Table 2 Dietary intake according to Alternate Mediterranean Diet (aMed) score quintiles in the Atherosclerosis Risk in Communities study.

From: Adherence to a Mediterranean-style eating pattern and risk of diabetes in a U.S. prospective cohort study

 

Quintile of aMed Score: aMed score range (n participants)

Nutrient

Quintile 1: 0–2 (n = 2,430)

Quintile 2: 3–4 (n = 4,573)

Quintile 3: 5 (n = 2,152)

Quintile 4: 6 (n = 1,589)

Quintile 5: 7–9 (n = 1,247)

Energy intake (kcal/day)

1,432 ± 520.0

1,566 ± 537.5

1,709 ± 553.0

1,803 ± 564.7

1,877 ± 521.8

Macronutrients

 %Ea carbohydrate

47 ± 9.0

49 ± 8.7

50 ± 7.9

51 ± 7.8

52 ± 7.1

 %E protein

17 ± 3.8

18 ± 3.7

18 ± 3.7

19 ± 3.5

19 ± 3.3

 %E fat

35 ± 6.3

33 ± 6.0

32 ± 5.8

31 ± 5.7

30 ± 5.4

 %E saturated fat

13 ± 2.7

12 ± 2.5

11 ± 2.3

11 ± 2.3

10 ± 2.1

 %E monounsaturated fat

13 ± 2.7

13 ± 2.7

12 ± 2.6

12 ± 2.6

12 ± 2.5

 %E polyunsaturated fat

5 ± 1.2

5 ± 1.2

5 ± 1.2

5 ± 1.1

5 ± 1.1

 Fiber (g/1000 kcal)

8 ± 2.7

10 ± 3.2

12 ± 3.4

13 ± 3.4

14 ± 3.7

 Cholesterol (mg/1000 kcal)

163 ± 55.8

154 ± 52.4

151 ± 49.3

146 ± 44.0

138 ± 42.78

Micronutrients

 Sodium (mg/1000 kcal)

877 ± 185.2

905 ± 182.7

929 ± 171.5

951 ± 166.5

963 ± 162.4

 Potassium (mg/1000 kcal)

1,510 ± 378.8

1,630 ± 378.4

1,724 ± 364.1

1,774 ± 336.0

1,815 ± 317.3

 Magnesium (mg/1000 kcal)

142 ± 35.1

155 ± 34.6

166 ± 34.3

172 ± 32.6

180 ± 33.1

 Calcium (mg/1000 kcal)

398 ± 177.1

401 ± 167.7

411 ± 151.1

418 ± 145.3

410 ± 135.4

aMed score components

 Vegetables (cups/day)

1.3 ± 0.81

2.1 ± 1.34

3.0 ± 1.76

3.6 ± 2.04

4.0 ± 2.49

 Fruits (servings/day)

1.2 ± 0.88

1.8 ± 1.26

2.4 ± 1.45

2.8 ± 1.65

3.1 ± 1.38

 Nuts (ounces/week)

1.1 ± 1.80

2.1 ± 2.89

2.9 ± 3.36

3.4 ± 3.40

4.4 ± 4.10

 Whole grains (servings/day)

0.5 ± 0.55

0.8 ± 0.82

1.1 ± 0.92

1.3 ± 0.92

1.6 ± 0.94

 Legumes (cups/day)

0.7 ± 0.50

1.0 ± 0.75

1.3 ± 0.88

1.5 ± 1.07

1.8 ± 1.12

 Fish (servings/week)

1.0 ± 0.92

1.7 ± 1.48

2.5 ± 2.21

3.1 ± 2.92

3.7 ± 2.44

MUFA:SFAb

1.0 ± 0.31

1.1 ± 0.15

1.1 ± 0.15

1.1 ± 0.15

1.2 ± 0.15

Red and processed meat (servings/day)

1.1 ± 0.70

1.1 ± 0.69

1.1 ± 0.78

1.0 ± 0.85

0.9 ± 0.72

Alcohol (g/day)c

0 (0–4)

0 (0–6)

0 (0–6)

0 (0–7)

0 (0–10)

Drinks per weekd

2.5 (0–7.5)

2.5 (0–7.0)

2.5 (0–7.0)

3.0 (0.5–7.0)

4.0 (1.0–8.0)

  1. Results are presented as mean ± standard deviation, unless noted otherwise. Dietary intakes are self-reported means of visit 1 and visit 3 via self-reported via a food frequency questionnaire. Visit 1 dietary intake was used if incident diabetes or censoring occurred before visit 3. A detailed description of portion sizes is available in Supplementary Table S1.
  2. a%E; percent of total energy.
  3. bMonounsaturated to saturated fat ratio.
  4. cMedian (25th percentile–75th percentile) reported for alcohol in units of g/day. A standard drink contains about 14 g of pure alcohol.
  5. dMedian and (25th percentile–75th percentile) reported for servings (drinks of alcohol) per week.
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