Skip to main content

Table 1 Characteristics of the study population across tertiles of dietary L-arginine intakes

From: Habitual intake of dietary L-arginine in relation to risk of type 2 diabetes: a prospective study

  Dietary L-arginine
  Tertile 1 Tertile 2 Tertile 3 P*
L-arginine (g/d)
 Range < 3.31 3.31–4.45 > 4.45  
 Median 2.69 3.77 5.40  
Age (y) 40.6 ± 12.8 39.4 ± 12.3 38.5 ± 12.6 0.006
Men (%) 35.1 45.6 55.5 0.001
Current smoker (%) 10.2 14.2 12.5 0.011
Physical activity (MET-h/week) 30.4 ± 45.0 33.7 ± 52.0 36.8 ± 57.0 0.086
BMI (kg/m2) 27.0 ± 4.8 26.8 ± 4.7 27.1 ± 4.7 0.448
FSG (mmol/L) 4.81 ± 0.47 4.80 ± 0.44 4.84 ± 0.47 0.186
2-hPCG (mmol/L) 5.36 ± 1.41 5.21 ± 1.31 5.28 ± 1.37 0.098
TG to HDL-C ratio 1.66 ± 0.2 1.65 ± 0.2 1.68 ± 0.2 0.680
Diabetes risk score 9.3 ± 10.0 9.1 ± 10.0 9.7 ± 10.1 0.564
Dietary intakes
 Carbohydrate (% of energy) 57.0 ± 7.5 57.7 ± 6.5 58.1 ± 7.4 0.030
 Fat (% of energy) 32.4 ± 7.5 31.3 ± 6.6 29.9 ± 6.6 0.001
 Protein (% of energy) 12.9 ± 2.2 13.6 ± 3.1 14.5 ± 2.6 0.001
 Total fiber (g/1000 kcal) 15.9 ± 6.9 16.5 ± 3.4 17.0 ± 6.8 0.001
 L-arginine to protein ratio 0.051 ± 0.01 0.052 ± 0.01 0.054 ± 0.01 0.001
  1. Data are mean ± SD unless stated otherwise (Analysis of variance and chi-square test was used for continuous and dichotomous variables, respectively)