Table 3.
Distribution of servings/week of food groups across quartiles of energy-adjusted dietary inflammatory index (E-DII) among 2492 controls (mean ± standard deviation). Italy, 1992–2009.
| Servings/week | E-DII quartiles | ||||
|---|---|---|---|---|---|
| −5.29, −1.19 | −1.18, −0.31 | −0.30, 0.73 | 0.74, 7.66 | p valuea | |
| Fruit | 32.32±16.70 | 24.15±12.59 | 17.63±9.93 | 11.69±10.34 | <0.0001 |
| Vegetables | 17.49±7.30 | 15.13±7.03 | 12.55±5.88 | 8.24±4.83 | <0.0001 |
| Fish | 2.02±1.31 | 1.85±1.09 | 1.68±1.06 | 1.47±1.09 | <0.0001 |
| Red meat | 3.92±2.27 | 4.76±4.23 | 4.27±2.47 | 3.98±3.89 | 0.61 |
| Coffee | 19.41±12.63 | 19.19±11.35 | 18.50±12.03 | 17.00±11.90 | 0.0002 |
| Poultry | 1.91±1.30 | 1.90±1.28 | 1.76±1.37 | 1.58±1.38 | <0.0001 |
| Pork | 2.56±2.20 | 2.76±2.07 | 2.85±2.48 | 2.78±2.67 | 0.07 |
| Sugar | 26.85±23.77 | 31.89±24.62 | 34.52±28.70 | 31.28±27.36 | 0.0007 |
| Cheese | 3.54±1.92 | 4.31±2.29 | 4.68±3.47 | 4.43±4.05 | <0.0001 |
| Desserts | 4.66±4.22 | 6.15±5.35 | 6.71±7.33 | 8.09±11.97 | <0.0001 |
a
p values were obtained from ANOVA