Table 2

The association between baseline BMLs, dietary factors, and lipids^a

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)

0.074^c

Triglycerides

1.00 (0.82, 1.22)

0.996

0.90 (0.72, 1.13)

0.384^c

LDL cholesterol

0.84 (0.68, 1.03)

0.101

0.88 (0.69, 1.11)

0.280^c

HDL cholesterol

0.77 (0.62, 0.95)

0.016

0.89 (0.70, 1.14)

0.357^c

^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.

Doré et al. Arthritis Research & Therapy 2012 14:R13   doi:10.1186/ar3689