Table 2.
Response frequency of dietary components included in the PREDIMED questionnaire.
| Predimed | % |
|---|---|
| Use of extra virgin olive oil as main culinary lipid | 86.87% (192/221) |
| Extra virgin olive oil > 4 tablespoons | 44.79% (99/221) |
| Vegetables ≥ 2 servings/day | 52.48% (116/221) |
| Fruits ≥ 3 servings/day | 30.76% (68/221) |
| Red/processed meats < 1/day | 68.32% (151/221) |
| Butter, cream, margarine < 1/day | 72.39% (160/221) |
| Soda drinks < 1/day | 62.44% (138/221) |
| Wine glasses ≥ 7/week | 7.69% (17/221) |
| Legumes ≥ 3/week | 44.79% (99/221) |
| Fish/seafood ≥ 3/week | 28.95% (64/221 |
| Commercial sweets and confectionery ≥ 2/week | 48.86% (108/221) |
| Tree nuts ≥ 3/week | 40.27% (89/221) |
| Poultry rather than red meats | 79.63% (176/221) |
| Use of sofrito sauce ≥ 2/week | 73.75% (163/221) |
| Total Predimed punctuation | 7.41 (2.16) |
Percentages reflect affirmative answers’ proportion of to each question. Data are expressed as the relative (absolute) frequencies and means (standard deviation (SD).