Table 2. The average daily intakes of Allium vegetables between controls and cases.

Variable*	Case (n = 285)	Control (n = 297)	p-value†
Total p'opulation‡
Total onion	48.7 ± 39.9	38.0 ± 39.9	0.043
Raw onion	7.6 ± 10.5	7.7 ± 11.5	0.528
Cooked onion	41.1 ± 37.0	30.4 ± 37.0	0.045
Garlic	0.6 ± 1.1	0.7 ± 1.6	0.298
Leek	1.8 ± 2.0	2.4 ± 2.3	0.032
Premenopausal
Total onion	45.6 ± 54.2	42.8 ± 59.5	0.699
Raw onion	7.5 ± 9.9	8.4 ± 12.5	0.417
Cooked onion	49.1 ± 52.5	50.4 ± 57.2	0.815
Garlic	0.63 ± 1.18	2.23 ± 16.00	0.183
Leek	2.14 ± 2.50	3.11 ± 3.39	0.001§
Postmenopausal
Total onion	58.4 ± 65.4	59.9 ± 66.0	0.877
Raw onion	8.1 ± 11.7	13.9 ± 20.7	0.027§
Cooked onion	50.3 ± 61.5	46.0 ± 59.3	0.627
Garlic	0.54 ± 0.93	7.42 ± 38.12	0.052
Leek	1.88 ± 2.50	3.65 ± 4.15	0.001§
Consumers
Total onion	70.5 ± 30.5	70.3 ± 30.5	0.420
Raw onion	12.5 ± 11.0	11.8 ± 12.4	0.548
Cooked onion	61.7 ± 28.1	61.4 ± 29.3	0.931
Garlic	0.9 ± 1.3	1.2 ± 1.9	0.043
Leek	2.5 ± 1.1	3.0 ± 2.3	0.010

Data are presented as mean±SD.

^*The estimated unit of food was in gram per day (g/day); ^†Data were compared using t-test or Mann Whitney U-test; ^‡Total population is a term referred to both consumers and nonconsumers; ^§p<0.05 was considered meantime the condition of equality of variances was not met.