Table 6 Distribution of the frequency of patients with or without plantar ulcers according to consumption of food protein
From: Protein profile of leprosy patients with plantar ulcers from the Eastern Amazon region
Food Groups | Consumption | With ulcer (n = 31) | No ulcer (n = 44) | *P value | ||
|---|---|---|---|---|---|---|
n | % | n | % | |||
Meat and eggs | 0.6069 | |||||
Beef | Low | 21 | 67.7 | 33 | 75.0 | |
Medium | 08 | 25.8 | 10 | 22.7 | ||
High | 02 | 6.5 | 01 | 2.3 | ||
Eggs | Low | 22 | 71.0 | 40 | 90.9 | 0.0669 |
Medium | 08 | 25.8 | 03 | 6.8 | ||
High | 01 | 3.2 | 01 | 2.3 | ||
Beef Jerky | Low | 14 | 45.2 | 26 | 59.1 | 0.4321 |
Medium | 08 | 25.8 | 10 | 22.7 | ||
High | 09 | 29.0 | 08 | 18.2 | ||
Milk and Dairy Products | ||||||
Whole milk | Low | 08 | 25.8 | 11 | 25.0 | 0.9586 |
Medium | 01 | 3.2 | 02 | 4.5 | ||
High | 22 | 71.0 | 31 | 70.5 | ||
Vegetables | 0.4138 | |||||
Bean | Low | 10 | 32.3 | 15 | 34.1 | |
Medium | 07 | 22.6 | 05 | 11.4 | ||
High | 14 | 45.2 | 24 | 54.5 | ||