Table 2.

Frequency of weekly consumption of 24 food groups in ALL, MILD, and OVERT patients with HT.

Food groups	ALL		MILD		OVERT		P*
	(N = 459)		(N = 240)		(N = 219)
	Weekly intake (times/week)		Weekly intake (times/week)		Weekly intake (times/week)
	Mean	SD	Mean	SD	Mean	SD
Milk and milk products	9.83	5.52	10.00	5.74	9.63	5.28	0.497
Vegetables	9.53	5.96	9.13	5.68	9.99	6.25	0.144
Refined grains	6.12	3.66	6.21	3.76	6.01	3.57	0.566
Sweets	5.85	5.29	5.98	5.39	5.71	5.20	0.609
Coffee	5.18	2.90	5.00	2.97	5.41	2.80	0.154
Fruits	5.04	3.13	4.93	3.03	5.14	3.25	0.502
Plant oil	3.92	3.08	4.03	3.10	3.77	3.06	0.398
Olive oil	3.55	3.02	3.31	3.00	3.82	3.03	0.088
Potatoes	2.91	2.10	2.90	2.07	2.90	2.11	0.974
White meat	2.76	1.95	2.75	1.84	2.78	2.06	0.863
Processed meat	2.72	2.61	2.71	2.61	2.73	2.62	0.939
Tea	2.66	2.66	2.73	2.64	2.60	2.69	0.616
Red meat	2.54	2.10	2.31	1.99	2.80	2.20	0.017
Whole grains	1.76	2.26	1.78	2.24	1.74	2.30	0.844
Eggs	1.56	1.28	1.57	1.29	1.56	1.28	0.946
Non-alcoholic drinks	1.55	2.34	1.46	2.20	1.65	2.50	0.396
Nuts	1.48	1.90	1.41	1.83	1.56	1.99	0.443
Liquor	1.42	2.63	1.26	2.39	1.61	2.88	0.184
Jam, Marmalade	1.11	1.62	1.06	1.60	1.17	1.65	0.494
Salty snacks	0.94	1.49	0.99	1.57	0.88	1.39	0.481
Animal fat	0.88	1.51	0.73	1.21	1.04	1.77	0.043
Oily fish	0.79	0.96	0.74	0.81	0.85	1.10	0.247
White fish	0.69	0.87	0.65	0.84	0.73	0.90	0.327
Seafood	0.60	1.20	0.57	1.15	0.64	1.26	0.596

Weekly intake mean values are ordered by the frequency of consumption from the highest to the lowest in ALL HT patients. *t-test for independent samples between MILD and OVERT; SD, standard deviation.