Table 3.

Dietary models and foods choices among women with endometriosis according to stages of disease.

Variables	Stage I (n = 962)	Stage II (n = 773)	Stage III (n = 831)	Stage IV (n = 1,512)	p-value
Anti-inflammatory diet	5.3	7.6	7.7	9.7	<0.001
Mediterranean Diet	7.8	7.6	6.9	6.6	0.21
Ketogenic diet	3.3	3.8	4.0	4.6	0.11
Gluten-free diet	10.8	15.3	17.1	15.0	0.007
Low FODMAP diet	0.5	0.4	0.2	0.2	0.14
Vegetarian/vegan diet	0.6	0.8	0.8	0.7	0.79
Low-calorie diet	0.3	0.1	0.4	0.4	0.51
Elimination diet	2.0	3.8	3.6	3.4	0.10
No intake of vegetables and fruit	0.3	0.6	1.2	1.0	0.046
No intake of rye and oats	3.1	4.0	4.3	4.7	0.06
No intake of soy	5.7	6.5	7.6	7.1	0.15
No intake of dairy products and/or lactose	13.0	18.2	20.5	20.7	<0.001
No intake of red and/or processed meat	3.4	4.8	4.7	6.2	0.003
No intake of saturated fats	5.7	7.9	7.9	10.1	<0.001
No intake of simple sugar	2.5	2.5	3.1	3.8	0.035
No intake of fiber	0.2	0.1	0.0	0.2	0.93
No intake of coffee	4.3	6.0	5.9	6.1	0.08
No intake of alcoholic beverages	2.6	3.0	2.5	2.6	0.91
No fried foods	3.0	2.8	3.7	4.4	0.034
More intake of vegetables and fruit	8.6	10.1	9.3	11.3	0.045
More intake of cereals and legumes	5.6	5.8	6.7	7.6	0.032
More fiber intake	0.4	0.6	0.6	0.9	0.20
More intake of fish	3.5	3.6	5.4	5.1	0.029

Data are reported as a percentage (%).