Articles producció científica> Ciències Mèdiques Bàsiques

Diet, iron biomarkers and oxidative stress in a representative sample of Mediterranean population

  • Datos identificativos

    Identificador: imarina:6387420
    Autores:
    Romeu MAranda NGiralt MRibot BNogues MArija V
    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
  • Otros:

    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
    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
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    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
  • Palabras clave:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Plasma
    Oxidative stress
    Obesity
    Mortality
    Malondialdehyde
    Lipids
    Iron
    Iowa womens health
    Inflammation
    General population
    Ferritin
    Diet
    Consumption
    Antioxidants
    Antioxidant status
    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
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