Table 2.
CG patients' self-reported dietary factors.
| Dietary factors | N (n = 526) | Male (n = 180) | Female (n = 346) | Comparison between genders | |
|---|---|---|---|---|---|
| Χ2 | P | ||||
| Eating habits | |||||
| Eating too fast | 278 (52.85%) | 103 (57.22%) | 175 (50.58%) | 2.098 | 0.175 |
| Irregular mealtimes | 156 (29.66%) | 48 (26.67%) | 108 (31.21%) | 1.174 | 0.326 |
| Eating leftover food | 148 (28.14%) | 61 (33.89%) | 87 (25.14%) | 4.478 | 0.044 |
| Eating out in restaurants | 74 (14.07%) | 34 (18.89%) | 40 (11.56%) | 5.260 | 0.031 |
| Irregular meal sizes | 56 (10.65%) | 24 (13.33%) | 32 (9.25%) | 2.077 | 0.196 |
|
| |||||
| Food preferences | |||||
| Sweets | 145 (27.57%) | 47 (26.11%) | 98 (28.32%) | 0.290 | 0.663 |
| Spicy foods | 132 (25.10%) | 36 (20.00%) | 96 (27.75%) | 3.779 | 0.066 |
| Meats | 128 (24.33%) | 58 (32.22%) | 70 (20.23%) | 9.246 | 0.003 |
| Salty foods | 88 (16.73%) | 30 (16.67%) | 58 (16.76%) | 0.001 | 1.000 |
| Very hot foods | 65 (12.36%) | 21 (11.67%) | 44 (12.72%) | 0.121 | 0.836 |
| Pickled foods | 64 (12.17%) | 19 (10.56%) | 45 (13.01%) | 0.665 | 0.500 |
| Snacks | 62 (11.79%) | 14 (7.78%) | 48 (13.87%) | 4.230 | 0.056 |
| Sour foods | 56 (10.65%) | 11 (6.11%) | 45 (13.01%) | 5.917 | 0.022 |
| Fried foods | 56 (10.65%) | 20 (11.11%) | 36 (10.40%) | 0.062 | 0.920 |
| Barbecue | 53 (10.08%) | 27 (15.00%) | 26 (7.51%) | 7.322 | 0.011 |
| Strong tea/coffee | 43 (8.17%) | 18 (10.00%) | 25 (7.23%) | 1.214 | 0.350 |
| Raw or cold foods | 39 (7.41%) | 12 (6.67%) | 27 (7.80%) | 0.223 | 0.767 |
| Alcohol | 36 (6.84%) | 28 (15.56%) | 8 (2.31%) | 32.571 | <0.001 |
| Carbonated beverages | 12 (2.28%) | 5 (2.78%) | 7 (2.02%) | 0.302 | 0.555 |