Table 2 Intakes of food groups and nutrients of study participants across the tertiles of methyl nutrients

Macronutrients

Energy (Kcal/d)

2000–2200

2056 ± 103

2108 ± 106

2624 ± 106

< 0.001

Fat (g/d)

44–77

46.5 ± 1.3

56.6 ± 1.3

68.3 ± 1.3

< 0.001

Protein (g/d)

46–66

56.2 ± 0.9

67.1 ± 0.9

81.0 ± 0.9

< 0.0001

Carbohydrates (g/d)

130

359.8 ± 4.8

382.4 ± 4.9

374.1 ± 5.0

0.005

Methyl donor nutrients

Vitamin B2 (mg/d)

1.2

0.4 ± 0.01

0.6 ± 0.01

0.9 ± 0.01

< 0.001

Vitamin B6 (mg/d)

1.4

1.0 ± 0.02

1.2 ± 0.02

1.4 ± 0.02

< 0.001

Vitamin B9 (mg/d)

400

545.8 ± 16.02

653.1 ± 16.44

729.9 ± 16.51

< 0.001

Vitamin B12 (µg/d)

2.4

0.7 ± 0.10

1.4 ± 0.10

2.7 ± 0.10

< 0.001

Methionine (mg/d)

14 mg/Kg

261.1 ± 27.16

505.5 ± 27.89

835.2 ± 28.00

< 0.001

Betaine (g/d)

9–15

75.5 ± 6.10

128.9 ± 6.27

184.8 ± 6.29

< 0.001

Choline (mg/d)

425

435.5 ± 11.47

502.8 ± 11.78

586.7 ± 11.83

< 0.001

Other nutrients

Iron (mg/d)

15–18

11.3 ± 0.29

12.6 ± 0.30

13.5 ± 0.30

< 0.001

Ca (mg/d)

7000 − 1000

347.9 ± 9.60

460.9 ± 9.86

605.6 ± 9.90

< 0.001

Zinc (mg/d)

8

5.0 ± 0.09

5.6 ± 0.09

6.1 ± 0.09

< 0.001

Food groups

Cereals (g/d)

615.2 ± 9.23

604.1 ± 9.48

586.5 ± 9.52

0.099

Grains (g/d)

110.2 ± 8.28

116.8 ± 8.50

136.3 ± 8.53

0.081

Vegetables (g/d)

103.4 ± 7.44

100.3 ± 7.63

86.6 ± 7.67

0.262

Green leafy vegetables (g/d)

22.2 ± 4.71

60.97 ± 4.83

102.3 ± 4.85

< 0.001

Dairy/milk products (g/d)

37.4 ± 4.84

67.1 ± 4.97

95.9 ± 4.99

< 0.001

Meat 9 g/d)

12.8 ± 3.98

33.7 ± 4.08

76.2 ± 4.10

< 0.001

Nuts (g/d)

1.9 ± 1.50

6.2 ± 1.54

4.0 ± 1.55

0.132

Fruits and Juices (g/d)

33.7 ± 5.92

50.9 ± 6.08

73.5 ± 6.11

< 0.001