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Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress^1,2,3

¹ From the Department of Internal Medicine and Biomedical Sciences (SV, LF, DA, and IZ) and the Department of Public Health (NP, MAB, DDR, FS, and FB), University of Parma, Parma, Italy, and the Medicine Division, Diabetology, Endocrinology and Metabolic Disease Unit, Scientific Institute San Raffaele, Milano, Italy (PP)

Background: It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors for type 2 diabetes and cardiovascular disease.

Objective: We studied the effect of high- and low-TAC (HT and LT, respectively) diets on markers of antioxidant status, systemic inflammation, and liver dysfunction.

Design: In a crossover intervention, 33 healthy adults (19 men, 14 women) received the HT and LT diets for 2 wk each. Dietary habits were checked with a 3-d food record during both diet periods and the washout period.

Results: Fruit and vegetable, macronutrient, dietary fiber, and alcohol intakes did not differ significantly between the 2 diets, whereas dietary TAC, -tocopherol, and ascorbic acid were significantly (P < 0.001) higher during the HT diet. Plasma -tocopherol rose during the HT and decreased during the LT diet (P < 0.02 for difference) without changes in markers of oxidative stress except plasma malondialdehyde, which decreased unexpectedly during the LT diet (P < 0.05). Plasma high-sensitivity C-reactive protein, alanine aminotransferase, gamma-glutamyltranspeptidase, and alkaline phosphatase concentrations decreased during the HT compared with the LT diet (mean ± SEM for pre-post changes: –0.72 ± 0.37 compared with 1.05 ± 0.60 mg/L, P < 0.01; –1.73 ± 1.02 compared with 2.33 ± 2.58 U/L, P < 0.01; –2.12 ± 1.45 compared with 5.15 ± 2.98 U/L, P < 0.05; and 1.36 ± 1.34 compared with 5.06 ± 2.00 U/L, P < 0.01, respectively).

Conclusion: Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.