Table 4.
Mediterranean Diet Score by Panagiotakos et al. and Post-Menopausal BC risk
| Intakea, b | |||
|---|---|---|---|
| Food Indexes | Post-menopausal cases (n = 934) | Post-menopausal controls (n = 815) | Adjusted OR per unit increase (95% CI)c |
| All cereals | 18.7 ± 7.8 | 19.4 ± 8.8 | 0.99 (0.98, 1.00) |
| Potatoes | 2.0 ± 1.4 | 1.9 ± 1.3 | 0.95 (0.87, 1.03) |
| Fruits | 9.2 ± 6.0 | 9.6 ± 6.9 | 1.00 (0.99, 1.02) |
| Vegetables | 5.8 ± 2.8 | 6.2 ± 3.4 | 0.95 (0.92, 0.99)* |
| Legumes | 2.1 ± 1.2 | 2.2 ± 1.4 | 0.95 (0.88, 1.03) |
| Fish | 1.6 ± 1.1 | 1.8 ± 1.2 | 0.88 (0.79, 0.98)* |
| Red meat and products | 2.8 ± 2.1 | 2.7 ± 2.1 | 0.98 (0.93, 1.03) |
| Poultry | 1.6 ± 0.9 | 1.7 ± 0.9 | 0.91 (0.81, 1.04) |
| Full fat dairy products | 6.5 ± 6.2 | 7.3 ± 6.8 | 0.98 (0.96, 1.00) |
| Use of olive oil (times/week) | 6.6 ± 2.9 | 7.0 ± 3.4 | 0.95 (0.92, 0.99)* |
| Alcohol | 16.7 ± 43.1 | 18.1 ± 49.5 | 1.00 (1.00, 1.00) |
| Mediterranean Diet Score | 35.5 ± 3.1 | 35.8 ± 2.9 | 1.00 (0.96, 1.04) |
| Mediterranean Diet Score Across quartile levels |
|||
| - Q1: ≤ 34 | 1.00 | ||
| - Q2: 35-36 | 1.02 (0.76, 1.36) | ||
| - Q3: 37-38 | 1.00 (0.75, 1.34) | ||
| - Q4: > 38 | 0.99 (0.70, 1.40) | ||
| p-value for trend = 0.06 | |||
Levels (means ± SDs) of the Mediterranean Diet Score food indices in post-menopausal breast cancer cases and post-menopausal controls and adjusted odds ratios (with 95% CI) of BC in terms of the overall score and each its components
a All values are means ± SDs
b Servings/week or as otherwise stated
c Adjusted for the following covariates: age at interview, family history, age at FFTP, HRT use, exercise, age at menarche, height and BMI in post-menopausal women