Dietary Fats and the Risk of Oxidative Stress in a Group of Apparently Healthy Women – a Short Report

Open access

The study aimed to determine associations between diet’s composition and serum antioxidant potential in 29 women aged 19-22 years. The participants completed self-report questionnaires concerning health condition, body measures, dietary habits and supplements taken, and 3-day detailed diet records. Fasting blood samples were collected to assess total antioxidant status (TAS) and ferric reducing antioxidant power (FRAP) in the serum. The women reported good health condition and lean body. The data concerning the TAS and FRAP methods demonstrated that the antioxidant potential was negatively correlated with saturated fat intake (r=-0.515 and r=-0.527, respectively), but not related to the intakes of protein, carbohydrate, mono- and polyunsaturated fats, cholesterol and antioxidant vitamins (vitamin C, β-carotene, α-tocopherol). The TAS antioxidant activity of the serum was significantly lower in the top vs. bottom quartile of the saturated fat intake, which corresponds to a consumption of at least 29 g saturated fat vs. intake below 19.7 g. The FRAP value in the highest quartile of the saturated fat intake was also reduced and close to significance. This study shows that the studied group of young women exposed to diets, which contained high amounts of saturated fat, are prone to risk of oxidative stress.

1. AHA Scientific Statement: Diet and Lifestyle Recommendations Revision 2006. A Scientific Statement from the American Heart Association Nutrition Committee. Circulation, 2006, 114, 82-96.

2. Alavanja M.C.R., Brown C.C., Swanson C., Brownson R.C., Saturated fat intake and lung cancer risk among nonsmoking women in Missouri. J. Natl. Cancer Inst., 1993, 85, 1906-1916.

3. Benzie I.F.F., Strain J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 1996, 239, 70-76.

4. Bosetti C., Negri E., Franceschi S., Pelucchi C., Talamini R., Montella M., Conti E., La Vecchia C., Diet and ovarian cancer risk: A case-control study in Italy. Int. J. Cancer, 2001, 93, 911-915.

5. Brand M.D., Affourtit C., Esteves T.C., Green K., Lambert A.J., Miwa S., Pakay J.L., Parker N., Mitochondrial superoxide: production, biological effects, and activation of uncoupling proteins. Free Radic. Biol. Med., 2004, 37, 755-767.

6. Cao G.H., Prior R.L., Comparison of different analytical methods for assessing total antioxidant capacity of human serum. Clin. Chem., 1998, 44, 1309-1315.

7. Chrysohoou C., Panagiotakos D.B., Pitsavos C., Skoumas J., Krinos X., Chloptsios Y., Nikolaou V., Stefanadis C., Long-term fish consumption is associated with protection against arrhythmia in healthy persons in a Mediterranean region - the ATTICA study. Am. J. Clin. Nutr., 2007, 85, 1385-1391.

8. Diniz Y.S., Cicogna A.C., Padovani C.R., Santana L.S., Faine L.A., Novelli E.L., Diets rich in saturated and polyunsaturated fatty acids: metabolic shifting and cardiac health. Nutrition, 2004, 20, 230-234.

9. Fariss M.W., Chan C.B., Patel M., Van Houten B., Orrenius S., Role of mitochondria in toxic oxidative stress. Mol. Interv., 2005, 5, 94-111.

10. Feoli A.M., Siqueira I., Almeida L.M., Tramontina A.C., Battu C., Wofchuk S.T., Gottfried C., Perry M.L., Gonçalves C.A., Brain glutathione content and glutamate uptake are reduced in rats exposed to pre- and postnatal protein malnutrition. J. Nutr., 2006, 136, 2357-2361.

11. Hill A.M., Buckley J.D., Murphy K.J., Howe P.R., Combining fish-oil supplements with regular aerobic exercise improves body composition and cardiovascular disease risk factors. Am. J. Clin. Nutr., 2007, 85, 1267-1274.

12. Hodson L., Skeaff C.M., Chisholm W.A.H., The effect of replacing dietary saturated fat with polyunsaturated or monounsaturated fat on plasma lipids in free-living young adults. Eur. J. Clin. Nutr., 2001, 55, 908-915.

