Table 4

The association between baseline dietary factors and lipids with incident BMLsa

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)

0.011c


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.

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

Open Data