Dietary Total Antioxidant Capacity and Gestational Diabetes Mellitus: A Case-Control Study

Table 2

Dietary intake and dietary total antioxidant capacity among the cases and control groups.

Dietary intake	Groups		value^∞
	Case ()	Control ()
Total energy intake, kcal			0.042
Carbohydrate, g			0.027
Fat, g			0.433
Protein, g			0.002
Fiber, g			0.906
Vitamin D, μg/d			0.308
Vitamin C, mg/d			<0.0001
Vitamin E, IU/d			0.913
Vitamin A, IU/d			0.017
Calcium, mg/d			0.607
Zinc, mg/d			0.228
Magnesium, mg/d			0.773
Vitamin B2, IU/d			0.227
Vitamin B6, mg/d			0.008
Selenium, μg/d			0.002
Iron, mg/d			0.919
Manganese, mg/d			0.028
Fruits, g			<0.0001
Fruit juices, g			0.038
Vegetables, g			0.015
Nuts, g			0.077
Egg, g			0.125
Rice, g			0.467
Legumes, g			<0.0001
Grains, g			0.997
Red meat, g			0.361
Fish and chicken, g			0.005
Processed meat, g			<0.0001
TRAP, mmol/d			0.462
FRAP, mmol/d			< 0.0001
TEAC, mmol/d			0.311

Case: women with gestational diabetes mellitus. ^∞All food values presented as mean and standard error using ANCOVA test which adjusted for energy intake. Total energy intake presented as mean and standard deviation ANOVA. TRAP: total radical-trapping antioxidant parameter; FRAP: ferric reducing ability of plasma; TEAC: Trolox equivalent antioxidant capacity.