Skip to main content

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)