Dietary Variations in a Multiethnic Parkinson’s Disease Cohort and Possible Influences on Nonmotor Aspects: A Cross-Sectional Multicentre Study

Table 4

Dietary habits including herbs and beverages such as coffee, black, and green tea between the three different ethnic groups.

	White ()		Asian ()		BAC ()		value
		%		%		%
Fresh chili/fresh chili powder	21	31.8	24	70.6	21	53.8	0.001^,A
Fresh herbs	26	39.4	22	64.7	16	41.0	0.042
Cumin	11	16.7	25	73.5	8	20.5	<0.001^,A,B
Turmeric	11	16.7	24	70.6	8	20.5	<0.001^,A,B
Oregano	14	21.2	9	26.5	6	15.4	0.506
Cayenne	6	9.1	9	26.5	8	20.5	0.063
Cinnamon	11	16.7	22	64.7	14	35.9	<0.001^,A,B
Green tea	8	12.1	8	23.5	15	38.5	0.007
Black tea	31	47.0	14	41.2	16	41.0	0.784
Coffee	43	65.2	16	47.1	20	51.3	0.159

Abbreviations: = number, BAC = Black African and Caribbean. Fisher’s exact test was used to test differences between the three different ethnic groups. These remain statistically significant after adjustment for multiple comparisons (). Post hoc analysis between the different pairs of ethnicities: multiple comparisons were corrected with the Bonferroni method; significant differences are highlighted as A for Asian versus White and B for Asian versus Black African and Caribbean.