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

Table 2

Consumption of food sources of antioxidants.

Food consumption		RA (% of group)	Control (% of group)	value
Whole-grain cereal products	≥3 servings/day	2.4	14.9	0.018
	1-2 servings/day	37.8	36.8
	Irregularly	59.8	48.3
Vegetables	≥3 servings/day	34.1	29.9	NS
	1-2 servings/day	58.5	63.2
	Irregularly	7.3	6.9
Fruits	≥3 servings/day	23.2	26.4	NS
	1-2 servings/day	65.9	62.1
	Irregularly	11.0	11.5
Fruit and vegetable juices	≥3 cups/day	4.9	1.1	NS
	1-2 cups/day	37.8	28.7
	Irregularly	57.3	70.1
Nuts, seeds, and legumes	>5 servings/week	12.2	4.6	0.019
	2–5 servings/week	14.6	28.7
	≤1 serving/week	73.1	65.5
Dried fruits	>5 servings/week	9.8	1.1	0.0011
	2–5 servings/week	22.2	6.9
	≤1 serving/week	70.7	92.0
Chocolate	≥15 g/day	14.6	6.9	0.0083
	4–14 g/day	42.7	34.5
	Irregularly	48.7	58.6
Tea	≥4 cups/day	25.6	12.6	0.000060
	2-3 cups/day	57.3	39.1
	≤1 cups/day	17.1	48.3
Coffee	≥4 cups/day	1.2	9.2	0.000052
	2-3 cups/day	13.4	47.1
	≤1 cups/day	85.4	43.7
Vegetable oils	>1 tablespoon/day	7.3	12.6	NS
	0.5–1 tablespoon/day	35.3	39.1
	Irregularly	57.3	48.3
Herbs and spices	≥0.5 teaspoon/day	6.1	11.5	0.0043
	<0.5 teaspoon/day	74.3	85.1
	Irregularly	19.5	3.4

NS: not significant.