Table 3.
Univariate analysis of dietary variables and comorbidities among study subjects
| Variable | Cases (120) | Controls (120) | OR (95%CI) | |
|---|---|---|---|---|
| Diet | Nonvegetarian | 71 | 37 | 3.25 (1.91-5.53) |
| Vegetarian | 49 | 83 | ||
| Calories | >RDA | 48 | 33 | 1.76 (1.02-3.02) |
| ≤RDA | 72 | 87 | ||
| Proteins | >RDA | 18 | 34 | 0.45 (0.24-0.85) |
| ≤RDA | 102 | 86 | ||
| Fats | >RDA | 74 | 51 | 2.18 (1.3-3.65) |
| ≤RDA | 46 | 69 | ||
| GLV | >RDA | 9 | 11 | 0.8 (0.32-2.02) |
| ≤RDA | 111 | 109 | ||
| Fruits | >RDA | 3 | 4 | 0.74 (0.16-3.40) |
| ≤RDA | 117 | 116 | ||
| Anemia | Yes | 86 | 71 | 1.75 (1.02-2.30) |
| No | 34 | 49 | ||
| Hypertension | Yes | 38 | 23 | 1.95 (1.08-3.55) |
| No | 82 | 97 | ||
| Diabetes | Yes | 22 | 10 | 2.47 (1.12-5.47) |
| No | 98 | 110 | ||
| Hyperlipidemia | Yes | 9 | 4 | 2.35 (0.70-7.86) |
| No | 111 | 116 | ||
OR: Odds ratio; CI: Confidence interval; GLV: Green leafy vegetables; RDA: Recommended daily allowance