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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