Association between Dietary Total Antioxidant Capacity of Antioxidant Vitamins and the Risk of Stroke among US Adults

Abstract

The intake of antioxidant vitamins can scavenge free radicals and reduce oxidative stress, which may be beneficial for stroke. However, the relationship between total antioxidant capacity (TAC) of antioxidant vitamins and stroke is controversial. This study aims to investigate the association between dietary TAC and the risk of stroke in US adults. This study included participants over 20 years old from the 2001–2018 National Health and Nutrition Examination Survey (NHANES). Data from two 24 h dietary recalls were used to estimate the usual intake of antioxidant vitamins. TAC was calculated by the vitamin C equivalent antioxidant capacity reference values of individual antioxidant vitamins. Survey-weighted generalized linear models were performed to evaluate the relationship between TAC and the risk of stroke. A restricted cubic spline regression model was used to investigate the dose–response association. A total of 37,045 participants was involved, of whom 1391 suffered a stroke. Compared with the first tertile, the participants in the second tertile of TAC showed a lower risk of stroke (OR = 0.788, 95% CI: 0.662, 0.936) after adjusting for potential risk factors. The dose–response analysis showed a gradual increase in the risk of stroke as TAC decreases. Subgroups analyses indicated that this association was primarily in the population of those aged over 60 years old, who were female, consumed alcohol, were a former smoker and inactive. The sensitivity analysis presented consistent results. These results suggest that deficiency of dietary TAC was associated with an increased risk of stroke, particularly in populations with underlying oxidative stress injury.

Associations Between Composite Dietary Antioxidant Index and Gout: National Health and Nutrition Examination Survey 2007–2018

“…CDAI is another new method used to evaluate oxidative stress and inflammation status of certain diseases. Previous studies showed that dietary total antioxidant capacity (DTAC) is negatively associated with oxidative stress of hyperuricemia, rheumatoid arthritis, hypertension, and CKD (Choi et al, 2009; Cyuńczyk et al, 2022; Moradi et al, 2022; Yang et al, 2022). These results are consistent with our findings that DTAC is associated with oxidative stress.…”

The association between combustible/electronic cigarette use and stroke based on national health and nutrition examination survey

“…Participants who answered "Yes" was defined as patients with stroke. The strategy to identify patients with stroke was consistent with previous studies [22][23][24]. Participants with unknown stroke status were excluded from the study.…”

“…Third, the prevalence of stroke and cigarette use information was obtained from questionnaires. Although data from questionnaires have been widely used in clinical research [23,24], it is concerning that the questionnaire-based data might result in bias. Moreover, this study was conducted Fig.…”

Associations of dietary antioxidant intake with periodontal health among US adults: An exploratory mediation analysis via mitochondrial function

“…DTAC was assessed using eight antioxidative vitamins: vitamin A, vitamin C, vitamin E, α‐carotene, β‐cryptoxanthin, β‐carotene, lutein‐zeaxanthin and lycopene (Yang et al, 2022). The DTAC database of US diets, developed by Floegel et al, provided reference values for vitamin C‐equivalent antioxidant capacity, encompassing all eight antioxidant vitamins (Floegel et al, 2010).…”

“…In addition, nutrients are not consumed in isolation, and the synergistic effects of multiple components can have a combined impact (Hu, 2002; Jacobs et al, 2009). Several diet‐related indices, such as dietary oxidative balance score (DOBS), dietary total antioxidant capacity (DTAC) of antioxidant vitamins and composite dietary antioxidant index (CDAI), have been developed to assess dietary antioxidant intake (Maugeri et al, 2019; Wright et al, 2004; Yang et al, 2022; Zhang et al, 2022). Thus, the significance of dietary antioxidant intake in preventing periodontitis warrants further investigation.…”