scholarly journals Healthy Eating Index-2015 and Dietary Total Antioxidant Capacity as Predictors of Prediabetes: A Case-Control Study

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Jamal Rahmani ◽  
Karim Parastouei ◽  
Maryam Taghdir ◽  
Heitor O. Santos ◽  
Farinaz Hosseini Balam ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Glucose Levels ◽  
Total Antioxidant ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Background. The overall dietary quality, as well as the dietary total antioxidant capacity (DTAC), deserves central attention in the management of borderline high glucose levels since nonpharmacological strategies are imperative in this regard. Thus, we aimed to investigate the association between prediabetes with dietary quality and DTAC. Methods. A case-control study was conducted on 49 patients with prediabetes and 98 controls. Demographics, anthropometric measures, and fasting blood glucose levels of all participants were obtained. Participants completed a validated 80-item food frequency questionnaire (FFQ). DTAC scores were generated using FFQ data, and Healthy Eating Index-2015 (HEI-2015) was used as a diet quality index. The lowest tertile of HEI-2015 and DTAC was considered as the reference category, and logistic regression was used to estimate the relationship between prediabetes with HEI-215 and DTAC. Results. Mean age and body mass index of participants were 47.42 ± 15.98 years and 27.90 ± 4.96 kg/m2. Patients with prediabetes had lower DTAC scores when compared to controls (11.86 ± 5.77 and 17.81 ± 12.08, P  = 0.01). There was a significant inverse association between the highest tertile of the DTAC score when compared with the lowest tertile in crude (OR = 0.11; 95% CI: 0.03–0.43), age-adjusted (OR = 0.13; 95% CI: 0.03–0.48), and fully adjusted (OR = 0.09; 95% CI: 0.02–0.53) models. In contrast, there was no difference between HEI-2015 in patients with prediabetes when compared to controls (74.41 ± 8.91 and 74.41 ± 9.35, respectively; P  = 0.85). Correspondingly, no difference was observed between the highest tertile of the HEI-2015 score when compared with the lowest tertile in crude (OR = 1.23; 95% CI: 0.53–2.86), age-adjusted (OR = 1.17; 95% CI: 0.48–2.82), and fully adjusted (OR = 1.53; 95% CI: 0.56–4.16) models. Conclusion. This study demonstrates a clear association between prediabetes with less DTAC, but not with HEI-2015.

scholarly journals The Association between dietary total antioxidant capacity with the risk of helicobacter pylori infection among adult: a case–control study

2020 ◽  
Author(s):  
Mohammadhassan Sohouli ◽  
Niloufar Haghshenas ◽  
Somaye Fatahi
Keyword(s):  
Helicobacter Pylori ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
H Pylori ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Background Dietary total antioxidant capacity (DTAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this study was to evaluate the association between DTAC and risk of Helicobacter pylori in a case-control study.Methods This case-control study was carried out among 150 patients with Helicobacter pylori and 302 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 38.70 years and 25.86, respectively. Compared with control subjects, participants with H pylori significantly were older and had higher BMI and smoking use. Patients with H pylori compared with control individuals had also lower intake of total fiber, vitamin E, vitamin C, vitamin D, total dairy, whole grain and vegetables. Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for H pylori after further adjustment for potential confounders (Model 2: OR, 0.20; 95% CI, 0.10 – 0.40; P for trend, < 0.001).Conclusions Our findings showed that a high DTAC was associated with a reduced risk of Helicobacter pylori in adult, which reflects the increased intake of natural dietary antioxidants to prevent the progression of Helicobacter pylori. However, further studies are needed to investigate the t relation between DTAC and risk of Helicobacter pylori.

scholarly journals The Association between dietary total antioxidant capacity with the risk of helicobacter pylori infection among adult: a case–control study

2020 ◽  
Author(s):  
Mohammadhassan Sohouli ◽  
Niloufar Haghshenas ◽  
Somaye Fatahi
Keyword(s):  
Helicobacter Pylori ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
H Pylori ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Objective Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this study was to evaluate the association between DTAC and risk of Helicobacter pylori in a case-control study. Methods This case-control study was carried out among 150 patients with Helicobacter pylori and 302 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 38.70 years and 25.86, respectively. Compared with control subjects, participants with H pylori significantly were older and had higher BMI and smoking use. Patients with H pylori compared with control individuals had also lower intake of total fiber, vitamin E, vitamin C, vitamin D, total dairy, whole grain and vegetables. Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for H pylori after further adjustment for potential confounders (Model 2: OR, 0.20; 95% CI, 0.10–0.40; P for trend, < 0.001). Conclusions Our findings showed that a high DTAC was associated with a reduced risk of Helicobacter pylori in adult, which reflects the increased intake of natural dietary antioxidants to prevent the progression of Helicobacter pylori. However, further studies are needed to investigate the t relation between DTAC and risk of Helicobacter pylori.

The association between Dietary total antioxidant capacity with Rheumatoid Arthritis in adults: A case-control study

2020 ◽  
Author(s):  
Shokufeh Nezamoleslami ◽  
Saeed Nezamoleslami ◽  
Reza Ghiasvand ◽  
Behnoosh Boozari ◽  
Mohammadhassan Sohouli
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Antioxidant Power ◽  
Vitamin B9 ◽  
Total Antioxidant ◽  
The Relationship ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Objective Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. However, the relationship between the total antioxidant capacity of the diet (TAC) and the risk of RA has not been previously examined. The aim of this study was to evaluate the association between DTAC and risk of RA in a case-control study. Methods This case-control study was carried out among 100 patients with RA and 200 healthy subjects aged 18–55 years. Dietary data were collected using a validated 147- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 49.4 years and 25.6 Kg.m2.. The energy, protein, fiber, MUFA, n-3 fatty acid, vitamin B9, vegetable, and fruit were significantly increased across tertiles of DTAC. Also, Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for rheumatoid after adjustment for BMI; physical activity; waist circumference; smoking; and dietary intake energy and fat (model 3: OR, 0.19; 95% CI, 0.07–0.51; p for trend, 0.001). Conclusions Our findings showed that a high DTAC was associated with a reduced risk of RA in adult, suggesting that promoting a naturally elevated antioxidant capacity might help prevent the development of RA. Further prospective studies should be conducted in this regard.

Higher dietary total antioxidant capacity is inversely related to prediabetes: A case-control study

Nutrition ◽  
2018 ◽  
Vol 46 ◽  
pp. 20-25 ◽  
Author(s):  
Gity Sotoudeh ◽  
Maryam Abshirini ◽  
Fariba Bagheri ◽  
Fereydoun Siassi ◽  
Fariba Koohdani ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Total Antioxidant ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Dietary total antioxidant capacity and colorectal cancer: A large case-control study in Italy

2013 ◽  
Vol 133 (6) ◽  
pp. 1447-1451 ◽  
Author(s):  
Carlo La Vecchia ◽  
Adriano Decarli ◽  
Mauro Serafini ◽  
Maria Parpinel ◽  
Rino Bellocco ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Total Antioxidant ◽  
Control Study ◽  
Large Case ◽  
Dietary Total Antioxidant Capacity

scholarly journals Dietary total antioxidant capacity and pancreatic cancer risk: an Italian case–control study

2016 ◽  
Vol 115 (1) ◽  
pp. 102-107 ◽  
Author(s):  
Aimee L Lucas ◽  
Cristina Bosetti ◽  
Paolo Boffetta ◽  
Eva Negri ◽  
Alessandra Tavani ◽  
...  
Keyword(s):  
Pancreatic Cancer ◽  
Cancer Risk ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Italian Case ◽  
Total Antioxidant ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity
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