 0.0020.034 ± 0.0010.036 ± 0.0010.038 ± 0.001<0.01<0.001
EPA + DHA / fatg/g0.007 ± 0.0010.009 ± 0.0010.010 ± 0.0010.011 ± 0.0010.012<0.01
Plant protein / animal protein2g/g1.162 ± 0.0831.090 ± 0.0580.982 ± 0.0511.151 ± 0.059n.s.n.s.
Fish and Seafood protein / total animal proteing/g0.254 ± 0.0210.282 ± 0.0150.323 ± 0.0130.338 ± 0.015<0.01<0.01

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