Table 2

Dietary profile of the study population and control subjects
Study population (n = 364) Control subjects (n = 93) P-value
Characteristics Mean (± SD) Mean (± SD)
Energy intake/day (Kcal/d) 1978.22 ± 725.57 2393.10 ± 836.76 <0.001*
Carbohydrate (g/d) 359.85 ± 145.80 436.88 ± 168.39 <0.001*
High carbohydrate diet (≧60%) (n,%) 346 (95.05) 85 (91.40) 0.207
Protein (g/d) 73.95 ± 27.43 87.06 ± 35.26 <0.001*
Fat (g/d) 26.97 ± 15.48 32.98 ± 17.70 0.001*
Carbohydrate (% of energy ) 72.32 ± 7.62 72.54 ± 8.80 0.807
Protein (% of energy ) 15.21 ± 2.94 14.81 ± 3.68 0.271
Fat (% of energy ) 12.46 ± 5.39 12.63 ± 5.76 0.794
Rice 451.63 ± 191.80 539.36 ± 221.40 <0.001*
Vegetables 132.78 ± 98.82 161.07 ± 109.71 0.016*
Meat 61.41 ± 58.41 79.25 ± 112.54 0.035*
Poultry 19.09 ± 20.85 23.85 ± 25.77 0.062
Fish 68.23 ± 70.13 63.56 ± 53.48 0.549
Egg 9.25 ± 12.72 9.50 ± 11.00 0.864
Fruit 53.95 ± 40.80 70.13 ± 48.98 0.001*
Soy 32.79 ± 45.75 49.80 ± 71.00 0.005*
Fiber 9.26 ± 6.33 10.63 ± 4.72 0.051
Saturated fat 7.00 ± 4.72 9.08 ± 6.43 <0.001*
Polyunsaturated fatty acids 5.06 ± 2.63 6.15 ± 3.51 0.002*

*P < 0.05 Significantly different from high carbohydrate diet and without high carbohydrate diet (independent sample t-test).

Chan et al.

Chan et al. BMC Cardiovascular Disorders 2014 14:24   doi:10.1186/1471-2261-14-24

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