Table 3.

The association between serum total oxidant capacity and food diversity scores in the study population (n=45)

Variables (diversity in five major food groups)	Cataract patients		Healthy controls
	Un-adjusteda	Adjustedb	Un-adjusteda	Adjustedb
Bread and cereals
B	−0.348	−0.331	1.062	1.175
P	0.616	0.637	0.147	0.119
Vegetables
B	−0.570	−0.561	0.325	0.306
P	0.226	0.238	0.523	0.554
Fruits
B	−0.805	−0.811	0.460	0.448
P	0.017	0.017	0.502	0.518
Dairy
B	−0.512	−0.496	−0.299	−0.324
P	0.200	0.224	0.334	0.304
Meat, poultry, fish, eggs
B	−0.938	−0.926	−0.719	−0.712
P	0.041	0.046	0.036	0.041
Total
B	−0.468	−0.466	−0.117	−0.119
P	0.003	0.003	0.454	0.453

^aData were reported based on linear regression; ^bData were reported after adjustment for stress levels