Association between composite dietary antioxidant index and stroke among individuals with diabetes

doi:10.4239/wjd.v15.i8.1742

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World Journal of Diabetes

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1948-9358

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

Clinical and Translational Research

World J Diabetes. Aug 15, 2024; 15(8): 1742-1752
Published online Aug 15, 2024. doi: 10.4239/wjd.v15.i8.1742

Table 2 Comparison of each component of the composite dietary antioxidant index among the non-stroke group and stroke group

Variables	Total, n = 6735	Non-stroke, n = 6124	Stroke, n = 611	P value
Vitamin A in mcg	449 (252-736)	453 (255-743)	400 (220-676)	0.026
Vitamin C in mg	50.6 (21.4-105.2)	51.3 (22.0-105.4)	44.2 (18.0-101.3)	0.093
Vitamin E in mg	5.99 (3.77-9.23)	6.10 (3.81-9.38)	5.13 (3.28-7.46)	< 0.001
Zinc in mg	8.99 (6.10-13.06)	9.09 (6.20-13.18)	7.81 (5.04-11.66)	< 0.001
Selenium in mcg	94.3 (65.1-131.2)	95.9 (66.3-133.4)	79.1 (55.8-111.5)	< 0.001
Carotenoid in mcg	4740.0 (1675.0-10809.0)	4851.0 (1759.2-10902.8)	3655.0 (1124.0-9827.0)	0.001

Data are presented as the median (interquartile range).

Citation: Zhang HQ, Shi J, Yue T, Weng JH, Wang XL, Wang H, Su XY, Zheng XY, Luo SH, Ding Y, Wang CF. Association between composite dietary antioxidant index and stroke among individuals with diabetes. World J Diabetes 2024; 15(8): 1742-1752
URL: https://www.wjgnet.com/1948-9358/full/v15/i8/1742.htm
DOI: https://dx.doi.org/10.4239/wjd.v15.i8.1742