Table 3

The association between dietary factors and lipids with a change in total BML size

Univariate

Multivariablea



β (95% CI)

P

β (95% CI)

P


Dietary factors

Energy intake

8.60 (-2.46, 19.67)

0.127

15.44 (1.71, 29.16)

0.028

Total fat

1.86 (-9.24, 12.95)

0.742

7.70 (-6.69, 22.09)

0.293

Carbohydrate

14.45 (3.45, 25.46)

0.010

19.27 (6.23, 32.31)

0.004

Protein

5.32 (-5.76, 16.41)

0.346

12.00 (-1.80, 25.79)

0.088

Sugars

14.53 (3.52, 25.53)

0.010

16.90 (4.38, 29.42)

0.008

Individual fats

Monounsaturated fat

3.37 (-7.73, 14.46)

0.551

10.00 (-4.50, 24.50)

0.176

Polyunsaturated fat

6.26 (-4.83, 17.34)

0.268

11.17 (-1.85, 24.20)

0.092

Saturated fat

-1.88 (-12.97, 9.22)

0.740

1.37 (-12.49, 15.22)

0.846

Lipids

Total cholesterol

-5.45 (-16.62, 5.72)

0.338

-6.02 (-18.85, 6.82)

0.357b

Triglycerides

-7.24 (-18.42, 3.95)

0.204

-6.40 (-19.05, 6.25)

0.321b

LDL cholesterol

1.62 (-9.59, 12.83)

0.776

-0.97 (-14.27, 12.32)

0.885b

HDL cholesterol

-11.18 (-22.30, -0.05)

0.049

-11.66 (-25.08, 1.76)

0.088b


Values are expressed as a change in total BML size (mm2) per 1 standard deviation increase in dietary or lipid factor. aAdjusted for age, sex, body mass index, baseline BMLs, smoking, cardiovascular disease, diabetes, radiographic osteoarthritis, and time to follow-up. bFurther adjusted for statin use. Boldface denotes statistically significant result. 95% CI, 95% confidence interval; β, beta coefficients; BML, bone marrow lesion; HDL, high-density lipoprotein; LDL, low-density lipoprotein; P, P value.

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

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