Table 2.
Distribution of servings of selected food groups across quartiles of DII among 1534 controls. Italy, 1992–2004.
| Servings/week. mean± SD |
−5.20, −1.88 | −1.88,−0.66 | −0.65,0.78 | 0.78, 5.00 | P-valuea |
|---|---|---|---|---|---|
| Fruit | 25.1±11.9 | 19.6±9.1 | 16.4±9.4 | 11.5±10.6 | <0.001 |
| Vegetables | 16.5±6.2 | 13.6±5.8 | 10.8±5.4 | 7.6±5.0 | <0.001 |
| Fish | 2.1±1.3 | 1.9±1.2 | 1.8±1.2 | 1.5±1.0 | <0.001 |
| Egg | 1.6±1.3 | 1.7±1.5 | 1.5±1.2 | 1.4±1.4 | 0.007 |
| Coffee | 19.0±12.8 | 19.0±11.4 | 18.8±11.8 | 17.8±12.3 | 0.17 |
|
Processed meat |
2.4±2.1 | 2.7±1.9 | 2.9±2.3 | 3.0±2.3 | <0.001 |
| Red meat | 4.1±2.4 | 4.5±2.4 | 4.5±2.5 | 3.9±2.5 | 0.15 |
| Sugar | 27.0±21.9 | 31.5±24.0 | 33.4±26.5 | 34.1±29.7 | <0.0001 |
| Cheese | 3.9±2.0 | 4.6±2.4 | 4.3±2.5 | 4.3±3.4 | 0.07 |
| Desserts | 3.9±3.9 | 4.5±4.3 | 5.2±6.1 | 5.8±8.8 | <0.0001 |
Abbreviation: SD= standard deviation
a
p values were obtained from ANOVA