Skip to main content

Table 3 The percent of amino acid groups in main dietary sources

From: The association between dietary amino acids and the risk of nonalcoholic fatty liver disease among Tehranian adults: a case-control study

Protein sources

Cases

Controls

P-Value

BCAAs

  Dairy

36.54 ± 12.46

36.86 ± 13.41

0.751

  Cereals

26.71 ± 12.28

26.09 ± 11.52

0.531

  Vegetables

2.77 ± 1.42

3.57 ± 1.84

 < 0.001

  White meat

12.58 ± 8.66

13.45 ± 8.63

0.220

  Nuts

1.58 ± 2.21

1.69 ± 2.32

0.523

  Red and process meat

8.11 ± 5.61

7.96 ± 6.22

0.762

  Legume

2.13 ± 3.30

2.38 ± 3.32

0.354

AAAs

  Dairy

34.43 ± 12.20

34.77 ± 13.06

0.743

  Cereals

29.24 ± 12.94

28.66 ± 12.13

0.577

  Vegetables

2.98 ± 1.54

3.88 ± 1.99

 < 0.001

  White meat

11.74 ± 8.29

12.53 ± 8.22

0.241

  Nuts

1.61 ± 2.20

1.74 ± 2.33

0.500

  Red and process meat

7.57 ± 5.33

7.43 ± 5.85

0.757

  Legume

2.26 ± 3.49

2.54 ± 3.59

0.322

SAAs

  Dairy

29.02 ± 11.25

29.28 ± 12.05

0.799

  Cereals

31.48 ± 13.37

30.95 ± 12.48

0.623

  Vegetables

2.89 ± 1.58

3.82 ± 2.10

 < 0.001

  White meat

14.16 ± 9.48

15.10 ± 9.38

0.222

  Nuts

1.29 ± 1.78

1.39 ± 1.92

0.474

  Red and process meat

8.32 ± 5.82

8.16 ± 6.30

0.748

  Legume

1.62 ± 2.61

1.83 ± 2.72

0.342

  1. P-values was calculated using independent sample t-test analysis
  2. * Data presented as mean ± SD