Non-communicable diseases and related risk behaviors among men and women living with HIV in Cambodia: findings from a cross-sectional study

Table 4 Comparisons of dietary behaviors among men and women living with HIV

Variables		Total	Men	Women	P-value^a
Mean time of fruits consumed per week (days)		2.5 ± 2.1	2.3 ± 1.9	2.6 ± 2.2	0.08
Mean number of servings of fruits per day		1.8 ± 5.2	1.3 ± 0.5	2.0 ± 6.3	0.22
Mean number of days of vegetable consumption in a typical week		5.6 ± 1.7	5.7 ± 1.6	5.6 ± 1.8	0.69
Mean number of servings of vegetables per day		2.0 ± 0.5	2.0 ± 0.4	2.0 ± 0.5	0.56
Meals usually prepared at home		471 (92.4)	138 (81.2)	333 (97.9)	<0.001
Types of oil/fat most often used for meal preparation in family					0.41
	Lard	22 (4.3)	10 (5.9)	12 (3.5)
	Animal fat	2 (0.4)	1 (0.6)	1 (0.3)
	Vegetable oil	486 (95.3)	159 (93.5)	327 (96.2)

Values are numbers (%) for categorical variables and mean ± standard deviation (SD) for continuous variables
Abbreviations: HIV human immunodeficiency virus
^aStudent’s t-test for continuous variables and Chi-square test or Fisher’s exact test for categorical variables

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