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Table 2 Dietary profile of the study population and control subjects
| Study population (n = 364) | Control subjects (n = 93) | P-value | |
|---|---|---|---|
| Characteristics | Mean (± SD) | Mean (± SD) | |
| Energy intake/day (Kcal/d) | 1978.22 ± 725.57 | 2393.10 ± 836.76 | <0.001* |
| Carbohydrate (g/d) | 359.85 ± 145.80 | 436.88 ± 168.39 | <0.001* |
| High carbohydrate diet (≧60%) (n,%) | 346 (95.05) | 85 (91.40) | 0.207 |
| Protein (g/d) | 73.95 ± 27.43 | 87.06 ± 35.26 | <0.001* |
| Fat (g/d) | 26.97 ± 15.48 | 32.98 ± 17.70 | 0.001* |
| Carbohydrate (% of energy ) | 72.32 ± 7.62 | 72.54 ± 8.80 | 0.807 |
| Protein (% of energy ) | 15.21 ± 2.94 | 14.81 ± 3.68 | 0.271 |
| Fat (% of energy ) | 12.46 ± 5.39 | 12.63 ± 5.76 | 0.794 |
| Rice | 451.63 ± 191.80 | 539.36 ± 221.40 | <0.001* |
| Vegetables | 132.78 ± 98.82 | 161.07 ± 109.71 | 0.016* |
| Meat | 61.41 ± 58.41 | 79.25 ± 112.54 | 0.035* |
| Poultry | 19.09 ± 20.85 | 23.85 ± 25.77 | 0.062 |
| Fish | 68.23 ± 70.13 | 63.56 ± 53.48 | 0.549 |
| Egg | 9.25 ± 12.72 | 9.50 ± 11.00 | 0.864 |
| Fruit | 53.95 ± 40.80 | 70.13 ± 48.98 | 0.001* |
| Soy | 32.79 ± 45.75 | 49.80 ± 71.00 | 0.005* |
| Fiber | 9.26 ± 6.33 | 10.63 ± 4.72 | 0.051 |
| Saturated fat | 7.00 ± 4.72 | 9.08 ± 6.43 | <0.001* |
| Polyunsaturated fatty acids | 5.06 ± 2.63 | 6.15 ± 3.51 | 0.002* |
