Table 1.
The average consumption frequency (frequency/day) of food items positively influencing brain function.
| Food Items | M | SD |
|---|---|---|
| Mineral water | 5.56 | 1.65 |
| Hot beverages (tea, coffee, herb or fruit infusions) | 4.39 | 1.63 |
| Spices | 4.06 | 1.63 |
| Table water, spring water | 4.03 | 2.39 |
| Fruits | 4.00 | 1.30 |
| Vegetables | 4.00 | 1.26 |
| Milk (flavored milks, cocoa, coffee with milk) | 3.96 | 1.40 |
| White meat dishes (chicken, turkey, rabbit) | 3.68 | 1.07 |
| Eggs | 3.53 | 1.17 |
| Potatoes (excluding fries and chips) | 3.34 | 1.10 |
| Olive oil and rapeseed oils | 3.33 | 1.43 |
| Fruit juices | 3.27 | 1.41 |
| Fermented milk drinks (yoghurt, kefir) | 2.95 | 1.39 |
| Buckwheats, other whole grains, cereals, whole grain pasta | 2.87 | 1.24 |
| Whole grain bread | 2.59 | 1.53 |
| Cottage cheese (homogenized cheese, cheese deserts) | 2.41 | 1.28 |
| Fishes | 2.40 | 1.10 |
| Nuts, pumpkin seeds, sunflower seeds and other oil seeds | 2.38 | 1.25 |
| Legumes or dishes from legume seeds (beans, peas, lens, soya) | 2.12 | 1.13 |
| Vegetable or vegetable-fruit juices | 1.99 | 1.25 |
| Vegetable canned, marinated or pickled vegetable | 1.75 | 1.08 |
M—arithmetic mean; SD—standard deviation.