Table 2–5.
The dietary diversity score of NAFLD_NP and NAFLD_P patients.
| Variable | NAFLD_NP (n=106) | NAFLD_P (n=139) | χ 2/t | P |
|---|---|---|---|---|
| Cereal | ||||
| No | 0 (0%) | 0 (0%) | - | - |
| Yes | 106 (100%) | 139 (100%) | ||
| Soybeans and their products | ||||
| No | 34 (32.1%) | 86 (61.9%) | 21.364 | <0.001 |
| Yes | 72 (67.9%) | 53 (38.1%) | ||
| Vegetables | ||||
| No | 0 (0%) | 0 (0%) | - | - |
| Yes | 106 (100%) | 139 (100%) | ||
| Fruits | ||||
| No | 7 (6.6%) | 31 (22.3%) | 11.309 | 0.001 |
| Yes | 99 (93.4%) | 108 (77.7%) | ||
| Meat | ||||
| No | 0 (0%) | 0 (0%) | - | - |
| Yes | 106 (100%) | 139 (100%) | ||
| Fish | ||||
| No | 39 (36.8%) | 71 (51.1%) | 4.962 | 0.026 |
| Yes | 67 (63.2%) | 68 (48.9%) | ||
| Eggs | ||||
| No | 4 (3.8%) | 13 (9.4%) | 2.899 | 0.089 |
| Yes | 102 (96.2%) | 126 (90.6%) | ||
| Milk and dairy products | ||||
| No | 35 (33.0%) | 65 (46.8%) | 4.702 | 0.030 |
| Yes | 71 (67.0%) | 74 (53.2%) | ||
| Oil | ||||
| No | 0 (0%) | 0 (0%) | - | - |
| Yes | 106 (100%) | 139 (100%) | ||
| Dietary Diversity Score | 7.88 ± 0.91 | 7.09 ± 1.08 | 6.068 | <0.001 |
Values in bold indicate statistically significant differences (P < 0.05).