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Table 2 Response frequency of dietary components included in the PREDIMED questionnaire of the psoriatic patients and control group

From: Nutrition and psoriasis: is there any association between the severity of the disease and adherence to the Mediterranean diet?

  Questions Psoriatic Control  
Patients Group
   n % n % p values
1 Use of extra virgin olive oil as main culinary lipid 43 69.4 59 95.2 <0.001
2 Extra virgin olive oil >4 tablespoons 39 62.9 34 54.8 0.465
3 Vegetables ≥2 servings/day 36 58.1 39 62.9 0.713
4 Fruits ≥3 servings/day 45 72.6 55 88.7 0.041
5 Red/processed meats <1/day 29 46.8 11 17.7 0.001
6 Butter, cream, margarine <1/day 18 29.0 21 33.9 0.699
7 Soda drinks <1/day 24 38.7 28 45.2 0.585
8 Wine glasses ≥7/week 23 37.1 33 53.2 0.104
9 Legumes ≥3/week 39 62.9 44 71.0 0.445
10 Fish/seafood ≥3/week 32 51.6 46 74.2 0.016
11 Commercial sweets and confectionery ≤2/week 18 29.0 26 41.9 0.189
12 Tree nuts ≥3/week 23 37.1 35 56.5 0.048
13 Poultry more than red meats 31 50.0 31 50.0 0.858
14 Use of sofrito sauce ≥2/week 38 61.3 42 67.7 0.573
  1. Psoriatic patients showed statistically significant differences compared with controls for use of the following dietary components: Extra virgin olive oil, fruits, red processed meats, fish and tree nuts. Frequencies were analyzed by χ 2 test. PREDIMED, PREvención con DIeta MEDiterránea.