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Table 1 Characteristics and dietary intakes of participants of the Tehran Lipid and Glucose study, according to Total fat and SFA intakes

From: Combined effect of unsaturated fatty acids and saturated fatty acids on the metabolic syndrome: tehran lipid and glucose study

 

SFA < median

SFA ≥ median

 
 

Total fat < median

Total fat ≥ median

Total fat < median

Total fat ≥ median

P *

Participants (n)

1255

1097

1010

1315

 

Age (y)

44.3 ± 14.4a

42.3 ± 14.1

40.3 ± 13.4

39.7 ± 13.1

<0.005

Women (%)

46.7

56.2

53.7

65.2

<0.005

Physical activity (%)

     

 Light

64.1

65.1

64.3

62.3

0.07

 Moderate

16.9

17.0

16.3

17.1

 

 Heavy

19.0

17.9

19.4

20.6

 

Current smoker (%)

7.9

8.2

8.1

8.3

0.90

BMI (kg/m2)

27.5 ± 4.6

27.3 ± 4.8

27.1 ± 4.8

27.1 ± 4.8

0.06

Dietary intakeb

     

Total energy intake (Kcal/d)

2329 ± 19.5

2447 ± 21.0

2287 ± 21.7

2425 ± 19.9

0.09

Protein (% of total energy intake)

15.2 ± 0.2

14.3 ± 0.2

16.0 ± 0.2

15.1 ± 0.2

<0.005

Carbohydrate (% of total energy intake)

64.0 ± 0.2

59.2 ± 0.2

57.6 ± 0.2

54.0 ± 0.2

<0.005

Total fat (% of total energy intake)

26.1 ± 0.3

32.8 ± 0.4

31.0 ± 0.4

38.3 ± 0.3

<0.005

SFA (% of total energy intake)

7.5 ± 0.3

7.9 ± 0.4

11.8 ± 0.4

12.4 ± 0.4

<0.005

MUFA (% of total energy intake)

7.7 ± 0.3

10.1 ± 0.4

9.7 ± 0.4

12.7 ± 0.3

<0.005

PUFA(% of total energy intake)

4.4 ± 0.3

7.2 ± 0.4

4.5 ± 0.4

7.9 ± 0.3

<0.005

Cholesterol (mg/d)

186 ± 3.1

185 ± 3.2

273 ± 3.4

258 ± 3.1

<0.005

Fiber (g/d)

30.4 ± 15.2

29.0 ± 15.0

24.1 ± 12.8

20.6 ± 12.5

<0.005

Fruit

252 ± 7.6

279 ± 8.2

285 ± 8.5

226 ± 7.8

<0.005

Vegetables

278 ± 5.1

278 ± 5.7

302 ± 5.5

264 ± 5.2

<0.005

Meat, poultry and fish

60.9 ± 1.2

65.6 ± 1.4

61.5 ± 1.3

63.2 ± 1.3

<0.005

Whole grain

179 ± 3.0

133 ± 3.3

144 ± 3.2

111 ± 3.0

<0.005

Refine grain

351 ± 4.2

291 ± 4.7

239 ± 4.5

279 ± 4.3

<0.005

Dairy products

362 ± 5.8

558 ± 6.5

293 ± 6.3

449 ± 6.0

<0.005

Legumes

46.8 ± 1.2

55.8 ± 1.2

52.8 ± 1.2

42.3 ± 1.2

<0.005

Nuts

5.6 ± 0.3

5.8 ± 0.3

10.6 ± 0.3

9.9 ± 0.3

<0.005

Hydrogenated vegetable oils

31.5 ± 0.3

40.2 ± 0.3

35.1 ± 0.4

49.5 ± 0.5

<0.005

Non-hydrogenated vegetable oils

19.2 ± 0.7

21.5 ± 0.6

18.5 ± 0.5

23.8 ± 0.5

<0.005

  1. Levels of physical activity were expressed as metabolic equivalent hours per week (METs h/week) and categorized as light (<3 METs h/week), moderate (3–6 METs h/week) and heavy (>6 METs h/week)
  2. Grouped according to < or ≥ median of both Total fat (29.5 % of total energy) and SFA (9.5 % of total energy), with the reference group intake being < median intakes of both MUFA and SFA
  3. BMI body mass index, SFA saturated fatty acid, MUFA monounsaturated fatty acid
  4. * P value was compared the characteristics across quartiles, using analysis of ANOVA (for age, BMI and dietary intake) and chi-square test (for categorized variables)
  5. aValues are Mean (SE), except for variables determined
  6. bDietary intake were adjusted for age, gender and total energy intake using the ANCOVA analysis, except for total energy intake (adjusted for age and gender)
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Journal of Health, Population and Nutrition

ISSN: 2072-1315

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