Table 2.
Intakes of dietary antioxidants, vegetables and fruits at baseline; dentate individuals (n 264) aged 75 years in 2003, Niigata City, Japan
| Mean | sd | Minimum | 33rd percentile | Median | 66th percentile | Maximum | |
|---|---|---|---|---|---|---|---|
| Antioxidants†‡ | |||||||
| Vitamin C (mg/d) | 91·4 | 27·3 | 22·3 | 80·5 | 91·8 | 100·4 | 195·6 |
| Vitamin E (mg/d) | 5·2 | 1·0 | 2·0 | 4·4 | 5·3 | 5·6 | 7·9 |
| α-Carotene (μg/d) | 284·8 | 184·8 | 0·5 | 174·4 | 274·7 | 339·3 | 1080·4 |
| β-Carotene (μg/d) | 2639·1 | 1169·6 | 205·4 | 2036·2 | 2595·2 | 3006·9 | 7070·8 |
| Vegetables and fruits†‡ | |||||||
| Vegetables (g/d) | 181·2 | 65·4 | 40·8 | 148·2 | 178·4 | 205·0 | 398·2 |
| Fruits (g/d) | 69·1 | 36·5 | 0 | 51·4 | 67·9 | 83·6 | 183·2 |
†Energy-adjusted (i.e. amount per 4184 kJ/1000 kcal for each variable).
‡Participants’ mean energy intake = 9314 (sd 2657) kJ/2226·1 (sd 635·0) kcal.