Table 2 Dietary intakes of participants across Quartiles of the HLS (n = 470

Q1(N = 58)

Q2(N = 135)

Q3(N = 109)

Q4(N = 45)

Macronutrients

 Energy (kcal/d)

2263 ± 682

2252 ± 712

2174 ± 636

2382 ± 768

 Carbohydrate (g/d)

461.5 ± 26.2

445.6 ± 14.1

452.8 ± 16.8

407.1 ± 22.6

 Fat (g/d)

113.1 ± 7.3

102.7 ± 4.4

99.2 ± 4.4

80.1 ± 5.1

 Protein (g/d)

99 ± 4.4

98.6 ± 3.2

92.9 ± 5

104 ± 3.8

Food groups

 Fruits (g/d)

383.3 ± 23.4

453.7 ± 28.1

456.7 ± 12.8

507.2 ± 14.5

 Vegetables (g/d)

335.7 ± 7.5

365.9 ± 9.4

359.3 ± 8.6

369.4 ± 7.9

 Dietary fiber (g/d)

67.80 ± 6.67

65.04 ± 3.07

68.23 ± 3.73

61.29 ± 4.78

 Red meat (g/d)

59.8 ± 29.8

52.5 ± 22.3

33.8 ± 26.2

30.8 ± 16.1

 Wight meat (g/d)

37.2 ± 1.5

54.1 ± 1.2

73.4 ± 1.6

92.1 ± 1.3

 Whole grains (g/d)

132.59 ± 3.8

155.8 ± 4.2

156.6 ± 4.1

144.9 ± 3.4

 Refined grains (g/d)

407.7 ± 5.8

402.78 ± 5.2

374.68 ± 4.2

343. 9 ± 4.3

 Dairy (g/d)

321.2 ± 7.5

337.8 ± 9.5

322.1 ± 8.6

374.8 ± 11.1

 Legumes (g/d)

45.61 ± 4.17

57.91 ± 5.73

64.96 ± 5.80

52.74 ± 47.10

 Nuts (g/d)

53.3 ± 1.3

62.3 ± 1.6

62.1 ± 1.4

64.2 ± 1.8

Nutrients

 Sodium (mg/d)

5044.9 ± 396.2

4747.3 ± 186.9

4599.1 ± 190.4

4231.8 ± 299.5

 Calcium (mg/d)

1266.8 ± 72.2

1253.3 ± 51.5

1349.2 ± 53.5

1295.5 ± 85.3

 Magnesium (mg/d)

500.5 ± 24.6

544.5 ± 23.3

569.6 ± 19.4

533.0 ± 34.8

 Iron (mg/d)

23.0 ± 1.31

23.5 ± 0.83

25.3 ± 1.28

21.6 ± 1.22

 SFA (g/d)

30.0 ± 2.4

28.9 ± 1.2

29.5 ± 1.3

28.9 ± 2.3

 PUFA (g/d)

23.0 ± 1.9

22.6 ± 1.2

23.1 ± 1.10

20.5 ± 1.9

 Vitamin B1 (mg/d)

2.6 ± 0.12

2.6 ± 0.09

2.6 ± 0.09

2.4 ± 0.14

 Vitamin B6 (mg/d)

2.2 ± 0.11

2.3 ± 0.08

2.4 ± 0.09

2.2 ± 0.10

 Folate (µg/d)

720.8 ± 39.04

722.2 ± 27.45

739.8 ± 26.9

672.8 ± 37.76