No effect on oxidative stress biomarkers by modified intakes of polyunsaturated fatty acids or vegetables and fruit

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Diet may both increase and decrease oxidative stress in the body. We compared the effects of four strictly controlled isocaloric diets with different intakes of polyunsaturated fatty acids (PUFA, 11 or 3% of energy) and vegetables and fruit (total amount of vegetables and fruit 516 or 1059 g/10 MJ) on markers associated with oxidative stress in 77 healthy volunteers (19-52 years). Plasma protein carbonyls (2-aminoadipic semialdehyde residues) and whole-body DNA and nucleotide oxidation (urinary 8-oxo-7,8-dihydro-2'-deoxyguanosine excretion) tended to decrease in all treatment groups with no differences between the diets. The diets did not differ in their effects on red blood cell antioxidative enzyme activities, either. The results suggest that in healthy volunteers with adequate nutrient intakes, 6-week diets differing markedly in the amount of PUFA or vegetables and fruit do not differ in their effects on markers associated with oxidative stress.
Original languageEnglish
JournalEuropean Journal of Clinical Nutrition
Issue number9
Pages (from-to)1151-3
Number of pages2
Publication statusPublished - 2007

Bibliographical note

Keywords: Adult; Biological Markers; Blood Proteins; DNA Damage; Deoxyguanosine; Erythrocytes; Fatty Acids, Unsaturated; Fruit; Glutathione Reductase; Humans; Middle Aged; Oxidative Stress; Superoxide Dismutase; Vegetables; Young Adult

ID: 15712195