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Table 2 Dietary intakes of patients with knee osteoarthritis across quartiles of dietary TACa

From: Dietary total antioxidant capacity is associated with lower disease severity and inflammatory and oxidative stress biomarkers in patients with knee osteoarthritis

Variables

Quartiles of dietary TACb

Pc

Q1 (n = 40)

Q2 (n = 40)

Q3 (n = 40)

 Q4 (n = 40)

Total energy intake (kcal/d)d

2038 ± 75

2429 ± 81

2371 ± 65

2584 ± 81

  < 0.001

Nutrients

     

Carbohydrate (g/d)

272 ± 4

308 ± 6

329 ± 6

339 ± 6

0.001

Protein (g/d)

71.5 ± 1.9

72.2 ± 2.1

70.7 ± 2.0

73.6 ± 2.3

0.453

Fat (g/d)

103.4 ± 3.6

96.5 ± 3.1

97.8 ± 3.4

100.5 ± 3.7

0.238

Vitamin C (mg/d)

89.3 ± 6.8

112.7 ± 12.2

148.5 ± 12.8

171.4 ± 15.2

 < 0.001

Vitamin A (RAE/d)

326 ± 30

419 ± 33

581 ± 43

793 ± 58

 < 0.001

Vitamin E (mg/d)

19.8 ± 1.1

20.4 ± 1.4

21.2 ± 1.4

18.4 ± 1.3

0.284

Zinc (mg/d)

7.1 ± 0.8

8.2 ± 1.0

7.8 ± 0.9

8.5 ± 0.8

0.142

Iron (mg/d)

11.8 ± 0.8

12.2 ± 0.9

13.2 ± 1.0

13.1 ± 1.1

0.286

Calcium (mg/d)

897 ± 34

976 ± 45

925 ± 53

1012 ± 55

0.327

Food groups

     

Whole grains (g/d)

97 ± 10

126 ± 13

110 ± 13

117 ± 15

0.293

Refined grains (g/d)

318 ± 26

338 ± 30

408 ± 29

431 ± 32

0.002

Fruits (g/d)

181 ± 15

237 ± 16

279 ± 18

291 ± 20

 < 0.001

Vegetables (g/d)

191 ± 14

216 ± 16

284 ± 21

311 ± 20

 < 0.001

Legumes and nuts (g/d)

40.7 ± 3.1

37.5 ± 3.2

44.9 ± 3.4

41.7 ± 2.9

0.317

Meats (g/d)

81.6 ± 6.8

94.4 ± 8.3

90.5 ± 7.8

87.5 ± 6.4

0.246

Dairy products (g/d)

182 ± 7

190 ± 11

184 ± 9

187 ± 15

0.427

Dietary TAC (mmol/d)

5.5 ± 0.2

10.1 ± 0.2

13.4 ± 0.2

 19.2 ± 0.4

 
  1. TAC, total antioxidant capacity; IL-1β, interleukin-1β; IL-6, interleukin-6; TNF-α, tumor necrosis factor-α; hs-CRP, high-sensitivity C-reactive protein; NF-κB p65, nuclear factor-kappa B (p65); MMP-1, matrix metalloproteinase-1; MMP-3, matrix metalloproteinase-3; and MMP-13, matrix metalloproteinase-13
  2. aAll values are expressed as means ± standard deviations
  3. bQuartile cut points of dietary TAC are as follows: first quartile, < 8.02; second quartile, 8.02–11.39; third quartile, 11.40–15.43; and fourth quartile, ≥ 15.44
  4. cResulted from analysis of variance (ANOVA)
  5. P < 0.05 was considered significant
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Journal of Health, Population and Nutrition

ISSN: 2072-1315

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