Beneficial effect of sulphate-bicarbonate-calcium water on gallstone risk and weight control

Table 4 Number of food portions consumed by the thermal water and by the control group subjects during the study period

	TW	Control	P value
Pasta	16.40 ± 1.22	8.80 ± 1.05	< 0.001
Bread	4.32 ± 1.40	8.90 ± 1.57	0.01
Pizza	0.58 ± 0.23	1.01 ± 0.31	NS
Sweets	9.57 ± 1.87	7.08 ± 1.02	NS
Soft drinks	4.82 ± 1.40	4.30 ± 1.59	NS
Fruits	17.60 ± 1.69	14.59 ± 2.24	NS
Meat	11.52 ± 1.00	5.90 ± 0.51	< 0.001
Fish	4.05 ± 0.75	3.20 ± 0.38	NS
Milk	6.00 ± 1.21	6.89 ± 0.87	NS
Dairy products	6.32 ± 1.23	4.04 ± 0.50	NS
Legumes	0.98 ± 0.36	0.84 ± 0.23	NS
Vegetables	22.80 ± 2.40	13.51 ± 1.08	0.002
Coffee	14.08 ± 2.31	13.32 ± 2.41	NS

TW: Thermal water.