Table 5. Relationship of each key food or nutrient to atherosclerosis and to occlusal support, adjusted for covariates.
| Food or Nutrients | < Atherosclerosis> | < Occlusal Support > | ||
|---|---|---|---|---|
| β1 (95% CI) | P-value | β2 (95% CI) | P-value | |
| Green and Yellow Vegetables (g/1000kcal) | -5.02 (-13.1, -3.06) | 0.223 | -7.36 (-16.0, 1.30) | 0.096 |
| Other Vegetables (g/1000kcal) | -2.10 (-12.4, 8.22) | 0.690 | -5.54 (-16.65, 5.57) | 0.328 |
| Fruits (g/1000kcal) | -1.88 (-15.1, 11.3) | 0.779 | 2.67 (-11.75, 17.10) | 0.716 |
| Fish and Shellfish (g/1000kcal) | -5.93 (-12.7, 0.83) | 0.085 | -9.57 (-16.86, -2.27) | 0.010 |
| Dietary Fiber (g/1000kcal) | -0.29 (-0.78, 0.19) | 0.322 | -0.09 (-0.53, 0.36) | 0.706 |
| Vitamin A (μg retinol equivalent/ 1000kcal) | -285.8 (-590.2, 18.6) | 0.442 | -191.7 (-487.7, 104.3) | 0.204 |
| Vitamin C (mg/1000kcal) | -4.77 (-12.3, 2.80) | 0.770 | -1.69 (-8.79, 5.42) | 0.640 |
| Vitamin E (mg/1000kcal) | -0.33 (-0.58, -0.07) | 0.028 | -0.20 (-0.45, 0.04) | 0.107 |
| Vitamin B6 (mg/1000kcal) | -0.05 (-0.09, -0.01) | 0.033 | -0.04 (-0.08, 0.004) | 0.074 |
| Vitamin B12 (mg/1000kcal) | -0.90 (-1.65, -0.15) | 0.119 | -0.82(-1.59, -0.05) | 0.037 |
| Folic Acid (μg/1000kcal) | -13.5 (-30.0, 3.02) | 0.330 | -7.37 (-23.0, 8.26) | 0.355 |
| N-3PUFAs (g/1000kcal) | -0.18 (-0.30, -0.06) | 0.014 | -0.16 (-0.28, -0.04) | 0.012 |
β1 and β2: regression coefficient, CI: confidence interval, n-3PUFAs: n-3 polyunsaturated fatty acid. All models were adjusted for periodontal disease, gender, region of residence, smoking habits, drinking habits, education level, diabetes mellitus, hypertension, dyslipidemia, and hyperuricemia.