Table 4.

Regional difference of the consumption of key components of Mediterranean Diet.

	Area 1 (n = 221)	Area 2 (n = 149)	Area 3 (n = 621)	Area 4 (n = 227)	Area 5 (n = 464)	p Value
Cereals, >5/day, %	21.9	15.1	13.4	14.5	13.1	<0.001
Fruits, >3/day, %	40.4	36.1	42.6	40.4	30.5	<0.05
Legumes, 3–4/week, %	33.2	23.2	16.1	24.5	16.6	<0.001
Red meat, <1/week, %	22.6	13.4	20.7	35.5	26.2	<0.001
Poultry, 3–4/week, %	29.8	27.7	28.9	34.1	35.9	0.39
Eggs, >3 week, %	49.0	48.9	29.6	40.5	27.9	<0.001
Fish, >3 week, %	35.6	35.5	41.2	36.9	27.2	<0.001
Dairy products, daily, %	61.9	66.0	63.4	59.5	68.1	0.062

Z test for proportions with Bonferroni adjustment.