Table 3.
Odds Ratio for occurrence of acute compared to chronic coronary disease with regard to certain food products
| Type of food | OR | CI 95% | p |
|---|---|---|---|
| Red meat | 1,84 | 0,99–3,45 | p = 0,0547 |
| Cured meat | 2,00 | 1,29–3,11 | p = 0,0020 |
| Poultry | 0,33 | 0,15–0,73 | p = 0,0062 |
| Skimmed milk | 1,46 | 1,04–2,05 | p= 0,0302 |
| Whole milk | 1,45 | 1,05–2,00 | p = 0,0254 |
| Fruit | 0,56 | 0,33–0,95 | p = 0,0321 |
| Fish | 1,00 | 0,68–1,49 | P = 0,9836 |
| Olive oil | 1,68 | 1,18–2,38 | p = 0,0038 |
| Not taking statins | 0,46 | 0,35–0,60 | p < 0,001 |
Bolded and italics present statistically significant values