TABLE 2.
Median weekly intake of dairy products and meats for cases and controls.
| Food item (serving size) | Median (25–75th percentile) | p‐value* | |
|---|---|---|---|
| Cases servings/week | Control servings/week | ||
| Milk (cup) | 1.9 (0.0–8.8) | 0.73 (0.0–4.4) | .034 |
| Yogurt (cup) | 3.5 (2.0–7.0) | 2.7 (1.4–4.7) | .001 |
| Cooked yogurt (Jameed; cup) | 0.44 (0.17–0.74) | 0.44 (0.17–0.74) | .213 |
| Butter milk (cup) | 0.74 (0.17–2.1) | 0.44 (0.17–0.98) | .002 |
| Drained yogurt (Labneh; 1/4 cup) | 5.1 (2.0–7.0) | 5.1 (2.0–7.0) | .333 |
| White cheese (oz) | 3.0 (1.5–7.0) | 1.5 (0.49–3.5) | <.001 |
| Processed cheese (oz) | 1.5 (0.23–3.5) | 0.58 (0.07–2.0) | <.001 |
| Ice cream (1/2 cup) | 1.1 (0.38–1.9) | 0.41 (0.14–1.9) | .271 |
| Cooked red meat (veal; oz) | 5.4 (3.2–11.2) | 3.2 (1.3–5.4) | <.001 |
| Grilled meat (oz) | 0.61 (0.30–1.2) | 0.81 (0.25–1.2) | .756 |
| Cooked red meat (lamb; oz) | 3.4 (0.81–7.1) | 2.0 (0.71–3.4) | <.001 |
| Cooked chicken (oz) | 8.1 (3.9–14.0) | 7.0 (2.3–12.2) | .001 |
| Cooked liver (oz) | 0.55 (0.17–1.4) | 0.55 (0.27–1.4) | .492 |
| Fried fish (oz) | 1.0 (0.32–2.1) | 1.0 (0.49–1.62) | .092 |
| Roasted fish (oz) | 0.35 (0.0–1.0) | 0.81 (0.0–1.6) | .033 |
| Tuna (oz) | 0.69 (0.58–2.5) | 0.64 (0.46–1.7) | .142 |
| Cooked egg (egg) | 3.5 (1.96–7.0) | 2.0 (0.98–4.1) | <.001 |
| Beef mortadella (oz) | 0.0 (0.0–0.44) | 0.0 (0.0–0.44) | .681 |
| Chicken mortadella/processed turkey (oz) | 0.0 (0.0–0.44) | 0.0 (0.0–1.1) | .139 |
*
p values were calculated by Mann–Whitney U test and p value <.05 was considered statistically significant.