Table 2 Description of fish and meat consumption by NAFLD on 1,862 participants of the Guangzhou Biobank Cohort Study
| Â | Total (n = 1,862) | NAFLD | P | |
|---|---|---|---|---|
Without (n = 1,169) | With (n = 693) | |||
Fatty fish, n (%), servings/week, one serving = 50Â g | 0.04 | |||
0 | 1,521 (81.69) | 971 (83.06) | 550 (79.37) | Â |
1–2 | 116 (6.23) | 74 (6.33) | 42 (6.06) |  |
≥ 3 | 225 (12.08) | 124 (10.61) | 101 (14.57) |  |
Other fishes, n (%), servings/week, one serving = 50Â g | 0.15 | |||
0–3 | 393 (21.11) | 248 (21.21) | 145 (20.92) |  |
4–6 | 560 (30.08) | 333 (28.49) | 227 (32.76) |  |
7–10 | 644 (34.59) | 424 (36.27) | 220 (31.75) |  |
≥ 11 | 265 (14.23) | 164 (14.03) | 101 (14.57) |  |
Aquatic and sea food, n (%), servings/week, one serving = 50Â g | 0.01 | |||
0 | 1,382 (74.22) | 873 (74.68) | 509 (73.45) | Â |
1–2 | 324 (17.40) | 214 (18.31) | 110 (15.87) |  |
≥ 3 | 156 (8.38) | 82 (7.01) | 74 (10.68) |  |
Red meat, n (%), servings/week, one serving = 50Â g | 0.96 | |||
0–3 | 318 (17.08) | 201 (17.19) | 117 (16.88) |  |
4–6 | 658 (35.34) | 417 (35.67) | 241 (34.78) |  |
7–10 | 596 (32.01) | 369 (31.57) | 227 (32.76) |  |
≥ 11 | 290 (15.57) | 182 (15.57) | 108 (15.58) |  |
Poultry, n (%), servings/week, one serving = 50Â g | 0.64 | |||
0–3 | 744 (39.96) | 475 (40.63) | 269 (38.82) |  |
4–6 | 670 (35.98) | 424 (36.27) | 246 (35.50) |  |
7–10 | 411 (22.07) | 247 (21.13) | 164 (23.67) |  |
≥ 11 | 37 (1.99) | 23 (1.97) | 14 (2.02) |  |
Processed meat, n (%), servings/week, one serving = 50Â g | 0.58 | |||
0 | 1,222 (65.63) | 759 (64.93) | 463 (66.81) | Â |
1–2 | 569 (30.56) | 367 (31.39) | 202 (29.15) |  |
≥ 3 | 71 (3.81) | 43 (3.68) | 28 (4.04) |  |