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

Only nonsmokers. Only smokers.