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Nutrients 2016, 8(9), 587; doi:10.3390/nu8090587

Healthy Dietary Patterns and Oxidative Stress as Measured by Fluorescent Oxidation Products in Nurses’ Health Study

1
Departments of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
2
Departments of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
3
Department of Epidemiology and Public Health, University of Maryland Baltimore School of Medicine, Baltimore, MD 21201, USA
4
Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital, Boston, MA 02115, USA
5
Department of Environmental Health, University of Cincinnati Medical Center, Cincinnati, OH 45219, USA
6
Division of Biostatistics and Epidemiology, University of Massachusetts, Amherst, MA 01003, USA
*
Author to whom correspondence should be addressed.
Received: 12 July 2016 / Revised: 1 September 2016 / Accepted: 12 September 2016 / Published: 21 September 2016
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Abstract

Healthy diets may lower oxidative stress and risk of chronic diseases. However, no previous studies examined associations between diet and fluorescent oxidation products (FlOP), a global marker of oxidative stress. We evaluated associations between healthy eating patterns (Alternative Healthy Eating Index (AHEI), Dietary Approach to Stop Hypertension (DASH), and Alternate Mediterranean Diet (aMED)) and FlOP, measured at three excitation/emission wavelengths (FlOP_360, FlOP_320, FlOP_400) from 2021 blood samples collected from 1688 women within the Nurses’ Health Study. AHEI, DASH, and aMED scores were significantly positively associated with FlOP_360 and FlOP_320 concentrations (p-trend ≤ 0.04), but not associated with FlOP_400. Among specific food groups that contribute to these diet scores, significantly positive associations were observed with legumes and vegetables for FlOP_360, vegetables and fruits for FlOP_320, and legumes and alcohol for FlOP_400. Inverse associations were observed with nuts, sweets or desserts, and olive oil for FlOP_360, nuts for FlOP_320 and sweets or desserts for FlOP_400 (all p-trend ≤ 0.05). However, FlOP variation due to diet was small compared to overall FlOP variation. In conclusion, AHEI, DASH, and aMED scores were unexpectedly positively, but weakly, associated with FlOP_360 and FlOP_320. However, these findings should be interpreted cautiously as the determinants of FlOP concentrations are not fully understood. View Full-Text
Keywords: healthy eating pattern; oxidative stress; fluorescent oxidation products; nutrition; epidemiology healthy eating pattern; oxidative stress; fluorescent oxidation products; nutrition; epidemiology
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Jung, S.; Smith-Warner, S.A.; Willett, W.C.; Wang, M.; Wu, T.; Jensen, M.; Hankinson, S.E.; Eliassen, A.H. Healthy Dietary Patterns and Oxidative Stress as Measured by Fluorescent Oxidation Products in Nurses’ Health Study. Nutrients 2016, 8, 587.

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