Table 5.

Associations between food consumption according to degree of processing serum fatty acids.

Dependent variable	B	p-value	95% CI
Total Omega 3
Score_Total_Intake_Unprocessed	0.178	0.698	(−0.720–1.076)
Score_Total_Intake_Processed	−12.644	0.008	(−21.932–−3.356)
Score_Total_Intake_Ultraprocessed	2.018	0.301	(−1.808–5.843)
Omega 3/6 Ratio
Score_Total_Intake_Unprocessed	0.021	0.501	(−0.040–0.082)
Score_Total_Intake_Processed	−1.094	0.001	(−1.729–−0.459)
Score_Total_Intake_Ultraprocessed	0.243	0.068	(−0.018–0.505)
Omega 6/3 Ratio
Score_Total_Intake_Unprocessed	−0.205	0.711	(−1.289–0.879)
Score_Total_Intake_Processed	18.751	0.001	(7.536–29.966)
Score_Total_Intake_Ultraprocessed	−3.877	0.100	(−8.496–0.741)

Model of linear regression.