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Table 2 Baseline and 1-year change of dietary characteristics by tertiles of change in dietary phylloquinone intake (μg/day)

From: Association between dietary phylloquinone intake and peripheral metabolic risk markers related to insulin resistance and diabetes in elderly subjects at high cardiovascular risk

 

Tertile 1

Tertile 2

Tertile 3

P

(n=172)

(n=175)

(n=163)

Total energy intake, (kcal/d)

    

 Baseline

2526 ± 557

2359 ± 547

2270 ± 514

<0.001

 Change

−85 ± 561

86 ± 30

198 ± 521

<0.001

Energy from total protein, (% kcal)

    

 Baseline

17 ± 3

17 ± 3

17 ± 3

0.386

 Change

0 ± 3

−1 ± 3

0 ± 3

0.134

Energy from total carbohidrates, (% kcal)

    

 Baseline

42 ± 6

42 ± 7

42 ± 7

0.982

 Change

−2 ± 6

−2 ± 7

−2 ± 8

0.958

Fiber intake, g/1,000 kcal

    

 Baseline

12 ± 4

12 ± 3

11 ± 3

0.023

 Change

−1 ± 3

0 ± 2

2 ± 3

<0.001

Energy from total fat, (% kcal)

    

 Baseline

39 ± 6

39 ± 6

39 ± 6

0.393

 Change

2 ± 6

3 ± 7

2 ± 8

0.240

  Saturated fatty acids, (%)

    

   Baseline

27 ± 4

26 ± 5

26 ± 4

0.829

   Change

−2 ± 5

−3 ± 5

−2 ± 5

0.271

  MUFA, (%)

    

   Baseline

49 ± 5

48 ± 5

49 ± 5

0.242

   Change

1 ± 6

2 ± 5

1 ± 6

0.140

  PUFA, (%)

    

   Baseline

17 ± 4

17 ± 4

16 ± 4

0.456

   Change

0 ± 5

1 ± 5

1 ± 5

0.221

Phylloquinone intake, (μg/d)

    

 Baseline

490 ± 229

401 ± 209

297 ± 163

<0.001

 Change

−176 ± 150

16 ± 25

266 ± 164

<0.001

Vegetable consumption, (g/d)

    

 Baseline

413 ± 167

380 ± 182

335 ± 186

<0.001

 Change

−42 ± 180

17 ± 131

141 ± 175

<0.001

Leafy green vegetables, (g/d)

    

 Baseline

112 ± 47

95 ± 47

75 ± 44

<0.001

 Change

−30 ± 38

1 ± 20

55 ± 44

<0.001

Other vegetables, (g/d)

    

 Baseline

276 ± 138

265 ± 142

239 ± 147

0.053

 Change

−13 ± 149

7 ± 120

79 ± 153

<0.001

Fruit consumption, (g/d)

    

 Baseline

479 ± 258

451 ± 240

432 ± 251

0.221

 Change

−12 ± 223

36 ± 211

67 ± 238

0.005

Legume consumption, (g/d)

    

 Baseline

20 ± 11

19 ± 12

17 ± 9

0.046

 Change

1 ± 12

4 ± 12

7 ± 13

<0.001

Cereal consumption, (g/d)

    

 Baseline

270 ± 103

256 ± 102

249 ± 103

0.150

 Change

−27 ± 100

−10 ± 119

−1 ± 113

0.091

Dairy product consumption, (g/d)

    

 Baseline

357 ± 227

371 ± 252

349 ± 195

0.656

 Change

−8 ± 212

−8 ± 190

2 ± 181

0.854

Meat consumption, (g/d)

    

 Baseline

154 ± 61

148 ± 61

143 ± 56

0.243

 Change

−14 ± 58

−12 ± 62

−2 ± 61

0.137

Fish consumption, (g/d)

    

 Baseline

115 ± 46

106 ± 46

106 ± 42

0.099

 Change

−1 ± 52

9 ± 46

15 ± 43

0.008

Alcohol intake, (g/d)

    

 Baseline

13 ± 19

10 ± 19

7 ± 12

0.013

 Change

0 ± 13

−1 ± 17

1 ± 9

0.173

Olive oil consumption, (g/d)

    

 Baseline

39 ± 15

36 ± 14

38 ± 15

0.248

 Change

5 ± 19

11 ± 19

9 ± 20

0.021

Nut consumption, (g/d)

    

 Baseline

16 ± 17

14 ± 15

11 ± 13

0.029

 Change

7 ± 25

10 ± 25

11 ± 24

0.185

14-item PREDIMED MedDiet Score

    

 Baseline

9 ± 2

9 ± 2

8 ± 2

0.443

 Change

1 ± 2

1 ± 2

2 ± 2

0.031

  1. Data expressed as mean ± standard deviation. ANOVA was used for analysis of the difference between tertils of change in vitamin K intake. Abbreviations: MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids, MedDiet Mediterranean diet.
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Cardiovascular Diabetology

ISSN: 1475-2840