Table 4 Compliance with each item of the Mediterranean diet adherence screener
Outcome measure | EIRA Intervention (n = 1481) | Usual care (n = 1581) | ||
|---|---|---|---|---|
Baseline | 12 months | Baseline | 12 months | |
Study participants with a total score ≥ 9 points, n (%)* | 240 (16.2%) | 628 (42.4%) | 316 (20.0%) | 543 (34.4%) |
Use of olive oil as the main fat to cook, n (%) | 1354 (91.4%) | 1257 (84.9%) | 1445 (91.4%) | 1376 (87.0%) |
Daily consumption of at least 4 spoonfuls of olive oil, n (%) * | 859 (58.0%) | 901 (60.8%) | 848 (53.6%) | 878 (55.5%) |
Daily intake of at least 2 servings of vegetables (at least one of them in a salad or raw), n (%) | 395 (26.7%) | 573 (38.7%) | 410 (25.9%) | 558 (35.3%) |
Daily consumption of 3 or more fruit pieces (including natural juice), n (%) | 367 (24.8%) | 625 (42.2%) | 398 (25.2%) | 610 (38.6%) |
Consumption of less than one ration of red meat, hamburgers, sausages or processed meat per day, n (%) | 947 (63.9%) | 1171 (79.1%) | 1018 (64.4%) | 1237 (78.2%) |
Consumption of less than one ration of cream, butter or margarine per day, n (%) * | 1181 (79.7%) | 1311 (88.5%) | 1333 (84.3%) | 1412 (89.3%) |
Intake of less than one carbonated and/or sugary beverage per day, n (%) * | 1018 (68.7%) | 1185 (80.0%) | 1199 (75.8%) | 1293 (81.8%) |
Consumption of 7 or more glasses of wine per week, n (%) | 287 (19.4%) | 359 (24.2%) | 324 (20.5%) | 382 (24.2%) |
Weekly consumption of at least 3 servings of legumes, n (%) | 321 (21.7%) | 469 (31.7%) | 316 (20.0%) | 397 (25.1%) |
Consumption of at least 3 servings of fish or shellfish per week, n (%) | 535 (36.1%) | 696 (47.0%) | 548 (34.7%) | 648 (41.0%) |
Intake of industrial (non-home-made) pastries less than twice per week, n (%) | 705 (47.6%) | 974 (65.8%) | 770 (48.7%) | 1002 (63.4%) |
Intake of nuts 3 or more times per week, n (%) | 373 (25.2%) | 567 (38.3%) | 420 (26.6%) | 487 (30.8%) |
Preference for the consumption of chicken, turkey or rabbit meat instead of beef, pork, hamburgers or sausages, n (%) | 883 (59.6%) | 1112 (75.1%) | 924 (58.4%) | 1154 (73.0%) |
Consumption of “sofrito” (sauce made with tomato, garlic, onion and other vegetables to dress rice, pasta, meat and other dishes) 2 or more times per week, n (%) | 756 (51.1%) | 808 (54.6%) | 786 (49.7%) | 817 (51.7%) |
Score for adherence to Mediterranean Dieta | 6.74 (0.51) | 8.11 (0.69) | 6.79 (0.50) | 7.75 (0.61) |