Prospective study of total and various types of vegetables and the risk of metabolic syndrome among children and adolescents

Table 2 Baseline dietary intakes of participants by quartiles of total vegetable consumption: Tehran lipid and glucose study

	Quartiles of total vegetable consumption				P value
	1	2	3	4
Fruity vegetables, g/d	57.5 ± 9.2	99.2 ± 9.2	156 ± 9.2	293 ± 9.2	< 0.001
Root vegetables, g/d	7.9 ± 1.9	14.8 ± 1.9	18.7 ± 1.9	27.3 ± 1.9	< 0.001
Stalk vegetables, g/d	0.7 ± 0.2	1.2 ± 0.2	1.1 ± 0.2	1.7 ± 0.2	0.002
Leafy vegetables, g/d	19.1 ± 2.3	24.2 ± 2.3	30.8 ± 2.2	44.3 ± 2.4	< 0.001
Potatoes, g/d	9.7 ± 2.8	13.6 ± 2.7	17.7 ± 2.7	28.8 ± 2.9	< 0.001
Starchy vegetables, g/d	7.6 ± 1.3	8.2 ± 1.2	13.4 ± 1.2	11.3 ± 1.3	0.003
Cabbage, g/d	2.4 ± 1.5	5.1 ± 1.4	8.6 ± 1.4	12.8 ± 1.5	< 0.001
Allium vegetables, g/d	13.7 ± 2.4	18.0 ± 2.3	25.3 ± 2.3	41.4 ± 2.4	< 0.001
Total energy, Kcal/d	1981 ± 113	2171 ± 113	2703 ± 113	3383 ± 113	< 0.001
Carbohydrate, % of total energy	56.5 ± 0.7	56.7 ± 0.7	57.2 ± 0.7	57.3 ± 0.7	0.82
Protein, % of total energy	13.2 ± 0.2	12.8 ± 0.2	13.1 ± 0.2	13.4 ± 0.2	0.33
Fat, % of total energy	32.4 ± 0.7	32.5 ± 0.7	32.3 ± 0.7	32.1 ± 0.7	0.98
SFA, % of total energy	11.4 ± 0.3	11.1 ± 0.3	10.9 ± 0.3	11.1 ± 0.3	0.64
MUFA, % of total energy	11.2 ± 0.3	11.0 ± 0.3	11.2 ± 0.3	11.1 ± 0.3	0.92
PUFA, % of total energy	6.5 ± 0.2	6.6 ± 0.2	6.7 ± 0.2	6.5 ± 0.2	0.90
Total fiber, g/d	27.4 ± 2.4	30.5 ± 2.4	42.0 ± 2.4	49.6 ± 2.4	< 0.001
Cholesterol, g/d	190 ± 14	205 ± 14	267 ± 14	316 ± 14	< 0.001
Magnesium, mg/d	301 ± 20	324 ± 20	433 ± 20	547 ± 20	< 0.001
Potassium, mg/d	2835 ± 171	3127 ± 171	4228 ± 171	5588 ± 171	< 0.001
Whole grain, g/d	90 ± 16	92 ± 16	94 ± 16	92 ± 16	0.251
Refined grain, g/d	356 ± 26	354 ± 26	359 ± 26	351 ± 26	0.632
Fruit, g/d	272 ± 31.6	308 ± 31.6	453 ± 31.6	609 ± 31.6	< 0.001
Nuts	6.9 ± 1.4	7.9 ± 1.3	9.8 ± 1.3	14.5 ± 1.3	0.001
Legumes	11.9 ± 2.2	12.0 ± 2.2	13.9 ± 2.2	14.5 ± 2.2	0.879
Dairy products	146 ± 39.7	517 ± 39.7	609 ± 39.7	704 ± 39.7	0.005
Meat, poultry, fish, g/d	53.8 ± 10.1	56.1 ± 10.1	59.1 ± 10.1	52.7 ± 10.1	0.548

Data are mean and standard error, adjusted for energy intakes. SFA: Saturated fatty acids; MUFA: Monounsaturated fatty acids; PUFA: Polyunsaturated fatty acids.