Table 2.
Habitual intake of energy, macronutrients and food groups for the patient and comparison group (mean ± SE) and differences in intake between the groups at study onset, assessed by a food frequency questionnaire
| Intake in Kcal (mean ± SE) | |||
|---|---|---|---|
| Comparison group (N = 88) | Patient group (N = 114) | Differencea (95% CI) | |
| Energy | 2069 ± 69.2 | 2070 ± 59.7 | 1 (−181; 184) |
| Protein | 318 ± 10.1 | 315 ± 8.7 | −3 (−30; 24) |
| Carbohydrate | 859 ± 31.3 | 870 ± 27.0 | 11 (−71; 93) |
| Fat | 761 ± 32.3 | 779 ± 27.8 | 18 (−67; 103) |
| Alcohol* | 75 ± 7.5 | 51 ± 6.5 | −24 (−44; −4) |
| Fibre | 46 ± 1.6 | 45 ± 1.4 | −1 (−5; 3) |
| Food groups | |||
| Bread | 256 ± 16.7 | 256 ± 14.4 | 0 (−44; 44) |
| Cereal and cereal products | 139 ± 10.9 | 131 ± 9.4 | −8 (−37; 21) |
| Fruit | 134 ± 8.3 | 118 ± 7.2 | −16 (−37; 7) |
| Vegetables | 50 ± 3.5 | 53 ± 3.0 | 3 (−6; 12) |
| Legumes | 10 ± 1.6 | 11 ± 1.4 | 1 (−4; 5) |
| Nuts, seeds and snacks | 168 ± 15.7 | 146 ± 13.5 | −22 (−63; 19) |
| Soups | 24 ± 3.3 | 22 ± 2.8 | −2 (−11; 6) |
| Soy products and vegetarian products | 18 ± 5.3 | 16 ± 4.5 | −2 (−15; 12) |
| Pastry and biscuits | 119 ± 11.3 | 136 ± 9.7 | 17 (−13; 47) |
| Sugar, candy, sweet toppings and sweet sauces | 110 ± 10.6 | 120 ± 9.2 | 10 (−18; 38) |
| Milk and dairy products | 195 ± 13.9 | 173 ± 12.0 | −22 (−58; 15) |
| Cheese* | 105 ± 13.8 | 145 ± 11.9 | 40 (3; 76) |
| Eggs | 25 ± 2.6 | 24 ± 2.3 | −1 (−8; 6) |
| Meat, meat products and poultry | 153 ± 9.3 | 159 ± 8.0 | 6 (−19; 30) |
| Fish | 36 ± 3.1 | 29 ± 2.7 | −7 (−15; 1) |
aAdjusted for age, BMI, education level, smoking status
*p < 0.05