TABLE 3.
Association between aMed and physical activity level with Stage III/IV periodontitis
| ORs for Stage III/IV periodontitis | ||||||||
|---|---|---|---|---|---|---|---|---|
| 95% CI | 95% CI | |||||||
| Variable | Crude ORs | Lower | Upper | P‐value* | Adjusted a ORs | Lower | Upper | P‐value* |
| Low/moderate PA level | 1.83 | 1.04 | 3.26 | 0.04 | 1.65 | 0.84 | 3.28 | 0.42 |
| Low aMed b | 8.47 | 4.20 | 17.09 | 0.00 | 5.63 | 3.21 | 9.84 | 0.00 |
| aMed and PA level | ||||||||
| Low aMed, low/moderate PA | 7.69 | 3.03 | 19.47 | 0.01 | 6.40 | 2.94 | 13.91 | 0.01 |
| Low aMed, high PA | 7.66 | 1.98 | 29.95 | 0.00 | 3.30 | 1.15 | 9.50 | 0.03 |
| High aMed b , low/moderate PA | 0.96 | 0.44 | 2.20 | 0.97 | 0.85 | 0.32 | 2.23 | 0.74 |
| High aMed, high PA | REF. | |||||||
| aMed components | ||||||||
| Wholegrain products | 0.33 | 0.19 | 0.56 | 0.00 | 0.25 | 0.13 | 0.47 | 0.00 |
| Vegetables | 0.47 | 0.28 | 0.80 | 0.00 | 0.43 | 0.23 | 0.80 | 0.01 |
| Fruits | 0.56 | 0.33 | 0.94 | 0.03 | 0.37 | 0.19 | 0.79 | 0.00 |
| Olive oil | 0.40 | 0.19 | 0.82 | 0.01 | 0.30 | 0.15 | 0.82 | 0.00 |
| Wine | 0.67 | 0.39 | 1.16 | 0.15 | 0.62 | 0.32 | 1.19 | 0.15 |
| Red meat and meat products | 0.67 | 0.37 | 1.15 | 0.07 | 0.69 | 0.37 | 1.27 | 0.24 |
| Fish | 0.36 | 0.21 | 0.63 | 0.00 | 0.38 | 0.20 | 0.71 | 0.00 |
| Dried fruits | 0.33 | 0.19 | 0.58 | 0.00 | 0.35 | 0.15 | 0.59 | 0.02 |
| Pulses | 0.54 | 0.31 | 0.96 | 0.04 | 0.39 | 0.22 | 0.73 | 0.00 |
Abbreviations: aMed, alternate Mediterranean diet score; CI, confidence interval; ORs, odds ratios; PA, physical activity; REF., reference category.
*P < 0.05.
a
Adjusted for age, sex, smoking, and brushing frequency.
b
High aMed if aMed >4; Low aMed if aMed <5.