Table 2.
Median (25–75 percentile) intake (g) of basal nutrition food groups per gender and category.
| Food Groups | Men | Women | ||||||
|---|---|---|---|---|---|---|---|---|
| Non-Users | Users DS | Users SNP | DS + SNP | Non-Users | Only DS | Only SNP | DS + SNP | |
| (n = 115) | (n = 67) | (n = 77) | (n = 68) | (n = 99) | (n = 53) | (n = 39) | (n = 35) | |
| Bread | 210 (158–265) | 210 (148–290) | 226 (135–305) | 202 (148–272) | 153 (98–218) | 120 (69–176) | 142 (95–188) | 129 (72–223) |
| Cereals and cereal products | 73 (20–136) | 93 (30–203) | 121 (55–194) | 137 (55–263) | 90 (51–172) | 83 (46–134) | 112 (52–184) | 117 (45–209) |
| Potatoes | 54 (0–100) | 75 (33–133) | 67 (24–123) | 50 (0–129) | 30 (0–80) | 38 (0–98) | 30 (0–83) | 33 (0–103) |
| Vegetables | 82 (43–153) | 148 (90–229) | 137 (85–201) | 122 (73–199) | 117 (67–196) | 171 (102–255) | 147 (74–236) | 243 (149–345) |
| Fruits | 128 (43–230) | 146 (64–301) | 176 (77–286) | 163 (53–293) | 220 (114–309) | 228 (144–317) | 200 (127–287) | 267 (171–383) |
| Cheese | 20 (0–43) | 21 (7–37) | 16 (0–42) | 23 (7–40) | 18 (5–32) | 13 (0–30) | 13 (3–24) | 14 (2–31) |
| Milk and milk products | 311 (175–450) | 292 (199–492) | 388 (256–619) | 309 (177–542) | 280 (180–410) | 361 (116–544) | 364 (205–500) | 283 (158–426) |
| Eggs | 1 (0–25) | 0 (0–33) | 17 (0–34) | 25 (0–67) | 17 (0–33) | 6 (0–33) | 25 (0–47) | 27 (0–50) |
| Fish | 0 (0–0) | 0 (0–42) | 0 (0–49) | 0 (0–53) | 0 (0–17) | 0 (0–40) | 0 (0–8) | 21 (0–52) |
| Meat, meat products and poultry | 121 (84–163) | 130 (72–171) | 131 (68–188) | 172 (107–216) | 97 (59–134) | 100 (60–129) | 114 (99–153) | 97 (40–156) |
| Soy products and vegetarian products | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–0) | 0 (0–33) |
| Fats, oils and savory sauces | 40 (20–61) | 47 (25–69) | 34 (18–66) | 45 (28–64) | 33 (19–58) | 28 (19–43) | 27 (15–48) | 22 (13–45) |
| Pastry and biscuits | 29 (8–56) | 34 (13–67) | 35 (15–66) | 27 (6–58) | 28 (16–48) | 22 (8–44) | 25 (7–57) | 37 (10–94) |
| Sugar, sweets and sweet sauces | 30 (15–52) | 34 (18–52) | 30 (11–56) | 30 (11–53) | 17 (9–37) | 17 (8–36) | 18 (8–43) | 26 (14–46) |
| Nuts, seeds and snacks | 10 (0–27) | 15 (0–40) | 13 (0–34) | 21 (0–47) | 10 (0–25) | 9 (0–25) | 7 (0–19) | 9 (0–27) |
| Beverages * | 1160 (783–1731) | 1333 (949–2316) | 1483 (946–2268) | 1709 (1160–2484) | 1133 (749–1516) | 1500 (946–2277) | 1307 (935–1770) | 1750 (1291–2266) |
Of a total 23 food groups, the following were not included in this table: miscellaneous foods, savory bread spreads, mixed dishes, herbs and spices, legumes, clinical formulas and soups with a median value of 0. * Alcoholic and non-alcoholic beverages.