Table 5.

Bivariate proportional OR model to assess the association between GAGS score and food items included in the PREDIMED questionnaire

	Patients with acne (n = 51)
Questions	OR	p value	95% IC	R2
Use of extra virgin olive oil as main culinary lipid	0.79	0.020	0.63–1.01	0.12
Extra virgin olive oil > 4 tablespoons	0.89	0.025	0.81–0.99	0.11
Vegetables ≥ 2 servings/day	0.96	0.151	0.89–1.02	0.04
Fruits ≥ 3 servings/day	0.88	0.003	0.82–0.96	0.21
Red/processed meats < 1/day	0.96	0.206	0.89–1.03	0.03
Butter, cream, margarine < 1/day	0.98	0.634	0.91–1.06	0.01
Soda drinks < 1/day	1.00	0.993	0.94–1.06	0.01
Wine glasses ≥ 7/week	0.95	0.102	0.88–1.01	0.06
Legumes ≥ 3/week	0.85	0.001	0.76–0.94	0.27
Fish/seafood ≥ 3/week	0.84	< 0.001	0.75–0.93	0.32
Commercial sweets and confectionery ≤ 2/week	0.99	0.933	0.93–1.06	0.01
Tree nuts ≥ 3/week	0.95	0.134	0.89–1.02	0.05
Poultry more than red meats	1.02	0.515	0.96–1.09	0.01
Use of sofrito sauce ≥ 2/week	0.96	0.236	0.90–1.03	0.03

The lowest GAGS scores were significantly associated with the highest OR of consumption some Mediterranean food items, including the use and quantity of extra virgin olive, fruits, legumes, and fish. Bivariate proportional OR model, 95% IC, and R²

GAGS Global Acne Grading System, PREDIMED PREvención con DIeta MEDiterránea, OR odds ratio, IC interval confidence

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