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Table 3 Characteristics of study participants according to tertiles of energy-adjusted dietary total antioxidant capacity a

From: Association between dietary total antioxidant capacity and the risk of stroke: a nested case-control study

 

Energy-adjusted DTAC

Variables

Tertile 1 (n = 79)

Tertile 2 (n = 79)

Tertile 3 (n = 79)

Pb

Total energy (kcal/d)*

2766.90 ± 108.22

2860.84 ± 106.23

2930.77 ± 105.62

0.558

Proteins (g/day)

92.21 ± 1.88

91.61 ± 1.84

94.30 ± 1.84

0.555

Fat (g/day)

69.09 ± 1.87

69.62 ± 1.83

70.50 ± 1.82

0.862

Carbohydrates (g/day)

430.04 ± 13.06

436.88 ± 12.80

430.63 ± 12.75

0.917

Omega-3 fatty acids (g/d)

0.13 ± 0.00

0.14 ± 0.00

0.14 ± 0.00

0.639

Iron (mg/d)

20.11 ± 0.63

21.61 ± 0.61

21.47 ± 0.61

0.163

Selenium (mg/d)

133.35 ± 5.02

135.17 ± 4.92

138.28 ± 4.90

0.777

Vitamin E (mg/d)

6.95 ± 0.26

7.17 ± 0.26

7.46 ± 0.26

0.397

Vitamin C (mg/d)

106.44 ± 5.48

113.55 ± 5.37

127.01 ± 5.35

0.026

Vitamin A (mg/d)

585.80 ± 43.04

570.58 ± 42.19

587.20 ± 42.00

0.954

  1. Data for other dietary variables are adjusted for age and total energy intake P < 0.05 was considered as statistically significant.
  2. *Data for energy intake are adjusted for age
  3. a All data is presented as a means ± standard deviations unless indicated, b Obtained by the use of ANCOVA
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BMC Nutrition

ISSN: 2055-0928

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