Table 2.

Dietary quality index and daily food intake of the study groups

Items	T1D (n = 259)	Control (n = 254)	p a
Dietary quality index
aMED	3.7 ± 1.6	3.2 ± 1.8	0.009
aMED			0.019
Low (0–2)	60 (23.2)	90 (35.4)
Moderate (3–5)	167 (64.5)	139 (54.7)
High (6–9)	32 (12.4)	25 (9.8)
aHEI	40.7 ± 6.5	37.6 ± 6.2	< 0.001
aHEI			0.011
Low (< 45)	196 (75.7)	218 (85.8)
High (≥ 45)	63 (24.3)	36 (14.2)
Daily food intake (g/day)
Dairy products	401.6 ± 240.8	309.6 ± 195.0	< 0.001
Eggs	20.3 ± 11.9	20.6 ± 11.0	0.82
White meat	36.1 ± 22.0	35.9 ± 21.1	0.93
Red meat	51.9 ± 38.7	55.7 ± 37.9	0.35
Processed meat	43.6 ± 32.2	34.5 ± 25.3	0.001
Meat	129.1 ± 55.1	125.0 ± 52.7	0.48
Lean fish	31.4 ± 36.5	30.2 ± 21.2	0.72
Fatty fish	36.2 ± 29.3	29.2 ± 23.2	0.009
Seafood	9.6 ± 8.5	12.3 ± 12.2	0.011
Fish	77.5 ± 48.9	70.6 ± 37.8	0.13
Fruits and vegetables	490.1 ± 233.9	372.0 ± 163.4	< 0.001
Nuts	14.7 ± 29.3	9.0 ± 14.0	0.011
Legumes	34.2 ± 25.1	25.9 ± 19.7	< 0.001
Cereals and pasta	82.8 ± 44.5	77.7 ± 42.6	0.29
Potatoes	55.7 ± 39.6	48.1 ± 37.4	0.045
Bread	104.5 ± 52.6	93.8 ± 56.1	0.045
Sweets	17.4 ± 20.9	38.5 ± 35.1	< 0.001
Vegetable fats	40.0 ± 16.7	38.8 ± 19.6	0.52
Animal fats	0.2 ± 1.0	0.2 ± 0.7	0.72
Alcohol drinks	92.5 ± 168.8	139.0 ± 244.5	0.025
Non-alcoholic beverages	1504.1 ± 549.8	1447.8 ± 467.4	0.29
Coffee and tea	421.7 ± 280.4	448.0 ± 312.3	0.40
Prepared meals	69.2 ± 83.8	61.3 ± 54.7	0.29
Salt	1.1 ± 1.8	0.9 ± 1.1	0.19

Values are mean ± SD or n (%)

T1D type 1 diabetes, aMED alternate Mediterranean Diet index, aHEI alternate Healthy Eating Index

^ap was calculated according to the method of Benjamini and Hochberg