Table 1. Dietary antioxidant capacity of the food and beverage groups in men and women (n = 497)^a.

Food	FFQ_Rb		Contribution (%)	FFQ_Vc		Contribution (%)	28 day-DRd		Contribution (%)
	Mean	SD		Mean	SD		Mean	SD
FRAP, µmol Fe2+/day
Crude values
Total food	15,918	9,929		15,118	9,340		8,879	4,598
Cereals	391	311	2.5	371	290	2.5	222	164	2.5
Potatoes	78	73	0.5	77	80	0.5	85	55	1.0
Nuts and seeds	8	13	0.1	6	14	0.0	68	167	0.8
Vegetables	1,375	1,001	8.6	1,364	1,065	9.0	1,416	507	15.9
Fruits	2,188	2,113	13.7	2,254	2,259	14.9	904	588	10.2
Mushrooms	321	287	2.0	313	293	2.1	264	163	3.0
Confectioneries	85	145	0.5	78	135	0.5	35	82	0.4
Beverages	11,469	8,738	72.1	10,649	8,086	70.4	5,872	4,152	66.1
Green tea	11,036	8,757	69.3	10,153	8,126	67.2	5,430	4,111	61.2
Energy adjustment (residual method)
Total food	15,644	9,096		14,798	8,800		8,861	4,549
Cereals	374	262	2.4	361	270	2.4	213	142	2.4
Potatoes	76	67	0.5	73	67	0.5	84	51	0.9
Nuts and seeds	8	13	0.1	7	16	0.0	71	187	0.8
Vegetables	1,332	879	8.5	1,283	797	8.7	1,405	476	15.9
Fruits	2,051	1,540	13.1	2,072	1,500	14.0	904	587	10.2
Mushrooms	310	260	2.0	296	270	2.0	263	161	3.0
Confectioneries	83	136	0.5	75	119	0.5	38	99	0.4
Beverages	11,428	8,700	73.1	10,636	8,376	71.9	5,884	4,174	66.4
Green tea	11,163	9,204	71.4	10,339	9,051	69.9	5,440	4,112	61.4
ORAC, µmol TE/day
Crude values
Total food	8,854	5,034		8,668	5,259		5,935	2,289
Cereals	449	537	5.1	418	513	4.8	132	242	2.2
Potatoes	232	194	2.6	229	228	2.6	247	131	4.2
Nuts and seeds	75	122	0.8	60	128	0.7	51	85	0.9
Vegetables	1,339	885	15.1	1,354	1,024	15.6	1,917	708	32.3
Fruits	3,110	2,837	35.1	3,199	3,109	36.9	1,553	1,057	26.2
Mushrooms	56	50	0.6	55	51	0.6	46	28	0.8
Confectioneries	143	245	1.6	133	229	1.5	96	238	1.6
Beverages	3,447	2,583	38.9	3,218	2,425	37.1	1,767	1,249	29.8
Green tea	3,249	2,578	36.7	2,989	2,393	34.5	1,599	1,210	26.9
Energy adjustment (residual method)
Total food	8,588	3,958		8,318	4,040		5,918	2,231
Cereals	447	598	5.2	572	1,097	6.9	133	246	2.2
Potatoes	225	173	2.6	211	169	2.5	247	129	4.2
Nuts and seeds	83	181	1.0	77	237	0.9	58	111	1.0
Vegetables	1,288	742	15.0	1,262	733	15.2	1,896	656	32.0
Fruits	2,933	2,128	34.2	2,956	2,149	35.5	1,553	1,054	26.2
Mushrooms	54	45	0.6	52	47	0.6	46	28	0.8
Confectioneries	140	232	1.6	127	203	1.5	102	273	1.7
Beverages	3,426	2,514	39.9	3,233	2,564	38.9	1,768	1,243	29.9
Green tea	3,277	2,679	38.2	3,032	2,626	36.5	1,601	1,210	27.1
TRAP, µmol TE/day
Crude values
Total food	6,290	4,117		5,930	3,865		3,469	1,932
Cereals	58	63	0.9	54	59	0.9	25	33	0.7
Potatoes	18	17	0.3	18	18	0.3	20	13	0.6
Nuts and seeds	1	2	0.0	1	2	0.0	5	11	0.1
Vegetables	522	363	8.3	503	377	8.5	576	193	16.6
Fruits	764	723	12.1	783	784	13.2	357	231	10.3
Mushrooms	122	110	1.9	120	112	2.0	101	62	2.9
Confectioneries	23	40	0.4	22	37	0.4	12	27	0.3
Beverages	4,779	3,721	76.0	4,428	3,447	74.7	2,371	1,768	68.3
Green tea	4,678	3,712	74.4	4,304	3,444	72.6	2,302	1,742	66.4
Energy adjustment (residual method)
Total food	6,194	3,824		5,821	3,718		3,466	1,919
Cereals	55	59	0.9	53	61	0.9	24	31	0.7
Potatoes	18	15	0.3	17	15	0.3	20	12	0.6
Nuts and seeds	1	2	0.0	1	2	0.0	5	12	0.1
Vegetables	504	312	8.1	473	284	8.1	570	176	16.4
Fruits	717	526	11.6	720	519	12.4	357	231	10.3
Mushrooms	118	99	1.9	113	103	1.9	100	61	2.9
Confectioneries	23	37	0.4	20	33	0.3	12	31	0.3
Beverages	4,763	3,691	76.9	4,470	3,720	76.8	2,373	1,764	68.5
Green tea	4,722	3,870	76.2	4,370	3,797	75.1	2,306	1,742	66.5

FFQ, food frequency questionnaire; DR, dietary record; SD, standard deviation; TE, trolox equivalent; FRAP, ferric reducing-antioxidant power; ORAC, oxygen radical absorbance capacity; TRAP, total radical-trapping antioxidant parameter.

^aNEAC levels of 58 food items by FRAP, 55 by ORAC, and 51 by TRAP in the FFQ are assigned.

^bFFQ_R was administered 1 year after or before FFQ_V.

^cFFQ_V was administered 1 year after completion of the DRs.

^dDR was collected over a 1-year period.