Table 2.

Comparison of daily food intake (per unit) from different food groups between exposure to virus and asymptotic (Controls) and COVID-19 positive with clinical symptoms (Cases) groups.

Daily food intake (per unit)	Exposure to virus and asymptotic (Controls) n = 226	COVID-19 positive with clinical symptoms (Cases) n = 279	P-valueb
Riceb	2.54 (0.10, 5.50)	2.48 (0.14, 4.51)	0.87
Pastab	0.21 (0.01, 2.57)	0.19 (0.01, 1.14)	0.31
Breadb	4.77 (1.0, 7.0)	4.65 (1.0, 7.0)	0.35
Milkb	0.28 (0.0, 3.0)	0.25 (0.0, 3.0)	0.74
Yogurta	1.702 ± 0.69	1.503 ± 0.57	0.08
Dooghb	0.486 (0.0, 3.6)	0.250 (0.0, 2.8)	0.046∗
Cheeseb	0.88 (0.0, 4.5)	1.02 (0.0, 4.5)	0.06
Ice creamb	0.31 (0.0, 3.0)	0.25 (0.0, 3.0)	0.71
Fishb	0.23 (0.0,0.85)	0.27 (0.0,0.85)	0.89
Chickenb	0.53 (0.0, 2.0)	0.55 (0.0,2.0)	0.76
Red Meatb	0.75 (0.0, 6.0)	0.64 (0.0, 6.0)	0.23
Legumesb	0.24 (0.0, 2.0)	0.23 (0.0, 2.0)	0.41
Eggb	0.43 (0.0, 2.0)	0.48 (0.0, 2.0)	0.29
Fruitb	1.78 (0.0, 4.5)	1.76 (0.0,4.5)	0.84
Vegetables&	1.29 (0.0, 6.0)	1.15 (0.0,6.0)	0.25

P-value <0.05 was considered significant. ∗p < 0.05, ∗∗p < 0.01.

^aData are expressed as mean ± standard deviation (mean ± SD), and measured by Independent t-test.

^bData are expressed as median (25 ^th, 75 ^th percentiles) and analyzed by Mann–Whitney U test.