Skip to main content
Fig. 1 | Journal of Translational Medicine

Fig. 1

From: Nutrition: a key environmental dietary factor in clinical severity and cardio-metabolic risk in psoriatic male patients evaluated by 7-day food-frequency questionnaire

Fig. 1

Dietary pattern in psoriatic patients and control group. In the figure are shown the dietary differences between psoriatic patients and control subjects. a Total calories (kcal). b Percentage of macronutrients in diet. Panel C Carbohydrates (CHO) (% of total charbohydrates) and fibers (g/day). d Fats (SFA saturated fatty acids; MUFA monounsaturated fatty acids; PUFA polyunsaturated fatty acids.). e Cholesterol. Psoriatic patients have a higher consumption of total and simple carbohydrates, total fat, PUFA, n-6/n-3 PUFAs ratio, and cholesterol, while the consumption of protein, complex carbohydrates, MUFA, n-3 PUFA and fiber, is lower than in the control group. No statistically significant differences of a total energy, SFA and n-6 PUFA were observed between the two groups

Back to article page