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Dietary antioxidant capacity of the patients with cardiovascular disease in a cross-sectional study
Małgorzata E Zujko1, Anna M Witkowska2, Anna Waśkiewicz3
1Department of Food Commodities Science and Technology, Medical University, Szpitalna 37, Bialystok, 15-295, Poland. malgorzata.zujko@umb.edu.pl.
Insights
Cardiovascular disease patients in Poland increase their intake of antioxidants, polyphenols, and flavonoids. Dietary patterns differ between men and women with cardiovascular disease (CVD).
Area of Science:
- Nutrition Science
- Cardiovascular Health
- Dietary Analysis
Background:
- Cardiovascular disease (CVD) is a significant health concern.
- Dietary factors play a crucial role in CVD management and prevention.
- Antioxidants, polyphenols, and flavonoids are key dietary compounds with potential health benefits.
Purpose of the Study:
- To identify the sources and dietary patterns of antioxidant, polyphenol, and flavonoid intake.
- To compare these intakes between men and women with CVD and healthy controls (HC).
- To understand dietary modifications in Polish individuals with CVD.
Main Methods:
- Utilized data from the Polish National Multicenter Health Survey (WOBASZ).
- Employed a 1-day 24-hour dietary recall method for food intake assessment.
- Calculated dietary total antioxidant capacity (DTAC), total polyphenol content (DTPC), and total flavonoid content (DTFC) using a specialized database.
Main Results:
- Women with CVD showed significantly higher DTAC, DTPC, and DTFC compared to HC women.
- Antioxidant sources included tea, coffee, apples, nuts, seeds, and strawberries.
- Polyphenol sources included tea, coffee, cabbage, potatoes, apples, and white bread.
- Flavonoid sources across all groups were primarily tea, apples, cabbage, and coffee.
- No significant differences in DTAC, DTPC, or DTFC were observed between men with CVD and HC men.
Conclusions:
- Polish individuals with CVD adopt beneficial dietary changes, increasing intake of antioxidants, polyphenols, and flavonoids.
- Distinct dietary sources and patterns for these compounds exist between male and female CVD patients.
- Dietary interventions should consider sex-specific patterns for CVD management.
Background:
The purpose of this study was to establish sources and patterns of antioxidant, polyphenol and flavonoid intakes in men and women with cardiovascular disease (CVD).
Methods:
The subjects with CVD and healthy controls (HC) were participants of the Polish National Multicenter Health Survey (WOBASZ). Food intakes were measured with the 1-day 24-hour recall method. A self-developed database was used to calculate dietary total antioxidant capacity (DTAC), dietary total polyphenol content (DTPC) and dietary total flavonoid content (DTFC).
Results:
DTAC did not differ between the men with CVD and HC men (6442 vs. 6066 μmol trolox equivalents - TE), but in the women with CVD it was significantly higher than in the HC women (6182 vs. 5500 μmol TE). The main sources of antioxidants in the males with CVD were: tea, coffee, apples, and nuts and seeds, and tea, coffee and apples in HC. In the females they were: tea, coffee, apples and strawberries, both in the women with CVD and HC. DTPC in the men with CVD did not differ from HC (1198 vs. 1114 mg gallic acid equivalents, GAE). In the females, DTPC was significantly higher in the subjects with CVD as compared to HC (1075 vs. 981 mg GAE). Predominant sources of polyphenols were: tea, coffee, cabbage, potatoes, apples and white bread in the men with CVD, and tea, coffee, potatoes, white bread and apples in HC, while in the women (both with CVD and HC): tea, coffee, apples, potatoes and cabbage. No differences in DTFC have been found between the males with CVD and HC (212 vs. 202 mg quercetine equivalents, QE). In the women with CVD, DTFC was significantly higher than in HC (200 vs. 177 mg QE). Main sources of flavonoids in all participants (men and women, CVD and HC) were tea, apples, cabbage and coffee.
Conclusions:
Polish men and women faced with CVD beneficially modify their dietary practices by enhancing intakes of foods that are sources of antioxidants, polyphenols and flavonoids. Different sources and patterns of antioxidant, polyphenol and flavonoid intakes, however, between male and female patients with CVD were observed.
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