Table 2 Dietary habits for the main food groups between case and control participants
Parameter | Control (n = 164) | Case (n = 137) | P-value |
|---|---|---|---|
Fruits and vegetables (servings/day) | |||
  < 1 | 22 (13.4%) | 14 (10.2%) | 0.589 |
 1–2 | 107 (65.3%) | 97 (70.8%) | |
 3–5 | 34 (20.7%) | 24 (17.5%) | |
  > 5 | 1 (0.6%) | 2 (1.5%) | |
Dairy products (servings/day) | |||
  < 1 | 3 (1.8%) | 13 (9.5%) | <0.001 |
 1–2 | 130 (79.3%) | 117 (85.4%) | |
 3–5 | 28 (17.1%) | 6 (4.4%) | |
  > 5 | 3 (1.8%) | 1 (0.7%) | |
Red and processed meat (servings/day) | Â | Â | Â |
  < 1 | 11 (6.7%) | 12 (8.7%) | 0.091 |
 1–2 | 98 (60%) | 76 (55.5%) | |
 3–5 | 40 (24.2%) | 26 (19%) | |
  > 5 | 15 (9.1%) | 23 (16.8%) | |
Poultry (servings/day) | |||
  < 1 | 114 (69.5%) | 96 (70%) | 0.341 |
 1–2 | 17 (10.4%) | 19 (13.9%) | |
 3–5 | 26 (15.8%) | 19 (13.9%) | |
  > 5 | 7 (4.3%) | 3 (2.2%) | |
Legumes (servings/week) | |||
  < 1 | 8 (4.9%) | 20 (14.6%) | 0.006 |
 1–2 | 103 (62.8%) | 88 (64.2%) | |
 3–5 | 44 (26.8%) | 22 (16.1%) | |
  > 5 | 9 (5.5%) | 7 (5.1%) | |
Bread type | |||
 White | 66 (40.2%) | 59 (43.1%) | 0.353 |
 Brown | 98 (59.8%) | 78 (56.9%) | |