Table 2.

Descriptive characteristics of key food groups, dietary indices and markers of inflammation in youth with type 1 diabetes aged 10 years or older in the SEARCH Air Pollution and SEARCH Nutrition Ancillary Studies¹

	Mean	SD	Minimum	25th	Median	75th	Maximum
Food group (servings/1,000 kcal)
Total grains	2.1	0.7	0.0	1.6	2.0	2.4	5.8
High-fiber grains	0.1	0.1	0.0	0.0	0.0	0.0	1.2
Vegetables	0.9	0.7	0.0	0.5	0.8	1.2	10.1
Fruit	0.7	0.5	0.0	0.3	0.6	0.9	4.1
Total dairy	1.1	0.7	0.0	0.6	0.9	1.4	6.5
Low-fat dairy	0.8	0.6	0.0	0.3	0.6	1.1	6.5
Meat	0.8	0.5	0.0	0.5	0.7	1.0	5.4
Nuts & seeds	0.6	1.0	0.0	0.0	0.2	0.8	7.4
Fats & oils	1.5	1.0	0.0	0.8	1.3	1.9	7.5
Sweets	0.8	0.5	0.0	0.4	0.7	1.0	3.6
Dietary index
DASH score (range 0 to 80)	42.8	9.1	7.7	36.7	43.1	49.1	71.3
HEI2010 score (range 0 to 100)	55.0	10.7	21.9	47.4	54.9	62.3	93.1
mKIDMED score (range −3 to 12)	3.7	1.9	−1.0	2.0	4.0	5.0	11.0
TAC, μmol TE/100 g	7236.9	4986.5	22.9	3785.4	6125.9	9374.6	58159.8
Inflammation markers
Fibrinogen, mg/dl	359.8	69.8	230.0	311.0	350.0	398.0	799.0
C-reactive protein, mg/dl	0.2	0.4	0.0	0.0	0.1	0.2	2.4
IL-6, pg/ml	18.2	24.2	0.1	3.8	9.3	22.0	232.1

¹All dietary data are based on n=2,520; fibrinogen is based on n=1,850; C-reactive protein is based on n=1,847; and IL-6 is based on n=1,329.