Healthy Dietary Patterns and Oxidative Stress as Measured by Fluorescent Oxidation Products in Nurses’ Health Study

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.

Dietary patterns and biomarkers of oxidative stress and inflammation: A systematic review of observational and intervention studies

“…The study characteristics of the selected observational and intervention studies are presented in Table 1 , Table 2 , respectively. Overall, there were 16 cross-sectional studies [ [29] , [30] , [31] , [32] , [33] , [34] , [35] , [36] , [37] , [38] , [39] , [40] , [41] , [42] , [43] , [44] ], 5 non-randomized intervention trials [ [45] , [46] , [47] , [48] , [49] ] and 8 RCTs [ [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] ]. None of the studies applied a prospective observational design to investigate associations between food patterns and changes in biomarker concentrations.…”

“…The 29 studies were conducted in the following countries: Australia [ 53 , 54 ], Brazil [ 29 ], Chile [ 47 ], China [ 43 ], Cyprus [ 38 ], Greece [ 42 , 45 ], Germany [ 49 ], Italy [ 30 , 31 , 37 , 44 , 46 , 51 ], Korea [ 57 ], Spain [ 39 , 50 , 56 ], Sweden [ 35 ], United States of America [ 34 , 40 , 41 , 48 , 52 ] and Iran [ 32 , 33 , 36 , 55 ]. The study sample sizes ranged from 40 to 2240 participants for observational studies [ [29] , [30] , [31] , [32] , [33] , [34] , [35] , [36] , [37] , [38] , [39] , [40] , [41] , [42] , [43] , [44] ], and 20 to 805 participants for intervention studies [ [45] , [46] , [47] , [48] , [49] , [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] ]. The duration of intervention studies ranged from 2 weeks to 5 years with a mean duration of 10 weeks [ [45] , [46] , [47] , ...…”

“…The duration of intervention studies ranged from 2 weeks to 5 years with a mean duration of 10 weeks [ [45] , [46] , [47] , [48] , [49] , [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] ]. Participants’ ages ranged from 16 to 80 years at the time of study in the observational studies [ [29] , [30] , [31] , [32] , [33] , [34] , [35] , [36] , [37] , [38] , [39] , [40] , [41] , [42] , [43] , [44] ] and 20–80 years in the intervention studies [ [45] , [46] , [47] , [48] , [49] , [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] ]. 5 studies were restricted to women [ 33 , 38 , 41 , 47 , 57 ] and 4 studies included only men [ 29 , 37 , 43 , 49 ].…”

“…In observational studies, dietary assessment was performed predominantly using validated food frequency questionnaires (FFQs) (n = 11 [ [31] , [32] , [33] , [35] , [36] , [37] , [38] , [40] , [41] , [42] , [43] ]), whereas the remaining studies used dietary records (n = 4 [ 29 , 30 , 39 , 44 ]) and repeated 24-h dietary recalls (n = 1 [ 34 ]). Majority of observational reports were based on a priori approaches (diet quality scores or indexes) to define dietary patterns (n = 9 [ 30 , 31 , 34 , [38] , [39] , [40] , [41] , [42] , 44 ]). These included the Mediterranean diet score [ 30 , 31 , [38] , [39] , [40] , [41] , [42] , 44 ], USDA Healthy Eating Index (HEI) [ 34 , 41 ] and various other dietary patterns such as paleolithic diet [ 40 ] and DASH diet [ 41 ].…”

New Insights into the Pathogenesis of Non-Alcoholic Fatty Liver Disease: Gut-Derived Lipopolysaccharides and Oxidative Stress

“…Most studies showed reduced levels of oxidative stress in subjects treated with an MD [80][81][82][83][84][85]. In contrast, in a large, cross-sectional study of healthy women, healthy eating patterns were not associated with a lower level of oxidative stress, which was measured using fluorescent oxidation products as global markers of oxidative stress [86]. A large body of research has also investigated the potential beneficial effect of dietary antioxidants, such as olive oil, a greater ratio of omega-3/omega-6 PUFAs, polyphenols, carotenoids, and high-fiber foods, which may ameliorate oxidative stress in NAFLD [87][88][89].…”