Relative Validity of Dietary Total Antioxidant Capacity for Predicting All-Cause Mortality in Comparison to Diet Quality Indexes in US Adults

Abstract Objectives Dietary total antioxidant capacity (TAC) is a useful tool for assessing total antioxidant power in the diet, and high dietary TAC has been reported to be associated with lower oxidative stress and risk of chronic diseases. While traditionally diet quality index scores (DQIS) have been used to predict health outcomes, dietary TAC may also be a novel and valid predictor. Therefore, this study aimed to evaluate the associations between both dietary TAC and DQIS and all-cause mortality. Methods Based on the National Health and Nutrition Examination Survey (NHANES) III (1998–1994) and 1999–2006, a total of 23,797 adults aged 30 years or older who were followed-up until 2015 were included. Dietary TAC and DQIS including the Healthy Eating Index-2015 (HEI-2015), Alternative Health Eating Index-2010 (AHEI-2010), alternate Mediterranean Diet (aMED), and Dietary Approaches to Stop Hypertension (DASH) were calculated using a 1-day 24-h dietary recall. Hazard ratios (HRs) and 95% confidence intervals (CIs) for all-cause mortality by quintiles of dietary TAC and DQIS were estimated using Cox proportional hazards models. Results Dietary TAC and DQIS similarly differed by sociodemographic characteristics including age, gender, race/ethnicity, education, and income and lifestyle behaviors such as physical activity and smoking among US adults (P < 0.0001 for all). After adjusting for confounders, US adults in the highest quintiles of DQIS had lower rates of all-cause mortality compared to those in the lowest quintiles (HEI-2015 HR: 0.86, 95% CI: 0.76–0.97; AHEI-2010 HR: 0.83, 95% CI: 0.73–0.93; aMED HR: 0.78, 95% CI: 0.68–0.89; DASH HR: 0.78, 95% CI: 0.69–0.89). Similarly, those in the highest quintile of dietary TAC also had a lower rate of all-cause mortality than those in the lowest quintile (HR: 0.89, 95% CI: 0.79–0.99). Conclusions These findings indicate that both DQIS and dietary TAC were inversely associated with all-cause mortality and that dietary TAC predicts overall mortality in US adults. Further studies should expand this investigation to assess disease-specific mortality among subpopulations defined by gender, race/ethnicity, and socioeconomic status. Funding Sources This research was supported by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education.

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Relative Validity of Dietary Total Antioxidant Capacity for Predicting All-Cause Mortality in Comparison to Diet Quality Indexes in US Adults

Nutrients ◽

10.3390/nu12051210 ◽

2020 ◽

Vol 12 (5) ◽

pp. 1210

Author(s):

Kyungho Ha ◽

Kijoon Kim ◽

Junichi R. Sakaki ◽

Ock K. Chun

Keyword(s):

Antioxidant Capacity ◽

Healthy Eating ◽

Diet Quality ◽

Total Antioxidant Capacity ◽

Healthy Eating Index ◽

Antioxidant Power ◽

Dietary Recall ◽

All Cause Mortality ◽

Total Antioxidant ◽

Dietary Total Antioxidant Capacity

While traditionally diet quality index scores (DQIS) as noted later in this abstract have been used to predict health outcomes, dietary total antioxidant capacity (TAC), a useful tool for assessing total antioxidant power in the diet, may also be a novel predictor. This study evaluated the associations between dietary TAC and DQIS and all-cause mortality. Based on the National Health and Nutrition Examination Survey (NHANES) 1988–1994 and 1999–2006, 23,797 US adults were followed-up until 2015. Dietary TAC and DQIS including the Healthy Eating Index-2015 (HEI-2015), Alternative Healthy Eating Index-2010 (AHEI-2010), alternate Mediterranean Diet (aMED), and Dietary Approaches to Stop Hypertension (DASH) were calculated using a 1-day 24 h dietary recall. US adults in the highest quintiles of DQIS had lower rates of all-cause mortality compared to those in the lowest quintiles (HEI-2015 hazard ratio (HR): 0.87, 95% confidence interval (CI): 0.77–0.98; AHEI-2010 HR: 0.84, 95% CI: 0.74–0.94; aMED HR: 0.79, 95% CI: 0.69–0.90; DASH HR: 0.80, 95% CI: 0.70–0.92). Similarly, those in the highest quintile of dietary TAC also had a lower all-cause mortality than those in the lowest quintile (HR: 0.88, 95% CI: 0.79–0.98). These findings suggest that dietary TAC might be a relatively valid predictor of all-cause mortality in the US population compared to the DQIS.

