Table 2 Dietary intake of the participants
From: Egg consumption and risk of cardiovascular disease: a PERSIAN cohort-based study
| Â | Cases (1535) | Controls (2706) | P* |
|---|---|---|---|
Protein (g/d) | 74.8 ± 25.44 | 80.24 ± 25.07 | < 0.001 |
Total fat (g/d) | 61.54 ± 25.68 | 65.72 ± 138.31 | < 0.001 |
Carbohydrate (g/d) | 397.46 ± 136.34 | 418.99 ± 783.54 | < 0.001 |
Energy (kcal/d) | 2392.61 ± 779.02 | 2541.04 ± 14.9 | < 0.001 |
Caffeine (mg/d) | 195.45 ± 127.82 | 189.89 ± 64.13 | 0.202 |
Total fiber (g/d) | 27.23 ± 10.33 | 27.45 ± 328.02 | 0.529 |
Cholesterol (mg/d) | 237.25 ± 110.16 | 268.88 ± 0.26 | 0.002 |
Egg (g/d) | 74.8 ± 31.73 | 25.31 ± 31.73 | < 0.001 |