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Table 6 Food items consumed (in servings/week) in relation to hypercholesterolaemic status

From: Prevalence of self-reported hypercholesterolaemia and its relation to dietary habits, in Greek adults; a national nutrition & health survey

  Normocholesterolaemic Hypercholesterolaemic P
Red meat 1.64 ± 1.28 1.44 ± 1.12 < 0.001*
Pork 1.27 ± 1.15 0.95 ± 0.99 < 0.001*
Poultry 1.42 ± 1.11 1.44 ± 0.96 0.562
Fish 1.31 ± 1.11 1.55 ± 1.15 < 0.001*
Egg 1.29 ± 1.63 0.69 ± 1.16 < 0.001*
Bread & Cereals 11.94 ± 8.76 12.61 ± 8.27 0.031*
Pasta & Rice 2.08 ± 1.50 1.69 ± 1.25 < 0.001*
Potatoes 2.25 ± 1.74 1.79 ± 1.43 < 0.001*
Vegetables 7.15 ± 3.81 7.30 ± 3.79 0.272
Fruits & Juices 7.45 ± 6.15 8.48 ± 6.92 < 0.001*
Milk & products Full Fat 3.77 ± 5.00 2.09 ± 3.88 < 0.001*
Milk & products Low Fat 2.27 ± 4.14 3.57 ± 4.83 < 0.001*
Cheese Yellow 2.26 ± 2.52 1.69 ± 2.24 < 0.001*
Cheese White 5.07 ± 3.29 4.47 ± 3.19 < 0.001*
Legumes 1.21 ± 0.94 1.24 ± 0.90 0.431
Dessert or Ice Cream 2.12 ± 2.68 1.59 ± 2.43 < 0.001*
  1. P < statistical significant difference between normo- and hypercholesterolaemic participants