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Table 4 Odds ratios and 95% confidence intervals for the association between dietarypatterns and MS

From: Association between multiple sclerosis and dietary patterns based on the traditional concept of food nature: a case-control study in Iran

Dietary pattern Q1 Q2 Q3 Q4 P-value
Additives and cold-natured foods
 Model1 1 2.34 (0.88–6.20) 2.15 (0.78–5.89) 3.02 (1.14–8.02) 0.02
 Model2 1 2.37 (0.77–7.26) 3.07 (0.93–10.08) 6.87 (2.00–10.53) 0.002
 Model3 1 2.42 (0.77–7.57) 3.37 (1.02–11-35) 7.21 (2.01–12.38) 0.002
Hot and balanced foods and nuts
 Model1 1 0.78 (0.33–1.84) 0.99 (0.42–2.30) 0.36 (0.14–0.94) 0.03
 Model2 1 0.73 (0.27–1.93) 0.84 (0.32–2.19) 0.28 (0.09–0.88) 0.03
 Model3 1 0.70 (0.26–1.90) 0.76 (0.28–2.05) 0.28 (0.08–0.90) 0.03
Dairy and Legumes
 Model1 1 1.18 (0.48–2.92) 1.59 (0.66–3.82) 0.59 (0.22–1.54) 0.20
 Model2 1 0.89 (0.31–2.53) 1.31 (0.46–3.74) 0.32 (0.09–1.16) 0.07
 Model3 1 0.87 (0.30–2.54) 1.26 (0.43–3.70) 0.30 (0.08–1.13) 0.07
Hot and balanced starches
 Model1 1 0.54 (0.23–1.28) 0.92 (0.40–2.10) 0.33 (0.13–0.84) 0.02
 Model2 1 0.58 (0.22–1.50) 1.01 (0.40–2.55) 0.38 (0.13–1.03) 0.06
 Model3 1 0.56 (0.21–1.52) 0.97 (0.37–2.50) 0.34 (0.12–0.98) 0.04
  1. Three logistic regression models were tested: Model 1 was unadjusted; Model 2 was adjusted for BMI, energy intake, gender, and age; Model 3 was further optimized for the patients’ Mizaj (Hot, Balanced, Cold)