Table 2 Demographic characteristics and dietary intake of study population of Tehran Lipid and Glucose Study*.

From: Evidence of familial resemblance and family-based heritability of food intakes derived from a longitudinal cohort study

 

Females = 5439

Males = 4359

P-Value

Age(year)

41.34 ± 14.9

42.83 ± 15.71

 < 0.001

BMI (kg/m2)

27.75 ± 5.43

26.72 ± 4.37

 < 0.001

Academic education (graduated), %

24.7%

30.7%

 < 0.001

Occupation status (employed), %

82.8%

73.5%

 < 0.001

Marital status (married), %

70.5%

74.1%

 < 0.001

Dietary food groups

 Pickles (serving/1000 kcal/d)

0.07 ± 0.12

0.05 ± 0.09

 < 0.001

 Garlic Onion (serving/1000 kcal/d)

0.1 ± 0.13

0.08 ± 0.08

 < 0.001

 Total vegetables (serving/1000 kcal/d)

1.86 ± 1.06

1.42 ± 0.77

 < 0.001

 Sweetened dairy (serving/1000 kcal/d)

0.05 ± 0.09

0.05 ± 0.08

 > 0.05

 High fat dairy (serving/1000 kcal/d)

0.65 ± 0.42

0.58 ± 0.38

 < 0.0001

 Low fat dairy (serving/1000 kcal/d)

0.45 ± 0.41

0.38 ± 0.34

 < 0.001

 Doogh (serving/1000 kcal/d)

0.04 ± 0.08

0.05 ± 0.08

 < 0.001

 Total dairy (serving/1000 kcal/d)

1.2 ± 0.57

1.07 ± 0.51

 < 0.001

 Tea (serving/1000 kcal/d)

1.08 ± 0.99

1.16 ± 1.03

 < 0.001

 Coffee (serving/1000 kcal/d)

0.02 ± 0.07

0.03 ± 0.12

 < 0.001

 Artificial beverages (serving/1000 kcal/d)

0.14 ± 0.24

0.21 ± 0.3

 < 0.001

 Red meat (serving/1000 kcal/d)

0.25 ± 0.26

0.23 ± 0.22

 < 0.001

 Processed meat (serving/1000 kcal/d)

0.08 ± 0.11

0.1 ± 0.14

 < 0.001

 Organ meat (serving/1000 kcal/d)

0.03 ± 0.08

0.05 ± 0.14

 < 0.001

White meat (serving/1000 kcal/d)

0.93 ± 0.62

0.97 ± 0.65

0.001

 Total meat (serving/1000 kcal/d)

1.09 ± 0.62

1.14 ± 0.64

0.001

 Pizza (serving/1000 kcal/d)

0.03 ± 0.07

0.04 ± 0.07

 < 0.001

 Snacks (serving/1000 kcal/d)

0.9 ± 0.63

1.01 ± 0.68

 < 0.001

 Salty snacks (serving/1000 kcal/d)

0.11 ± 0.18

0.1 ± 0.16

0.004

 Nuts (serving/1000 kcal/d)

0.12 ± 0.18

0.12 ± 0.18

 > 0.05

 Refined grain (serving/1000 kcal/d)

1.1 ± 1.12

1.34 ± 1.29

 < 0.001

 Whole grain (serving/1000 kcal/d)

1.62 ± 1.39

1.99 ± 1.49

 < 0.001

 Legume (serving/1000 kcal/d)

0.16 ± 0.16

0.16 ± 0.15

 > 0.05

 Egg (serving/1000 kcal/d)

0.13 ± 0.12

0.14 ± 0.14

0.0001

 Salt (serving/1000 kcal/d)

0.92 ± 1.63

0.68 ± 1.03

 < 0.001

 Dry Fruits (serving/1000 kcal/d)

0.02 ± 0.07

0.02 ± 0.07

 > 0.05

 Fruits (serving/1000 kcal/d)

1.57 ± 1.18

1.33 ± 1.03

 < 0.001

 Fruits Juices (serving/1000 kcal/d)

0.09 ± 0.18

0.09 ± 0.17

 > 0.05

 Butter (serving/1000 kcal/d)

0.38 ± 0.67

0.42 ± 0.65

0.003

 Mayonnaise (serving/1000 kcal/d)

0.18 ± 0.26

0.17 ± 0.24

0.050

  1. *Data are presented as mean ± standard deviation for continuous variables and percent for categorical variables.
Back to article page