Table 2.

Dietary habits of the patients with HT and control subjects.

Dietary variables (consumption frequency)	Patients with HT N (%)	Controls N (%)	p-value
VEGETABLES
Less than once per month	1 (2.6%)	0	p < 0.001
1–3 times per month	2 (5.1%)	2 (6.7%)
1–2 times a week	2 (5.1%)	4 (13.3%)
On most days	11 (28.2%)	8 (26.7%)
Every day	23 (59%)	16 (53.3%)
FRUITS
Less than once per month	3 (7.7%)	0	p < 0.001
1–3 times per month	4 (10.3%)	4 (13.3%)
1–2 times a week	7 (17.9%)	8 (26.7%)
On most days	10 (25.6%)	5 (16.7%)
Every day	15 (38.5%)	13 (43.3%)
PROTEINS
1–3 times per month	1 (2.6%)	1 (3.3%)	p < 0.001
1–2 times a week	6 (15.4%)	11 (36.7%)
On most days	12 (30.8%)	9 (30.0%)
Every day	20 (51.3%)	9 (30.0%)
DAIRY PRODUCTS
Never consumes	5 (12.8%)	1 (3.3%)	p < 0.001
Less than once per month	3 (7.7%)	0
1–3 times per month	4 (10.3%)	3 (10.0%)
1–2 times a week	3 (7.7%)	6 (20.0%)
On most days	5 (12.8%)	2 (6.7%)
Every day	19 (48.7%)	18 (60.0%)
SATURATED FAT
Never consumes	7 (17.9%)	7 (23.3%)	p = 0.005
Less than once per month	2 (5.1%)	1 (3.3%)
1–3 times per month	8 (20.5%)	10 (33.3%)
1–2 times a week	11 (28.2%)	6 (20.0%)
On most days	4 (10.3%)	1 (3.3%)
Every day	7 (17.9%)	5 (16.7%)
CARBOHYDRATES
Never consumes	1 (2.6%)	0	p < 0.001
Less than once per month	2 (5.1%)	0
1–3 times per month	6 (15.4%)	2 (6.7%)
1–2 times a week	13 (33.3%)	6 (20.0%)
On most days	2 (5.1%)	9 (30.0%)
Every day	15 (38.5%)	13 (43.3%)