Nutritional intake characteristics and glycemic control in patients with type 2 diabetes mellitus

Table 5 Comparison of dietary intakes in patients with different blood glucose levels (g/day), mean ± SD

	Cereals and tubers	Vegetables	Fruits	Meat	Eggs	Fish/shrimps	Soybeans and nuts	Dairy	Cooking oil	Table salt
Well-controlled group (n = 44)	317.50 ± 97.54	304.34 ± 86.77	18.91 ± 9.26	80.36 ± 38.86	39.14 ± 12.10	72.50 ± 40.19	62.23 ± 23.04	70.84 ± 41.60	30.20 ± 10.28	5.25 ± 2.43
Poorly controlled group (n = 81)	304.05 ± 85.85	265.80 ± 69.77	32.57 ± 14.82	109.68 ± 62.09	37.36 ± 11.32	50.80 ± 24.66	71.65 ± 21.91	73.58 ± 21.45	40.84 ± 11.63	6.30 ± 2.63
t value	0.797	2.702	5.547	2.843	0.819	3.722	2.256	0.486	5.082	2.181
P value	0.427	0.008	< 0.0001	0.005	0.415	0.0003	0.026	0.628	< 0.0001	0.031
FDR-adjusted q value	0.474	0.016	< 0.0005	0.013	0.474	0.001	0.043	0.628	< 0.0005	0.004

All P values in this table represent exploratory univariate comparisons. False discovery rate (FDR) adjustment was performed using the Benjamini-Hochberg procedure, with q < 0.05 denoting FDR-adjusted statistical significance. FDR: False discovery rate.