Table 2 Dietary intakes of study participants by quartiles categories of dietary TAC

DTAC

 < 6926.7

6926.7- 8234.6

8234.7- 9784.9

 > 9784.9

Whole grains (g)

 Crude

122.9 ± 118 ^I

175.8 ± 146

248 ± 194

263 ± 194

 < 0.001

 Adjusted

64.08 ± 58

68.9 ± 53.2

82.7 ± 59.1

75.7 ± 51.3

0.007

Refined grains (g)

 Crude

282 ± 203

280 ± 185

299 ± 173

270 ± 136

0.43

 Adjusted

143.1 ± 78

112.2 ± 61.7

102.7 ± 50.2

81.6 ± 42

 < 0.001

Legumes (g)

 Crude

50.5 ± 36.8

72 ± 47.3

86.8 ± 60.1

124 ± 89.5

 < 0.001

 Adjusted

27.6 ± 22.6

30.4 ± 22.6

31.1 ± 24.2

37 ± 26.5

0.002

Fruits (g)

 Crude

115.3 ± 83

167.7 ± 111

216.8 ± 158

335.4 ± 240

 < 0.001

 Adjusted

61.1 ± 42

72.2 ± 60.4

77.8 ± 62.7

102.2 ± 73

 < 0.001

Dried fruits(g)

 Crude

0.85 ± 1.6

2.02 ± 4

2.5 ± 5.5

5.9 ± 18.6

 < 0.001

 Adjusted

0.42 ± 0.7

0.7 ± 1.4

0.8 ± 1.6

1.7 ± 5.5

 < 0.001

Fruit juice(g)

 Crude

10.7 ± 29.6

18.3 ± 42.3

27.5 ± 176

36.3 ± 95

0.09

 Adjusted

5.1 ± 12

6.6 ± 13

8.1 ± 41.4

10.3 ± 24

0.24

Fish(g)

 Crude

6 ± 7.9

7.1 ± 9

8.9 ± 11.1

11.7 ± 23.8

0.001

 Adjusted

3.2 ± 4.3

2.8 ± 3.4

3.1 ± 3.9

3.4 ± 6.4

0.64

Low fat dairy(g)

 Crude

117.5 ± 97.6

176 ± 148

248.7 ± 178

321.3 ± 269

 < 0.001

 Adjusted

63.3 ± 54

74.6 ± 65

88.5 ± 66.7

96.2 ± 78

 < 0.001

Green leafy vegetables(g)

 Crude

9.3 ± 12.3

13.5 ± 23.4

14 ± 19

21.6 ± 24

 < 0.001

 Adjusted

4.8 ± 6.1

5.4 ± 8.4

4.7 ± 6.1

6.4 ± 7.5

0.09

Cruciferous vegetables(g)

 Crude

5.1 ± 9

6.4 ± 11.4

8.9 ± 17

15.6 ± 24.7

 < 0.001

 Adjusted

2.7 ± 4.7

2.7 ± 5.2

3.1 ± 6

4.6 ± 7.6

0.005

Tomato(g)

 Crude

45.4 ± 52.4

57.4 ± 58.8

70.4 ± 62.9

98.7 ± 112

 < 0.001

 Adjusted

25.4 ± 31.5

23.7 ± 23.9

24.8 ± 23.4

29.6 ± 33.8

0.19

Nuts(g)

 Crude

9.9 ± 26.9

15.7 ± 26.2

17.4 ± 24.3

22.4 ± 37.7

0.001

 Adjusted

4.7 ± 9.4

6.2 ± 10.2

5.6 ± 6.7

6.1 ± 8.9

0.34