Association of indicators of oxidative stress and inflammation in Cuban adolescents with the inflammatory potential of the diet
Keywords:
Inflammatory index of diet, Frequency of food consumption, Oxidative stress indicators, Inflammation indicators, Adolescents.Abstract
Introduction: diet influences chronic inflammation and oxidative stress, which is associated with the development of chronic diseases.
Objective: to identify the association between the dietary inflammatory index and the indicators of oxidative stress and inflammation in Cuban adolescents.
Method: a cross-sectional study was carried out, which included 39 Cuban adolescents from the Faculty of Medical Sciences of Bayamo, Granma. The Dietary Inflammatory Index was carried out through a semi-quantitative food frequency questionnaire taking into account 20 dietary parameters using a previously published protocol. Of the indicators of oxidative stress, the concentration of malondialdehyde plus 4-hydroxyalkenals, the advanced oxidation protein products and the ferric reducing power, were determined in the blood serum and the concentration of reduced glutathione in erythrocytes. The leukocyte count and differential count were used as an indicator of inflammation.
Results: no significant associations were found across the quartiles of the dietary inflammatory index with the leukocyte and the differential leukocyte count, while a negative and significant association was found with the iron-reducing potential and the erythrocyte concentrations of reduced glutathione and positive and significant with those of malondialdehyde plus 4-hydroxyalkenals and the advanced oxidation protein products.
Conclusions: it is concluded that a pro-inflammatory diet was associated with variations in oxidative stress biomarkers, particularly with a decrease in indicators of antioxidant defenses and an increase in those of inflammatory oxidative damage.
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