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Table 2 Comparison of food group intakes according to food frequency questionnaire in the NAFLD and control subjects

From: Impact of dietary compositions and patterns on the prevalence of nonalcoholic fatty liver disease in Japanese men: a cross-sectional study

 

Control (n = 192)

NAFLD (n = 89)

P value

Cereals (g/day)

446.3 (389.3–527.2)

447.2 (395.7–523.7)

0.792

Potatoes and starches (g/day)

12.1 (7.1–19.1)

10.3 (7.1–16.9)

0.316

Sugars and starches (g/day)

4.0 (1.4–8.1)

4.3 (1.8–8.1)

0.503

Confectioneries (g/day)

15.2 (7.9–25.2)

17.7 (8.3–26.2)

0.626

Fats and oils (g/day)

9.2 (7.2–12.1)

8.9 (7.1–11.6)

0.580

Nuts and seeds (g/day)

1.2 (0.2–2.2)

0.9 (0.1–2.1)

0.268

Pulses (g/day)

56.5 (34.3–85.1)

57.3 (32.9–94.3)

0.891

Fishes and shellfishes (g/day)

64.3 (50.9–90.4)

65.3 (49.8–94.6)

0.906

Meat (g/day)

50.0 (33.5–68.0)

52.9 (38.1–67.3)

0.271

Eggs (g/day)

16.8 (10.1–34.1)

21.7 (12.4–31.7)

0.260

Milk and dairy products (g/day)

167.1 (95.4–283.2)

175.1 (110.3–262.0)

0.967

Vegetables (g/day)

134.2 (94.1–191.8)

112.7 (76.2–192.1)

0.178

Green and yellow vegetables (g/day)

65.5 (42.0–103.6)

56.1 (36.6–96.7)

0.144

Other vegetables (g/day)

61.6 (40.8–90.4)

55.7 (37.1–86.4)

0.457

Pickled vegetables (g/day)

9.8 (5.1–17.6)

12.1 (6.3–19.7)

0.241

Fruits (g/day)

172.8 (101.1–228.2)

164.7 (98.7–204.2)

0.273

Mushrooms (g/day)

6.5 (3.8–11.7)

4.4 (3.0–6.4)

0.001

Seaweeds (g/day)

6.4 (3.7–11.0)

5.9 (3.2–9.9)

0.468

Seasonings and spices (g/day)

7.7 (5.0–11.6)

6.3 (4.8–9.7)

0.139

Luxury beverages (g/day)

640.2 (431.1–889.2)

680.9 (509.3–909.6)

0.540

  1. Data are shown as the median (IQR). P values were obtained from Mann–Whitney test
  2. Adjusted for energy by using residual method