Table 3. Association of Dietary Quality Indices & their Components with Lung Function in COPD Patients .

Variables	FEV1		FVC
	Coefficient (95% CI)	p	Coefficient (95% CI)	p
MED score	2.9(1.1,4.8)	*0.002	2.8(0.9,4.9)	* 0.007
Components of MED • Vegetables	0.04(0.01,0.08)	*0.009	0.03(0.0,0.07)	*0.041
• Fruits	0.01(-0.01,0.03)	0.338	0.01(-0.01,0.03)	0.405
• Fish	0.01(-0.1,0.2)	0.887	0.07(-0.1,0.3)	0.520
• Legumes	0.08(-0.1,0.3)	0.392	0.03(-0.1,0.3)	0.730
• Nuts	0.1(-0.04,0.3)	0.148	0.06(-0.1,0.3)	0.483
• Whole grains	0.01(-0.01,0.04)	0.295	0.01(0.01,0.04)	0.462
• Dairy products	*-0.004(-0.02,0.01)	0.682	®0.0(-0.02,0.01)	0. 791
PUFA : SFA	5.8(0.01,11.5)	*0.049	8(1.7,14.2)	*0.013
Red & processed meat : white meat	®-0.4(-1.4,0.7)	0.516	®-0.2(-1.2,1)	0.748
Refined grains	®-0.01(-0.03,0.004)	0.120	®-0.01(-0.03,0)	0.207
HEI-2010	0.2(-01,0.5)	0.210	0.1(0.1,0.4)	0.365
Components of HEI-2010 Total Fruit	3.4(-5.4,12)	0.445	2.8(-6.8,12.5)	0.563
Whole Fruit	2.1(-7.5,11.8)	0.662	1.5(-9,12)	0.777
Total Vegetables	3.8(-6,13.5)	0.447	3.3(-7.5,14)	0.544
Greens and Beans	0.9(-14,12)	0.820	1.9(-13,17)	0.794
Whole Grains	1.5(-0.5,3.5)	0.149	1(1,3.2)	0.327
Dairy	®-0.3(-1.6,1)	0.372	®-0.3(-1.7,1.2)	0.722
Total Protein Foods	2.1(-1.8,5.9)	0.291	2.5(-1.8,6.7)	0.265
Seafood and Plant Proteins	4.9(-0.1,10.7)	0.1	3.9(-2.5,10.5)	0.233
Fatty Acids	4(0.1,7.8)	®0.043	5(0.8,9.1)	®0.019
Refined Grains	®-1.7(-3.5,0.3)	0.084	®-1.3(-3.2,0.8)	0.229
Sodium	0.004(0.0,0.0)	0.051	0.004(0.0,0.0)	0.082
Empty Calories	®-0.2 (-0.8,0.3)	0.472	®-0.2 (-0.8,0.4)	0.622
Components of HEI-2005	0.1(-0.2,0.4)	0.588	0.04(0.2,0.4)	0.788
Total Fruit	3.4(-5.4,12)	0.445	2.8(-6.8,12.5)	0.563
Whole Fruit	2.1(-7.5,11.8)	0.662	1.5(-9,12)	0.777
Total Vegetables	3.8(-6,13.5)	0.447	3.3(-7.5,14)	0.544
Dark Green and Orange Vegetables and Legumes	®-0.3(-2.2,1.6)	0.769	®-0.5(-2.6,1.6)	0.639
Total Grains	®-0.7(-3,1.8)	0.602	®-0.6(-3.5,2)	0.665
Whole Grains	1.5(-0.5,3.5)	0.149	1(1,3.2)	0.327
Milk	®-0.3(-1.6,1)	0.372	®-0.3(-1.7,1.2)	0.722
Meat and Beans	2(-1.8,5.9)	0.291	2.5(-1.9,6.8)	0.261
Oils	0.2(-0.1,0.6)	0.249	0.01(-04,0.4)	0.949
Saturated Fat	®-0.7(-2.2,0.8)	0.331	®-1.6(-3.2,0.03)	0.053
Sodium	0.004(0.0,0.0)	0.051	0.004(0.0,0.0)	0.082
Calories from SoFAAS	®-0.2 (-0.8,0.3)	0.472	®-0.2 (-0.8,0.4)	0.622

FEV1: Forced Expiratory Volume in 1 Second, FVC: Forced Vital Capacity, HEI-2010: Healthy Eating Index- 2010, HEI-2005: Healthy Eating Index-2005, MED: Mediterranean Diet, PUFA: poly unsaturated fatty acid, SFA: saturated fatty acid. SoFAAS: solid fats and added sugars. All components are explained in appendix1

*p<0.05 is significant., ® non-significant inverse relationship