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. 2018 Oct 19;10(10):1552. doi: 10.3390/nu10101552

Table 4.

Association of diet quality and food group and nutrient intake with inflammation, oxidative stress and blood pressure in youth with type 1 diabetes 1.

Dietary Components CRP 2 (mg/L) 8-iso-PGF2α (ng/mL) SBP (mmHg) DBP (mmHg)
β ± SE p β ± SE p β ± SE p β ± SE p
HEI-2015 0.0002 ± 0.002 0.90 0.002 ± 0.007 0.77 0.01 ± 0.02 0.59 0.01 ± 0.02 0.53
Total fruits 3 0.04 ± 0.06 0.46 −0.23 ± 0.22 0.31 −0.25 ± 0.71 0.73 0.10 ± 0.66 0.88
Whole fruits 3 0.07 ± 0.08 0.39 −0.17 ± 0.28 0.54 −0.73 ± 0.86 0.40 −0.11 ± 0.88 0.90
Total vegetables 3 −0.02 ± 0.05 0.67 0.06 ± 0.21 0.77 −0.02 ± 0.69 0.97 0.69 ± 0.63 0.28
Dark green vegetables 3 −0.04 ± 0.12 0.72 −0.42 ± 0.50 0.40 −0.52 ± 1.46 0.72 −1.10 ± 1.38 0.42
Beans 3 −0.30 ± 0.21 0.15 0.85 ± 1.05 0.42 −0.64 ± 2.67 0.81 −0.93 ± 2.43 0.70
Whole grains 3 0.04 ± 0.04 0.26 −0.09 ± 0.16 0.60 0.03 ± 0.47 0.96 −0.98 ± 0.46 0.04
Dairy 3 −0.004 ± 0.07 0.95 −0.47 ± 0.27 0.08 0.89 ± 0.81 0.27 −0.99 ± 0.73 0.18
Protein foods 3 −0.01 ± 0.02 0.55 0.09 ± 0.07 0.22 −0.11 ± 0.20 0.59 0.20 ± 0.17 0.23
Seafood 3 0.02 ± 0.05 0.65 −0.09 ± 0.21 0.69 −0.18 ± 0.63 0.78 0.78 ± 0.61 0.20
Nuts and seeds 3 0.02 ± 0.04 0.61 0.25 ± 0.14 0.08 0.29 ± 0.45 0.53 0.21 ± 0.43 0.62
Refined grains 3 −0.02 ± 0.02 0.42 −0.18 ± 0.08 0.04 0.05 ± 0.25 0.85 0.04 ± 0.23 0.86
Sodium 4 0.02 ± 0.06 0.79 −0.42 ± 0.27 0.12 −0.53 ± 0.78 0.50 0.19 ± 0.78 0.80
Added sugars, % kcal −0.00003 ± 0.004 0.99 0.01 ± 0.02 0.58 −0.04 ± 0.05 0.34 −0.01 ± 0.04 0.89
Saturated fat, % kcal 0.01 ± 0.007 0.43 0.02 ± 0.03 0.57 0.01 ± 0.08 0.87 −0.12 ± 0.08 0.13
Fatty acid 5 0.02 ± 0.04 0.59 0.19 ± 0.15 0.20 0.19 ± 0.45 0.67 0.98 ± 0.42 0.02

CRP, C-reactive protein; 8-iso-PGF2α, 8-iso-prostaglandin F2α; SBP, systolic blood pressure; DBP, diastolic blood pressure; HEI-2015, healthy eating index-2015. 1 Models were controlled for baseline treatment assignment, sex, diabetes duration, time-varying age, body mass index, Tanner stage, insulin regimen, physical activity, use of cardiac medication and glycemic control (HbA1c); 2 log-transformed to meet the normality assumption; 3 expressed as total number of cup- or ounce-equivalents per 1000 kcal; 4 expressed as grams per 1000 kcal; 5 calculated as (polyunsaturated fat + monounsaturated fat)/saturated fat.