Table 3 Family dietary status of the rural residents in the high- and low-EC incidence areas in the past 10 years. Δ Each questionnaire surveyed the food intake of only one household over 10 years. *P < 0.05 is statistically significant.
Dietary status | Yanting County of Sichuan Province (n = 920) | Qingzhen City of Guizhou Province (n = 313) | χ2 | P |
|---|---|---|---|---|
Vegetables/fruits | 19.066 | 0.004* | ||
Invariant | 530(57.6%) | 144(46.0%) | ||
Gradual increase | 241(26.2%) | 153(48.9%) | ||
Gradual decrease | 149(16.2%) | 16(5.1%) | ||
Beans | 17.213 | 0.009* | ||
Invariant | 611 (66.4%) | 217(69.3%) | ||
Gradual increase | 170 (18.5%) | 72(23.0%) | ||
Gradual decrease | 139(15.1%) | 24(7.7%) | ||
Pickled vegetables | 41.960 | 0.000* | ||
Invariant | 548 (59.5%) | 207(66.1%) | ||
Gradual increase | 100 (10.9%) | 10(3.2%) | ||
Gradual decrease | 272 (29.6%) | 96(30.7%) | ||
Pickled meat | 38.065 | 0.000* | ||
Invariant | 533(57.9%) | 231(73.8%) | ||
Gradual increase | 62(6.7%) | 10(3.2%) | ||
Gradual decrease | 325(35.3%) | 72(23.0%) | ||
Sauerkraut | 47.441 | 0.000* | ||
Invariant | 547(59.4%) | 229(73.2%) | ||
Gradual increase | 65(7.1%) | 34(10.8%) | ||
Gradual decrease | 308(33.5%) | 50(16.0%) | ||
Hot food | 32.428 | 0.000* | ||
Invariant | 550(59.8%) | 238(76.0%) | ||
Gradual increase | 72(7.8%) | 29(9.3%) | ||
Gradual decrease | 298(32.4%) | 46(14.7%) | ||
Spicy food | 17.179 | 0.009* | ||
Invariant | 532(57.8%) | 245(78.3%) | ||
Gradual increase | 87(9.5%) | 16(5.1%) | ||
Gradual decrease | 301(32.7%) | 52(16.6%) | ||
Barbecued food | 38.582 | 0.000* | ||
Invariant | 565(61.4%) | 221(67.4%) | ||
Gradual increase | 51(5.5%) | 20(6.4%) | ||
Gradual decrease | 304(33.1%) | 82(26.2%) |
