Skip to main content

Table 4 Relationship between fruit and vegetable intake and knee structures

From: Effect of antioxidants on knee cartilage and bone in healthy, middle-aged subjects: a cross-sectional study

  Univariate analysis Multivariate analysis
  Regression coefficient (odds ratio (95% confidence interval)) P value Regression coefficient (odds ratio (95% confidence interval)) P value
Fruit     
   Cartilage volumea -154.2 (-269.9 to -38.5) 0.01 -55.7 (-126.4 to 15.0) 0.12
   Cartilage defectsb 1.08 (0.87–1.34) 0.46 1.06 (0.84–1.34) 0.62
   Bone areac -58.0 (-107.3 to -8.7) 0.02 -27.8 (-54.9 to -0.7) 0.04
   Bone marrow lesionsd 0.75 (0.55–1.03) 0.07 0.72 (0.52–0.99) 0.05
Vegetables     
   Cartilage volume -120.4 (-241.5 to 0.6) 0.05 20.6 (-52.0 to 93.1) 0.58
   Cartilage defects 0.99 (0.79–1.24) 0.93 0.93 (0.73–1.17) 0.52
   Bone area -66.5 (-117.7 to -15.4) 0.01 -2.1 (-30.2 to 26.0) 0.88
   Bone marrow lesions 1.05 (0.77–1.45) 0.76 1.01 (0.72–1.42) 0.97
  1. aChange in tibial cartilage volume (mm3) per serving per day increase in fruit/vegetables intake before and after adjusting for energy intake, age, gender, body mass index, and tibial plateau bone area.
  2. bOdds ratio of tibiofemoral cartilage defects being present per serving per day increase in fruit/vegetables intake before and after adjusting for energy intake, age, gender, body mass index, and tibial cartilage volume.
  3. cChange in tibial plateau bone area (mm2) per serving per day increase in fruit/vegetables intake before and after adjusting for energy intake, age, gender, and body mass index.
  4. dOdds ratio of tibiofemoral bone marrow lesions being present per serving per day increase in fruit/vegetables intake before and after adjusting for energy intake, age, gender, and body mass index.