Role of Mediterranean diet in preventing platinum based gastrointestinal toxicity in gynecolocological malignancies: A single Institution experience

Table 3 Nutritional-anthropometric features derived from the analysis of the second food frequency questionnaire

	MDSS ≥ 13	MDSS < 13	Total
	(n = 12)	( n = 10)	( n = 22)
Weight (kg, mean value ± SD)	61 ± 11.3	67.2 ± 17.3	63.8 ± 14.3
BMI (mean value ± SD)	24.4 ± 4.3	25.7 ± 6.3	25 ± 5.2
MDSS (mean value ± SD)	13.3 ± 0.8	8.9 ± 2.6	11.3 ± 2.9
Average daily intake
Proteins (g, mean value ± SD)	56.1 ± 15.5	70.6 ± 34.2	62.7 ± 26.1
Fats (g, mean value ± SD)	60.6 ± 17.8	83 ± 29	70.8 ± 25.6
Saturated fats (g, mean value ± SD)	21.3 ± 6.6	27.5 ± 12	24.1 ± 9.7
Carbohydrates (g, mean value ± SD)	212.5 ± 55.9	215 ± 95.6	213.6 ± 74.5
Sugars (g, mean value ± SD)	87.9 ± 20.6	99 ± 37.9	93 ± 29.5
Fibers (g, mean value ± SD)	18.3 ± 5.5	18.7 ± 8.3	18.5 ± 6.8
Energy intake (kcal, mean value ± SD)	1633.8 ± 406.8	1921.7 ± 687.7	1764.6 ± 557.5
Fluid intake (mL, mean value ± SD)	1400 ± 495.5	1388.9 ± 416.7	1394.7 ± 427.5
Coverage of the TEE (%, mean value ± SD)	100.2 ± 24.5	110.4 ± 36.4	104.8 ± 30.1
Coverage of the TEE > 100%, n (%)	7 (58.3)	5 (50)	12 (54.5)

SD: Standard deviation; MDSS: Mediterranean diet serving score; BMI: Body mass index; TEE: Total energy expenditure.