Abstract
Background: Both systemic redox status and diet quality are
associated with risk outcomes in chronic disease. It is not known,
however, the extent to which diet quality influences plasma
thiol/disulfide redox status. Objective: The purpose of this study
was to investigate the influence of diet, as measured by diet
quality scores and other dietary factors, on systemic
thiol/disulfide redox status. Design: We performed a
cross-sectional study of 685 working adults in Atlanta, Georgia.
Diet was measured by three diet quality scores - the Alternative
Healthy Eating Index (AHEI), Dietary Approaches to Stop
Hypertension (DASH), and the Mediterranean Diet Score (MDS). We
measured concentrations of plasma glutathione (GSH), cysteine
(Cys), their associated oxidized forms - glutathione disulfide
(GSSG) and cystine (CySS) - and their redox potentials - EhGSSG and
EhCySS - to determine thiol/disulfide redox status. Linear
regression modeling was performed to assess relationships after
adjustment for age, body mass index (BMI), race, sex, and history
of diabetes, hypertension and/or hyperlipidemia. Results: MDS was
positively associated with plasma GSH (beta=0.03, P <0.05) and
total GSH (GSH + GSSG) (beta= 0.03, P <0.05), and inversely
associated with the CySS/GSH ratio (beta=-0.02, P <0.05).
Additionally, we found correlations between individual
Mediterranean diet components (dairy, vegetables, fish, and
monounsaturated fat intake) with plasma redox indices. AHEI and
DASH diet quality indices and other diet factors of interest were
not significantly correlated with plasma thiol/disulfide redox
measures. Conclusion: Mediterranean diet was significantly
associated with plasma thiol/disulfide redox systems, adjusted for
BMI. These findings contribute to the feasibility of targeting
Mediterranean diet to improve plasma redox status.
Table of Contents
Abstract 1 Introduction 2 Methods 3 Results 6 Discussion 9
References 13 Tables 19 Figures 24 Appendices: Supplemental Tables
and Figures 25
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