Adherence to the Mediterranean Diet and Circulating Levels of Sirtuin 4 in Obese Patients: A Novel Association

Table 2

Response frequency of dietary components included in the PREDIMED questionnaire of the patients.

Questions in PREDIMED questionnaire	n	%
(1) Use of extra virgin olive oil as main culinary lipid	33	76.7
(2) Extra virgin olive oil > 4 tablespoons	22	51.2
(3) Vegetables ≥ 2 servings/day	21	48.8
(4) Fruits ≥ 3 servings/day	18	41.9
(5) Red/processed meats < 1/day	21	48.8
(6) Butter, cream, margarine < 1/day	19	44.2
(7) Soda drinks < 1/day	10	23.3
(8) Wine glasses ≥ 7/week	24	55.8
(9) Legumes ≥ 3/week	21	48.8
(10) Fish/seafood ≥ 3/week	25	58.1
(11) Commercial sweets and confectionery ≤ 2/week	12	27.9
(12) Tree nuts ≥ 3/week	13	30.2
(13) Poultry more than red meats	21	48.8
(14) Use of sofrito sauce ≥ 2/week	23	53.5

Extra virgin olive oil was the most consumed food item, followed by fish and wine intake. Results are expressed as percentage of response obtained with PREDIMED questionnaire. PREDIMED: PREvención con DIetaMEDiterránea ([20] in the text).