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Table 4 The association between baseline dietary factors and lipids with incident BMLsa

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

  Univariate Multivariableb
  OR (95% CI) P OR (95% CI) P
Dietary factors     
   Energy intake 0.68 (0.34, 1.37) 0.282 0.64 (0.29, 1.39) 0.257
   Total fat 0.40 (0.17, 0.93) 0.034 0.32 (0.12, 0.86) 0.023
   Carbohydrate 0.96 (0.53, 1.71) 0.877 0.95 (0.51, 1.75) 0.857
   Protein 0.79 (0.38, 1.67) 0.542 0.78 (0.35, 1.75) 0.552
   Sugars 0.98 (0.54, 1.75) 0.933 0.96 (0.52, 1.73) 0.856
Individual fats     
   Monounsaturated fat 0.49 (0.22, 1.09) 0.080 0.41 (0.16, 1.04) 0.061
   Polyunsaturated fat 0.82 (0.44, 1.52) 0.523 0.82 (0.42, 1.57) 0.540
   Saturated fat 0.29 (0.11, 0.78) 0.014 0.24 (0.08, 0.72) 0.010
Lipids     
   Total cholesterol 0.81 (0.44, 1.46) 0.479 0.67 (0.33, 1.35) 0.262c
   Triglycerides 0.69 (0.33, 1.45) 0.329 0.75 (0.34, 1.65) 0.474c
   LDL cholesterol 1.18 (0.67, 2.07) 0.570 1.05 (0.55, 1.98) 0.886c
   HDL cholesterol 0.52 (0.27, 1.03) 0.060 0.34 (0.14, 0.78) 0.011 c
  1. aNo BML present at baseline and follow-up (n = 212) versus incident BML (n = 14) at any site (medial tibial, medial femoral, lateral tibial, and lateral femoral). Odds ratios (ORs) have been standardized. bAdjusted for age, sex, body mass index, and radiographic osteoarthritis. cFurther adjusted for statin use. Boldface denotes a statistically significant result. BML, bone marrow lesion; 95% CI, 95% confidence interval; HDL, high-density lipoprotein; LDL, low-density lipoprotein; P, P value.