Table 2.
Comparison of dietary intake between the control and case groups.
| Variable | Control | Case | F/X2 | p |
|---|---|---|---|---|
| Energy, kJ | 8334.3 ± 2732.0 | 7095.5 ± 3234.7 | 4.28 | 0.041 |
| Total protein, g | 88.9 ± 34.6 | 74.3 ± 36.9 | 4.18 | 0.044 |
| High-quality protein, g | 53.1 ± 26.4 | 40 ± 23.5 | 6.81 | 0.010 |
| Fat, g | 57.2 ± 22.5 | 53.3 ± 30.0 | 0.54 | 0.464 |
| Ca, mg | 846.7 ± 502.8 | 691.7 ± 446.2 | 2.66 | 0.106 |
| Vitamin D, IU | 1.1 ± 6.0 | 1.1 ± 3.9 | 0.01 | 0.990 |
| Soybean and its products, g | 9.1 (4.9, 20.9) | 9.3 (5.0, 14.4) | 0.524 | 0.600 |
| Milk and its products, g | 240.0 (113.9, 303.2) | 180.9 (0.0, 5.4) | 0.790 | 0.430 |
| Vegetable, g | 225.9 (123.3, 333.3) | 205.8 (147.0 319.5) | 0.059 | 0.953 |
| Fruit, g | 124.4 (76.7, 226.3) | 96.5 (53.5, 236.9) | 0.900 | 0.368 |
| Poultry and meat, g | 63.8 (41.2, 103.8) | 43.0 (24.1, 82.1) | 1.958 | 0.050 |
| Fish, g | 41.7 (27.1, 64.4) | 37.2 (24.3, 95.9) | 0.407 | 0.684 |