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Table 2 Macronutrient and energy intake in patients with r-axSpA compared with matched controls

From: Patients with radiographic axial spondylarthritis have an impaired dietary intake—a cross-sectional study with matched controls from northern Sweden

 

Patients (n = 81), mean ± SD

Controls (n = 319), mean ± SD

Difference (95% CI)

Recommended intakea

Energy, kcal

1 810 ± 727

1 740 ± 652

70 (− 104 to 244)

–

Carbohydrates, g

203 ± 88

187 ± 81

16 (− 6 to 37)

–

Fiber, g

19.6 ± 9.25

20.2 ± 10

 − 0.6 (− 2.9 to 1.7)

 ≥ 25/35c

Fiber, g/MJ

2.56 ± 0.68

2.80 ± 0.96

 − 0.24 (− 0.42 to − 0.06)

 ≥ 3

Alcoholb, g

6.24 ± 5.02

7.40 ± 6.47

 − 1.16 (− 2.47 to 0.15)

 ≤ 10/20c

Protein, g

70.4 ± 29

68.0 ± 24.6

2.4 (− 4.5 to 9.3)

–

Protein, g/kg

0.87 ± 0.39

0.84 ± 0.34

0.03 (− 0.06 to 0.12)

0.8–1.5

Total fat, g

70.2 ± 31.3

70.2 ± 29.1

0.0 (− 7.5 to 7.6)

–

Marine omega-3 fatty acidsd, mg

354 ± 265

438 ± 336

 − 84 (− 152 to − 15)

–

EPA, mg

78 ± 62.2

123 ± 103

 − 45 (− 63 to − 27)

–

DHA, mg

245 ± 179

256 ± 195

 − 10 (− 55 to 34)

–

DPA, mg

31 ± 26

59 ± 40

 − 28 (− 35 to − 21)

–

Energy percentages

 Carbohydrates, E%

44.9 ± 6.2

43.4 ± 6.8

1.59 (0.04 to 3.14)

45–60

 Alcoholb, E%

2.75 ± 2.81

3.18 ± 2.75

 − 0.44 (− 1.12 to 0.25)

 ≤ 5

 Protein, E%

16.0 ± 2.7

16.2 ± 2.9

 − 0.1 (− 0.8 to 0.5)

10/15–20e

 Total fat, E%

34.2 ± 4.94

35.5 ± 5.45

 − 1.26 (− 2.49 to − 0.03)

25–40

 Saturated fatty acids, E%

13.8 ± 2.8

13.9 ± 3.0

 − 0.1 (− 0.8 to 0.6)

 < 10

 Trans fatty acids, E%

0.37 ± 0.16

0.34 ± 0.15

0.03 (− 0.01 to 0.07)

 

 Monounsaturated fatty acids, E%

12.5 ± 1.99

13.0 ± 2.43

 − 0.47 (− 0.98 to 0.04)

10–20

 Polyunsaturated fatty acids, E%

5.19 ± 1.34

5.70 ± 2.21

 − 0.51 (− 0.89 to − 0.13)

5–10

  Omega-6 fatty acidsf, E%

3.86 ± 1.03

4.31 ± 1.75

 − 0.44 (− 0.74 to − 0.15)

–

  Omega-3 fatty acidsg, E%

1.12 ± 0.569

1.21 ± 0.68

 − 0.09 (− 0.24 to 0.05)

 ≥ 1

  Essential fatty acidsh, E%

4.77 ± 1.32

5.23 ± 2.14

 − 0.46 (− 0.83 to − 0.09)

 ≥ 3

   Linoleic acid, E%

3.83 ± 1.02

4.26 ± 1.74

 − 0.43 (− 0.72 to − 0.13)

–

   Alpha linolenic acid, E%

0.94 ± 0.57

0.97 ± 0.64

 − 0.04 (− 0.18 to 0.11)

 ≥ 0.5

  Marine omega-3 fatty acidsd, E%

0.18 ± 0.13

0.24 ± 0.18

 − 0.06 (− 0.09 to − 0.02)

–

  1. Abbreviations: DHA docosahexaenoic acid, DPA docosapentaenoic acid, EPA eicosapentaenoic acid, MJ megajoule, r-axSpA radiographic axial spondyloarthritis
  2. aAs outlined in the Nordic Nutrition Recommendations [34]
  3. bData missing from 12 controls
  4. cLower value valid for females, higher value for males
  5. dDHA, DPA, and EPA combined
  6. e ≥ 65 year olds: 15–20 E%; ˂ 65 year olds: 10–20 E%
  7. fThe sum of arachidonic acid and linoleic acid
  8. gThe sum of alpha linoleic acid, EPA, DHA, and DPA
  9. hThe sum of alpha linoleic acid and linoleic acid
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Arthritis Research & Therapy

ISSN: 1478-6362

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