Table 3

Association between antioxidant and pro-oxidant diet factors and iron biomarkers on lipid peroxidation (TBARS)
Significant variables β coeff SE p-value
Model 1
All participants (n=815) Age, years 0.002 0.001 0.002 Rc2100=2.9
Non-heme iron (mg/d) −0.012 0.004 0.007 F3,675=7.66 p<0.001
Heme iron (mg/d) 0.012 0.005 0.015
Men (n=390) Age, years 0.004 0.001 <0.001 Rc2100=6
Tobacco (cig/d) 0.004 0.002 0.028 F3,324=7.94 p<0.001
Heme iron (mg/d) 0.021 0.007 0.002
Women (n=425) Non-heme iron (mg/d) −0.019 0.006 0.001 Rc2100=3.8
Transferrin saturation (%) 0.003 0.001 0.031 F2,349=7.95 p<0.001
Model 2
All participants (n=815) Age, years 0.002 0.001 0.002 Rc2100=2.5
Fish (g/d) 0.001 0.001 0.004 F2,697=9.8 p<0.001
Men (n=390) Age, years 0.004 0.001 0.001 Rc2100=7.3
Tobacco (cig/d) 0.004 0.002 0.012 F4,329=7.5 p<0.001
Fish (g/d) 0.001 0.001 <0.001
Meat (g/d) 0.001 0.001 0.019
Women (n=425) Transferrin saturation (%) 0.003 0.001 0.02 Rc2100=2
F2,363=4.6 p=0.01

Model 1: Multiple linear regression (MLR) adjusted for age, sex, BMI, energy intake (Kcal, SFA, MUFA, PUFA); nutrient intake (vitamin C, vitamin E, β carotene, retinol, non-heme and heme iron); biochemical iron status (SI, SF, TFS, CRP); lifestyle factors (alcohol, smoking and physical activity). Only variables found to be significant are shown.

Model 2: Multiple linear regression (MLR) adjusted for age, sex, BMI, energy intake (Kcal) food groups consumption (meat, fish, cereals, pulses, vegetables and fruit); biochemical iron status (SI, SF, TFS, CRP); lifestyle factors (alcohol, smoking and physical activity). Only variables found to be significant are shown.

Romeu et al.

Romeu et al. Nutrition Journal 2013 12:102   doi:10.1186/1475-2891-12-102

Open Data