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Table 3 Dietary intakes of EDII (Empirical Dietary Inflammatory Index) components of the study participants

From: Association between novel dietary and lifestyle inflammation indices with risk of breast cancer (BrCa): a case–control study

  Groups, mean (SD) P-value a
Case (n = 253) Control (n = 267)
EDII component
EDII score 1.98 (0.96) 1.02 (0.69) 0.016
Processed meat (serving/d) 0.04 (0.06) 0.01 (0.03)  < 0.001
Red meat (serving/d) 0.16 (0.15) 0.16(0.12) 0.628
Organ meat(serving/d) 0.03 (0.07) 0.04 (0.08) 0.617
Other fish(serving/d) 0.10 (0.15) 0.12 (0.14) 0.029
Other vegetables(serving/d) 1.85 (1.14) 2.20 (1.16) 0.001
Refined grains(serving/d) 6.14 (3.40) 5.66 (3.25) 0.104
High-energy beverages(serving/d) 0.18 (0.33) 0.12 (0.28) 0.038
Tomatoes(serving/d) 0.80 (0.69) 0.96 (0.66) 0.010
Tea(serving/d) 2.98 (2.37) 3.24 (2.24) 0.206
Coffee(serving/d) 0.05 (0.19) 0.02 (0.07) 0.014
Dark yellow vegetables(serving/d) 0.25 (0.28) 0.34 (0.34) 0.001
Leafy green vegetables(serving/d) 0.30 (0.25) 0.39 (0.38) 0.002
Snacks(serving/d) 0.28 (0.64) 0.35 (0.85) 0.333
Fruit juice(serving/d) 0.05 (0.12) 0.03 (0.09) 0.085
Pizza(serving/d) 0.03 (0.05) 0.02 (0.05) 0.281
  1. a Obtained from ANOVA