Table 3.
Food consumption in each group
| Food groups | Control | Pre-diabetes | T2DM | χ2 | P* | |||
|---|---|---|---|---|---|---|---|---|
| Median | p25, p75 | Median | p25, p75 | Median | p25, p75 | |||
| Staple food (g/d) | 400·00 | 300·00, 500·00 | 400·00 | 300·00, 500·00 | 400·00 | 300·00, 500·00 | 46·580 | <0·001 |
| Red meat (g/d) | 16·67 | 6·67, 42·86 | 14·29 | 6·67, 35·71 | 14·29 | 5·00, 35·71 | 49·893 | <0·001 |
| White meat (g/d) | 6·67 | 1·67, 16·67 | 5·00 | 0·82, 14·29 | 5·00 | 0·82, 14·29 | 117·760 | <0·001 |
| Fish (g/d) | 1·37 | 0·00, 5·00 | 0·82 | 0·00, 3·33 | 0·96 | 0·00, 4·11 | 54·722 | <0·001 |
| Egg (g/d) | 62·50 | 17·86, 62·50 | 62·50 | 17·86, 62·50 | 62·50 | 17·86, 62·50 | 19·551 | 0·004 |
| Milk (ml/d) | 0·00 | 0·00, 16·67 | 0·00 | 0·00, 7·33 | 0·00 | 0·00, 17·56 | 21·038 | <0·001 |
| Fruits (g/d) | 100·00 | 33·33, 200·00 | 85·71 | 28·57, 200·00 | 57·14 | 13·33, 200·00 | 441·666 | <0·001 |
| Vegetable (g/d) | 250·00 | 200·00, 500·00 | 250·00 | 150·00, 400·00 | 250·00 | 200·00, 450·00 | 69·205 | <0·001 |
| Bean (g/d) | 16·67 | 5·00, 42·86 | 16·67 | 6·67, 42·86 | 16·67 | 6·67, 42·86 | 8·224 | 0·016 |
| Nuts (g/d) | 6·85 | 0·41, 21·43 | 6·85 | 0·00, 21·43 | 6·67 | 0·00, 16·67 | 13·979 | 0·001 |
| Grains (g/d) | 35·71 | 13·33, 83·33 | 50·00 | 14·29, 100·00 | 35·00 | 8·33, 100·00 | 35·633 | <0·001 |
*
P value was assessed using the Kruskal–Wallis method.