Table 3.

Dietary intakes of EDII (Empirical Dietary Inflammatory Index) components of the study participants

	Groups, mean (SD)		P-value a
	Case (n = 253)	Control (n = 267)
EDII component
EDII score	1.98 (0.96)	1.02 (0.69)	0.016
Processed meat (serving/d)	0.04 (0.06)	0.01 (0.03)	< 0.001
Red meat (serving/d)	0.16 (0.15)	0.16(0.12)	0.628
Organ meat(serving/d)	0.03 (0.07)	0.04 (0.08)	0.617
Other fish(serving/d)	0.10 (0.15)	0.12 (0.14)	0.029
Other vegetables(serving/d)	1.85 (1.14)	2.20 (1.16)	0.001
Refined grains(serving/d)	6.14 (3.40)	5.66 (3.25)	0.104
High-energy beverages(serving/d)	0.18 (0.33)	0.12 (0.28)	0.038
Tomatoes(serving/d)	0.80 (0.69)	0.96 (0.66)	0.010
Tea(serving/d)	2.98 (2.37)	3.24 (2.24)	0.206
Coffee(serving/d)	0.05 (0.19)	0.02 (0.07)	0.014
Dark yellow vegetables(serving/d)	0.25 (0.28)	0.34 (0.34)	0.001
Leafy green vegetables(serving/d)	0.30 (0.25)	0.39 (0.38)	0.002
Snacks(serving/d)	0.28 (0.64)	0.35 (0.85)	0.333
Fruit juice(serving/d)	0.05 (0.12)	0.03 (0.09)	0.085
Pizza(serving/d)	0.03 (0.05)	0.02 (0.05)	0.281

^a Obtained from ANOVA