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

Table 4 Correlations between PASI score and CRP levels with dietary components included in the PREDIMED questionnaire in the psoriatic patients

	Questions	PASI score		CRP levels
		r	p values	r	p values
1	Use of extra virgin olive oil as main culinary lipid	−0.741	<0.001	−0.300	0.026
2	Extra virgin olive oil >4 tablespoons	0.232	0.106	0.101	0.462
3	Vegetables ≥2 servings/day	−0.600	<0.001	−0.212	0.120
4	Fruits ≥3 servings/day	−0.628	<0.001	−0.350	0.009
5	Red/processed meats <1/day	0.427	0.002	0.282	0.037
6	Butter, cream, margarine <1/day	0.176	0.222	−0.106	0.441
7	Soda drinks <1/day	0.162	0.262	0.210	0.123
8	Wine glasses ≥7/week	−0.217	0.131	−0.145	0.290
9	Legumes ≥3/week	−0.421	0.002	−0.299	0.027
10	Fish/seafood ≥3/week	−0.618	<0.001	−0.372	0.005
11	Commercial sweets and confectionery ≤2/week	0.178	0.215	−0.007	0.959
12	Tree nuts ≥3/week	−0.365	0.009	−0.354	0.008
13	Poultry more than red meats	0.107	0.461	−0.020	0.884
14	Use of sofrito sauce ≥2/week	−0.368	0.009	−0.062	0.654
	*PREDIMED score*	−0.576	<0.001	−0.348	0.009

Correlations among variables were performed using Pearson r correlation coefficient. PASI, Psoriasis Area Severity Index; CRP, C-reactive protein; PREDIMED, PREvención con DIeta MEDiterránea.

ISSN: 1479-5876