Table 3 Dietary intakes in 1637 participants 30–75 year old of Tehran Lipid and Glucose Study (2006–2008) across quartiles of nutrient patterns *

Energy (kcal)

2337 ± 702

2107 ± 715

2398 ± 651^†

2456 ± 728

2366 ± 674

2378 ± 719

2351 ± 715

2543 ± 709

2311 ± 703^‡

Carbohydrates (% of energy)

Total protein (% of energy)

15.0 ± 2.2^†

12.6 ± 2.5

14.8 ± 2.0^†

13.2 ± 2.0

14.4 ± 2.4^†

12.8 ± 2.3

13.9 ± 2.3^†

13.4 ± 2.3

13.9 ± 2.5^‡

Total fat (% of energy)

27.9 ± 5.6^†

30.0 ± 8.0

31.5 ± 6.0^‡

29.7 ± 7.2

30.4 ± 6.5

37.8 ± 6.3

24.6 ± 4.6^†

31.7 ± 7.8

29.1 ± 6.1^†

Fiber (g/1000 kcal)

19.0 ± 6.5^†

17.5 ± 7.4

15.9 ± 6.0^‡

14.6 ± 4.8

20.6 ± 7.9^†

15.1 ± 5.7

19.0 ± 9.2^†

17.1 ± 9.4

18.7 ± 5.6^†

Grains (g/d)

527 ± 246^†

486 ± 260

412 ± 199^†

512 ± 274

477 ± 208^‡

394 ± 204

575 ± 284^†

601 ± 278

374 ± 177^†

Fruits (g/d)

343 ± 257^†

336 ± 284

382 ± 281^‡

440 ± 338

375 ± 284

346 ± 270

395 ± 315^‡

177 ± 112

646 ± 351^†

Vegetables (g/d)

345 ± 241^†

269 ± 174

352 ± 228^†

287 ± 199

389 ± 212^†

327 ± 213

299 ± 244^‡

214 ± 116

448 ± 256^†

Dairy (g/d)

427 ± 265^†

201 ± 124

769 ± 299^†

456 ± 303

501 ± 305^†

431 ± 256

483 ± 326^‡

507 ± 333

471 ± 290

Red and processed meat (g/d)

24.5(13.6–42.5)

21.6(13.3–41.3)

27.9(13.4–47.2) ^‡

25.7(14.1–41.3)

25.2(14.9–41.5)

25.5(15.2–42.5)

22.3(12.2–39.4) ^‡

28.5(14.1–47.6)

24.0(13.2–38.4) ^†

White meats (g/d)

47.9(31.9–72.1) ^†

42.1(26.1–67.3)

45.6(31.5–65.9)

44.9(30.2–68.1)

47.9(32.8–70.4) ^‡

45.4(27.9–66.3)

42.8 (28.9–67.1)

43.3(27.4–65.9)

45.6(31.6–68.0)

Legume and nuts (g/d)

20.1(10.4–37.3) ^†

15.5(8.0–29.3)

17.4(10.4–31.4) ^‡

16.7(9.5–30.8)

20.0(11.0–36.7) ^‡

18.8(11.2–34.1)

14.5(8.9–26.2) ^‡

14.7(8.5–28.0)

20.2(11.8–34.7) ^†

Sweets and simple sugars

48.4(27.0–78.2) ^†

62.4(38.1–103.2)

51.6(29.3–84.5) ^‡

67.4(37.7–122.0)

56.3(31.5–90.2) ^†

63.2(35.4–109.3)

59.5(32.0–99.3)

68.5(39.7–113.0)

52.0(26.1–86.7) ^†