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Table 2 Food and nutrients consumption, according to tertiles (T) of energy-adjusted dietary TAC (n = 266)

From: Dietary total antioxidant capacity is inversely related to central adiposity as well as to metabolic and oxidative stress markers in healthy young adults

 

Energy-adj. dietary TAC (mmol/d)

 
 

T1 (< 1.6)

T2 (1.6-5.9)

T3 (≥ 5.9)

P -value a

Participants (n)

86

90

90

 

Energy intake (kcal)

2758 ± 699

2540 ± 922

2785 ± 855

0.108

Carbohydrate (% EI)

50.5 ± 7.9b,c

47.3 ± 8.4 d

44.5 ± 8.0

< 0.001

Protein (%EI)

15.0 ± 2.5 b,c

16.5 ± 2.7 d

17.5 ± 2.6

< 0.001

Lipids (%EI)

33.3 ± 6.0 b,c

36.1 ± 6.1

36.9 ± 6.0

0.002

MUFA (%EI)

6.3 ± 4.2b,c

12.4 ± 6.2d

15.7 ± 4.5

0.001

PUFA (%EI)

4.6 ± 2.1c

5.5 ± 2.7

5.4 ± 1.9

0.017

SFA (%EI)

12.2 ± 3.6 b,c

10.6 ± 4.0d

9.1 ± 3.8

0.003

Dietary fiber (g/d)

24.2 ± 13.2 b

25.3 ± 15.0

29.6 ± 12.7

0.023

Olive oil (ml/d)

4 ± 16 b,c

19 ± 27 d

39 ± 33

< 0.001

Fruits (g/d)

154 ± 120 b,c

245 ± 190d

393 ± 300

< 0.001

Vegetables (g/d)

94 ± 68 b,c

253 ± 211d

572 ± 395

< 0.001

Fruit juice (ml/d)

67 ± 95b

91 ± 122

169 ± 233

< 0.001

Cereals (g/d)

145 ± 114

167 ± 104

177 ± 83

0.103

Legumes (g/d)

29 ± 20

28 ± 31

20 ± 13

0.127

Red meats (g/d)

99 ± 67

96 ± 54

84 ± 61

0.214

Fish (g/d)

16 ± 43 b,c

41 ± 52 d

93 ± 63

< 0.001

Nuts (g/d)

8 ± 10

7 ± 8

15 ± 32

0.281

Coffee (ml/d)

38 ± 63b

59 ± 82

68 ± 84

0.028

Beer (ml/d)

31 ± 62

31 ± 49

58 ± 107

0.069

Red wine (ml/d)

6 ± 5b

7 ± 4d

50 ± 18

0.009

  1. aP-value from one-factor ANOVA test.
  2. bP < 0.05, T1 vs. T3; cP < 0.05, T1 vs. T2; dP < 0.05, T2 vs. T3, from the post hoc Bonferroni test for multiple comparisons.
  3. dietary TAC, dietary total antioxidant capacity; EI, energy intake; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.
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Nutrition & Metabolism

ISSN: 1743-7075

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