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

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

	Questions	Psoriatic		Control
	Questions	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

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.

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