Table 5.

Dietary blood biomarkers association with MEDAS food groups, assessed using multivariate regression

	Baseline		At 3 months
Dietary biomarker association with MEDAS food group	Estimate	p-Value	Estimate	p-Value*
β-Carotene with
Fresh vegetables	−22	0.197	446	0.104
Fruits	237	0. 287	366	0.147
omega 3 with
Amount of olive oil	−0.99	0.415	1.1	0.230
Red meat	−0.99	0.282	2.2	0.099
Fish	−2.1	0.133	2.1	0.037
Nuts	1.5	0.094	−1.2	0.225
omega 6 with
Amount of olive oil	0.269	0.775	−0.4	0.702
Red meat	0.243	0.734	−1.3	0.360
Fish	0.834	0.433	−2.4	0.026
Nuts	−0.96	0.162	1.5	0.147
omega 9 with
Amount of olive oil	−0.095	0.114	−0.054	0.542
HsCRP with
Amount of olive oil	−0.234	0.402	−0.3	0.161

^*adjusted for the study arm

Only significant P values are bold