The relationship between food quality score with inflammatory biomarkers, and antioxidant capacity in young women

Author:

Bahrami Afsane12ORCID,Nikoomanesh Fatemeh34,Khorasanchi Zahra5,Mohamadian Malihe4,Ferns Gordon A.6

Affiliation:

1. Clinical Research Development Unit, Imam Reza Hospital, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran

2. Clinical Research Development Unit of Akbar Hospital Mashhad University of Medical Sciences Mashhad Iran

3. Infectious Diseases Research Center Birjand University of Medical Sciences Birjand Iran

4. Cellular and Molecular Research Center Birjand University of Medical Sciences Birjand Iran

5. Department of Nutrition, School of Medicine Mashhad University of Medical Sciences Mashhad Iran

6. Division of Medical Education Brighton & Sussex Medical School Brighton UK

Abstract

AbstractDiet has the potential to decrease oxidative stress and inflammation and this may be beneficial in several diseases. This study investigated the association between food quality score (FQS) with antioxidant and inflammatory properties in 171 apparently healthy young women. This cross‐sectional study was conducted using a validated food frequency questionnaire to determine the dietary intake of participants. FQS was calculated by summing all the scores obtained from healthy and unhealthy food groups. The total antioxidant capacity and free radical scavenging activity of serum and urine were quantified using the ferric reducing/antioxidant power (FRAP) and α, α‐diphenyl‐β‐picrylhydrazyl (DPPH) methods, respectively. Malondialdehyde (MDA) was measured using the formation of thiobarbituric acid reactive substances (TBARS). White blood cell (WBC) and neutrophil counts, mean platelet volume (MPV) and red blood cell distribution width (RDW), were measured. Neutrophil: lymphocyte ratio (NLR), platelet: lymphocyte ratio (PLR), and RDW: platelet ratio (RPR) were also calculated. A high food quality (rich in fruit and vegetables, nuts, whole grain, and low intake of sweetened beverage, potato chips and fried food from outside the home) was related to lower hematological inflammatory biomarkers including WBC count, RDW, NLR, and PLR. Multivariable‐adjusted odds ratios (95% CIs) demonstrated that higher FQS group (third tertile vs. first tertile) was associated with a significant lower levels of urinary FRAP (ORadj = 0.82; 95%CI: 0.70 to 0.97), and DPPH. High food quality was associated with reduced of markers of inflammation and oxidative stress in Iranian young girl.

Funder

Birjand University of Medical Sciences

Publisher

Wiley

Subject

Physiology (medical),Physiology

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