Autor según el artículo: Romeu M; Aranda N; Giralt M; Ribot B; Nogues M; Arija V

Departamento: Ciències Mèdiques Bàsiques

Autor/es de la URV: Aranda Pons, Núria / Arija Val, Maria Victoria / Giralt Batista, Montserrat / Nogués Llort, Maria Rosa / RIBOT SERRA, BLANCA / Romeu Ferran, Marta

Palabras clave: Plasma Oxidative stress Obesity Mortality Malondialdehyde Lipids Iron Iowa womens health Inflammation General population Ferritin Diet Consumption Antioxidants Antioxidant status

Resumen: Background: The consumption pattern characterized by high consumption of vegetables, fruit, fish, olive oil and red wine has been associated with improvements in the total antioxidant capacity of individuals and reduced incidence of diseases related to oxidation. Also, high body iron levels may contribute to increase the oxidative stress by the generation of reactive oxygen species. The objective of this study is to analyze the relationship between antioxidant and pro-oxidant factors obtained from the diet and iron biomarkers on lipoprotein oxidation and total antioxidant capacity in a representative sample of the Mediterranean population. Methods. Cross-sectional prospective study, carried out with 815 randomly selected subjects (425 women and 390 men). Dietary assessment (3-day food records), iron biomarkers (serum ferritin, serum iron and transferrin saturation), biochemical markers of lipoperoxidation (TBARS), antioxidant capacity (ORAC) and CRP (C-Reactive Protein) were determined. Multiple Linear Regression (MLR) models were applied to analyze the association between diet factors and iron biomarkers on TBARS and ORAC levels. Results: We observed that lipoperoxidation measured by TBARS increased by age but no differences were observed by sex. Antioxidant capacity measured by ORAC is independent of age and sex. In general, increasing age, tobacco, heme iron intake from meat and fish and transferrin saturation were independently and positively associated with TBARS, while non-heme iron was negatively associated. Vegetables, vitamin C intake and serum ferritin were positively associated with ORAC, whereas saturated fatty acids and meat intake were negatively associated. Conclusions: In our general population, we observed that oxidative stress is related to aging, but antioxidant capacity is not. The highest intake of dietary non-heme iron, vegetables and vitamin C intake exerts a protective effect against oxidation while the highest intake of dietary heme iron from meat and fish and saturated fatty acids are associated with increased oxidative stress. High levels of circulating iron measured by transferrin saturation are associated with increased oxidative stress in women however its association with the higher levels of serum ferritin is controversial. © 2013 Romeu et al.; licensee BioMed Central Ltd.

Áreas temáticas: Serviço social Saúde coletiva Química Psicología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina iii Medicina ii Medicina i Interdisciplinar Farmacia Ensino Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Astronomia / física

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 14752891

Direcció de correo del autor: nuria.aranda@urv.cat victoria.arija@urv.cat mariarosa.nogues@urv.cat marta.romeu@urv.cat montse.giralt@urv.cat

Identificador del autor: 0000-0001-9708-747X 0000-0002-1758-0975 0000-0003-4626-5672 0000-0002-2131-1858 0000-0002-7073-577X

Fecha de alta del registro: 2023-03-11

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-12-102

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Nutrition Journal. 12 (1): 102-

Referencia de l'ítem segons les normes APA: Romeu M; Aranda N; Giralt M; Ribot B; Nogues M; Arija V (2013). Diet, iron biomarkers and oxidative stress in a representative sample of Mediterranean population. Nutrition Journal, 12(1), 102-. DOI: 10.1186/1475-2891-12-102

DOI del artículo: 10.1186/1475-2891-12-102

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2013

Tipo de publicación: Journal Publications