Table 3

Comparison of dietary patterns of CAD patients and healthy controls based on food frequency questionnaires

Food groups

Consumption frequency

Patients

Controls

OR(CI 95%)

p value


Red meats

>2 times/w

(30) 27.8

(26) 25.7

0.9(0.48-1.66)

0.74


Chicken

>2 times/w

(82) 76.4

(90) 84.1

0.62(0.31-1.22)

0.16


Milk

>1 cup/d

(49) 45.5

(39) 36.4

1.44 (0.83-2.5)

0.18


Full-fat Yoghurt

>1 cup/d

(78) 72.2

(53) 52.5

2.35 (1.32-4.18)

0.003


Fish

>2 times/w

(31) 28.7

(45) 42.1

0.55 (0.31-0.97)

0.04


Fresh Fruits

>1 time/d

(71) 65.7

(71) 66.4

0.97 (0.55-1.71)

0.92


Fresh Vegetables

>1 time/d

(38) 35.5

(46) 43

0.73 (0.42-1.26)

0.26


Eggs

>2 times/w

(32) 29.6

(29) 27.1

0.88 (0.48-1.59)

0.68


Tea (Black)

>3 cups/d

(79) 73.1

(97) 89.9

0.3 (0.15-0.65)

0.002


Hydrogenated fats

Habitual daily usage

(65) 60.2

(45) 41.7

2.13 (1.23-3.64)

0.006


Vegetable oils

Habitual daily usage

(25) 23.1

(60) 56.5

0.23 (0.12-0.42)

0.001


Salads

1 time/d

(37) 34.3

(33) 30.8

0.62(0.31-1.22)

0.59


(N1, N2 = 108)

Figures in parentheses denote number of subjects in each group.

Amani et al. Nutrition Journal 2010 9:70   doi:10.1186/1475-2891-9-70

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