Patients with acne (n = 51) | ||||
---|---|---|---|---|
Questions | OR | p value | 95% IC | R2 |
Use of extra virgin olive oil as main culinary lipid | 0.79 | 0.020 | 0.63–1.01 | 0.12 |
Extra virgin olive oil > 4 tablespoons | 0.89 | 0.025 | 0.81–0.99 | 0.11 |
Vegetables ≥ 2 servings/day | 0.96 | 0.151 | 0.89–1.02 | 0.04 |
Fruits ≥ 3 servings/day | 0.88 | 0.003 | 0.82–0.96 | 0.21 |
Red/processed meats < 1/day | 0.96 | 0.206 | 0.89–1.03 | 0.03 |
Butter, cream, margarine < 1/day | 0.98 | 0.634 | 0.91–1.06 | 0.01 |
Soda drinks < 1/day | 1.00 | 0.993 | 0.94–1.06 | 0.01 |
Wine glasses ≥ 7/week | 0.95 | 0.102 | 0.88–1.01 | 0.06 |
Legumes ≥ 3/week | 0.85 | 0.001 | 0.76–0.94 | 0.27 |
Fish/seafood ≥ 3/week | 0.84 | < 0.001 | 0.75–0.93 | 0.32 |
Commercial sweets and confectionery ≤ 2/week | 0.99 | 0.933 | 0.93–1.06 | 0.01 |
Tree nuts ≥ 3/week | 0.95 | 0.134 | 0.89–1.02 | 0.05 |
Poultry more than red meats | 1.02 | 0.515 | 0.96–1.09 | 0.01 |
Use of sofrito sauce ≥ 2/week | 0.96 | 0.236 | 0.90–1.03 | 0.03 |