Table 6.

Dietary Inflammatory Index and consumption of selected food products by respondents divided according to compliance with the recommended consumption of vegetables, fruit, and nuts.

Variable		Average Daily Consumption of >500 g of Fruit and Vegetables and >10 g of Nuts N = 40		Failure to Meet One of the Conditions (Daily Consumption of <500 g of Fruit and Vegetables or <10 g of Nuts) N = 35		Failure to Meet any of the Conditions (Daily Consumption of <500 g of Fruit and Vegetables and <10 g of Nuts) N = 20
		Me (Q1–Q3)		Me (Q1–Q3)		Me (Q1–Q3)		Kruskal–Wallis Test p
Groats and rice (g)		21.6 (8.6–42.5)		13 (1–28)		12.2 (7.1–22.4)		0.1655
Seeds (g)		4.1 (1.5–9.6)		1.7 (0–8.7)		0 (0.0–1.3)		0.0001
Nuts (g)		28.7 (17.8–46.9)		9.2 (2.2–17.3)		0.9 (0.0–2.1)		<0.0001
Fruit (g)		332.4 (237.8–442.4)		167.8 (110.8–347.9)		105.3 (39.8–124)		<0.0001
Vegetable (g)		427 (354.3–509.7)		305.2 (212.2–454.5)		233.9 (130.3–297.5)		<0.0001
Fruit and vegetables (g) Legumes (g) Dietary Inflammatory Index		722.6 (587.1–971.6) 25.8 (6.2–78.9) −1.77 (−2.78–0.98)		521.2 (420.5–698.5) 6.3 (0.0–30.7) 0.25 (−2.08–0.93)		354.9 (231.2–386.5) 2.1 (0.0–14.9) 1.46 (0.23–2.93)		<0.0001 0.0137 <0.0001
Variable	Category	N	%	N	%	N	%	Chi2 p
Garlic	<1 g on average daily	29	72.5	30	85.7	19	95.0	0.0787
	≥1 g on average daily	11	27.5	5	14.3	1	5.0
Onion	<10 g on average daily	26	65.0	26	74.3	18	90.0	0.1160
	≥10 g on average daily	14	35.0	9	25.7	2	10.0
Fruit and vegetables	500 and more g per day	40	100.0	19	54.3	0	0.0	<0.0001
	<500 g per day	0	0.0	16	45.7	20	100.0
Nuts	10 and more g per day	40	100.0	16	45.7	0	0.0	<0.0001
	Up to 10 g per day	0	0.0	19	54.3	20	100.0
Diet	Traditional	18	45.0	20	57.1	16	80.0	0.0358
	Vegetarian	22	55.0	15	42.9	4	20.0

N—number of participants; Me—median; Q1 and Q3—lower and upper quartile. Bold values denote statistical significance at the p < 0.05 level.