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 quartile		Q1	Q2	Q3	Q4	ANOVA^1	Q1 vs. Q4
Male / Female		65 / 12	108 / 48	115 / 80	86 / 65
Age (years)		43.6 ± 1.1	46.5 ± 0.8	48.5 ± 0.8	51.9 ± 0.9
Grains	g	385 ± 12	388 ± 9	376 ± 8	367 ± 9	n.s.	n.s.
Potatoes	g	28 ± 4	25 ± 3	26 ± 2	24 ± 3	n.s.	n.s.
Sugar and sweeteners	g	7 ± 1	7 ± 1	7 ± 1	8 ± 1	n.s.	n.s.
Beans^2	g	33 ± 5	38 ± 4	48 ± 3	68 ± 4	<0.001	<0.001
Nuts^2	g	1 ± 0	1 ± 0	1 ± 0	2 ± 0	n.s.	n.s.
Vegetables^2	g	201 ± 14	218 ± 10	251 ± 9	289 ± 10	<0.001	<0.001
Fruits^2	g	64 ± 10	51 ± 7	70 ± 6	89 ± 7	n.s.	n.s.
Mushrooms	g	6 ± 1	5 ± 1	7 ± 1	7 ± 1	n.s.	n.s.
Seaweed^2	g	3 ± 1	3 ± 1	5 ± 1	7 ± 1	<0.01	n.s.
Fish and seafood^2	g	48 ± 5	49 ± 3	58 ± 3	62 ± 3	0.014	0.039
Meat	g	91 ± 5	79 ± 4	84 ± 3	78 ± 4	n.s.	n.s.
Egg	g	37 ± 3	33 ± 2	36 ± 2	36 ± 2	n.s.	n.s.
Milk products	g	101 ± 10	97 ± 7	95 ± 6	101 ± 7	n.s.	n.s.
Edible oil^2	g	17 ± 1	14 ± 1	16 ± 1	15 ± 1	n.s.	n.s.
Snack	g	19 ± 3	20 ± 2	18 ± 2	19 ± 2	n.s.	n.s.
Beverage	g	244 ± 28	217 ± 19	257 ± 17	247 ± 20	n.s.	n.s.
Seasoning and spices	g	150 ± 12	169 ± 8	188 ± 7	180 ± 8	0.039	0.017
Processed foods^2	g	17 ± 3	16 ± 2	13 ± 2	11 ± 2	n.s.	n.s.
Energy	kcal	1791 ± 41	1771 ± 28	1791 ± 25	1814 ± 29	n.s.	n.s.
Protein	kcal	259 ± 7	255 ± 5	266 ± 4	277 ± 5	0.013	n.s.
Fat	kcal	564 ± 18	526 ± 13	547 ± 11	542 ± 13	n.s.	n.s.
Saturated	g	16.7 ± 0.7	15.8 ± 0.4	16.4 ± 0.4	16.0 ± 0.5	n.s.	n.s.
Mono-unsaturated	g	23.5 ± 0.9	20.9 ± 0.6	22.5 ± 0.5	21.5 ± 0.6	n.s.	n.s.
Poly-unsaturated	g	12.3 ± 0.5	11.7 ± 0.3	12.7 ± 0.3	12.8 ± 0.3	n.s.	n.s.
N-3 poly-unsaturated	g	2.0 ± 0.1	2.0 ± 0.1	2.2 ± 0.1	2.2 ± 0.1	0.041	0.047
N-6 poly-unsaturated	g	10.3 ± 0.4	9.7 ± 0.3	10.5 ± 0.3	10.5 ± 0.3	n.s.	n.s.
EPA + DHA	mg	433 ± 60	514 ± 41	567 ± 37	642 ± 43	0.030	<0.01
Cholesterol	mg	312 ± 15	287 ± 11	307 ± 9	309 ± 11	n.s.	n.s.
Carbohydrate	kcal	924 ± 24	940 ± 16	926 ± 15	945 ± 17	n.s.	n.s.
Dietary fiber	g	11.8 ± 0.5	11.8 ± 0.3	12.7 ± 0.3	14.1 ± 0.3	<0.001	<0.01
Salt	g	8.9 ± 0.3	9.3 ± 0.2	9.6 ± 0.2	9.9 ± 0.2	0.031	<0.01
Alcohol	kcal	23.9 ± 9.1	28.9 ± 6.3	36.5 ± 5.6	41.1 ± 6.5	n.s.	n.s.
Protein / fat	kcal/kcal	0.479 ± 0.015	0.506 ± 0.010	0.509 ± 0.009	0.535 ± 0.011	0.026	<0.01
Dietary fiber / carbohydrate	g/g	0.052 ± 0.002	0.051 ± 0.001	0.056 ± 0.001	0.060 ± 0.001	<0.001	<0.01
N-3 fatty acid / fat	g/g	0.031 ± 0.002	0.034 ± 0.001	0.036 ± 0.001	0.038 ± 0.001	<0.01	<0.001
EPA + DHA / fat	g/g	0.007 ± 0.001	0.009 ± 0.001	0.010 ± 0.001	0.011 ± 0.001	0.012	<0.01
Plant protein / animal protein^2	g/g	1.162 ± 0.083	1.090 ± 0.058	0.982 ± 0.051	1.151 ± 0.059	n.s.	n.s.
Fish and Seafood protein / total animal protein	g/g	0.254 ± 0.021	0.282 ± 0.015	0.323 ± 0.013	0.338 ± 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.