Table 2.
Distribution of food groups across quartiles of the dietary inflammatory index (DII) in the study conducted in Italy between 1991 and 2002 (Mean values and standard deviations)
| Food groups | DII quartile (servings/week)
|
P* | |||||||
|---|---|---|---|---|---|---|---|---|---|
| 1
|
2
|
3
|
4
|
||||||
| Mean | SD | Mean | SD | Mean | SD | Mean | SD | ||
| All vegetables | 16·21 | 6·30 | 13·17 | 5·12 | 10·67 | 4·56 | 7·88 | 5·55 | <0·0001 |
| Raw vegetables | 11·75 | 5·92 | 9·48 | 4·78 | 7·67 | 4·28 | 5·83 | 5·33 | <0·0001 |
| Cooked vegetables | 4·46 | 2·35 | 3·68 | 2·18 | 3·01 | 1·77 | 2·05 | 1·44 | <0·0001 |
| Fruits | 23·20 | 10·77 | 18·93 | 9·11 | 14·72 | 7·92 | 10·46 | 7·41 | <0·0001 |
| Red meat | 4·20 | 2·39 | 4·50 | 2·29 | 4·51 | 2·33 | 4·13 | 2·25 | 0·57 |
| Pork | 2·45 | 1·93 | 2·61 | 2·02 | 2·83 | 2·15 | 2·76 | 2·29 | 0·002 |
| Poultry | 1·85 | 1·41 | 1·90 | 1·36 | 1·74 | 1·26 | 1·56 | 1·29 | <0·0001 |
| Sugars | 34·52 | 37·03 | 42·51 | 37·75 | 49·33 | 49·67 | 48·09 | 47·54 | <0·0001 |
| Artificial sweeteners | 1·65 | 6·43 | 1·71 | 7·93 | 1·24 | 5·12 | 1·73 | 7·39 | 0·83 |
| Fish | 2·04 | 1·27 | 1·79 | 0·99 | 1·73 | 1·01 | 1·45 | 1·00 | <0·0001 |
| Cheese | 3·87 | 2·12 | 4·68 | 2·81 | 4·72 | 2·93 | 4·86 | 3·3 | <0·0001 |
| Milk | 6·09 | 6·12 | 6·17 | 6·17 | 5·76 | 6·58 | 6·10 | 6·90 | 0·71 |
| Bread | 19·21 | 10·50 | 22·83 | 12·40 | 24·38 | 14·22 | 23·12 | 14·79 | <0·0001 |
*
P values were obtained from ANOVA.