JMB

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Table. 1.

Table. 1.

Dietary characteristics of each group.

Centenarians Elderly Adult p value
Subjects (n) 25 13 9
Number of meals (per day) 2.84 ± 0.37 3.00 ± 0.00 2.33 ± 0.50 <0.001
Number of snacks (per day) 1.06 ± 0.82 1.69 ± 0.85 0.50 ± 0.61 0.004

Frequency of intake (per month) Centenarians Elderly Adult p value

Subjects (n) 22 12 9
Meat 13.5 ± 22.7 10.8 ± 12.1 16.4 ± 13.0 0.787
Eggs 8.1 ± 8.3 6.7 ± 5.7 17.7 ± 13.3 0.015
Fish 8.8 ± 9.7 8.6 ± 10.6 5.0 ±2.5 0.536
Bean curd 12.7 ± 12.9 19.1 ± 25.0 9.0 ±5.8 0.354
Fermented soybean pastes 28.6 ± 27.1 35.8 ± 28.2 9.8 ± 5.4 0.061
Dairy products 6.2 ± 9.3 9.2 ± 12.8 4.3 ± 3.9 0.510
Fruits 12.7 ± 13.2 20.4 ± 20.2 21.7 ±14.5 0.237
Eat protein 43.1 ± 37.3 45.1 ±25.8 48.1 ±26.7 0.925
J. Microbiol. Biotechnol. 2019;29:429~440 https://doi.org/10.4014/jmb.1811.11023
© J. Microbiol. Biotechnol.