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Table 2 The association between baseline BMLs, dietary factors, and lipidsa

From: A longitudinal study of the association between dietary factors, serum lipids, and bone marrow lesions of the knee

  Univariate Multivariable b
  OR (95% CI) P OR (95% CI) P
Dietary factors     
   Energy intake 1.12 (0.91, 1.36) 0.285 1.07 (0.84, 1.35) 0.592
   Total fat 1.09 (0.89, 1.33) 0.385 1.06 (0.84, 1.34) 0.630
   Carbohydrate 1.14 (0.93, 1.39) 0.206 1.08 (0.85, 1.36) 0.525
   Protein 1.07 (0.88, 1.30) 0.517 1.03 (0.82, 1.29) 0.785
   Sugars 1.13 (0.93, 1.39) 0.217 1.11 (0.89, 1.39) 0.344
Individual fats     
   Monounsaturated fat 1.07 (0.88, 1.31) 0.502 1.02 (0.81, 1.29) 0.849
   Polyunsaturated fat 0.96 (0.78, 1.17) 0.672 0.92 (0.73, 1.15) 0.455
   Saturated fat 1.14 (0.94, 1.40) 0.187 1.14 (0.90, 1.44) 0.283
Lipids     
   Total cholesterol 0.76 (0.61, 0.95) 0.015 0.81 (0.63, 1.02) 0.074c
   Triglycerides 1.00 (0.82, 1.22) 0.996 0.90 (0.72, 1.13) 0.384c
   LDL cholesterol 0.84 (0.68, 1.03) 0.101 0.88 (0.69, 1.11) 0.280c
   HDL cholesterol 0.77 (0.62, 0.95) 0.016 0.89 (0.70, 1.14) 0.357c
  1. aBML absent (226) versus present (168). Odds ratios (ORs) have been standardized. bAdjusted for age, sex, body mass index, smoking, cardiovascular diseases, diabetes, and radiographic osteoarthritis. cFurther adjusted for statin use. Boldface denotes a statistically significant result. BMLs, bone marrow lesions; 95% CI, 95% confidence interval; HDL, high-density lipoprotein; LDL, low-density lipoprotein; P, P value.