TABLE 4.

Changes in frequencies of food consumption from the 24-h food frequency diaries by pathogenic variant type (intention-to-treat analysis).

	Nonsynonymous CG (N = 16)	Nonsynonymous IG (N = 38)	p*	LOF CG (N = 157)	LOF IG (N = 155)	p*	p**
Previous day’s food consumption (times a day)	Δ of differences	Δ of differences		Δ of differences	Δ of differences
Δ Sugary food and beverages	+0.1 ± 0.9	−0.6 ± 1.0	0.09	−0.4 ± 1.2	−0.3 ± 1.1	0.75	0.99
Δ Refined grain products	−0.4 ± 1.5	−0.6 ± 1.8	0.95	−0.4 ± 1.3	−0.6 ± 1.7	0.16	0.83
Δ Whole-grain products	−0.1 ± 1.4	+0.4 ± 1.4	0.27	+0.1 ± 1.4	+0.4 ± 1.4	0.07	0.65
Δ Legumes and soy products	−0.1 ± 0.6	+0.2 ± 1.1	0.55	−0.1 ± 0.6	+0.1 ± 0.8	0.13	0.74
Δ Dairy products	−0.1 ± 0.9	−0.8 ± 1.1	0.04	−0.4 ± 0.9	−0.6 ± 0.1	0.04	0.91
Δ Red/processed meat	−0.2 ± 0.7	−0.3 ± 0.9	0.98	−0.1 ± 0.7	−0.2 ± 0.8	0.06	0.60
Δ Total animal products	−0.1 ± 1.4	−0.7 ± 2.3	0.64	−0.3 ± 1.3	−0.6 ± 1.9	0.05	0.82
Δ Fish	−0.1 ± 0.9	+0.2 ± 0.9	0.31	−0.1 ± 0.8	+0.1 ± 0.8	0.26	0.51
Δ Vegetables	+0.3 ± 1.7	−0.4 ± 2.8	0.43	−0.1 ± 2.0	+0.3 ± 2.1	0.23	0.30
Δ Fruits	−0.1 ± 1.1	−0.2 ± 1.5	0.99	−0.1 ± 1.2	−0.1 ± 1.5	0.65	0.56
Δ Alcoholic beverages	−0.1 ± 0.6	−0.1 ± 0.5	0.63	−0.1 ± 0.6	0.0 ± 0.5	0.72	0.56
Δ Nuts and seeds	−0.3 ± 0.9	0.0 ± 0.9	0.20	+0.1 ± 0.2	+0.2 ± 0.8	0.11	0.05

^*p of comparison between the randomization groups: ANOVA, controlling for age (tertiles), study center and BMI, at baseline (tertiles).

^**p of comparison between the pathogenic variants: ANOVA, including the pathogenic variant type into the model.