Table 8.

Diet survey: food consumption frequency questionnaire (FFQ, the number of food servings per day or week that were consumed by the participants) of the omnivore human milk donors with full-term infants (Donors) and vegetarian/vegan mothers (Veg).

	Donors (n = 92)	Veg (n = 20)	p Value	Serving Size [17] a
Milk (servings/day)	1.48 (0.11)	0.26 (0.17)	<0.001	200–250 mL
Other dairy products (servings/day)	1.06 (0.10)	0.21 (0.15)	<0.001	Yogurt 200–250 g Fresh cheese 80–125 g Cured cheese 40–60 g
Meats and derivatives (servings/day)	0.73 (0.06)	0.00 (0.00)	<0.001	100–125 g
Fish (servings/week)	2.19 (0.14)	0.01 (0.01)	<0.001	125–150 g
Eggs (servings/week)	2.92 (0.18)	1.07 (0.40)	<0.001	60 g
Fruits (servings/day)	2.22 (0.16)	2.87 (0.44)	0.146	120–200 g
Raw vegetables (servings/day)	0.64 (0.06)	1.04 (0.15)	0.002	150–200 g
Cooked vegetables (servings/day)	0.80 (0.05)	1.43 (0.15)	<0.001	150–200 g
Legumes (servings/week)	1.39 (0.09)	5.03 (0.55)	<0.001	60–80 g
Bread (servings/day)	1.79 (0.18)	1.73 (0.34)	0.959	40–60 g
Pasta, rice, other grains (servings/week)	3.31 (0.35)	7.28 (1.20)	<0.001	60–80 g
Nuts (servings/week)	4.14 (0.68)	8.32 (1.15)	0.003	25 g
Oils and fats (servings/day)	2.84 (0.30)	2.27 (0.33)	0.765	10 g
Sweets (grams/week)	285.83 (44.06)	124.36 (22.34)	0.053

^a Serving weights for each food group. Data are presented as means (standard error of the mean).