Table 2.

Total fracture risk after a mean follow up of 17.6 years by individual components of the alternative Mediterranean Diet Score and Mediterranean Diet Score in 25,450 men and women aged 39–79 years ¹.

Score	Component	Hazard Ratio (95% CI)	p-Value
aMED	Vegetables, g/d	0.93 (0.86, 1.02)	0.13
	Legumes, g/d	0.91 (0.84, 1.00)	0.04
	Fruit, g/d	0.97 (0.89, 1.06)	0.53
	Fish, g/d	1.01 (0.93, 1.11)	0.76
	Nuts and seeds, g/d	0.86 (0.77, 0.96)	0.01
	Wholegrains, g/d	1.01 (0.92, 1.10)	0.89
	Red and processed meat, g/d	0.91 (0.83, 0.99)	0.03
	Ratio MUFA: SFA	1.03 (0.94, 1.12)	0.57
	Alcohol, g/d	0.91 (0.83, 0.99)	0.04
MDS
	Vegetables, g/d	0.94 (0.86, 1.02)	0.14
	Legumes, g/d	0.92 (0.84, 1.00)	0.06
	Fruit and nuts, g/d	0.97 (0.89, 1.06)	0.54
	Fish, g/d	1.01 (0.92, 1.10)	0.85
	Cereals, g/d	0.99 (0.90, 1.09)	0.82
	Dairy, g/d	0.94 (0.84, 1.05)	0.28
	Meat and eggs, g/d	0.96 (0.88, 1.05)	0.38
	Ratio MUFA: SFA	1.01 (0.93, 1.11)	0.76
	Alcohol, g/d	0.93 (0.85, 1.02)	0.13

¹ Values are the adjusted hazard ratios (95% CI) comparing participants with intakes above vs. below the median for each component (except the Meat and Dairy components, which compare participants with intakes below vs. above the median). Ratios were adjusted for sex, age, BMI, smoking, physical activity, family history of osteoporosis, calcium intakes, supplement use (vitamin D or calcium), medication use (corticosteroids, aspirin or hormone replacement therapy), menopausal status, days of dietary intake data and the ratio of energy intake to estimated energy requirements. As each component was included simultaneously in the same model, values are mutually adjusted for the other components. d: day.