Table 2.
Daily food and nutrient intakes and diet quality index scores according to quintile of dietary total antioxidant capacity 1.
| Energy-Adjusted Dietary TAC (mg VCE/day) | ||||||
|---|---|---|---|---|---|---|
| Quintile 1 (n = 4759) |
Quintile 2 (n = 4760) |
Quintile 3 (n = 4759) |
Quintile 4 (n = 4760) |
Quintile 5 (n = 4759) |
p for Trend | |
| Diet quality index scores | ||||||
| HEI-2015 | 43.7 ± 0.3 a | 50.6 ± 0.3 b | 54.7 ± 0.4 c | 58.4 ± 0.3 d | 54.4 ± 0.4 c | <0.0001 |
| AHEI-2010 | 32.4 ± 0.4 a | 37.2 ± 0.4 b | 38.9 ± 0.4 c | 40.6 ± 0.3 d | 38.5 ± 0.4 b,c | <0.0001 |
| aMED | 2.42 ± 0.04 a | 3.12 ± 0.04 b | 3.60 ± 0.05 c | 3.95 ± 0.03 d | 3.59 ± 0.04 c | <0.0001 |
| DASH | 18.7 ± 0.1 a | 21.4 ± 0.1 b | 23.1 ± 0.1 c | 24.4 ± 0.1 d | 22.4 ± 0.1 e | <0.0001 |
| Foods and nutrients | ||||||
| Total fruits (cup eq.) | 0.3 ± 0.03 a | 0.7 ± 0.04 b | 1.5 ± 0.03 c | 2.5 ± 0.04 d | 1.7 ± 0.05 e | <0.0001 |
| Whole fruits (cup eq.) | 0.3 ± 0.03 a | 0.6 ± 0.03 b | 1.0 ± 0.03 c | 1.5 ± 0.04 d | 1.1 ± 0.04 e | <0.0001 |
| Fruit juice (cup eq.) | 0.1 ± 0.02 a | 0.1 ± 0.01 b | 0.5 ± 0.02 c | 0.9 ± 0.02 d | 0.6 ± 0.03 c | <0.0001 |
| Total vegetables (cup eq.) |
1.2 ± 0.05 a | 2.0 ± 0.05 b | 2.3 ± 0.06 b,c | 2.5 ± 0.05 b,c | 2.5 ± 0.05 c | <0.0001 |
| Dark green vegetables (cup eq.) |
0.0 ± 0.01 a | 0.1 ± 0.01 b | 0.2 ± 0.01 c | 0.3 ± 0.02 d | 0.2 ± 0.02 c | <0.0001 |
| Potatoes (cup eq.) | 0.5 ± 0.03 a | 0.5 ± 0.03 a | 0.5 ± 0.03 a | 0.4 ± 0.02 b | 0.5 ± 0.02 a | 0.8258 |
| Whole grains (oz eq.) | 0.6 ± 0.04 a | 0.7 ± 0.04 b | 0.8 ± 0.04 b,c | 0.9 ± 0.04 d | 0.9 ± 0.04 c,d | <0.0001 |
| Refined grains (oz eq.) |
6.2 ± 0.08 a | 5.8 ± 0.1 a,b | 5.6 ± 0.09 b,c | 5.4 ± 0.09 c | 5.6 ± 0.09 b,c | 0.1752 |
| Dairy (cup eq.) | 1.3 ± 0.04 a | 1.3 ± 0.03 a,b | 1.3 ± 0.04 b,c | 1.3 ± 0.04 a,b | 1.1 ± 0.04 a | 0.4609 |
| Total protein foods (oz eq.) | 6.5 ± 0.11 | 6.5 ± 0.11 | 6.5 ± 0.11 | 6.5 ± 0.1 | 6.6 ± 0.1 | 0.2915 |
| Red and processed meats (oz eq.) | 3.0 ± 0.07 a | 2.7 ± 0.07 a,b | 2.5 ± 0.07 b,d | 2.2 ± 0.07 c | 2.5 ± 0.08 d | <0.0001 |
| Seafood (oz eq.) | 0.8 ± 0.07 a | 0.8 ± 0.07 a,b | 0.8 ± 0.07 b,c | 1.0 ± 0.09 c | 0.9 ± 0.06 b,c | 0.0058 |
| Legumes (cup eq.) | 0.1 ± 0.01 a | 0.2 ± 0.01 b | 0.2 ± 0.01 b | 0.2 ± 0.01 b | 0.2 ± 0.01 b | 0.0262 |
| Nuts and seeds (oz eq.) |
0.4 ± 0.03 a | 0.4 ± 0.03 a,b | 0.5 ± 0.05 b | 0.5 ± 0.04 b | 0.4 ± 0.04 b | 0.0206 |
| SSBs (g)2 | 400.9 ± 15.3 a | 211.1 ± 11.4 b | 152.9 ± 10.0 c | 141.5 ± 10.4 c | 298.4 ± 12.2 d | 0.3658 |
| SFA (% of energy) | 11.7 ± 0.12 a | 10.8 ± 0.12 b | 10.3 ± 0.11 c | 9.4 ± 0.1 d | 9.8 ± 0.13 e | <0.0001 |
| PUFA (% of energy) | 7.3 ± 0.11 a | 7.2 ± 0.09 a,b | 7.0 ± 0.09 b,c | 6.7 ± 0.09 c | 7.0 ± 0.1 b | 0.1838 |
| MUFA (% of energy) | 13.3 ± 0.12 a | 12.5 ± 0.12 b | 11.9 ± 0.11 c | 11.0 ± 0.11 d | 11.7 ± 0.13 c | <0.0001 |
| Sodium (mg) | 3201.9 ± 33.9 a,b | 3279.6 ± 37.4 c | 3236.2 ± 38.1 a,c | 3166.9 ± 34.3 b | 3268.1 ± 31.0 a,b,c | 0.3008 |
| Added sugars (teaspoon eq.) | 20.2 ± 0.38 a | 15.8 ± 0.38 b,c | 15.3 ± 0.31 b,c | 14.6 ± 0.36 b | 16.1 ± 0.31 c | 0.9233 |
| Alcohol (drinks) | 0.3 ± 0.04 a | 0.8 ± 0.05 b | 0.6 ± 0.04 b | 0.5 ± 0.04 b | 0.4 ± 0.04 a | 0.0172 |
AHEI-2010, Alternative Healthy Eating Index-2010; aMED, alternate Mediterranean Diet; DASH, Dietary Approaches to Stop Hypertension; eq., equivalents; HEI-2015, Healthy Eating Index-2015; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids, SFA, saturated fatty acids, SSB, sugar sweetened beverage; TAC, total antioxidant capacity; VCE, vitamin C equivalents. 1 All values are presented as adjusted means ± SE after being adjusted for age, gender, race/ethnicity, body mass index, and total energy intake. Log-transformed values were used for statistical tests. Different superscript letters (a–e) indicate significant differences according to quintiles by Tukey-Kramer test (p < 0.05). 2 SSBs included soft drinks, sport and energy drinks, nutritional beverages, and sweetened coffee and tea.