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Table 4 Bivariate proportional odds ratio model to assess the association between T-score and food items included in the PREDIMED questionnaire

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

 

Questions

Simple correlation

After adjuster for sex, age and BMI

OR

p value

95% IC

OR

p value

95% IC

1

Use of EVOO as main culinary lipid

 

<0.001

−0.099–0.220

 

<0.001

−0.047–0.298

 Yes

3.59

  

3.62

  

 No

0.75

  

0.74

  

2

EVOO >4 tablespoons

 

0.003

0.096–0.461

 

0.006

0.079–0.458

 Yes

2.06

  

2.08

  

 No

1.31

  

1.30

  

3

Vegetables ≥2 servings/day

 

0.012

0.131–1.044

 

0.048

0.035–1.014

 Yes

1.75

  

1.63

  

 No

1.54

  

1.66

  

4

Fruits ≥3 servings/day

 

<0.001

0.598–1.312

 

<0.001

0.507–1.250

 Yes

2.55

  

2.36

  

 No

1.06

  

1.15

  

5

Red/processed meats <1/day

 

0.048

−0.383–0.004

 

0.139

−0.347–0.044

 Yes

0.82

  

0.86

  

 No

3.28

  

3.15

  

6

Butter, cream, margarine <1/day

 

0.329

−0.083–0.248

 

0.326

−0.087–0.261

 Yes

1.08

  

1.09

  

 No

2.50

  

2.49

  

7

Soda drinks <1/day

 

0.732

−0.134–0.194

 

0.062

−0.005–0.359

 Yes

1.02

  

1.19

  

 No

2.64

  

2.28

  

8

Wine glasses ≥7/week

 

0.570

−0.209–0.114

 

0.648

−0.131–0.209

 Yes

0.95

  

1.04

  

 No

2.84

  

2.68

  

9

Legumes ≥3/week

 

0.019

0.033–0.359

 

0.028

0.020–0.360

 Yes

2.23

  

1.20

  

 No

1.21

  

2.25

  

10

Fish/seafood ≥3/week

 

<0.001

0.529–0.949

 

<0.001

0.540–0.976

 Yes

2.08

  

2.12

  

 No

1.30

  

1.28

  

11

Sweets and confectionery ≤2/week

 

0.594

−0.203–0.116

 

0.870

−0.180–0.153

 Yes

0.95

  

0.98

  

 No

2.83

  

2.76

  

12

Tree nuts ≥3/week

 

0.179

−0.273–0.049

 

0.974

−0.208–0.214

 Yes

0.89

  

1

  

 No

3.03

  

2.70

  

13

Poultry more than red meats

 

0.462

−0.099–0.220

 

0.157

−0.047–0.298

 Yes

1.06

  

1.13

  

 No

2.56

  

2.40

  

14

Use of sofrito sauce ≥2/week

 

0.173

−0.069–0.429

 

0.103

−0.037–0.495

 Yes

1.18

  

1.24

  

 No

2.28

  

2.18

  
  1. In the studied population, higher T-scores were positively associated with a higher consumption of some of the Mediterranean food items, in particular extra-virgin olive oil (EVOO), vegetables, fruits, legumes, and fish and were negatively associated with consumption of red meat
  2. EVOO, extra-virgin olive oil; BMI, body mass index
  3. p value in italic emphasis denotes a significant difference (p < 0.05)