TABLE 1.
Baseline characteristics of the participants according to tertiles of the DII score: PREDIMED-NAVARRA Study, Navarra, Spain, 2003–20101
| Tertiles of DII score |
||||
| T12 (n = 174) | T2 (n = 173) | T33 (n = 173) | P value4 | |
| DII score5 | −2.76 (−5.97 to −1.70) | −0.96 (−1.69 to −0.14) | 1.12 (−0.13 to ≥3.91) | |
| Age, y | 65.8 ± 5.7 | 67.1 ± 6.1 | 68.1 ± 5.8 | 0.002 |
| Male, % | 54.6 | 45.7 | 35.3 | 0.001 |
| BMI, kg/m2 | 28.4 ± 3.1 | 29.5 ± 3.1 | 29.5 ± 3.4 | <0.001 |
| Physical activity, METs-min/d | 307.5 ± 205.9 | 293.5 ± 206.8 | 230.1 ± 165.0 | <0.001 |
| Groups of intervention, % | <0.001 | |||
| MeDiet1 + EVOO | 38.5 | 40.5 | 42.2 | |
| MeDiet + nuts | 44.8 | 28.3 | 24.9 | |
| Control | 16.7 | 31.2 | 32.9 | |
| Smoking, % | 0.52 | |||
| Current smoker | 13.2 | 17.3 | 13.9 | |
| Nonsmoker | 86.8 | 82.7 | 86.1 | |
| Diabetes, % | 36.8 | 34.7 | 38.7 | 0.74 |
| Hypertension, % | 79.3 | 83.8 | 86.7 | 0.18 |
| Dyslipidemia, % | 66.1 | 67.0 | 65.3 | 0.94 |
1
Continuous variables are shown as means ± SDs, and categorical variables are shown as percentages. DII, Dietary Inflammatory Index; EVOO, extra virgin olive oil; MeDiet, Mediterranean Diet; METs, metabolic equivalents; PREDIMED, PREvención con DIeta MEDiterránea; T, tertile.
2
Highest anti-inflammatory values of the DII.
3
Highest proinflammatory values of the DII.
4
One-factor ANOVA was used for continuous variables, and a chi-square test was used for categorical variables.
5
Values are means; ranges in parentheses.