Table 5 Characteristics of participant responses based on types of foods
Foods | Ordinary rice &/or only | Porridge rice &/or only | ||||
|---|---|---|---|---|---|---|
Care foods (n = 5) | Only (n = 172) | Processed side dishes (n = 30) | Care foods (n = 6) | Only (n = 24) | ||
Items | mean ± S.D. | mean ± S.D. | mean ± S.D. | mean ± S.D. | mean ± S.D. | p value |
Age | 78.3 ± 4.2 a | 70.0 ± 8.3 a, b, c | 72.8 ± 8.3 | 77.4 ± 3.6 b | 76.3 ± 6.5 c | a: 0.018, b: 0.017, c: 0.0004 |
PD duration | 5.8 ± 4.4 | 7.6 ± 5.8 a, b | 9.9 ± 7.0 a | 9.2 ± 6.3 | 12.3 ± 9.7 b | a: 0.049, b: 0.013 |
Score of SD | 7.1 ± 3.8 a | 5.9 ± 6.9 b, c, d | 8.9 ± 8.0 b, e | 18.2 ± 12.8 c | 16.8 ± 9.8 a, d, e | a: 0.04. b: 0.013, c: 0.015, d: <0.0001, e: 0.003, |
BMI | 23.4 ± 3.4 a | 22.7 ± 3.7 b | 22.0 ± 3.3 | 21.2 ± 3.2 | 20.4 ± 3.2 a, b | a: 0.035, b: 0.003 |
Modified H&Y scale | 4.2 ± 1.3 | 4.1 ± 1.4 a, b, c | 5.0 ± 1.3 a | 5.8 ± 0.8 b | 5.3 ± 1.3 c | a: 0.001, b: 0.002, c: 0.0005 |