Table 3.

Distribution of food groups across quartiles of the dietary inflammatory index (DII) among 302 controls, Kingston, Ontario, Canada, 1997–1999.

Food groups	DII quartile, Servings/week±standard deviation				P-valuea
	1	2	3	4
Fruits	14.0±3.4	11.7±3.0	10.6±2.6	8.5±2.4	<0.0001
Vegetables	26.3±3.7	23.4±2.6	21.3±2.8	18.7±3.2	<0.0001
French fries	2.1±0.9	2.2±0.9	2.2±0.8	2.2±0.8	0.45
Butter	2.8±2.0	3.3±2.2	3.1±2.1	3.0±2.0	0.87
Egg	3.0±0.9	2.8±0.8	2.9±0.9	2.6±1.2	0.02
Poultry	3.1±0,8	2.9±0.7	2.8±0.7	2.4±0.8	<0.0001
Ice cream	2.3±1.1	2.4±1.0	2.3±1.1	2.1±1.1	0.20
Broccoli	3.0±0.9	2.6±0.8	2.2±0.8	1.8±0.7	<0.0001
Sea food	3.8±1.1	3.2±0.8	3.2±0.7	2.7±0.7	<0.0001
Chocolate	2.1±0.9	1.9±0.9	2.0±0.9	2.9±1.3	0.66

^aANOVA was used for all the food groups.