Table 4: Percentage of Ingredient participation in negative food - drug interactions, per Cuisine

From: Inferring Cuisine - Drug Interactions Using the Linked Data Approach

Table 4: Percentage of Ingredient participation in negative food - drug interactions, per Cuisine
 NAmWEuNEuEEuSEuMEaSAsSEAsEAsLAmAf
milk62.288%60.132%70.955%62.030%32.665%26.331%30.302%13.634%8.637%29.196%23.833%
garlic17.606%13.616%3.119%17.868%41.754%39.943%45.090%59.570%67.848%47.122%53.333%
coffee8.662%11.213%10.234%8.883%8.711%14.837%4.012%3.671%0.456%5.648%2.917%
ginger3.929%2.670%4.678%1.218%0.689%6.971%40.352%32.092%42.626%1.399%28.000%
cheese1.631%2.203%0.780%2.132%6.241%0.754%0.382%0.315%0.182%7.302%0.500%
bacon2.244%3.344%0.877%4.416%1.795%0.000%0.115%0.000%0.899%1.815%0.250%
grapefruit1.705%1.435%0.000%0.000%0.823%2.025%0.000%6.765%0.560%3.470%0.000%
red wine1.434%3.337%3.119%2.843%5.303%5.652%0.611%0.210%1.303%1.829%6.000%
ham1.234%1.602%1.462%0.457%2.757%0.000%0.000%0.157%1.133%0.746%0.000%
wine0.847%1.575%1.170%0.203%2.431%1.507%0.611%4.195%7.817%0.403%1.333%
tea1.141%1.589%3.314%1.726%0.000%4.805%10.394%5.349%0.443%0.000%0.000%
avocado0.554%0.133%0.780%0.000%0.211%0.565%0.000%0.210%1.042%7.746%0.333%
beer0.299%0.601%0.292%0.152%0.101%0.141%0.000%0.000%0.156%0.605%0.000%
licorice0.141%0.000%1.754%0.000%0.000%0.000%0.000%0.000%0.234%0.000%0.000%