Table 4 Association between CRS and fruit and vegetable intake in adults from GA²LEN

Fruit group

 Hard fruit

0.83 (0.64–1.06) n = 3232

0.82 (0.62–1.09) n = 2965

 Bananas

1.04 (0.78–1.40) n = 3223

0.99 (0.68–1.44) n = 2959

 Citrus fruit

0.78 (0.48–1.26) n = 3232

0.87 (0.52–1.46) n = 2963

 Oily fruits

1.40 (0.91–2.16) n = 3232

1.67 (0.91–3.06) n = 2967

 Freshly squeezed fruit

0.73 (0.44–1.20) n = 3219

0.74 (0.44–1.24) n = 2954

 Berries

1.08 (0.61–1.94) n = n = 3195

1.23 (0.55–2.76) n = 2932

 Nectarines

1.42 (0.84–2.41) n = 3233

1.57 (0.79–3.11) n = 2967

 Dried fruits

0.95 (0.42–2.14) n = 3226

0.98 (0.42–2.32) n = 2962

 Tropical fruits

2.14 (1.10–4.16) n = 3230

2.50 (0.91–6.92) n = 2965

 Canned fruits^a

–

–

 Dark pigmented fruits

1.01 (0.71–1.45) n = 3237

1.11 (0.75–1.64) n = 2969

 All fruits

0.75 (0.58–0.96) n = 3239

0.73 (0.55–0.97) n = 2969

 Nuts

0.47 (0.21–1.06) n = 3227

0.64 (0.23–1.80) n = 2960

Vegetables

 Leafy vegetables

1.15 (0.86–1.53) n = 3229

1.22 (0.86–1.71) n = 2961

 Fruity vegetables

1.16 (0.87–1.53) n = 3237

1.22 (0.81–1.85) n = 2967

 Cucurbitacea

1.15 (0.85–1.56) n = 3238

1.03 (0.73–1.44) n = 2968

 Apiaceae

1.22 (0.93–1.62) n = 3239

1.22 (0.90–1.64) n = 2968

 Other root vegetables

1.63 (0.98–2.70) n = 3235

1.77 (0.89–3.53) n = 2967

 Maize/corn

1.64 (0.55–4.87) n = 3224

1.74 (0.42–7.22) n = 2961

 Alliums

1.19 (0.91–1.55) n = 3238

0.99 (0.68–1.42) n = 2969

 Brassicaceae

1.09 (0.73–1.62) n = 3237

1.05 (0.67–1.65) n = 2968

 Potatoes

2.27 (1.47–3.52) n = 3229

1.82 (1.03–3.23) n = 2962

 Pickled vegetables

1.73 (0.88–3.4) n = 3210

1.61 (0.72–3.59) n = 2949

 All vegetables

1.11 (0.80–1.54) n = 3242

1.09 (0.67–1.77) n = 2970

 Legumes

1.54 (0.51–4.64) n = 3231

1.24 (0.30–5.10) n = 2964