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Table 2 Median (5th, 95th percentile) food and nutrient intake profiles of colorectal cancer patients by quintiles of post-diagnosis empirical dietary index for hyperinsulinemia (EDIH) score

From: Post-diagnosis dietary insulinemic potential and survival outcomes among colorectal cancer patients

  Total population (n = 1718) Quintiles of the empirical dietary index for hyperinsulinemia (EDIH) scorea,b
Quintile 1 (n = 344) Quintile 2 (n = 353) Quintile 3 (n = 349) Quintile 4 (n = 336) Quintile 5 (n = 336)
Foods, servings/week
 Processed meat 1 (0, 5) 0.5 (0, 3.6) 1 (0, 4) 1 (0, 4) 1.1 (0, 6) 1.7 (0, 8.5)
 Red meat 2 (0, 7.6) 1.5 (0, 5.1) 1.7 (0, 6.5) 2 (0, 6) 2.5 (0.5, 9) 3.9 (0.5, 10)
 High-energy sugary beverages 0.5 (0, 7.1) 0 (0, 3.9) 0.5 (0, 4.1) 0.5 (0, 7) 0.6 (0, 7.6) 0.8 (0, 17.5)
 Low-energy sugary beverages 0.5 (0, 21) 0 (0, 7.6) 0 (0, 7.5) 0.5 (0, 17.5) 1 (0, 18.6) 1.5 (0, 70)
 Margarine 1 (0, 17.5) 0.5 (0, 17.5) 1 (0, 17.5) 1 (0, 17.5) 3 (0, 17.5) 3 (0, 17.5)
 Butter 0 (0, 17.5) 0 (0, 7) 0 (0, 7) 0 (0, 7) 0 (0, 7) 0.5 (0, 17.5)
 French fries 0 (0, 1) 0 (0, 1) 0 (0, 1) 0 (0, 1) 0.5 (0, 1) 0.5 (0, 3)
 Non-dark fish 1.1 (0, 4.5) 1.1 (0, 5) 1 (0, 4.5) 1.5 (0, 4.1) 1.5 (0, 4.1) 1.5 (0, 4.5)
 Eggs 1 (0, 5.5) 1 (0, 3) 1 (0, 3) 1 (0, 3) 1 (0, 5.5) 3 (0, 7)
 Low-fat dairy 2 (0, 18.5) 3 (0, 19) 3 (0, 18.1) 2.5 (0, 18.6) 2.2 (0, 14.5) 1.5 (0, 18.5)
 Cream soup 0 (0, 1) 0 (0, 1) 0 (0, 1) 0 (0, 1) 0.5 (0, 1) 0.5 (0, 3)
 Refined grains 6.4 (0, 25) 6 (0, 23.5) 5.7 (0.5, 26.5) 5.5 (0, 19.5) 7.0 (0, 24.9) 7.5 (0, 26.2)
 Tomato 4.0 (0.6, 10.5) 4 (0.6, 10) 3.6 (0.5, 10) 4 (0.6, 10) 4.1 (1, 10.5) 4 (1, 12)
 Poultry 1.1 (0, 5.5) 1 (0, 5.5) 1 (0, 5.5) 1 (0, 4) 1.5 (0, 5.5) 1.5 (0, 6)
 Dark fish 1.5 (0, 5.5) 1.7 (0, 6) 1.1 (0, 5.5) 1.5 (0, 4.6) 1.5 (0, 5) 1.5 (0, 6.7)
 Full-fat dairy 4.0 (0.5, 17.5) 4.5 (0, 23) 3.6 (0.5, 13) 4 (0, 14.6) 4.0 (0.5, 14.5) 4 (0.5, 14)
 Coffee 7.5 (0, 35) 17.5 (0, 42) 14 (0, 38) 7 (0, 35) 7 (0, 35) 7 (0, 35)
 Tea 1 (0, 31.5) 1 (0, 29) 3 (0, 24) 1 (0, 31.5) 1 (0, 21.6) 1 (0, 42.6)
 Whole fruit 10 (1.5, 28.6) 14 (2.5, 36.5) 11.3 (1.7, 25.7) 9.4 (1.5, 24) 9.5 (1.5, 22) 7.4 (1, 28.1
 Fruit juice 3.5 (0, 18.1) 4 (0, 21) 3 (0, 17.5) 3.5 (0, 17.5) 3.5 (0, 14.1) 3 (0, 28)
 Potatoes 3.0 (0, 7) 3 (0, 14) 3 (0, 7) 3 (0.5, 7) 3 (0.5, 7) 3 (0, 14)
 Green-leafy vegetables 4 (0.5, 12.5) 6 (1, 15) 4 (0.5, 11.6) 3.6 (0.5, 12.7) 3.5 (0.5, 11) 3 (0.5, 10)
 Dark-yellow vegetables 2 (0, 8) 2.9 (0, 9) 2.1 (0, 9) 2 (0, 8) 2 (0.5, 7.1) 1.7 (0, 7.1)
 Other vegetables 7.5 (1, 32.6) 9.1 (1, 34.3) 7.3 (1, 31.2) 7.4 (1.1, 32.6) 6.4 (1, 29.2) 6.9 (1.0, 38.6)
 Nuts 1.5 (0, 9) 1.5 (0, 14) 1.5 (0, 9) 1.1 (0, 8.5) 1.5 (0, 9) 1.1 (0, 8)
 Total alcohol intake, drinks/week 1 (0, 18.6) 4 (0, 24.5) 1 (0, 18) 1 (0, 18) 0.5 (0, 18.1) 0 (0, 17.5)
 Whole grains 6.6 (0, 24.5) 8.1 (0, 29) 7 (0, 25) 7 (0, 21) 5.6 (0, 23) 4 (0, 22.5)
Nutrient profile
 Total carbohydrates, g/d 223 (163, 297) 229 (166, 313) 230 (167, 301) 226 (165, 298) 219 (165, 283) 215 (149, 280)
 Total protein, g/d 73 (49, 102) 70 (48, 96) 73 (49, 99) 72 (51, 99) 75 (53, 100) 76 (49, 114)
 Branched-chain amino acids, g/d 12.7 (8.4, 18) 12.2 (7.9, 16.8) 12.6 (8.4, 17.6) 12.5 (8.6, 17.5) 13.0 (8.9, 17.7) 13.4 (8.2, 19.5)
 Total fat, g/d 58 (36, 83) 53 (32, 78) 56 (35, 77) 58 (39, 82) 59 (39, 84) 63 (40, 91)
 Total fiber, g/d 20.1 (11.8, 32.6) 22.5 (13.1, 35.7) 21.5 (13.6, 33.6) 19.6 (12.1, 32.7) 19.3 (11.7, 29) 18.3 (10.1, 29.3)
  1. aValues are means (SD) for continuous variables and percentages for categorical variables and are standardized to the age distribution of the study population
  2. bEDIH scores were adjusted for total energy intake