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The Association between dietary total antioxidant capacity with the risk of helicobacter pylori infection among adult: a case–control study

10.21203/rs.3.rs-26614/v1 ◽

2020 ◽

Author(s):

Mohammadhassan Sohouli ◽

Niloufar Haghshenas ◽

Somaye Fatahi

Keyword(s):

Helicobacter Pylori ◽

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Case Control Study ◽

Case Control ◽

Antioxidant Power ◽

Total Antioxidant ◽

H Pylori ◽

Control Study ◽

Dietary Total Antioxidant Capacity

Abstract Background Dietary total antioxidant capacity (DTAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this study was to evaluate the association between DTAC and risk of Helicobacter pylori in a case-control study.Methods This case-control study was carried out among 150 patients with Helicobacter pylori and 302 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 38.70 years and 25.86, respectively. Compared with control subjects, participants with H pylori significantly were older and had higher BMI and smoking use. Patients with H pylori compared with control individuals had also lower intake of total fiber, vitamin E, vitamin C, vitamin D, total dairy, whole grain and vegetables. Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for H pylori after further adjustment for potential confounders (Model 2: OR, 0.20; 95% CI, 0.10 – 0.40; P for trend, < 0.001).Conclusions Our findings showed that a high DTAC was associated with a reduced risk of Helicobacter pylori in adult, which reflects the increased intake of natural dietary antioxidants to prevent the progression of Helicobacter pylori. However, further studies are needed to investigate the t relation between DTAC and risk of Helicobacter pylori.

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The Association between dietary total antioxidant capacity with the risk of helicobacter pylori infection among adult: a case–control study

10.21203/rs.3.rs-26732/v1 ◽

2020 ◽

Author(s):

Mohammadhassan Sohouli ◽

Niloufar Haghshenas ◽

Somaye Fatahi

Keyword(s):

Helicobacter Pylori ◽

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Case Control Study ◽

Case Control ◽

Antioxidant Power ◽

Total Antioxidant ◽

H Pylori ◽

Control Study ◽

Dietary Total Antioxidant Capacity

Abstract Objective Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this study was to evaluate the association between DTAC and risk of Helicobacter pylori in a case-control study. Methods This case-control study was carried out among 150 patients with Helicobacter pylori and 302 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 38.70 years and 25.86, respectively. Compared with control subjects, participants with H pylori significantly were older and had higher BMI and smoking use. Patients with H pylori compared with control individuals had also lower intake of total fiber, vitamin E, vitamin C, vitamin D, total dairy, whole grain and vegetables. Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for H pylori after further adjustment for potential confounders (Model 2: OR, 0.20; 95% CI, 0.10–0.40; P for trend, < 0.001). Conclusions Our findings showed that a high DTAC was associated with a reduced risk of Helicobacter pylori in adult, which reflects the increased intake of natural dietary antioxidants to prevent the progression of Helicobacter pylori. However, further studies are needed to investigate the t relation between DTAC and risk of Helicobacter pylori.

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The association between Dietary total antioxidant capacity with Rheumatoid Arthritis in adults: A case-control study

10.21203/rs.3.rs-25418/v1 ◽

2020 ◽

Author(s):

Shokufeh Nezamoleslami ◽

Saeed Nezamoleslami ◽

Reza Ghiasvand ◽

Behnoosh Boozari ◽

Mohammadhassan Sohouli

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Case Control Study ◽

Case Control ◽

Antioxidant Power ◽

Vitamin B9 ◽

Total Antioxidant ◽

The Relationship ◽

Control Study ◽

Dietary Total Antioxidant Capacity

Abstract Objective Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. However, the relationship between the total antioxidant capacity of the diet (TAC) and the risk of RA has not been previously examined. The aim of this study was to evaluate the association between DTAC and risk of RA in a case-control study. Methods This case-control study was carried out among 100 patients with RA and 200 healthy subjects aged 18–55 years. Dietary data were collected using a validated 147- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 49.4 years and 25.6 Kg.m2.. The energy, protein, fiber, MUFA, n-3 fatty acid, vitamin B9, vegetable, and fruit were significantly increased across tertiles of DTAC. Also, Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for rheumatoid after adjustment for BMI; physical activity; waist circumference; smoking; and dietary intake energy and fat (model 3: OR, 0.19; 95% CI, 0.07–0.51; p for trend, 0.001). Conclusions Our findings showed that a high DTAC was associated with a reduced risk of RA in adult, suggesting that promoting a naturally elevated antioxidant capacity might help prevent the development of RA. Further prospective studies should be conducted in this regard.

