Diet Quality and Its Relationship with Antioxidant Status in Patients with Rheumatoid Arthritis

Figure 1

Macronutrient intake and dietary fat components in RA and control groups (% of recommendations)—median and range. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids: LA: linoleic acid; ALA: α-linolenic acid; LCPUFA: long chain polyunsaturated fatty acids; EAR: estimated average requirement; AI: adequate intake; RDA: recommended dietary allowances. Statistically significant differences ( value): ^a<0.005, ^b<0.0001.