Relative Validity of Dietary Total Antioxidant Capacity for Predicting All-Cause Mortality in Comparison to Diet Quality Indexes in US Adults.

Nutrients · 2020 · PMC7282024 · PMID 32344879

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a decreasing trendno p-value reported

Overall fatty acid intakes tended to decrease by dietary TAC due to low fat content of high TAC foods, but a decreasing trend of red and processed meat intake by dietary TAC was observed as all DQIS except HEI-2015 have encouraged.

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