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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.