Table 2 Baseline characteristics of the study participants across tertiles of dietary total fat intakes

Age (years)

40.6 ± 13.2

38.3 ± 12.5

36.3 ± 12.2

0.001

Male (%)

43.1

38.5

47.5

0.004

Physical activity (METS/wk)

33.9 ± 55.4

36.7 ± 55.4

37.1 ± 55.1

0.584

BMI (kg/m ²)

26.9 ± 5.1

26.5 ± 4.9

26.4 ± 4.6

0.057

FBS (mg/dl)

88.8 ± 19.2

88.5 ± 17.1

88.2 ± 16.1

0.159

HDL-c (mg/dl)

42.6 ± 9.8

43.4 ± 10.7

43.5 ± 10.6

0.182

LDL (mg/dl)

114 ± 31.8

113 ± 33.2

110 ± 29.5

0.088

TG (mg/dl)

137.1 ± 80.4

132.5 ± 80.7

131.3 ± 76.1

0.320

SBP (mmHg)

110 ± 16.1

108 ± 14.5

109 ± 15.6

0.033

DBP (mmHg)

73.1 ± 10.3

72.4 ± 10.2

72.6 ± 10.7

0.349

Total energy (kcal/d)

1640 ± 436

2332 ± 630

2808 ± 530

0.001

Total fat

27.5 ± 5.9

29.9 ± 6.4

34.8 ± 5.9

0.001

SFA

9.2 ± 2.5

10.3 ± 2.7

11.1 ± 2.6

0.001

MUFA

9.5 ± 2.5

10.4 ± 2.5

11.9 ± 2.5

0.001

PUFA

5.6 ± 1.9

6.3 ± 2.1

6.8 ± 1.9

0.001

Oleic acid

8.5 ± 2.4

9.5 ± 2.4

10.7 ± 2.4

0.001

Linoleic acid

4.8 ± 1.8

5.5 ± 1.8

5.8 ± 1.8

0.001

Alfa-linolenic acid

0.38 ± 0.1

0.45 ± 0.1

0.50 ± 0.1

0.001

EPA + DHA

0.05 ± 0.07

0.06 ± 0.22

0.04 ± 0.06

0.301