13. Hu F.B., Stampfer M.J., Manson J.E., et al., Dietary fat and the risk of coronary heart disease in women. N. Engl. J. Med., 1997, 337, 1491-1499.

14. Hultberg M., Hultberg B., Glutathione turnover in human cell lines in the presence of agents with glutathione influencing potential with and without acivicin inhibition of γ-glutamyltranspeptidase. Biochim. Biophys. Acta, 2005, 1726, 42-47.

15. Jarosz M., Bułhak-Jachymczyk B. (Eds.): Normy Żywienia Człowieka. 2008, PZWL, Warsaw (in Polish).

16. Kallianpur A.R., Lee S.A., Gao Y.T., et al., Dietary animal-derived iron and fat intake and breast cancer risk in the Shanghai Breast Cancer Study. Breast Cancer Res. Treat., 2008, 107, 123- -132.

17. Kromhout D., Menotti A., Bloemberg B., et al., Dietary saturated and trans-fatty acids and cholesterol and 25-year mortality from coronary heart disease: the Seven Countries Study. Prev. Med., 1995, 24, 308-315.

18. Kromhout D., Bloemberg B., Feskens E., Menotti A., Nissinen A., Saturated fat, vitamin C and smoking predict long-term population long-term mortality rates in the Seven Countries Study. Int. J. Epidemiol., 2000, 29, 260-265.

19. Kunachowicz H., Nadolna I., Iwanow K., Przygoda B., Wartość odżywcza wybranych produktów spożywczych i typowych potraw. Nowe wydanie. 2001, PZWL, Warsaw (in Polish).

20. Kunachowicz H., Nadolna I., Przygoda B., Iwanow K., Tabele wartości odżywczej produktów spożywczych. 1998, National Food and Nutrition Institute, Warsaw (in Polish).

21. Mariani E., Polidori M.C., Cherubini A., Mecocci P., Oxidative stress in brain aging, neurodegenerative and vascular diseases: an overview. J. Chromatogr. B Analyt. Technol. Biomed. Life Sci., 2005, 827, 65-75.

22. Nadolna I., Kunachowicz H., Iwanow K., Potrawy, skład i wartość odżywcza. (informacje o wielkości strat i wybrane receptury potraw). 1994, National Food and Nutrition Institute, Warsaw (in Polish).

23. Nadolna I., Przygoda B., Troszyńska A., Kunachowicz H., Tabele wartości odżywczej produktów spożywczych. Witaminy. 2000, National Food and Nutrition Institute, Warsaw (in Polish).

24. Oliveros L.B., Videla A.M., Giménez M.S., Effect of dietary fat saturation on lipid metabolism, arachidonic acid turnover and peritoneal macrophage oxidative stress in mice. Braz. J. Med. Biol. Res., 2004, 37, 311-320.

25. Przysławski J., Stelmach M., Grygiel-Górniak B., Mardas M., Walkowiak J., Dietary habits and nutritional status of female adolescents from the Great Poland region. Pol. J. Food Nutr. Sci., 2011, 61, 73-78.

26. Risch H.A., Jain M., Marrett L.D., Howe G.R., Dietary fat intake and risk of epithelial ovarian cancer. J. Natl. Cancer Inst., 1994, 86, 1409-1415.

27. Szponar L., Wolnicka K., Rychlik E., Album of photographs of food products and dishes. 2000, National Food and Nutrition Institute, Warsaw.

28. WHO/FAO, Diet, nutrition and the prevention of chronic disease. Report of the joint WHO/FAO expert consultation. WHO Technical Report Series, No. 916., 2003, WHO, Geneva.

29. Willett W.C., Diet and breast cancer. J. Int. Med., 2001, 249, 395-411.

30. Yu-Poth S., Etherton T.D., Reddy C.C., et al., Lowering dietary saturated fat and total fat reduces the oxidative susceptibility of LDL in healthy men and women. J. Nutr., 2000, 130, 2228-2237.

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

Journal Information


IMPACT FACTOR 2017: 1.697
5-year IMPACT FACTOR: 1.760



CiteScore 2018: 1.92

SCImago Journal Rank (SJR) 2018: 0.621
Source Normalized Impact per Paper (SNIP) 2018: 0.908

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 205 124 10
PDF Downloads 105 78 9