Table 3 |
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|
Comparison of dietary patterns of CAD patients and healthy controls based on food frequency questionnaires |
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|
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. |
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|
Amani et al. Nutrition Journal 2010 9:70 doi:10.1186/1475-2891-9-70 |
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