Table 4.

Changes in the Mediterranean diet at 3 months compared to baseline.

Criteria Mediterranean diet		App+counselinga (n=379)		Counseling groupa (n=386)		Mean difference (app+counseling–counseling)
		% Mean (95% CI)	P	% Mean (95% CI)	P	% Mean (95% CI)	P
Using olive oil as the principal source of fat for cooking		3.2 (0.9, 5.5)	.01	2.6 (0.4, 4.8)	.02	0.6 (–2.6, 3.7)	.72
≥4 tbsp (54 g) of olive oil/day (eg, used in frying, salads, meals eaten away from home)		0.5 (–4.4, 5.5)	.83	2.1 (–2.8, 6.9)	.40	–1.6 (–8.5, 5.4)	.66
<.0017.6 (2.9, 12.2).0010.4 (–6.0, 6.8).902 or more servings of vegetables/day		8.2 (3.1, 13.3)	.002	12.3 (7.2, 17.4)	<.001	–4.1 (–11.3, 3.2)	.27
1 serving of red meat or sausage/day8.0 (3.5, 12.4) 3 or more pieces of fruit/day		1.6 (–2.6, 5.8)	.45	3.6 (0.1, 7.2)	.04	–2.1 (–7.5, 3.4)	.46
1 serving of animal fat/day		0.8 (–2.2, 3.8)	.60	0.8 (–2.1, 3.7)	.59	0.0 (–4.1, 4.1)	.99
1 cup (100 mL) of sugar-sweetened beverages/day		2.1 (–1.2, 5.4)	.21	1.3 (–2.1, 4.8)	.46	0.8 (–4.0, 5.6)	.74
≥7 servings of red wine/week		–0.3 (–3.4, 2.9)	.87	0.3 (–2.1, 2.6)	.83	–0.5 (–4.5, 3.4)	.79
≥3 servings of legumes/week		–3.4 (–8.1, 1.2)	.14	–1.6 (–5.5, 2.3)	.43	–1.9 (–7.9, 4.1)	.54
≥3 servings of fish/week		5.3 (0.5, 10.1)	.03	3.9 (–0.8, 8.6)	.10 1.4 (–5.3, 8.1)	.68
<2 commercial pastries/week		6.9 (1.5, 12.2)	.01	8.6 (3.6, 13.7)	.001	–1.7 (–9.1, 5.6)	.64
≥3 servings of nuts/week		2.1 (–2.9, 7.1)	.40	4.7 (–0.2, 9.5)	.05	–2.6 (–9.5, 4.4)	.47
Preferring white meat over red meat?		6.4 (1.4, 11.3)	.01	10.4 (6.3, 14.6)	<.001	–4.1 (–10.5, 2.4)	.22
≥2 servings/week of a dish with a traditional sauce of tomatoes, garlic, onion, or leeks sautéed in olive oil		3.4 (–1.8, 8.7)	.20	–0.5 (–5.9, 4.9)	.85	4.0 (–3.6, 11.5)	.30
Study participants with a total score ≥9 points		8.4 (3.4, 13.5)	.001	10.4 (5.0, 15.8)	<.001	–1.9 (–9.3, 5.5)	.61
Difference Mediterranean diet score		0.42 (0.24, 0.60)	<.001	0.53 (0.35, 0.71)	<.001	–0.02 (–0.25, 0.21)	.86

^a Changes in app+counseling and counseling only group=data at 3 months–baseline.