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Table 3 The TWI, total drinking fluids and water from food among participants consuming different levels of total drinking fluids

From: Drinking patterns and hydration biomarkers among young adults with different levels of habitual total drinking fluids intake in Baoding, Hebei Province, China: a cross-sectional study

 LD1 (n = 39)LD2 (n = 39)LD3 (n = 39)HD (n = 39)Total (n = 156)
MQ%MQ%MQ%MQ%MQ%
Total drinking fluids (mL)681a22638.7%a967d11445.5%d1251b,f15652.0%b,f1766c,e52159.1%c,e113562050.6%
Water (mL)564a35677.3%745d19476.6%1082b,f35179.5%1613c,e49485.6%86664281.0%
Tea (mL)001.2%000.8%000.5%001.2%001.0%
Milk and milk products (mL)39717.1%661588.9%211466.6%711845.2%431316.6%
SSBs (mL)3610610.3%5711310.6%461739.2%16715.0%431128.0%
Alcohol (mL)000%000.4%001.0%000.8%000.7%
Others (mL)11363.8%0212.5%9453.2%0402.0%0172.7%
Water from food (mL)1018a37461.3%a1134b35754.5%d1175b38348.0%b,f1300c,e42440.9%c,e117437349.4%
Staple food (mL)27414526.4%33813126.8%29715226.3%32316225.6%30114126.3%
Dishes (mL)54422852.5%62621051.7%624b21554.2%676c,e26950.8%62021752.2%
Soup (mL)8320310.7%341948.6%931869.9%10420211.2%9319510.1%
Porridge (mL)8616810.1%13220212.1%951509.0%9225910.5%9718210.4%
Snacks (mL)000.5%000.8%0f00.6%f0c,e01.8%c,e000.9%
Total water intake (mL)1735a467_2142d467_2454b,f339_3118c,e709_2342844_
  1. Values are shown as the median (M) and quartile ranges (Q)
  2. aThere was statistically significant difference between LD1 and LD2 groups, p < 0.05; bThere was statistically significant difference between LD1 and LD3 groups, p < 0.05; cThere was statistically significant difference between LD1 and HD groups, p < 0.05; dThere was statistically significant difference between LD2 and LD3 groups, p < 0.05; eThere was statistically significant difference between LD2 and HD groups, p < 0.05; fThere was statistically significant difference between LD3 and HD groups, p < 0.05
  3. %: Contributions of total drinking fluids and water from food to TWI; percentages of different fluids in total drinking fluids; proportions of water from different foods in water from food
  4. There were statistical significances in the amounts of TWI, total drinking fluids and water from food (χ2 = 121.262, P<0.001; χ2 = 145.319, P<0.001; χ2 = 18.941, P<0.001) among the four groups, respectively. There were statistical significances in the contributions of total drinking fluids and water from food to TWI, respectively (F = 86.910, P = 0.000; F = 86.910, P = 0.000). There were statistical significances in the consumption of water among the four groups (χ2 = 108.966, P<0.001). The water from dishes and snacks were different in the four groups (χ2 = 12.549, P = 0.006; χ2 = 8.746, P = 0.033), but no significant differences were found in the staple food, soup and porridge (χ2 = 7.377, P = 0.061; χ2 = 3.160, P = 0.368; χ2 = 1.838, P = 0.607). The contributions of snacks to water from food among the four groups were different (χ2 = 8.331, P = 0.040)