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Table 3 Nutrients intake and dietary antioxidant capacity of participants according to the four dietary pattern scores

From: Dietary pattern, dietary total antioxidant capacity, and dyslipidemia in Korean adults

 

Tertile of pattern scores

Median (25th - 75th percentiles)

T1

T2

T3

p-value

Rice & Kimchi

 Energy (Kcal/d)

1880.3 (1444.7–2433.4)

1852.7 (1419.5–2368.7)

1583.8 (1235.4–2007.7)

< 0.001

Dietary total antioxidant capacity

 Vitamin C (mg VCE/d)

77.9 (35.1–173.0)

71.5 (36.8–142.0)

49.0 (24.7–92.3)

< 0.001

 Retinol (mg VCE/d)

0.0 (0.0–0.1)

0.0 (0.0–0.1)

0.0 (0.0–0.0)

< 0.001

 Vitamin E (mg VCE/d)

4.3 (2.8–6.4)

3.9 (2.6–5.9)

3.0 (1.8–4.6)

< 0.001

 Carotenoids (mg VCE/d)

1.5 (0.7–3.5)

1.4 (0.7–3.2)

1.0 (0.4–2.3)

< 0.001

 Flavonoids (mg VCE/d)

165.3 (71.1–371.9)

163.0 (79.5–319.4)

104.2 (49.8–212.5)

< 0.001

 TAC (mg VCE/d)

273.2 (133.0–576.3)

260.6 (137.1–482.8)

169.7 (89.3–318.5)

< 0.001

Oil, sweets, fish, & other vegetables

 Energy (Kcal/d)

1647.4 (1272.3–2130.5)

1778.6 (1387.1–2265.7)

1869.5 (1419.9–2406.9)

< 0.001

Dietary total antioxidant capacity

 Vitamin C (mg VCE/d)

57.9 (23.3–141.8)

62.6 (32.3–125.1)

70.4 (38.3–128.8)

< 0.001

 Retinol (mg VCE/d)

0.0 (0.0–0.0)

0.0 (0.0–0.1)

0.0 (0.0–0.1)

< 0.001

 Vitamin E (mg VCE/d)

2.9 (1.8–4.5)

3.6 (2.4–5.3)

4.8 (3.2–6.9)

< 0.001

 Carotenoids (mg VCE/d)

0.8 (0.3–2.0)

1.3 (0.6–3.0)

1.8 (0.9–4.0)

< 0.001

 Flavonoids (mg VCE/d)

129.9 (51.6–317.4)

142.3 (67.4–296.6)

147.6 (76.8–277.5)

< 0.001

 TAC (mg VCE/d)

210.9 (92.5–484.8)

230.0 (120.8–446.6)

241.5 (136.8–426.5)

< 0.001

Red meat & alcohol

 Energy (Kcal/d)

1574.2 (1229.1–1993.2)

1716.7 (1338.0–2180.3)

2056.6 (1570.3–2648.9)

< 0.001

Dietary total antioxidant capacity

 Vitamin C (mg VCE/d)

61.7 (27.0–141.3)

65.3 (31.7–134.3)

64.9 (35.3–121.4)

< 0.001

 Retinol (mg VCE/d)

0.0 (0.0–0.1)

0.0 (0.0–0.1)

0.0 (0.0–0.1)

< 0.001

 Vitamin E (mg VCE/d)

3.5 (2.2–5.3)

3.6 (2.3–5.5)

4.1 (2.7–6.1)

< 0.001

 Carotenoids (mg VCE/d)

1.1 (0.5–2.7)

1.3 (0.5–3.1)

1.4 (0.7–3.2)

< 0.001

 Flavonoids (mg VCE/d)

132.6 (54.3–307.0)

143.1 (64.4–306.2)

145.9 (75.6–277.8)

0.019

 TAC (mg VCE/d)

220.0 (100.0–470.1)

233.3 (118.2–464.3)

234.1 (129.9–417.4)

< 0.001

Grain, bean, nuts, vegetables, & fruits

 Energy (Kcal/d)

1789.6 (1365.6–2357.2)

1799.7 (1386.4–2305.2)

1706.0 (1320.4–2177.9)

< 0.001

Dietary total antioxidant capacity

 Vitamin C (mg VCE/d)

42.4 (22.2–82.3)

66.0 (33.4–127.1)

96.9 (47.5–194.5)

< 0.001

 Retinol (mg VCE/d)

0.0 (0.0–0.1)

0.0 (0.0–0.1)

0.0 (0.0–0.1)

0.632

 Vitamin E (mg VCE/d)

3.4 (2.1–5.1)

3.6 (2.3–5.5)

4.3 (2.8–6.4)

< 0.001

 Carotenoids (mg VCE/d)

0.9 (0.4–1.8)

1.2 (0.6–2.8)

2.0 (0.9–4.7)

< 0.001

 Flavonoids (mg VCE/d)

82.6 (37.6–171.0)

143.2 (70.1–280.5)

225.1 (114.7–455.6)

< 0.001

 TAC (mg VCE/d)

138.7 (73.4–267.2)

230.8 (125.3–426.2)

358.6 (198.0–677.2)

< 0.001

  1. * The cutpoint of dietary pattern scores for T1 and T2 was − 0.3 and 0.5 in the “Rice & Kimchi” pattern, − 0.5 and 0.3 in the “Oil, sweets, fish & other vegetables” pattern, − 0.5 and 0.1 in the “Red meat & alcohol” pattern, and − 0.4 and 0.3 in the “Grain, bean, nuts, vegetables & fruits” pattern, respectively
  2. *P values were calculated by generalized linear model (GLM)
  3. VCE vitamin C equivalents, TAC total antioxidant capacity
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Nutrition Journal

ISSN: 1475-2891

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