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 |