Dietary total antioxidant capacity: a novel indicator of diet quality in healthy young adults.
BACKGROUND
Overall diet quality measurements have been suggested as a useful tool to assess diet-disease relationships. Oxidative stress has been related to the development of obesity and other chronic diseases. Furthermore, antioxidant intake is being considered as protective against cell oxidative damage and related metabolic complications.


OBJECTIVE
To evaluate potential associations between the dietary total antioxidant capacity of foods (TAC), the energy density of the diet, and other relevant nutritional quality indexes in healthy young adults.


METHODS
Several anthropometric variables from 153 healthy participants (20.8 +/- 2.7 years) included in this study were measured. Dietary intake was assessed by a validated food-frequency questionnaire, which was also used to calculate the dietary TAC and for daily energy intake adjustment.


RESULTS
Positive significant associations were found between dietary TAC and Mediterranean energy density hypothesis-oriented dietary scores (Mediterranean Diet Score, Alternate Mediterranean Diet Score, Modified Mediterranean Diet Score), non-Mediterranean hypothesis-oriented dietary scores (Healthy Eating Index, Alternate Healthy Eating Index, Diet Quality Index-International, Diet Quality Index-Revised), and diversity of food intake indicators (Recommended Food Score, Quantitative Index for Dietary Diversity in terms of total energy intake). The Mediterranean Diet Quality Index and Diet Quality Index scores (a Mediterranean and a non-Mediterranean hypothesis-oriented dietary score, respectively), whose lower values refer to a higher diet quality, decreased with higher values of dietary TAC. Energy density was also inversely associated with dietary TAC.


CONCLUSIONS
These data suggest that dietary TAC, as a measure of antioxidant intake, may also be a potential marker of diet quality in healthy subjects, providing a novel approach to assess the role of antioxidant intake on health promotion and diet-based therapies.
Department of Nutrition, Food Science, Physiology and Toxicology, University of Navarra, 31008 Pamplona, SPAIN.
Blanca
B
Puchau
M Angeles
MA
Zulet
Amaia González
AG
de Echávarri
Helen Hermana M
HH
Hermsdorff
J Alfredo
JA
Martínez
D000975:Antioxidants / Q000378:metabolism*; D001823:Body Composition; D015992:Body Mass Index; D004032:Diet; D004034:Diet Surveys; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D008297:Male; D011795:Surveys and Questionnaires; D055815:Young Adult
D000975:Antioxidants