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The association between dietary total antioxidant capacity and glioma among Iranian adults

10.21203/rs.2.23669/v1 ◽

2020 ◽

Author(s):

Marzieh Heydari ◽

Mehdi Shayanfar ◽

Giuve Sharifi ◽

Parvane Saneei ◽

Omid Sadeghi ◽

...

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Vitamin B6 ◽

Inverse Association ◽

Dietary Intakes ◽

Antioxidant Power ◽

Total Antioxidant ◽

Β Carotene ◽

Dietary Total Antioxidant Capacity

Abstract Background: Dietary total antioxidant capacity (TAC) has been investigated in relation to different types of cancer. However, data on the link between dietary TAC and glioma are scarce and conflicting. We assessed the relation between dietary TAC and risk of glioma among Iranian adults. Methods: This investigation was a hospital-based case-control study that was done in Tehran between November 2009 and September 2011. Cases were individuals with pathologically confirmed glioma that were diagnosed during the last month (n=128). Controls were individuals, aged between 20 and 75 years, who were hospitalized or were outpatients referred to other wards of the same hospitals (n=256). Usual dietary intakes of participants during the preceding year were examined using a food frequency questionnaire. Data on dietary TAC from foods was gathered from published databases that provided the antioxidant capacity for each food item, measured by ferric reducing antioxidant power (FRAP). Results: Mean age of study participants in case and control groups was 43.4 and 42.7 y, respectively. Compared with participants in the lowest quartile, those in the highest quartile of dietary TAC had a lower odds of glioma (OR: 0.28, 95% CI: 0.15-0.45). This association was strengthened when potential confounders were taken into account (OR: 0.13; 95% CI: 0.05-0.35). Such inverse association was also seen for men (OR: 0.05, 95% CI: 0.01-0.19), but not for women. Furthermore, significant inverse associations were seen between dietary intakes of vitamin C (OR for Q4 vs. Q1: 0.14, 95% CI: 0.05-0.36; P-trend<0.01), vitamin B6 (OR for Q4 vs. Q1: 0.35, 95% CI: 0.13-0.97; P-trend=0.02) and β-carotene (OR for Q3 vs. Q1: 0.43, 95% CI: 0.19-0.98; P-trend=0.57) and glioma, after controlling for potential covariates. Conclusion: We found that dietary TAC as well as dietary intake of vitamin C, vitamin B6 and β-carotene was inversely associated with odds of glioma in Iranian adults.

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Dietary Total Antioxidant Capacity: A Novel Indicator of Diet Quality in Healthy Young Adults

Journal of the American College of Nutrition ◽

10.1080/07315724.2009.10719797 ◽

2009 ◽

Vol 28 (6) ◽

pp. 648-656 ◽

Cited By ~ 58

Author(s):

Blanca Puchau ◽

M. Ángeles Zulet ◽

Amaia González de Echávarri ◽

Helen Hermana M Hermsdorff ◽

J. Alfredo Martínez

Keyword(s):

Young Adults ◽

Antioxidant Capacity ◽

Diet Quality ◽

Total Antioxidant Capacity ◽

Total Antioxidant ◽

Dietary Total Antioxidant Capacity

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The Association between Dietary Total Antioxidant Capacity and Risk of Non Alcoholic Fatty Liver Disease (NAFLD) in Adults: A Case-Control Study

10.21203/rs.3.rs-24074/v1 ◽

2020 ◽

Author(s):

Mohammadhassan Sohouli ◽

Somaye Fatahi ◽

Farzad Shidfar

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Case Control Study ◽

Case Control ◽

Alcoholic Fatty Liver ◽

Antioxidant Power ◽

Total Antioxidant ◽

The Relationship ◽

Control Study ◽

Dietary Total Antioxidant Capacity

Abstract ObjectiveDietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. However, the relationship between the total antioxidant capacity of the diet (TAC) and the risk of NAFLD has not been previously examined. The aim of this study was to evaluate the association between DTAC and risk of NAFLD in a case-control study.MethodsThis case-control study was carried out among 158 patients with NAFLD and 357 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture.ResultsThe mean age and BMI of the study participants were 43.9 years and 30.5. The NAFLD patients had higher BMI and female’s percentage compared with controls. Also, compared with the control, the NAFLD cases have a higher level of Smoking, biochemical parameters, and DTAC score. Whereas, patients with NAFLD had a lower HDL and physical activity then the control groups. The highest tertiles of DTAC showed lower risk of NAFLD compared to the lowest tertiles. Also, this association was significant after controlling for potential confounders.ConclusionsOur findings showed that a high DTAC was associated with a reduced risk of NAFLD in adult, suggesting that promoting a naturally elevated antioxidant capacity might help prevent the development of NAFLD. Further prospective studies should be conducted in this regard.

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