Table 3 Changes in Weight Status and Dietary Habits by Baseline Quartile of Fruit and Vegetable Consumption
Mean change Lowest quartile | Mean change top 75th percentile | p value* | |
|---|---|---|---|
Weight | -1.06 (0.65) | -2.11 (1.03) | 0.440 |
Total weekly restaurant meals | -0.18 (0.25) | -0.10 (0.12) | 0.757 |
FREQUENCY (Scale 0–10) | |||
Frequency processed meats | -0.15 | -0.17 | 0.909 |
Frequency red meat | 0.40 | 0.20 | 0.098 |
Fish as protein | 0.33 | 0.20 | 0.287 |
Vegetables as protein | 0.57 | -0.09 | 0.017 |
Whole grains | 0.28 | 0.27 | 0.957 |
White grains | -0.32 | -0.22 | 0.620 |
Fruit | 0.33 | -0.02 | 0.087 |
Raw greens | 0.65 | 0.18 | 0.018 |
Cooked greens | 0.47 | 0.13 | 0.086 |
Other vegetables | 0.67 | 0.01 | 0.003 |
Beans | 0.43 | 0.16 | 0.072 |
Sugar beverages | -0.38 | -0.28 | 0.605 |
Fruit juice | -0.17 | -0.08 | 0.521 |