Table 2.

Dietary and nutrient intakes of study participants across case and control groups.

	Case (n = 136)	Control (N = 272)	P-value*
Food groups ꝉ (Servings/day)
Grains	15.60 ± 4.10	15.40 ± 2.90	0.553
Fruits	3.10 ± 1.30	3.20 ± 0.70	0.254
Vegetables	2.90 ± 1.10	4.00 ± 0.90	< 0.001
Total dairy	2.82 ± 1.30	2.97 ± 0.60	0.235
High-fat dairy	1.43 ± 1.40	1.44 ± 0.80	0.960
Low-fat dairy	1.39 ± 0.70	1.59 ± 0.60	0.002
White meats	1.10 ± 0.80	1.30 ± 0.60	0.016
Red meats	1.00 ± 0.60	0.90 ± 0.70	0.970
Legumes	0.14 ± 0.12	0.24 ± 0.10	< 0.001
Nuts	0.87 ± 0.75	0.91 ± 0.39	0.486
Milk	0.48 ± 0.29	0.49 ± 0.18	0.868
High-fat milk	0.18 ± 0.22	0.14 ± 0.21	0.091
Low-fat milk	0.30 ± 0.22	0.35 ± 0.16	0.038
Yogurt	0.57 ± 0.24	0.49 ± 0.13	< 0.001
High-fat yogurt	0.20 ± 0.20	0.11 ± 0.12	< 0.001
Low-fat yogurt	0.37 ± 0.20	0.38 ± 0.15	0.872
Cheese	1.36 ± 1.24	1.53 ± 0.58	0.133
Ice cream	0.11 ± 0.09	0.11 ± 0.07	0.800
Doogh	0.08 ± 0.06	0.10 ± 0.09	0.010
Cream	0.06 ± 0.08	0.06 ± 0.08	0.957
Kashk	0.15 ± 0.19	0.19 ± 0.12	0.046
Butter (g/day)	5.90 ± 4.78	5.47 ± 4.02	0.365
Nutrients
Energy intake (kcal)	2484 ± 408	2443 ± 272	0.289
Protein (% of energy)	12.40 ± 1.40	13.00 ± 1.00	< 0.001
Fat (% of energy)	28.90 ± 5.20	27.30 ± 3.30	0.002
SFA (% of energy)	9.20 ± 2.10	8.50 ± 1.20	0.001
PUFA (% of energy)	5.00 ± 1.70	5.00 ± 1.00	0.963
Carbohydrate (% of energy)	61.60 ± 5.30	60.20 ± 3.50	0.006
Sodium (mg/day)ꝉ	3983 ± 1518	4008 ± 1555	0.880
Calcium (mg/day) ꝉ	902.4 ± 143.0	930.6 ± 99.6	0.041
Potassium (mg/day) ꝉ	3786 ± 635	4091 ± 391	< 0.001
Zinc (mg/day) ꝉ	9.27 ± 1.70	9.85 ± 1.20	< 0.001
Dietary fiber (g/2000 kcal)	18.00 ± 3.90	21.10 ± 2.60	< 0.001

^* Obtained from independent sample T-Test. Significant p-values are highlighted in bold.

Abbreviations: SFA, saturated fatty acid; PUFA, polyunsaturated fatty acid.

^ꝉ Values are presented as energy adjusted by the residual method.