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Table 6 Regression coefficients* of top 20 food items contributing to antioxidant intake ( n= 6514)

From: Food items contributing most to variation in antioxidant intake; a cross-sectional study among Norwegian women

  Unstandardized coefficients Standardized coefficients  
Food items (g/day) Estimate Std. error Estimate Pvalue
Coffee, filtered 0.03 < 0.01 0.81 < 0.01
Coffee, boiled 0.02 < 0.01 0.40 < 0.01
Green tea 0.01 < 0.01 0.40 < 0.01
Regular tea 0.01 < 0.01 0.33 < 0.01
Coffee, instant 0.02 < 0.01 0.28 < 0.01
Red wine 0.02 < 0.01 0.19 < 0.01
Coffee, cafe latte 0.02 < 0.01 0.15 < 0.01
mixed rosehip/orange juice 0.02 < 0.01 0.14 < 0.01
Coffee, espresso 0.14 < 0.01 0.11 < 0.01
Blueberry juice 0.02 < 0.01 0.10 < 0.01
Blueberries 0.10 < 0.01 0.10 < 0.01
Walnuts 1.60 0.02 0.10 < 0.01
Coffee, cappuccino 0.02 < 0.01 0.08 < 0.01
Herbal tea < 0.01 < 0.01 0.08 < 0.01
Orange juice 0.01 < 0.01 0.08 < 0.01
Orange 0.01 < 0.01 0.07 < 0.01
Cinnamon 0.83 0.02 0.05 < 0.01
Broccoli 0.01 < 0.01 0.05 < 0.01
Cherries 0.02 < 0.01 0.04 < 0.01
Clementine 0.01 < 0.01 0.03 < 0.01
  1. Sorted in descending order according to standardized beta coefficients.
  2. *adjusted for age, BMI and energy intake.