Dietary intake assessment
The 24-h dietary records using models or a food photography atlas were used to estimate portion sizes. When nutritional supplements were taken, intake frequency, dosage, and contents were recorded and incorporated into the total nutrient intake calculation. The dietitian coded and entered records obtained from an internet database created by the Food and Drug Administration regarding food and nutrition composition in Taiwan. We analyzed dietary intake, total energy intake, three macronutrient levels (carbohydrates, proteins, and lipids), fatty acid composition, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids ([PUFA]; eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]), minerals (sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, and copper), and vitamins (E, C, thiamine, riboflavin, niacin, B6, B12, and folic acid).