Table 7 Dietary total flavonoid intake in the study groups (mg QE/person/day)
From: Dietary antioxidant capacity of the patients with cardiovascular disease in a cross-sectional study
Plant food and beverages | Men | P | Women | P | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
CVD patients (n = 357) | Healthy control (n = 357) | CVD patients (n = 286) | Healthy control (n = 286) | |||||||
Mean 95% CI | Median 25-75 percentile | Mean 95% CI | Median 25-75 percentile | Mean 95% CI | Median 25-75 percentile | Mean 95% CI | Median 25-75 percentile | |||
Beverages 1 | 82.6 (77.4-87.7) | 77 (56–114) | 88.4 (83.5-93.3) | 77 (60–115) | 0.04 | 79.2 (74.3-84.1) | 77 (53–107) | 75.8 (71.2-80.3) | 75 (41–103) | 0.34 |
tea infusion2 | 61.8 (57.0-66.6) | 64.5 (60.0-69.0) | 55.7 (51.2-60.1) | 52.2 (48.3-56.1) | ||||||
coffee infusion3 | 17.7 (15.1-20.3) | 18.4 (16.0-20.8) | 20.5 (17.7-23.3) | 20.9 (18.0-23.8) | ||||||
others4 | 3.1 (2.1-4.0) | 5.5 (3.5-7.4) | 3.0 (1.6-4.5) | 2.7 (1.7-3.7) | ||||||
Vegetables | 63.8 (54.4-73.1) | 40 (23–65) | 57.1 (49.7-64.5) | 39 (25–62) | 0.98 | 49.4 (41.8-56.9) | 31 (17–52) | 45.3 (38.4-52.3) | 29 (17–48) | 0.56 |
potatoes | 12.0 (10.9-13.1) | 13.5 (12.4-14.6) | 8.5 (7.5-9.5) | 9.6 (8.6-10.7) | ||||||
cabbage5 | 28.8 (19.8-37.8) | 20.1 (13.0-27.2) | 19.9 (13.1-26.6) | 17.1 (10.7-23.4) | ||||||
tomatoes | 5.3 (4.2-6.4) | 5.1 (4.1-6.1) | 6.0 (4.8-7.3) | 4.1 (3.1-5.1) | ||||||
carrots | 2.1 (1.8-2.5) | 2.4 (2.0-2.8) | 2.1 (1.6-2.7) | 2.1 (1.7-2.5) | ||||||
onions | 6.5 (5.4-7.6) | 6.4 (5.4-7.3) | 4.9 (4.1-5.8) | 5.0 (4.2-5.8) | ||||||
beetroots | 3.0 (2.0-4.0) | 3.4 (2.2-4.7) | 2.5 (1.4-3.7) | 2.3 (1.3-3.3) | ||||||
cauliflower | 0.3 (0.1-0.6) | 0.3 (0.1-0.5) | 0.6 (0.2-0.9) | 0.2 (0.1-0.4) | ||||||
others6 | 5.8 (5.1-6.5) | 5.9 (5.2-6.7) | 4.8 (4.1-5.5) | 4.9 (4.2-5.7) | ||||||
Fruit and jams | 52.5 (46.2-58.8) | 37 (0–87) | 43.2 (37.6-48.9) | 30 (0–69) | 0.03 | 62.6 (54.3-70.8) | 43 (1–88) | 47.6 (41.3-54.0) | 41 (1–73) | 0.02 |
apples | 37.4 (32.1-42.6) | 29.1 (24.4-33.8) | 39.9 (33.6-46.3) | 30.7 (26.2-35.1) | ||||||
bananas | 0.9 (0.4-1.3) | 1.5 (0.8-2.1) | 1.4 (0.8-2.1) | 1.3 (0.8-1.8) | ||||||
strawberries | 3.2 (1.4-5.0) | 2.3 (0.8-3.7) | 6.2 (2.1-10.4) | 4.2 (1.5-6.8) | ||||||
plums | 2.6 (1.3-4.0) | 4.2 (2.6-5.9) | 3.5 (2.1-4.9) | 3.6 (1.1-6.1) | ||||||
pears | 1.2 (0.6-1.9) | 1.0 (0.3-1.8) | 1.4 (0.5-2.4) | 0.5 (0–1.0) | ||||||
citrus fruits7 | 2.7 (1.0-4.4) | 2.0 (0.8-3.2) | 3.4 (1.2-5.6) | 2.0 (0.5-3.4) | ||||||
grapes | 1.1 (0.2-2.0) | 0.6 (0.1-1.2) | 2.4 (1.0-3.8) | 1.8 (0.8-2.9) | ||||||
sour cherries | 1.7 (0.9-2.5) | 0.5 (0.1-0.8) | 1.9 (0.5-3.3) | 2.0 (0.8-3.1) | ||||||
others8 | 1.7 (1.1-2.2) | 2.1 (0.9-3.4) | 2.3 (1.4-3.2) | 1.7 (1.0-2.4) | ||||||
Cereal products | 12.0 (11.3-12.8) | 11 (7–16) | 12.3 (11.4-13.1) | 11 (7–16) | 0.89 | 8.4 (7.8-9.1) | 7 (5–11) | 8.1 (7.5-8.8) | 7 (4–11) | 0.71 |
white bread | 7.0 (6.2-7.7) | 7.9 (7.1-8.7) | 3.8 (3.3-4.3) | 4.1 (3.6-4.7) | ||||||
others9 | 5.1 (4.4-5.7) | 4.3 (3.6-5.1) | 4.6 (4.0-5.3) | 4.0 (3.4-4.6) | ||||||
Chocolates 10 | 0.4 (0.1-0.7) | 0 | 0.2 (0.1-0.4) | 0 | 0.69 | 0.2 (0.04-0.3) | 0 | 0.1 (0.03-0.3) | 0 | 0.62 |
Nuts and seeds 11 | 0.6 (0–1.4) | 0 | 0.3 (0.1-0.6) | 0 | 0.99 | 0.2 (0.001-0.4) | 0 | 0.2 (0–0.5) | 0 | 0.74 |
Total | 212 (199–225) | 190 (131–260) | 202 (191–212) | 180 (133–239) | 0.38 | 200 (187–213) | 178 (124–243) | 177 (167–187) | 166 (116–220) | 0.03 |