Table 5 Intervention attributable difference in good adherence and compliance with each item

Outcome measure

Study participants with a total score ≥ 9 points (%)

11.9 (7.7 to 16.0)

13.7 (9.9 to 17.5)

Use of olive oil as the main fat to cook, n (%)

-2.2 (-5.7 to 1.3)

-0.2 (-0.5 to 0.0)

Daily consumption of at least 4 spoonfuls of olive oil, n (%)

1.0 (-3.3 to 5.2)

-0.2 (-4.1 to 3.6)

Daily intake of at least 2 servings of vegetables (at least one of them in a salad or raw), n (%)

2.7 (-1.7 to 7.0)

2.8 (-1.0 to 6.5)

Daily consumption of 3 or more fruit pieces (including natural juice), n (%)

4.1 (-0.1 to 8.3)

4.7 (1.0 to 8.4)

Consumption of less than one ration of red meat, hamburgers, sausages or processed meat per day, n (%)

1.3 (-2.8 to 5.4)

4.0 (0.4 to 7.5)

Consumption of less than one ration of cream, butter or margarine per day, n (%)

3.8 (0.4 to 7.2)

4.2 (1.3 to 7.1)

Intake of less than one carbonated and/or sugary beverage per day, n (%)

5.3 (1.8 to 8.9)

5.9 (2.7 to 9.0)

Consumption of 7 or more glasses of wine per week, n (%)

1.2 (-2.6 to 5.0)

1.4 (-1.5 to 4.2)

Weekly consumption of at least 3 servings of legumes, n (%)

4.9 (0.7 to 9.0)

5.7 (2.3 to 9.1)

Consumption of at least 3 servings of fish or shellfish per week, n (%)

4.5 (0.3 to 8.7)

5.3 (1.6 to 8.9)

Intake of industrial (non-home-made) pastries less than twice per week, n (%)

3.5 (-0.8 to 7.8)

6.1 (2.2 to 10.1)

Intake of nuts 3 or more times per week, n (%)

8.9 (5.0 to 12.8)

9.4 (5.9 to 12.9)

Preference for the consumption of chicken, turkey or rabbit meat instead of beef, pork, hamburgers or sausages, n (%)

0.9 (-3.1 to 5.0)

3.0 (-0.7 to 6.7)

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 (%)

1.5 (-3.0 to 6.1)

2.2 (-1.8 to 6.1)

Score for adherence to Mediterranean Diet

0.41 (0.24 to 0.59)

0.50 (0.35 to 0.66)