Table 3.
Dietary intakes of food groups of participants by tertiles of DPI
| Food groups† | Mean ± SD Cases (n = 112) | Mean ± SD Controls (n = 112) | P-value | Tertiles of DPI ( mean ± SD in all participants) | P-valuea | ||
|---|---|---|---|---|---|---|---|
| T1 ≤ 19 |
T2 19 < DPI < 28 |
T3 ≥ 28 |
|||||
| Vegetables1 (g/day) | 150.77 ± 94.52 | 162.54 ± 93.97 | 0.35 | 127.8 ± 67.61 | 175.52 ± 108.51 | 166.26 ± 95.8 | < 0.001 |
| Fruits2 (g/day) | 211.49 ± 179.04 | 206.97 ± 131.1 | 0.82 | 133.28 ± 83.98 | 218.68 ± 158.53 | 274.7 ± 177.7 | < 0.001 |
| Whole grains3 (g/day) | 50.51 ± 198.83 | 84.62 ± 118.48 | 0.12 | 29.17 ± 46.07 | 72.33 ± 103.34 | 100.69 ± 256.62 | 0.02 |
| Refined grains4 (g/day) | 410.21 ± 230.18 | 452.79 ± 246.37 | 0.18 | 516.01 ± 245.63 | 443.01 ± 240.52 | 336.6 ± 195.25 | < 0.001 |
| Nuts5 (g/day) | 37.7 ± 53.78 | 31.48 ± 43.75 | 0.34 | 20.09 ± 17.35 | 29.16 ± 41.87 | 54.32 ± 67.49 | < 0.001 |
| Legumes6(g/day) | 40.48 ± 29.13 | 58.7 ± 38.07 | < 0.001 | 40.64 ± 30.04 | 54.02 ± 37.63 | 54 ± 35.66 | 0.02 |
| High fat dairy products7 (g/day) | 130.02 ± 135.55 | 112.02 ± 115.65 | 0.28 | 120.3 ± 59.13 | 155.28 ± 72 | 96.52 ± 38.28 | 0.66 |
| Red meats8 (g/day) | 209.59 ± 193.44 | 176.34 ± 143.54 | 0.14 | 172.47 ± 139.34 | 234.68 ± 123.17 | 171.48 ± 102.29 | 0.03 |
| Fish9 | 5.18 ± 5.32 | 16.14 ± 18.84 | 0.001 | 9.75 ± 13.99 | 11.39 ± 15.39 | 10.84 ± 15.32 | 0.79 |
| Tomato and its products | 35.87 ± 28.65 | 42.45 ± 31.39 | 0.1 | 26.63 ± 19.09 | 45.21 ± 21.01 | 45.47 ± 24.24 | < 0.001 |
| Olives and olive oil | 11.03 ± 26.84 | 28.04 ± 74.74 | 0.02 | 6.67 ± 4.23 | 20.25 ± 18.22 | 31.43 ± 17.32 | 0.02 |
† Data are analyzed by two-sample t-test. ap-value Obtained from ANOVA test. 1 Carrots, spinach, lettuce, eggplant, peppers, green beans, pumpkin, mushrooms, garlic, stewed vegetables, green beans, Cucumber, cabbage, peas. 2 Watermelon, melon, cantaloupe, apple, cherry, cherry, peach, nectarine, date, grape, kiwi, pomegranate, strawberry, banana, persimmon, berry, pineapple.3 Whole grain breads (Berberi, Sangak), barley, wheat and corn bread. 4 Lavash bread and baguettes, rice, pasta, flour, biscuits, Tafton bread. 5 Almonds, walnuts, peanuts, hazelnuts, pistachios. 6 Lentils, beans, chickpeas. 7 Full-fat milk, full-fat yogurt, cream cheese, cream, ice cream.8 Beef, lamb, minced meat. 9 all type of fishes, tuna. Bolded p-values (<0.05) denote statistical significance