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%) | pvalue |
|---|---|---|---|---|---|
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 |