Table 3.

The relationship between dietary nutritional factors and Hp test results in patients (±s).

Dietary nutrition factor	Hp check result		t	P
	Positive (n = 531)	Negative (n = 107)
TP (total protein) (g/L)	57.66 ± 6.56	63.45 ± 8.78	−7.829	<.001
Albumin (g/L)	31.26 ± 3.45	35.66 ± 3.16	−12.200	<.001
Hemoglobin (g/L)	85.16 ± 11.02	93.45 ± 13.04	−6.874	<.001
Cholestenon (mmol/L)	4.02 ± 1.78	3.45 ± 0.98	3.214	.001
Yams (g/d)	422.21 ± 121.21	411.26 ± 118.29	0.856	.392
Poultry and meat (g/d)	66.78 ± 21.11	72.13 ± 33.15	−2.144	.032
Fatherlasher (g/d)	21.48 ± 5.26	18.99 ± 5.44	4.442	<.001
Beans (g/d)	20.68 ± 6.59	21.45 ± 4.27	−1.160	.246
Flesvoeding (g/d)	60.56 ± 14.32	65.44 ± 8.97	−3.392	.001
Eggs (g/d)	55.26 ± 7.26	55.28 ± 7.22	−0.026	.979
Vegetables (g/d)	298.24 ± 45.09	333.16 ± 38.12	−7.829	<.001
Fruit (g/d)	92.17 ± 8.59	118.24 ± 7.64	−12.200	<.001
Grease (g/d)	28.99 ± 3.23	36.84 ± 6.55	−6.874	<.001

Bold values indicate statistically significant.