Table 2.
Dietary characteristics of patients with lung cancer.
| Total (n = 82) | ||
|---|---|---|
| Μedian | 25th–75th | |
| Whole wheat grains (portions/week) | 0.0 | 0–6.0 |
| Potatoes (portions/week) | 2.0 | 1.0–4.0 |
| Fruits (portions/week) | 5.5 | 5.0–10.0 |
| Vegetables (portions/week) | 7.0 | 6.0-11.0 |
| Legumes (portions/week) | 1.0 | 0.5–2.0 |
| Fish (portions/week) | 1.0 | 0.5–2.0 |
| Meat (portions/week) | 2.0 | 1.0–3.0 |
| Poultry (portions/week) | 2.0 | 1.0–3.0 |
| Dairy (portions/week) | 13.0 | 9.0–15.0 |
| Olive oil (portions/week) | 7.0 | 7.0–7.0 |
| Alcohol (portions/week) | 1.0 | 0–2.0 |
| MedDietScore | 31.0 | 29.0–33.0 |
Data are presented as the median and interquartile range (25th–75th) due to skewed variables.