The aim of this study was to assess the relationship between the dietary total antioxidant capacity (DTAC) and occurrence of prediabetes, diabetes and insulin resistance in the Bialystok PLUS (Polish Longitudinal University Study) population. Daily food consumption was estimated by 3-days 24-h dietary recalls. DTAC was calculated using the date of food consumption and antioxidant potential of foods measured by FRAP (ferric ion reducing antioxidant potential) method. The following measurements were performed to identify prediabetes, diabetes and HOMA-IR: fasting glucose (FG), 2h postprandial glucose level (2h-PG), fasting insulin (FI), glycated hemoglobin HbA1c. Logistic regression models were used to assess the relationship between DTAC and prediabetes and diabetes. This study demonstrated that higher quartile of DTAC, after adjustment for confounding variables, was significantly associated with a reduced odds ratio for the prevalence of prediabetes in Bialystok PLUS population aged 35–65 years. DTAC was also significantly inversely associated with HOMA-IR in multivariate linear regression model. DTAC was positively related to individual dietary antioxidants (polyphenols, antioxidant vitamins and minerals). Reduced DTAC may be considered as an additional risk factor for the development of diabetes. Therefore, dietary recommendations for prevention and therapy of diabetes should take into account the high DTAC.

Background Several factors predispose individuals with epilepsy to chronic diseases. Among them, nutrition and lifestyle factors have not been sufficiently studied. Therefore, the aim of this study was to evaluate patients with epilepsy in terms of diet, body composition and physical activity compared to healthy sex- and age-matched subjects to investigate whether there are risk factors for nutritional deficiencies and risk factors for the development of metabolic diseases. Methods The case-control study involved 60 epileptic male and female volunteers and 70 healthy controls matched according to age and sex. Medical information was collected during the study, and a detailed questionnaire regarding eating and lifestyle habits was conducted. Physical activity was evaluated using the International Physical Activity Questionnaire (IPAQ). Nutritional status was assessed by bioelectric impedance. Venous blood samples were taken for lipid and 25-hydroxyvitamin D3 (25(OH)D3) analyses. Results A tendency toward an increase in LDL cholesterol was found in the individuals with epilepsy. Significantly higher body fat and insignificantly higher visceral fat were found in epileptic men than in healthy men. In epileptic women, a tendency toward a lower lean body mass was found. Patients with epilepsy were more sedentary, consumed less cottage cheese, fruit, pulses, nuts and seeds, vitamin C and potassium, and consumed more sugar-sweetened soda, fat and sodium than healthy people. On a positive note, individuals with epilepsy consumed less coffee and alcoholic beverages. More than 80% of the epileptic volunteers had diets that were low in folic acid, vitamin D and calcium, but a similar tendency was observed in the healthy volunteers. A higher percentage of the patients with epilepsy had diets that were low in niacin, vitamin C and potassium than the control group (25% vs. 7, 50% vs. 31% and 73 vs. 56%, respectively). A significantly lower serum concentration of 25(OH)D3 was observed in epileptic individuals and was found to be positively modulated by physical activity. Conclusions The results indicate that several behavior-related habits, which may predispose epileptic people to cardiovascular disease, need to be improved. For this reason, patients with epilepsy should be provided with more comprehensive medical care, including advice on nutrition and physical activity.

The Mediterranean diet is characterized by abundance of plant foods, such as vegetables, fruit, bread and cereal products, legumes, nuts and seeds, as well as olive oil, herbs and spices. Moreover, moderate intakes of dairy products, fish, poultry and wine, and low consumption of red meat are recommended. This diet is low in saturated fat (<7% of energy) with total fat within the range of 25-35% of energy. To assess dietary compliance cardiovascular diseases with the recommendations of the Mediterranean diet a variety of indicators are used, of which the most common are: 9-point scale of alternate Mediterranean Diet Score (aMED) and 14-item Questionnaire of Mediterranean diet adherence (MDA). The results of the epidemiological research indicate that the nutrition model based on the assumptions of the Mediterranean diet is a crucial component of primary and secondary prevention of 25-35% of energy.

Currently, cardiovascular disease is a major cause of disability and premature death throughout the world, with pathogenesis in which multiple fixed (age, gender, genotype, menopausal status) and modifiable factors (diet, exercise, stress, smoking and ethanol consumption) are involved. Among the modifiable lifestyle-related factors the main role is played by the diet. Epidemiological studies indicate that high dietary intake of plant foods, mainly fruits and vegetables, has a significant impact on the reduced risk of cardiovascular diseases developing. Apples are the most frequently consumed fruits and a rich source of polyphenols and fiber. In this paper we discussed the content and composition of apple polyphenol, and also their absorption and bioavailability in the body. We presented in vitro and in vivo studies which show a significant relationship between frequent consumption of apples and a decreased risk of cardiovascular diseases by modifying lipid metabolism, modulation of enterohepatic cycling, regulation of the composition and activity of intestinal microflora, impact on vascular function and blood pressure and inflammatory processes in the body.

Background: Several factors predispose people with epilepsy to cardiovascular diseases. Among them nutrition and lifestyle have not been sufficiently studied. Methods. The study involved 60 epileptic male and female volunteers and 70 healthy controls, corresponding to age and gender. Medical information was collected during the study and a detailed questionnaire survey concerning eating and lifestyle habits was conducted. Physical activity was evaluated using International Physical Activity Questionnaire (IPAQ). Nutritional status was assessed by bioelectric impedance. Venous blood samples were taken for lipid and 25-hydroxyvitamin D3 (25(OH)D3) analyses. Results. A tendency to an increase in LDL cholesterol was found in epileptics. Significantly higher body fat and insignificantly higher visceral fat was found in epileptic men compared to healthy men. In epileptic women a tendency to lower lean body mass was found. Patients with epilepsy were more sedentary, had lower consumption of cottage cheese, fruit, pulses, nuts and seeds, vitamin C and potassium, and higher intake of sugar-sweetened soda, energy from fat and sodium compared to healthy people. As a positive point, epileptics consumed less coffee and alcoholic beverages. More than 80% of diets of epilepsy people were low in folic acid, vitamin D and calcium, but similar tendency was observed in the healthy people. The diets of patients with epilepsy were in a higher percentage poor in niacin, vitamin C and potassium compared to the control group, 25% to 7%, 50% to 31% and 73 to 56% respectively. A significantly lower serum concentration of 25(OH)D3 was observed in epileptic individuals, which in this group was found to be positively modulated by physical activity.Conclusions. The study indicates that several behavior-related habits, which may predispose epileptic people to cardiovascular disease, need to be improved. For this reason, patients with epilepsy should be provided with more comprehensive medical care, including advice on nutrition and physical activity.