Table 2.

Response frequency of dietary components included in the PREDIMED questionnaire in patients with acne and control group

Questions of PREDIMED questionnaire	Patients with acne		Control group
	n	%	n		%	χ	p-value*
Use of extra virgin olive oil as main culinary lipid	48	94.1	44	86.3		0.99	0.318
Extra virgin olive oil > 4 tablespoons	42	82.4	42	82.4		0.07	0.795
Vegetables ≥ 2 servings/day	25	49.0	37	72.5		4.98	0.026
Fruits ≥ 3 servings/day	25	49.0	39	76.5		7.09	0.008
Red/processed meats < 1/day	37	72.5	27	52.9		3.39	0.065
Butter, cream, margarine < 1/day	39	76.5	45	88.2		1.69	0.194
Soda drinks < 1/day	29	56.9	40	78.4		4.48	0.034
Wine glasses ≥ 7/week	17	33.3	23	45.1		1.03	0.311
Legumes ≥ 3/week	33	64.7	43	84.3		4.18	0.041
Fish/seafood ≥ 3/week	23	45.1	45	88.2		19.46	< 0.001
Commercial sweets and confectionery ≤ 2/week	33	64.7	44	86.3		5.30	0.021
Tree nuts ≥ 3/week	22	43.1	38	74.5		9.11	0.003
Poultry more than red meats	36	70.6	45	88.2		3.84	0.051
Use of sofrito sauce ≥ 2/week	29	56.9	32	62.7		0.16	0.686

Patients with acne consumed less vegetables, fruits, legumes, fish, and nuts; and more soda drinks, commercial sweets, and confectionery, as compared with the control group. Results are expressed as numbers and percentage. Differences in the frequency response of dietary components included in the PREDIMED questionnaire were analysed by Chi-square (χ²) test

PREDIMED PREvención con DIetaMEDiterránea

*A p value in bold type denotes a significant difference (p < 0.05)