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Table 4 Level of food intake among leprosy patients, according to food group

From: Correlation between therapy and lipid profile of leprosy patients: is there a higher risk for developing cardiovascular diseases after treatment?

Food groups

Intake level

p

Low

Intermediate

High

n (%)

n (%)

n (%)

Meat and eggs

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Beef

59 (70.2)

22 (26.2)

3 (3.6)

< 0.0001a

 Chicken

78 (92.9)

6 (7.1)

0 (0.0)

< 0.0001b

 Pork

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Fish

77 (91.7)

7 (8.3)

0 (0.0)

< 0.0001b

 Game meat

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Ox heart

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Bull tongue

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Bull liver

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Shellfish

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Eggs

69 (82.1)

11 (13.1)

4 (4.8)

< 0.0001a

 Beef jerky

44 (52.4)

22 (26.2)

18 (21.4)

0.0009a

 Sausage/Salami

79 (94.0)

2 (2.4)

3 (3.6)

< 0.0001a

 Sausage

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Ham

81 (96.4)

1 (1.2)

2 (2.4)

< 0.0001a

 Bologna

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Corned beef

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Canned sardines

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

Milk and milk products

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Whole milk

21 (25.0)

3 (3.6)

60 (71.4)

< 0.0001a

 Full fat yoghurt

79 (94.0)

2 (2.4)

3 (3.6)

< 0.0001a

 Skimmed milk

79 (94.0)

1 (1.2)

4 (4.8)

< 0.0001a

 Semi-skimmed milk

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Low-fat yoghurt

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Cottage cheese

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001a

 Yellow cheese

78 (92.9)

5 (6.0)

1 (1.2)

< 0.0001a

 White cheese

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

Legumes

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Bean

26 (31.0)

14 (16.7)

44 (52.4)

0.0003a

 Soy

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Chickpea

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Pea

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Lentils

84 (100.0)

0 (0.0)

0 (0.0)

Na

Lettuce

68 (81.0)

14 (16.7)

2 (2.4)

< 0.0001a

 Raw salad

75 (89.3)

8 (9.5)

1 (1.2)

< 0.0001a

 Cooked salad

68 (81.0)

14 (16.7)

2 (2.4)

< 0.0001a

Oils

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Coconut

80 (95.2)

3 (3.6)

1 (1.2)

< 0.0001a

 Brazil nut

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Cashew nut

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Peanut

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Walnuts

84 (100.0)

0 (0.0)

0 (0.0)

Na

Fruits

73 (86.9)

11 (13.1)

0 (0.0)

< 0.0001b

 Avocado

81 (96.4)

3 (3.6)

0 (0.0)

< 0.0001b

 Muruci

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Açaí

48 (57.1)

19 (22.6)

17 (20.2)

< 0.0001a

Fried foods and snacks

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Salted

78 (92.9)

6 (7.1)

0 (0.0)

< 0.0001b

 Fried preparations

77 (91.7)

6 (7.1)

1 (1.2)

< 0.0001a

 Pizza

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

 Sandwich

81 (96.4)

3 (3.6)

0 (0.0)

< 0.0001b

 Snacks

84 (100.0)

0 (0.0)

0 (0.0)

Na

 Ice cream

83 (98.8)

1 (1.2)

0 (0.0)

< 0.0001b

  1. Na not applicable
  2. aChi-square test
  3. bchi-square test with Yates correction
  4. (P < 0.05)