Table 2 Frequency of food intake stratified by protein content and associated with protein dietary supplements (>3 times per week)
Yes (%) | No (%) | p | ||||
|---|---|---|---|---|---|---|
CC | SB | CC | SB | |||
Low content (10 g or below/100 g) | Bakery | 14.5 | 24.5 | 18.6 | 43.7 | |
Milk | 67.7 | 57.8 | 52.4 | 63.1 | < 0.01 | |
Snack | 11.3 | 21.6 | 26.2 | 10.7 | ||
Yogurt | 41.9 | 25.5 | 24.8 | 29 | ||
Mean% | 33.85 | 32.35 | 29.75 | 36.6 | ||
Medium content (10-20 g/100 g) | Legumes | 29 | 16.7 | 9 | 19 | |
Nuts | 11.3 | 22.5 | 2.8 | 15.9 | ||
Cheese | 32.2 | 23.5 | 28.3 | 9.9 | ns | |
Mean% | 24.2 | 20.9 | 13.4 | 14.9 | ||
High content (20-25 g or above/100 g) | Meat | 33.9 | 24.5 | 33.8 | 14.3 | |
Eggs | 24.1 | 24.5 | 3.4 | 6.3 | ||
Fresh Fish | 22.5 | 7.8 | 10.3 | 4.4 | < 0.01 | |
Chicken | 48.4 | 50 | 20.7 | 27.8 | ||
Cold Cuts | 29 | 19.6 | 27.6 | 20.6 | ||
Canned Tuna | 22.5 | 23.5 | 6.9 | 9.9 | ||
Mean% | 30.1 | 25 | 17.1 | 13.9 | ||