Table 3 Differences in the association of traditional Argentine gastronomy between the identified groups
Food | Group 1 N = 120 | Group 2 N = 74 | Group 3 N = 55 | P |
|---|---|---|---|---|
Alfajor | 25 ( +) | 9 | 1 (-) | 0.003 |
Asado | 109 ( +) | 59 | 35 (-) | < 0.0001 |
Buseca | 11 | 6 | 2 | 0.433 |
Cow meat | 17 (−) | 20 | 17 | 0.018 |
Cereals | 4 (−) | 3 | 8 ( +) | 0.010 |
Beer | 12 (−) | 62 ( +) | 7 (−) | < 0.0001 |
Choripan | 12 | 8 | 4 | 0.783 |
Dulce de leche | 51 ( +) | 20 | 1 (−) | < 0.0001 |
Empanadas | 98 ( +) | 51 | 11 (−) | < 0.0001 |
Fernet | 17 | 24 ( +) | 1 (−) | < 0.0001 |
F&V | 4 (−) | 7 | 11 ( +) | 0.001 |
Guisos | 20 | 15 | 7 | 0.525 |
Humita | 16 ( +) | 2 (−) | 0 (−) | 0.001 |
Dairy products | 7 | 8 | 3 | 0.363 |
Locro | 74 ( +) | 37 | 1 (−) | < 0.0001 |
Mate | 38 ( +) | 11 (−) | 6 (−) | 0.001 |
Mazamorra | 13 ( +) | 0 (−) | 0 (−) | 0.000 |
Milanesas | 20 | 28 ( +) | 16 | 0.003 |
Other drinks | 4 (−) | 12 ( +) | 3 | 0.003 |
Other meats | 7 (−) | 9 | 12 ( +) | 0.017 |
Pasta | 6 (−) | 11 | 17 ( +) | < 0.0001 |
Fish | 28 | 15 | 13 | 0.860 |
Pizza | 4 (−) | 16 ( +) | 9 | 0.000 |
Desserts | 18 | 14 | 6 | 0.454 |
Potato products | 2 (−) | 7 | 10 ( +) | 0.000 |
Bakery products | 42 ( +) | 16 | 2 (−) | < 0.0001 |
Torta frita | 38 ( +) | 4 (−) | 3 (−) | < 0.0001 |
Wine | 22 (−) | 64 ( +) | 3 (−) | < 0.0001 |