Research Article
Diet Quality and Its Relationship with Antioxidant Status in Patients with Rheumatoid Arthritis
Table 4
TAS and DSAS correlation with food consumption and nutrient intake.
| | RA group | Control group | value |
| Significant correlation of TAS with food consumption/nutrient intake ( values) | Meat | −0.76 | | 0.0012 | Fish | 0.87 | | 0.0013 | Groats | 0.73 | | 0.0016 | Vegetables (total) | 0.42 | | 0.011 | Leafy vegetables | 0.85 | | 0.039 | Cruciferous vegetables | 0.41 | — | 0.018 | — | −0.39 | 0.0082 | Fruit and vegetable juices | 0.42 | | 0.0073 | Chocolate | 0.43 | | 0.0029 | % energy from fat | | 0.27 | 0.033 | % energy from LA | 0.22 | | 0.027 | % energy from ALA | 0.39 | | 0.022 | % energy from PUFA | 0.28 | | 0.037 | % energy from MUFA | | 0.23 | 0.042 | % energy from SFA | −0.38 | | 0.0018 | n-6/n-3 fatty acid ratio | | 0.20 | 0.046 | % RDA of vitamin E | 0.21 | | 0.035 | % RDA of vitamin A | | 0.22 | 0.046 | % retinol in vitamin A intake | | 0.32 | 0.018 | % RDA of vitamin B6 | 0.32 | | 0.021 | % RDA of Ca | 0.40 | | 0.023 | Significant correlations of DSAS with food consumption/nutrient intake ( values) | Whole-grain bread | 0.28 | — | 0.036 | — | 0.44 | 0.017 | Legumes | 0.24 | — | 0.019 | — | 0.24 | 0.039 | Tea | 0.31 | | 0.018 | Apple | | 0.31 | 0.028 | EPA | | 0.25 | 0.032 | % energy from ALA | | 0.27 | 0.026 | % energy from MUFA | | 0.26 | 0.044 | % RDA of vitamin C | −0.25 | — | 0.041 | — | 0.25 | 0.031 | % RDA of vitamin A | | 0.44 | 0.0026 | % retinol in vitamin A intake | | 0.55 | 0.0012 | % RDA of Fe | | 0.30 | 0.023 | % RDA of Cu | | 0.21 | 0.043 | Dietary fiber | | 0.32 | 0.043 |
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Only nonsmokers. Only smokers. |