Case Control Study
Copyright ©The Author(s) 2020.
World J Gastroenterol. Jul 28, 2020; 26(28): 4108-4125
Published online Jul 28, 2020. doi: 10.3748/wjg.v26.i28.4108
Table 3 Food group intakes of the sample studied
Food groups, g/d
Cases (n = 308)
Controls (n = 308)
P value
meanSDmeanSD
Red and processed meat70.936.666.039.70.064
Red meat49.730.546.131.00.130
Processed meat21.216.619.917.20.155
Total fish76.839.277.640.90.540
White fish40.925.244.127.40.055
Fatty fish35.922.633.624.10.236
Eggs20.812.718.711.50.038
Milk/dairy products264.7153.4271.0119.40.310
Non-cheese dairy products246.0152.4253.8118.50.203
Total cheeses18.817.417.116.80.172
Fresh cheeses16.910.37.113.30.867
Other cheeses211.711.810.110.70.172
Fiber-containing foods570.3243.9564.8214.10.761
Fruits (including natural juices)330.2202.5322.6168.20.791
Vegetables202.188.8200.690.90.803
Whole grains14.419.918.823.40.012
Fat35.56.934.66.40.064
Nuts9.110.110.910.50.055
Sweets and added sugar108.395.4110.7116.50.969
Alcoholic beverages103.4100.796.8105.90.269