Table 1 Baseline characteristics and nutritional status of participants across quartiles of total polyphenols

Median (mg/d)

737

1201

1717

2682

Age (year)

34 [26–44]

37 [26–46]

36 [27–46]

36 [28–47]

0.015

Male (%)

24

26

25

25

0.693

Body mass index (kg/m²)

26.3 ± 4.6

26.3 ± 4.7

26.9 ± 4.8

27.2 ± 4.8

0.001

Current smoking (%)

24

29

24

23

0.236

Physical activity (MET/hours per week)

27.7 ± 46.5

29.9 ± 46.6

29.4 ± 51.3

31.7 ± 49.5

0.261

Diabetes (%)

27

31

13

29

0.789

Hypertension (%)

21

22

28

28

0.117

eGFR (ml/min/1.73 m²)

76.2 ± 9.5

75.8 ± 10.1

76.1 ± 1.0

75.5 ± 9.5

0.266

Total energy intake (Kcal)

1756 ± 553

2176 ± 601

2417 ± 631

2769 ± 673

< 0.001

Protein (% of energy)

13.5 ± 2.6

13.7 ± 2.3

13.8 ± 2.3

13.7 ± 2.3

0.371

Carbohydrate (% of energy)

56.7 ± 7.5

56.3 ± 6.9

57.1 ± 7.2

59.4 ± 6.9

< 0.001

Fat (% of energy)

31.3 ± 7.6

32.3 ± 6.8

31.7 ± 7.1

30.4 ± 6.3

0.003

Whole grains (g/1000 kcal)

21.6 ± 25.0

26.8 ± 30.1

27.0 ± 33.3

27.7 ± 31.0

0.005

Vegetables (g/1000 kcal)

91.1 ± 56.1

115.9 ± 59.8

134.8 ± 75.5

149.7 ± 100.2

< 0.001

Fruits (g/1000 kcal)

94.0 ± 66.6

132.0 ± 74.1

174.7 ± 94.4

263.3 ± 130.4

< 0.001

Nuts (g/1000 kcal)

2.6 ± 3.6

2.8 ± 3.9

3.2 ± 3.8

4.0 ± 5.4

< 0.001