Table 2 Comparative analysis of mean dietary intakes among COPD patients and control subjects

Energy (kcal/d)

2882 ± 781

2624 ± 682

0.004

Food groups (g/d)

Whole grains

49.3 ± 91.9

125.8 ± 115.9

< 0.0001

Fruit

362.8 ± 214.1

368.7 ± 180.4

0.811

Vegetables

352.9 ± 151.0

340.1 ± 173.6

0.554

Low-fat dairy products

397.6 ± 237.6

352.1 ± 170.6

0.065

Legume and nuts

43.9 ± 38.2

46.9 ± 28.6

0.458

Red meat/processed meat

69.8 ± 37.9

53.6 ± 41.3

0.002

Sugar-sweetened beverages

45.9 ± 76.7

63.5 ± 71.3

0.061

Ultra-processed foods

132.03 ± 128.2

132.6 ± 87.6

0.96

Macronutrients (g/d)

Carbohydrate

462 ± 137

415 ± 128

0.005

Protein

95 ± 25

110 ± 159

0.390

Fat

78 ± 31

70 ± 35

0.087

Dietary fiber

19 ± 7

22 ± 10

0.021

Sodium (mg/d)

3565 ± 1108

4308 ± 1570

< 0.0001

Magnesium (mg/d)

309 ± 106

429 ± 154

< 0.0001

Potassium (mg/d)

3901 ± 1324

4299 ± 2709

0.197

Calcium (mg/d)

1246 ± 413

1187 ± 459

0.305

Vitamin E (mg/d)

7.5 ± 4

7.2 ± 5

0.677

Folate (mcg/d)

384 ± 139

386 ± 110

0.310

Vitamin C (mg/d)

144 ± 70

143 ± 61

0.920

Vitamin K (mg/d)

124 ± 106

390 ± 286

< 0.0001

Cholesterol (mg/d)

290 ± 151

245 ± 117

0.005