Table 2.
Dietary Intake and Dietary Glycemic Index among Casea and Control Groups
| Variables | Case (n=169) | Control (n=200) | p-valueb |
|---|---|---|---|
| Energy, kcal | 2741.8± 819.89* | 2427.67 ± 798.09 | 0.04 |
| Macronutrients | |||
| Protein, gr | 97.33 ± 34.37 | 104.47 ± 39.61 | 0.06 |
| Fat, gr | 103.44 ± 40.11 | 86.27 ±32.58 | <0.001 |
| Saturated fatty acid | 32.13±6.35 | 26.87±6.42 | 0.006 |
| Carbohydrate, gr | 408.06 ± 148.95 | 378.44 ± 112.63 | 0.03 |
| Fiber, gr | 46.36 ± 18.25 | 47.58 ± 19.76 | 0.5 |
| Fruits | 249.38±190.29 | 368.03±192.15 | <0.001 |
| Vegetables | 269.36± 183.63 | 339.31±185.25 | <0.001 |
| Whole grain | 121.54±80.71 | 134.44±79.91 | <0.001 |
| Refined grain | 420.41±140.35 | 368.87±141.65 | <0.001 |
| Fructose | 25.95±12.19 | 23.52 ± 10.33 | 0.03 |
| Legumes (g/d) | 18.8±1.5 | 17.4±0.7 | 0.367 |
| Fish (g/d) | 9.3 ±0.5 | 9.4 ±0.4 | 0.897 |
| Red and organ meats (g/d) | 26.1±1.6 | 22.0±0.9 | 0.023 |
| Processed meats (g/d) | 8.8 ±9.4 | 2.6 ±4.3 | <0.001 |
| High-fat dairy (g/d) | 129.8±7.6 | 55.2±3.1 | <0.001 |
| Low-fat dairy (g/d) | 229.9 ±11.5 | 224.2 ±7.8 | 0.679 |
| Coffee and tea (g/d) | 619.6 ±38.4 | 613.6 ±25.2 | 0.894 |
| Nuts (g/d) | 6.3 ±0.4 | 6.3 ±0.5 | 0.909 |
* mean ± SD a Non-alcoholic Fatty Liver Patients; b p-values resulted from student t-test