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- Title
Healthy Dietary Patterns and Oxidative Stress as Measured by Fluorescent Oxidation Products in Nurses' Health Study.
- Authors
Seungyoun Jung; Smith-Warner, Stephanie A.; Willett, Walter C.; Wang, Molin; Tianying Wu; Jensen, Majken; Hankinson, Susan E.; Eliassen, A. Heather
- Abstract
Healthy diets may lower oxidative stress and risk of chronic diseases. However, no previous studies examined associations between diet and fluorescent oxidation products (FlOP), a global marker of oxidative stress. We evaluated associations between healthy eating patterns (Alternative Healthy Eating Index (AHEI), Dietary Approach to Stop Hypertension (DASH), and Alternate Mediterranean Diet (aMED)) and FlOP, measured at three excitation/emission wavelengths (FlOP _360, FlOP _320, FlOP _400) from 2021 blood samples collected from 1688 women within the Nurses' Health Study. AHEI, DASH, and aMED scores were significantly positively associated with FlOP _360 and FlOP _320 concentrations (p-trend ≤ 0.04), but not associated with FlOP _400. Among specific food groups that contribute to these diet scores, significantly positive associations were observed with legumes and vegetables for FlOP _360, vegetables and fruits for FlOP _320, and legumes and alcohol for FlOP _400. Inverse associations were observed with nuts, sweets or desserts, and olive oil for FlOP _360, nuts for FlOP _320 and sweets or desserts for FlOP _400 (all p-trend ≤ 0.05). However, FlOP variation due to diet was small compared to overall FlOP variation. In conclusion, AHEI, DASH, and aMED scores were unexpectedly positively, but weakly, associated with FlOP _360 and FlOP _320. However, these findings should be interpreted cautiously as the determinants of FlOP concentrations are not fully understood.
- Publication
Nutrients, 2016, Vol 8, Issue 9, p587
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu8090587