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. 2016 Oct 28;8(11):680. doi: 10.3390/nu8110680

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.