Background
Methods
Study population
Recording of sense of coherence (SOC)
Recording of dietary intake
Statistical methods
Results
GLM PROCEDURE1
| MEAN INTAKES OF NUTRIENTS AND FOODS4
| |||||
---|---|---|---|---|---|---|
NUTRIENT/FOOD ITEM | TYPE I2
| TYPE III3
| Q1 (LOW) | Q2+Q3 | Q3 (HIGH) | Q1 VS Q45
|
Energy (kCal/day) | 0.066 | nsa,b,e
| 1 531 | 1 492 | 1 478 | 0.037 |
Fat total (g/week) | 0.012 | nsa,b
| 373 | 362 | 358 | 0.027 |
Fat saturated (g/week) | 0.017 | nsa,b
| 154 | 148 | 146 | 0.023 |
Ascorbic acid (mg/week) | ns | nsa,e
| 520 | 528 | 533 | ns |
Fruits (servings/week) | 0.028 | 0.088a,e
| 8.0 | 8.5 | 8.9 | 0.018 |
Vegetables (servings/week) | 0.007 | 0.017a,e
| 8.6 | 9.2 | 9.7 | 0.002 |
Cereals (servings/week | ns | nsa,b
| 3.1 | 3.1 | 3.5 | ns |
Sucrose (g/week) | 0.037 | 0.067a,b
| 188 | 181 | 174 | 0.011 |
Sweets (servings/week) | 0.014 | 0.019a,b
| 8.8 | 8.1 | 7.5 | 0.002 |
GLM PROCEDURE1
| MEAN INTAKES OF NUTRIENTS AND FOODS4
| |||||
---|---|---|---|---|---|---|
NUTRIENT/FOOD ITEM | TYPE I2
| TYPE III3
| Q1 (LOW) | Q2+Q3 | Q3 (HIGH) | Q1 VS Q45
|
Energy (kCal/day) | ns | nsa,b
| 1 964 | 1 980 | 1 936 | ns |
Fat total (g/week) | 0.001 | 0.020a,b,e
| 545 | 545 | 525 | 0.064 |
Fat saturated (g/week) | 0.006 | 0.057a,b,e
| 227 | 227 | 219 | ns |
Ascorbic acid (mg/week) | 0.021 | nsa,e
| 428 | 456 | 458 | 0.063 |
Fiber (g/week) | 0.006 | nsa,b
| 123 | 127 | 127 | ns |
Fruits (servings/week) | 0.058 | nsa,e
| 5.2 | 5.6 | 5.5 | ns |
Vegetables (servings/week) | 0.009 | 0.037a,e
| 5.6 | 6.2 | 6.4 | 0.009 |
Bread (servings/week) | ns | nsa,b,e
| 17.0 | 17.6 | 17.4 | ns |
Bread and cereals (servings/week) | 0.039 | nsa,b,e
| 21.5 | 22.3 | 22.2 | ns |
Fish (servings/week) | 0.010 | nsa,e
| 1.0 | 1.1 | 1.1 | ns |
Potato (servings/week) | ns | nsa
| 4.9 | 5.0 | 4.9 | ns |
Alcohol (g/week) | 0.007 | 0.011a,b,e
| 16.1 | 23.1 | 20.5 | 0.064 |
MEN | WOMEN | ||||
---|---|---|---|---|---|
FOOD ITEM | ASSOCIATION | VIP | FOOD ITEM | ASSOCIATION | VIP |
Influential for high SOC
|
Influential for high SOC
| ||||
Bread | + | 2.18 | Fruits | + | 1.83 |
Bread and cereals | + | 1.96 | Vegetables
| + | 1.83 |
Rye crisp bread (whole meal)
| + | 1.89 | Liver paste | + | 1.64 |
Fish | + | 1.76 | Boiled potato
| + | 1.47 |
Boiled potato
| + | 1.71 | Rye crisp bread (whole meal)
| + | 1.43 |
Berries | + | 1.51 | Blood foods | + | 1.32 |
Wine | + | 1.49 | Cereals | + | 1.29 |
Light beer | + | 1.32 | Oat flake porridge | + | 1.24 |
Vegetables
| + | 1.23 | |||
Influential for low SOC
|
Influential for low SOC
| ||||
Pizza
| - | 2.41 | Mashed potato
| - | 2.98 |
Soft drinks
| - | 2.25 | Sausage as main course
| - | 2.11 |
Pasta | - | 2.14 | Potato salad
| - | 1.98 |
Candies
| - | 2.02 | Soft drinks
| - | 1.94 |
Sausage as main course
| - | 1.97 | French fries
| - | 1.89 |
Hamburgers
| - | 1.94 | Hamburgers
| - | 1.82 |
Mashed potato
| - | 1.87 | Beer (high alcohol) | - | 1.71 |
Fried potato | - | 1.65 | Pizza
| - | 1.68 |
Butter for cooking | - | 1.63 | Sweets | - | 1.67 |
Chips, cheese doodles, nuts
| - | 1.57 | Candies
| - | 1.60 |
Potato salad
| - | 1.48 | Rice | - | 1.50 |
Banana | - | 1.37 | Pancakes | - | 1.43 |
French fries
| - | 1.22 | Syrups | - | 1.42 |
Traditional broth soaked bread
| - | 1.21 | Cookies | - | 1.39 |
Fruit soup | - | 1.21 | Traditional broth soaked bread
| - | 1.29 |
Traditional potato dumpling | - | 1.20 | Chips, cheese doodles, nuts
| - | 1.29 |