Arginine intake is associated with oxidative stress in a general population.

Autor: Carvalho AM; Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil., Oliveira AA; Department of Clinical and Toxicologic Analyses, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, Brazil., Loureiro AP; Department of Clinical and Toxicologic Analyses, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, Brazil., Gattás GJ; Department of Legal Medicine, Bioethics and Occupational Health, Medical School, University of São Paulo, Sao Paulo, Brazil., Fisberg RM; Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil., Marchioni DM; Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil. Electronic address: marchioni@usp.br.
Jazyk: angličtina
Zdroj: Nutrition (Burbank, Los Angeles County, Calif.) [Nutrition] 2017 Jan; Vol. 33, pp. 211-215. Date of Electronic Publication: 2016 Jul 26.
DOI: 10.1016/j.nut.2016.07.005
Abstrakt: Objective: The aim of this study was to assess the association between protein and arginine from meat intake and oxidative stress in a general population.
Methods: Data came from the Health Survey for Sao Paulo (ISA-Capital), a cross-sectional population-based study in Brazil (N = 549 adults). Food intake was estimated by a 24-h dietary recall. Oxidative stress was estimated by malondialdehyde (MDA) concentration in plasma. Analyses were performed using general linear regression models adjusted for some genetic, lifestyle, and biochemical confounders.
Results: MDA levels were associated with meat intake (P for linear trend = 0.031), protein from meat (P for linear trend = 0.006), and arginine from meat (P for linear trend = 0.044) after adjustments for confounders: age, sex, body mass index, smoking, physical activity, intake of fruit and vegetables, energy and heterocyclic amines, C-reactive protein levels, and polymorphisms in GSTM1 (glutathione S-transferase Mu 1) and GSTT1 (glutathione S-transferase theta 1) genes. Results were not significant for total protein and protein from vegetable intake (P > 0.05).
Conclusions: High protein and arginine from meat intake were associated with oxidative stress independently of genetic, lifestyle, and biochemical confounders in a population-based study. Our results suggested a novel link between high protein/arginine intake and oxidative stress, which is a major cause of age-related diseases.
(Copyright © 2016 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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