Table 2 Dietary intakes of patients across tertiles of dietary acid-base load

Calorie (Kcal/d)

2357 ± 561

2216 ± 567

2524 ± 709

< 0.001

2367 ± 584

2305 ± 560

2419 ± 721

0.244

Carbohydrate (g/d)

306 ± 90

275 ± 86

313 ± 119

0.001

305 ± 92

295 ± 97

293 ± 112

0.469

Protein (g/d)

70 ± 19

70 ± 20

83 ± 26

< 0.001

70 ± 19

76 ± 22

77 ± 26

0.005

Fat (g/d)

110 ± 41

102 ± 38

117 ± 42

0.003

110 ± 40

109 ± 43

111 ± 38

0.955

Phosphorous (mg/d)

1322 ± 414

1265 ± 385

1467 ± 559

< 0.001

1348 ± 422

1398 ± 472

1308 ± 498

0.193

Potassium (mg/d)

3982 ± 1067

3172 ± 879

3064 ± 1127

< 0.001

3992 ± 1068

3466 ± 964

2769 ± 929

< 0.001

Calcium (mg/d)

918 ± 303

850 ± 306

862 ± 335

0.095

935 ± 304

903 ± 298

793 ± 328

< 0.001

Magnesium (mg/d)

382 ± 119

334 ± 108

369 ± 154

0.001

385 ± 124

368 ± 122

331 ± 137

< 0.001

Food groups

Grains (g/d)

334 ± 158

372 ± 181

476 ± 276

< 0.001

340 ± 163

375 ± 166

466 ± 287

< 0.001

Whole grains (g/d)

37 ± 44

40 ± 48

45 ± 68

0.304

38 ± 46

40 ± 49

43 ± 65

0.620

Refined grains (g/d)

281 ± 156

315 ± 173

412 ± 273

< 0.001

284 ± 159

317 ± 163

407 ± 280

< 0.001

Fruits (g/d)

506 ± 281

355 ± 194

293 ± 195

< 0.001

502 ± 283

359 ± 199

293 ± 84

< 0.001

Vegetables (g/d)

416 ± 234

325 ± 191

277 ± 187

< 0.001

407 ± 236

355 ± 216

258 ± 150

< 0.001

Red meat (g/d)

26 ± 22

27 ± 34

29 ± 30

0.711

27 ± 22

27 ± 29

29 ± 34

0.791

Dairy products (g/d)

317 ± 212

296 ± 259

312 ± 219

0.673

320 ± 214

304 ± 193

300 ± 277

0.689

Legumes and nuts (g/d)

72 ± 48

65 ± 47

64 ± 48

0.208

72 ± 46

69 ± 47

60 ± 45

0.044

protein to potassium ratio

0.69 ± 0.09

0.86 ± 0.07

1.15 ± 0.27

< 0.001

0.69 ± 0.09

0.87 ± 0.06

1.15 ± 0.27

< 0.001

Animal protein to potassium ratio

0.36 ± 0.14

0.49 ± 0.4

0.62 ± 0.31

< 0.001

0.36 ± 0.15

0.45 ± 0.17

0.66 ± 0.45

< 0.001

Plant protein to potassium ratio

0.35 ± 0.14

0.43 ± 0.25

0.50 ± 0.23

< 0.001

0.35 ± 0.14

0.39 ± 0.17

0.53 ± 0.28

< 0.001