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

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).