 Assesment of dietary intake and diet total antioxidant capacity Participants dietary intake was assessed using food frequency questionnaire FFQ. The FFQ included 65 food items traditionally consumed in Turkey. Foods were classified into the following food categories: milk and dairy products, meat and meat products, fruits, vegetables, breads and cereals, beverages, and desserts. Intake frequencies for the food items consisted of eight categories ranging from neveronce a month to more than one per day. Trained interviewers asked participants how often they had consumed one portion of each food item in generally. To compute the total amount of food intake per day, the reported frequency of consumption for each food item was multiplied by the portion size and then total food intake was converted to nutrient intake based on the foods nutrient profile. Standardized food recipes for Turkey and Nutrition Information System BEBIS program which is a food composition database for nutrient estimation were used to determine average daily energy and nutrient intake for each participant. These values were compared with the recommended daily allowance values to determine the energy and nutrient requirement meeting status and the requirement meeting percentages were calculated. 