|
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)
| | | |
|
< 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%)
|
- Values are expressed as frequency (%)
-
P-values are obtained by x
2 test
