Table 3.
Main foods rich in furocumarins consumed by the studied population.
| Specific Foods Intake | Omnivores (n = 40), g/week | Vegans (n = 38), g/week | Vegetarians (n = 41), g/week | p |
|---|---|---|---|---|
| Parsley (average (SD) | 1.0 (2.8) | 601.3 (467.4) | 35.3 (80.0) | <0.001 |
| Grapefruit (average (SD) | 7.5 (26.7) | 1611.8 (1122.1) | 113.9 (223.6) | <0.001 |
| Lime (average (SD) | 2.5 (11.0) | 277.6 (245.3) | 38.3 (60.9) | <0.001 |
| Lemon (average (SD) | 5.6 (17.4) | 960.5 (495.0) | 34.1 (74.5) | <0.001 |
| Celeriac (average (SD) | 0 (0) | 717.1 (948.3) | 67.1 (187.6) | <0.001 |
| Parsnip (average (SD) | 0 (0) | 1063.2 (920.1) | 23.2 (65.3) | <0.001 |
| Celery (average (SD) | 3.8 (13.3) | 1355.3 (553.3) | 169.5 (304.9) | <0.001 |
| Orange (average (SD) | 13.8 (40.8) | 1726.3 (615.4) | 402.2 (458.8) | <0.001 |
| Cilantro (aver-age (SD) | 0.3 (1.6) | 96.2 (145.4) | 6.7 (13.9) | <0.001 |
| Carrots (average (SD) | 8.2 (33.6) | 1815.8 (711.1) | 525.6 (785.4) | <0.001 |