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Table 4 Weekly frequency of food groups consumed

From: Epidemiology of cardiovascular risk factors in Greece: aims, design and baseline characteristics of the ATTICA study

Food groups Men (servings/week) Women (servings/week) P
Dairy products 5.7 ± 2.2 6.7 ± 2.4 0.001
Any type of fish 1.3 ± 1.2 1.4 ± 1.7 0.901
Fruits 5.8 ± 3.8 5.9 ± 1.5 0.976
Meat (red) and meat products 1.9 ± 1.1 1.7 ± 1.1 < 0.001
Non-refined cereals 1.8 ± 1.5 1.7 ± 1.3 0.099
Potatoes 1.9 ± 0.7 2.5 ± 0.8 0.057
Poultry 1.3 ± 0.7 1.2 ± 0.5 0.551
Pulses 1.5 ± 1.1 1.3 ± 0.8 0.041
Vegetables 1.9 ± 1.5 2.2 ± 1.1 0.006
Sweets 1.1 ± 1.3 1.2 ± 1.8 0.421
Diet score (range 0 – 55) 36 ± 12 38 ± 12 < 0.001
Daily alcohol consumption (ml) 225 ± 45 95 ± 39 < 0.001
"Close" to the Mediterranean diet 502 (33%) 637 (43%) 0.04
Daily coffee/tea consumption (ml) 250 ± 55 150 ± 60 < 0.001