Mediterranean meal favorably effects postrandial oxidative stress response compared with a western meal in healthy women A randomized crossover trial

Tuccar T. B., AKBULUT G.

INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH, vol.93, no.4, pp.319-328, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 93 Issue: 4
  • Publication Date: 2023
  • Doi Number: 10.1024/0300-9831/a000734
  • Journal Name: INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.319-328
  • Keywords: Postprandial state, Mediterranean diet, Western diet, postmeal, inflammation, oxidative stress, HIGH-FAT MEAL, ANTIOXIDANT CAPACITY, DIET, INCREASE, POLYPHENOLS, HOMEOSTASIS, STOMACH, PLASMA, ADULTS, LIPIDS
  • Gazi University Affiliated: Yes

Abstract

Oxidative stress and inflammation are underlying factors in the pathogenesis of chronic diseases. The postprandial state is characterized by low-grade oxidative and inflammatory responses, but the impact of different dietary patterns on these responses is unclear. The objective of this study was to investigate postprandial oxidative and inflammatory responses to Mediterranean diet (MED) and Western diet (WD) meals. In a randomised crossover design, eleven healthy women, aged between 19-45 years with a body mass index of 20.0-24.9 kg/m(2), consumed two different isocaloric meals: MED and WD. Blood samples were collected at fasting and 2, 3, 4 h postprandially and analyzed for oxidative [total antioxidant status (TAS), total oxidant status (TOS), total thiol, native thiol, malondialdehyde (MDA)] and inflammatory [high sensitivity C-reactive protein (hs-CRP), interleukin (IL)-6, IL-17, IL-23, tumor necrosis factor alpha (TNF-alpha) and nuclear factor kappa B (NF-kappa B)] markers. MED meal intake resulted in increases in TAS (0.05 +/- 0.02 mmol/L; p=0.017), total thiol (23.00 +/- 7.69 mu mol/L; p=0.013) and native thiol (12.82 +/- 4.94 mu mol/L; p=0.027), while a decrease in MDA (-0.17 +/- 0.06 nmol/L; p=0.022) at 2 h. On the other hand, TAS reduced significantly overall (p=0.005) after WD meal intake. There was a significant increase after WD meal intake for IL-6 (1.39 +/- 0.49 pg/mL; p=0.017), IL-17 (4.30 +/- 1.50 pg/mL; p=0.017), IL-23 (8.38 +/- 3.51 pg/mL; p=0.038) at 4 h. However, serum hs-CRP, TNF-alpha and NF-kappa B levels were not changed significantly by meal intake. The results indicate that MED meal induces favorable effects on oxidative stress, while WD meal partially increases inflammation in daily life.