Table 7.
Bivariate proportional odds ratio model to assess the association between circulating levels of Sirt4 and food items included in the PREDIMED questionnaire.
| Questions | OR | p value | 95% IC | AIC | R 2adj |
|---|---|---|---|---|---|
| (1) Use of extra virgin olive oil as main culinary lipid | 0.004 | 39.484 | 0.239 | ||
| Yes | 2.60 | 1.93–3.51 | |||
| No | 1.04 | 0.77–1.40 | |||
|
| |||||
| (2) Extra virgin olive oil > 4 tablespoons | 0.234 | 62.069 | 0.254 | ||
| Yes | 0.74 | 0.55–1.00 | |||
| No | 3.65 | 2.70–4.92 | |||
|
| |||||
| (3) Vegetables ≥ 2 servings/day | 0.008 | 53.157 | 0.175 | ||
| Yes | 2.61 | 1.93–3.52 | |||
| No | 1.03 | 0.77–1.44 | |||
|
| |||||
| (4) Fruits ≥ 3 servings/day | 0.002 | 46.918 | 0.265 | ||
| Yes | 3.44 | 2.55–4.63 | |||
| No | 0.78 | 0.58–1.06 | |||
|
| |||||
| (5) Red/processed meats < 1/day | 0.246 | 62.15 | 0.024 | ||
| Yes | 1.33 | 0.98–1.79 | |||
| No | 2.04 | 1.51–2.75 | |||
|
| |||||
| (6) Butter, cream, margarine < 1/day | 0.015 | 52.652 | 0.175 | ||
| Yes | 0.35 | 0.26–0.43 | |||
| No | 7.74 | 5.74–10.44 | |||
|
| |||||
| (7) Soda drinks < 1/day | 0.593 | 50.37 | 0.058 | ||
| Yes | 1.14 | 0.85–1.54 | |||
| No | 2.36 | 1.75–3.19 | |||
|
| |||||
| (8) Wine glasses ≥ 7/week | 0.018 | 54.708 | 0.140 | ||
| Yes | 2.41 | 1.78–3.25 | |||
| No | 1.12 | 0.83–1.52 | |||
|
| |||||
| (9) Legumes ≥ 3/week | 0.067 | 59.615 | 0.066 | ||
| Yes | 1.65 | 1.23–2.23 | |||
| No | 1.63 | 1.21–2.20 | |||
|
| |||||
| (10) Fish/seafood ≥ 3/week | 0.011 | 50.762 | 0.200 | ||
| Yes | 3.36 | 2.49–4.53 | |||
| No | 0.80 | 0.59–1.08 | |||
|
| |||||
| (11) Commercial sweets and confectionery ≤ 2/week | 0.095 | 52.011 | 0.057 | ||
| Yes | 1.53 | 1.13–2.06 | |||
| No | 1.77 | 1.31–2.39 | |||
|
| |||||
| (12) Tree nuts ≥ 3/week | 0.220 | 55.183 | 0.028 | ||
| Yes | 1.35 | 1.00–1.82 | |||
| No | 2.01 | 1.49–2.71 | |||
|
| |||||
| (13) Poultry more than red meats | 0.146 | 61.239 | 0.039 | ||
| Yes | 1.45 | 1.07–1.96 | |||
| No | 1.86 | 1.38–2.52 | |||
|
| |||||
| (14) Use of sofrito sauce ≥ 2/week | 0.107 | 60.355 | 0.051 | ||
| Yes | 1.56 | 1.15–2.10 | |||
| No | 1.74 | 1.29–2.34 | |||
|
| |||||
| PREDIMED score | 0.010 | 20.409 | 0.710 | ||
| Low adherence MD (score ≤ 5) | 3.02 | 2.24–4.08 | |||
| Average adherence MD (6 ≤ score ≤ 9) | 8.97 | 1.21–6.65 | |||
Circulating levels of Sirt4 were associated with the highest odds of consumption fruits, extra virgin olive oil, vegetables, fish, and wine and with highest score of adherence of MD. On the contrary, the highest levels of Sirt4 were significantly associated with the lowest odds of consumption of butter. A p value in bold type denotes a significant difference (p < 0.05). PREDIMED: PREvención con DIeta MEDiterránea; OR: odds ratio; IC: interval confidence; AIC: Akaike information criterion.