Table 7.

Bivariate proportional odds ratio models performed to assess the association of GH peak response and IGF-1 SDS with the dietary components included in the PREDIMED questionnaire.

	GH peak Response (µg/L) n = 200				IGF-1 (SDS) n = 200
Parameters	OR	p Value	95% IC	R2 adj	OR	p Value	95% IC	R2 adj
EVOO as main culinary lipid	1.12	0.003	1.04–1.21	0.05	1.19	0.037	1.01–1.40	0.02
EVOO oil >4 tablespoons	1.08	0.030	1.00–1.16	0.02	1.14	0.001	0.096–1.35	0.01
Vegetables ≥2 servings/day	1.07	0.035	1.00–1.15	0.02	1.31	0.002	1.10–1.54	0.05
Fruits ≥ 3servings/day	1.22	<0.001	1.12–133	0.13	1.36	<0.001	1.15–1.62	0.07
Red/processed meats <1/day	1.06	0.062	0.99–1.14	0.02	1.07	0.394	0.09–1.24	0.01
Butter, cream, margarine <1/day	1.01	0.753	0.95–1.07	0.01	1.07	0.420	0.91–1.24	0.01
Soda drinks <1/day	1.09	0.014	1.02–1.16	0.03	1.19	0.035	1.01–1.38	0.02
Wine glasses ≥7/week	0.98	0.946	0.93–1.07	0.01	0.99	0.863	0.83–1.16	0.01
Legumes ≥3/week	1.07	0.049	1.00–1.15	0.02	1.16	0.066	0.99–1.35	0.02
Fish/seafood ≥3/week	1.36	<0.001	1.23–1.51	0.24	6.98	<0.001	3.83–12.73	0.48
Commercial sweets and confectionery ≤2/week	1.11	0.002	1.04–1.19	0.05	1.22	0.013	1.04–1.44	0.03
Tree nuts ≥3/week	1.08	0.049	1.00–1.17	0.02	0.17	0.092	0.97–1.41	0.01
Poultry more than red meats	1.05	0.089	0.99–1.13	0.01	1.17	0.042	1.00–1.37	0.02
Use of sofrito sauce ≥2/week	1.01	0.716	0.095–1.08	0.01	0.09	0.087	0.085–1.15	0.01
PREDIMED categories
Low adherence to the Mediterranean Diet	0.81	<0.001	0.75–0.88	0.15	0.61	<0.001	0.50–0.75	0.14
Average adherence to the Mediterranean Diet	1.06	0.046	0.99–1.14	0.02	1.23	0.014	1.04–1.44	0.03
High adherence to the Mediterranean Diet	1.47	<0.001	1.26–1.69	0.19	1.96	<0.001	1.45–2.63	0.12