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Table 3 Response frequency of dietary components included in the PREDIMED questionnaire of the subjects

From: Preliminary results demonstrating the impact of Mediterranean diet on bone health

  Questions n %
1 Use of extra virgin olive oil as main culinary lipid 322 77.0
2 Extra virgin olive oil >4 tablespoons 281 67.2
3 Vegetables ≥2 servings/day 398 95.2
4 Fruits ≥3 servings/day 370 88.5
5 Red/processed meats <1/day 112 26.8
6 Butter, cream, margarine <1/day 149 35.6
7 Soda drinks <1/day 256 61.2
8 Wine glasses ≥7/week 181 43.3
9 Legumes ≥3/week 185 44.3
10 Fish/seafood ≥3/week 246 58.9
11 Commercial sweets and confectionery ≤2/week 223 53.3
12 Tree nuts ≥3/week 197 47.1
13 Poultry more than red meats 211 50.5
14 Use of sofrito sauce ≥2/week 363 86.8