Table 3 Daily food consumption of COPD patients assessed by quantitative food frequency questionnaire (n = 65)
Low FFMI (n = 12) | Normal FFMI (n = 53) | Total (n = 65) | ||
|---|---|---|---|---|
Food groups (g/day) | X ± SD | X ± SD | p | X ± SD |
Dairy products | 117.9 ± 86.6 | 243.3 ± 176.7 | 0.007* | 220.1 ± 170.4 |
<RNI | 12 (100.0) | 50 (94.3) | 1.000 | 62 (95.4) |
Milk-yogurt | 85.4 ± 86.4 | 208.1 ± 174.0 | 0.004* | 185.5 ± 167.9 |
<RNI | 12 (100.0) | 51 (96.2) | 1.000 | 63 (96.9) |
Cheese | 32.5 ± 19.9 | 35.2 ± 22.9 | 0.986 | 34.7 ± 22.2 |
<RNI | 3 (25.0) | 17 (85.0) | 0.741 | 20 (30.8) |
Meats, eggs, legumes, nuts | 110.7 ± 43.8 | 123.2 ± 62.1 | 0.800 | 120.9 ± 59.0 |
<RNI | 9 (75.0) | 36 (67.9) | 0.673 | 55 (84.6) |
Red meat | 4.8 ± 6.5 | 12.7 ± 14.3 | 0.044* | 11.2 ± 13.5 |
Chicken, turkey | 33.6 ± 31.6 | 44.7 ± 34.2 | 0.260 | 42.7 ± 33.8 |
Fish | 23.0 ± 26.9 | 28.9 ± 27.1 | 0.450 | 27.8 ± 26.9 |
Eggs | 27.1 ± 14.2 | 20.7 ± 17.6 | 0.116 | 21.9 ± 17.1 |
<RNI | 0 (0.0) | 8 (15.1) | 0.333 | 8 (12.3) |
Legumes | 8.2 ± 4.8 | 9.1 ± 5.8 | 0.428 | 8.9 ± 5.6 |
<RNI | 12 (100.0) | 51 (96.2) | 1.000 | 63 (96.9) |
Nuts | 14.1 ± 15.5 | 7.2 ± 11.1 | 0.531 | 8.5 ± 12.2 |
Bread-grains | 310.9 ± 112.3 | 343.4 ± 140.1 | 0.434 | 337.3 ± 135.1 |
<RNI | 10 (83.3) | 40 (75.5) | 0.717 | 38 (58.5) |
Fruits | 124.0 ± 109.3 | 222.3 ± 121.8 | 0.013* | 204.1 ± 124.8 |
Vegetables | 167.5 ± 104.1 | 190.0 ± 129.0 | 0.576 | 185.8 ± 124.3 |
Fruits and vegetables | 150.3 ± 43.4 | 412.2 ± 204.4 | 0.058 | 389.9 ± 200.1 |
<RNI | 12 (100.0) | 48 (90.6) | 0.575 | 60 (92.3) |
Oils-fats | 30.3 ± 20.2 | 26.8 ± 11.2 | 0.906 | 27.4 ± 13.2 |
<RNI | 8 (66.7) | 42 (79.2) | 0.449 | 50 (76.9) |
Sugar | 41.6 ± 30.5 | 42.5 ± 36.5 | 0.946 | 42.3 ± 35.3 |
<RNI | 10 (83.3) | 36 (67.9) | 0.484 | 50 (76.9) |