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Table 2 Dietary intake of study population based on RMR.per.kg categorization

From: The relationship between dietary phytochemical index and resting metabolic rate mediated by inflammatory factors in overweight and obese women: a cross-sectional study

Variables

RMR.per.kg < 20 kcal/24 h/kg (n = 171) Mean ± SD

RMR.per.kg ≥ 20 kcal/24 h/kg (n = 233) Mean ± SD

P-value

P-value*

Energy (kcal/d)

2566.26 ± 767.68

2680.19 ± 835.86

0.17

–

Carbohydrate (g/d)

365.68 ± 122.51

377.18 ± 126.08

0.36

0.30

Protein (g/d)

87.50 ± 30.12

93.97 ± 32.16

0.04

0.12

Fat (g/d)

93.54 ± 36.86

105.01 ± 32.44

0.52

0.32

Total fiber (g/d)

43.44 ± 18.01

50.07 ± 23.06

0.002

0.005

Carbohydrates subgroups

Glucose (g/d)

20.67 ± 12.69

19.39 ± 9.05

0.26

0.01

Fructose (g/d)

25.02 ± 14.78

23.06 ± 10.77

0.13

0.005

Sucrose (g/d)

33.42 ± 23.45

30.03 ± 16.90

0.09

0.007

Fatty acids

Polyunsaturated fatty acids (g/d)

19.61 ± 9.70

20.40 ± 9.47

0.42

0.96

Monounsaturated fatty acids (g/d)

30.72 ± 12.31

32.90 ± 13.27

0.10

0.35

Linoleic (g/d)

16.86 ± 9.15

17.77 ± 8.87

0.33

0.81

Linolenic (g/d)

1.21 ± 0.71

1.21 ± 0.063

0.96

0.37

DPI Components

Vegetables(g/d)

442.47 ± 281.84

413.63 ± 249.03

0.29

0.28

Fruits(g/d)

521.56 ± 333.42

484.64 ± 334.33

0.28

0.17

Legumes(g/d)

44.20 ± 34.17

41.77 ± 38.43

0.51

0.83

Whole grains(g/d)

69.98 ± 67.31

67.77 ± 80.78

0.76

0.73

Nuts and Seeds(g/d)

15.66 ± 16.18

14.89 ± 20.58

0.68

0.88

Olive (g/d)

5.65 ± 8.49

4.24 ± 5.58

0.04

0.02

Soy(g/d)

4.6 ± 7.72

4.84 ± 7.73

0.84

0.89

Coffee

0.48 ± 1.10

0.53 ± 1.00

0.65

0.62

Tea

7.48 ± 5.78

6.96 ± 8.38

0.46

0.25

Spices(g/d)

3.28 ± 2.08

3.36 ± 2.17

0.68

0.83

  1. Bold: P value ≤ 0.05
  2. *After adjustment for calorie intake
  3. DPI, deitary phychemical index
  4. *P ≤ 0/05 is significant