Table 1 Characteristics and intakes of nutrients by habitual diet group

From: Plasma concentrations and intakes of amino acids in male meat-eaters, fish-eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort

 

Median (inter-quartile range) or n (%)a

Pdifferenceb

 

Meat-eaters (n=98)

Fish-eaters (n=98)

Vegetarians (n=98)

Vegans (n=98)

 

Characteristics

 Age at blood collection, years

44 (37, 44)

41 (36, 45)

43 (36, 44)

40 (35, 44)

>0.9

 BMIc, kg/m2

24.4 (22.1, 25.9)

22.7 (21.2, 24.2)

22.7 (21.5, 24.9)

22.1 (20.4, 24.0)

0.0001

 Current smoking, n (%)

14 (14.3)

9 (9.2)

7 (7.1)

7 (7.1)

0.1

 Very physically active, n (%)

26 (28.0)

17 (17.9)

12 (13.2)

31 (33.7)

0.02

Nutrient intake

 Energy, kJ

9137 (7921, 10957)

8734 (7511, 10127)

9011 (7597, 10933)

7652 (6091, 8932)

0.0001

 Protein, % of energy

15.0 (13.6, 16.9)

13.6 (12.3, 15.4)

13.3 (11.8, 14.2)

12.6 (11.6, 13.9)

0.0001

Protein from all plant products,d % of energy

6.0 (5.4, 7.1)

7.4 (6.5, 8.8)

7.8 (6.8, 9.3)

12.3 (11.3, 13.7)

0.0001

 Protein from non-soya plant products,d % of energy

5.9 (5.2, 6.9)

7.0 (6.2, 7.9)

7.2 (6.4, 8.3)

9.6 (8.6, 10.7)

0.0001

 Protein from soya products,d % of energy

0.0 (0.0, 0.0)

0.3 (0.2, 1.0)

0.4 (0.2, 1.1)

2.8 (1.8, 3.4)

0.0001

Protein from all animal products,d % of energy

8.4 (6.7, 10.5)

5.6 (4.7, 7.5)

4.6 (3.8, 6.0)

−

0.0001

 Protein from meat products,d % of energy

3.3 (1.6, 4.7)

−

−

−

−

 Protein from fish products,d % of energy

1.0 (0.6, 1.6)

1.2 (0.6, 1.7)

−

−

0.5

 Protein from dairy products,d % of energy

3.4 (2.4, 4.3)

3.6 (2.5, 4.7)

3.7 (2.9, 4.9)

−

0.1

 Protein from egg products,d % of energy

0.2 (0.1, 0.3)

0.2 (0.1, 0.5)

0.2 (0.1, 0.4)

−

0.1

 Protein from mixed animal products,d % of energy

0.5 (0.2, 0.7)

0.5 (0.4, 0.8)

0.5 (0.4, 0.8)

−

0.02

 Carbohydrates, % of energy

51.2 (47.1, 55.6)

52.2 (48.3, 57.4)

54.3 (48.7, 58.2)

55.6 (52.1, 60.9)

0.0001

 Fat, % of energy

31.9 (28.9, 34.9)

32.2 (27.2, 35.0)

31.3 (27.4, 35.3)

30.4 (25.2, 34.4)

0.2

 Alcohol, g/d

9.8 (2.5, 17.2)

9.7 (2.9, 29.7)

10.2 (5.1, 23.0)

5.1 (1.0, 14.0)

0.0007

  1. Abbreviation: BMI, body mass index.
  2. aValues are median (inter-quartile range) if not otherwise specified as n (%).
  3. bDifferences between diet groups were tested using the Kruskal–Wallis analysis of variance and the χ2 test for continuous and categorical variables, respectively. Conventional P-values are shown and those marked in bold were significant after Bonferroni correction (P<0.0023; not all tests performed are shown).
  4. cBMI was unknown for 20 participants.
  5. dFoods were categorised into food types based on the main protein source of the food. Medians and inter-quartile ranges do not necessarily add up because mixed foods for which there are non-vegetarian as well as vegetarian and vegan versions were categorised as one food type only, for example, mixed animal products.
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