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Table 2 Distribution of the studied multiple sclerosis patients at Kasr Al-Ainy Hospital by dietary habits and BMI

From: Nutritional status of multiple sclerosis (MS) patients attending Kasr Alainy MS unit: an exploratory cross-sectional study

Dietary Habits BMIa categories p-value
Overall, n = 76 Underweight, n = 2 Normal, n = 25 Overweight, n = 21 Obese, n = 28
No. % No. % No. % No. % No. %
Meal number
- One 2 2.63 0 0.0 0 0.0 0 0.0 2 7.14 0.71
- Two 34 44.74 1 50.0 12 48.0 8 38.1 13 46.43
- Three or more 40 52.63 1 50.0 13 52.0 13 61.9 13 46.43
Main meal
- Breakfast 13 17.1 0 0.0 3 12.0 5 23.8 5 17.9 0.06
- Lunch 48 63.2 0 0.0 16 64.0 15 71.4 17 60.7
- Dinner 15 19.7 2 100.0 6 24.0 1 4.8 6 21.4
Breakfast
- Yes or sometimes 54 71.1 2 100.0 21 84.0 15 71.4 16 57.1 0.139
- No or rarely 22 28.9 0 0.0 4 16.0 6 28.6 12 42.9
Fast food intake
- Yes 21 27.6 0 0.0 8 32.0 7 33.3 6 21.4 0.6
- No 55 72.4 2 100.0 17 68.0 14 66.7 22 78.6
Snacks
- Fresh fruits and vegetables 67 88.2 2 100.0 21 84.0 20 95.2 24 85.7 0.6
- Fresh juices 31 40.8 2 100.0 11 44.0 12 57.1 6 21.4 0.02*
- Nuts and seeds 57 75.0 1 50.0 21 84.0 13 61.9 22 78.6 0.28
- Crackers 55 72.4 0 0.0 19 76.0 15 71.4 21 75.0 0.14
- Cakes 60 78.9 2 100.0 20 80.0 17 81.0 21 75.0 0.83
- Soft drinks 49 64.5 0 0.0 19 76.0 14 66.7 16 57.1 0.12
- Sweets 61 80.3 2 100.0 20 80.0 17 81.0 22 78.6 0.91
- Hot caffeinated drinks 68 89.5 2 100.0 20 80.0 20 95.2 26 92.9 0.3
Cooking methods
Cooking meatsb
- Boiled 47 61.8 2 100.0 14 56.0 11 52.4 20 71.4 0.32
- Grilled 44 57.9 1 50.0 15 60.0 11 52.4 17 60.7 0.93
- Fried 61 80.3 2 100.0 19 76.0 16 67.2 24 85.7 0.68
Cooking vegetablesb
- Cooked with fat 56 73.7 1 50.0 22 88.0 14 66.7 19 67.9 0.24
- Boiled 30 39.5 1 50.0 9 36.0 7 33.3 13 46.4 0.77
Cooking fat typeb
- Butter 60 78.9 2 100.0 21 84.0 20 95.2 17 60.7 0.02*
- Hydrogenated oil 37 48.7 1 50.0 13 52.0 7 33.3 16 57.1 0.41
- Oil 71 93.4 2 100.0 23 92.0 19 90.5 27 96.4 0.42
  1. aBody mass index
  2. bMore than one response was allowed
  3. *Significant p-value