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Table 3 Consumption of food groups in schizophrenia patients and their controls separated by the study group.1

From: Is dietary pattern of schizophrenia patients different from healthy subjects?

  

Patients(n = 30)

Controls(n = 30)

Food groups

Servings*

Male

Female

p value

Male

Female

p value

  

No

%

No

%

 

No

%

No

%

 

Milk

1–2/d

6

32

2

18

0.07

5

31

5

36

0.08

Vegetables

1–2/d

13

69

4

36

0.01

7

44

6

43

0.7

Fruits

1–2/d

10

53

7

64

0.2

12

75

14

100

0.07

Meats

1–2/d

1

5

2

18

0.6

6

38

7

50

0.5

Tuna fish

1–2/wk

3

16

7

64

0.02

5

31

8

57

0.3

Chicken

1–2/wk

15

79

5

45

0.1

16

100

14

100

-

Eggs

1–2/d

15

79

5

45

0.01

12

75

10

71

0.2

Hydrogenated

           

Oils

3–5/d

16

84

13

81

0.02

7

64

11

79

0.3

Vegetables

           

Oils

3–5/d

10

53

5

45

0.4

15

94

11

79

0.2

Cream

1–2/d

8

42

2

18

0.6

1

6

0

0

0.05

Nuts

1–2/d

2

10

2

18

0.6

4

25

10

71

0.02

Carbonated

           

Drinks

1–2/d

4

21

4

36

0.3

3

19

0

0

0.01

Sausages

1–2/d

10

53

2

18

0.1

4

25

5

36

0.3

Chocolate

1–2/d

8

42

2

18

0.05

8

50

5

36

0.03

  1. 1- Data based on semi-quantitative food frequency questionnaires.
  2. * Servings are prensented based on Food Guide Pyramid and Mediterranean Pyramid.