The associations between oxygen radical absorbance capacity of dietary intake and hypertension in type 2 diabetic patients

Abstract

The objective of this study was to investigate the potential associations between oxygen radical absorbance capacity (ORAC) of fruits, vegetables, legumes and nuts, and blood pressure in type 2 diabetic patients in Tehran. In a cross-sectional study of 506 type 2 diabetic patients, aged 28-75 years, usual dietary intakes were assessed by means of a 168-item food-frequency questionnaire. To calculate the estimated hydrophilic-ORAC, total ORAC, and total phenolics (TP) of fruits, vegetables, legumes and nuts for each participant, we used the United States Department of Agriculture Database for ORAC. We examined the associations between total ORAC and TP scores, and hypertension using logistic regression. After adjustment for potential confounders, a higher total ORAC score was associated with lower risk of hypertension. The odds ratios (ORs) of systolic blood pressure (SBP) >140 mm Hg across increasing quartiles of the total ORAC score were 1.0, 0.71, 0.38 and 0.56 (P for trend=0.016). The ORs of diastolic blood pressure (DBP) >90 mm Hg across increasing quartiles of the total ORAC score were 1.0, 0.59, 0.47 and 0.35 (P for trend=0.008). Further adjustment for energy, protein and sodium intakes slightly strengthened these associations. Multivariate ORs of elevated SBP across quartiles of TP score were 1.0, 0.83, 0.41 and 0.63 (P for trend=0.027), and for elevated DBP were 1.0, 0.50, 0.40 and 0.38 (P for trend=0.006). Further adjustment for energy, protein and sodium intakes did not change the results materially. Our findings suggest that total antioxidant capacity of the dietary intake was negatively associated with hypertension in type 2 diabetic patients.

Artificial Intelligence Applied to Flavonoid Data in Food Matrices

“…Among them, the oxygen radical absorption capacity (ORAC, classified as HAT) [1] has emerged as a test of choice in measuring the peroxyl radical scavenging capacity in foods and other matrices [15]. The correct use of the data obtained by this methodology through epidemiological clinical trials has broadened the knowledge about the dietary intake of antioxidants and their relationship with chronic diseases [16,17,18,19,20,21,22,23]. These epidemiological studies support the concept that food intake of ORAC (Oxygen Radical Absorbance Capacity) compounds above 10,000 µmol TE (Trolox equivalents) is related to a decreased risk or incidence of hypertension and cerebral infarction [1].…”

Circulating Interleukin-6 Level, Dietary Antioxidant Capacity, and Risk of Colorectal Cancer

“…Several studies have shown that ORAC from foods may have associations with preventing the development of human diseases. Dietary ORAC showed an inverse association with hypertension in type 2 diabetic patients in a cross-sectional study, suggesting that dietary antioxidants may decrease the risk of hypertension [26]. In particular, phenolic intake, based on the ORAC database, decreased the risk of endometrial cancer, revealing the role of antioxidants in preventing carcinogenesis [27].…”

“…An assay of oxygen radical absorbance capacity (ORAC) has been proposed to provide a parameter reflecting antioxidant activities in foods, which describes the cumulative capacity of food components to scavenge free radicals, as well as other synergistic antioxidant effects related inflammatory complications [22][23][24][25]. Several epidemiological studies have shown the associations between total antioxidant capacity based on ORAC and health benefits, although the results were inconsistent depending on the type of disease [26][27][28]. However, no study has yet assessed the associations between dietary ORAC and CRC risk underlying the plasma IL-6 level, which is regarded as a tumor-promoting biomarker.…”

Diet Antioxidant Capacity: Relationships to Oxidative Stress and Health

“…The odds ratios of both systolic (>140 mm Hg) and diastolic blood pressure (>90 mm Hg) decreased across increasing quartiles of total dietary ORAC intake [47].…”