Table 2.
Food Consumption Frequency of Study Participants, Oman, 2016
| Food group (servings/ day) | Cases | Controls | P-value |
|---|---|---|---|
| (N = 109) | (N = 170) | ||
| N (%) | N (%) | ||
| Bread, Cereal, Rice and Pasta | P >0.05 | ||
| <6 | 32 (29.4) | 43 (25.3) | |
| 6-11 | 35 (32.1) | 67 (38.8) | |
| ≥11 | 42 (38.5) | 61 (35.9) | |
| Vegetables | P < 0.05* | ||
| <3 | 57 (52.2) | 16 (9.4.) | |
| 3-5 | 27 (24.6) | 56 (32.9) | |
| ≥5 | 25 (23.2) | 98 (57.7) | |
| Fruits | P < 0.05* | ||
| <2 | 41 (37.6) | 55 (32.4) | |
| 2-4 | 47 (43.1) | 76 (44.7) | |
| >4 | 21 (19.3) | 29 (22.9) | |
| Milk, Yogurt and Cheese | P >0.05 | ||
| <2 | 83 (76.1) | 141 (82.9) | |
| 2-3 | 20 (18.1) | 25 (14.7) | |
| ≥3 | 6 (5.8) | 4 (2.3 | |
| Meat, Poultry, Fish | P > 0.05 | ||
| <2 | 11 (10.1) | 22 (13) | |
| 2-3 | 13 (11.8) | 32 (18.8) | |
| ≥3 | 85 (78.1) | 116 (68.2) | |
*
Significant difference