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

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

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