Blood lead level modifies the association between dietary antioxidants and oxidative stress in an urban adult population

British Journal of Nutrition - Tập 109 Số 1 - Trang 148-154 - 2013
Yun‐Chul Hong1, Se‐Young Oh2, Sung-Ok Kwon2, Min-Seon Park3, Ho Kim4, Jong‐Han Leem5, Eun‐Hee Ha6
1Department of Preventive Medicine,Seoul National University College of Medicine, Institute of Environmental Medicine, Seoul National University Medical Research Center,Seoul,Republic of Korea
2Department of Food and Nutrition, Research Institute of Human Ecology, Kyung Hee University, Seoul, Republic of Korea
3Department of Family Medicine, Seoul National University Hospital, Seoul, Republic of Korea
4Department of Epidemiology and Biostatistics, School of Public Health, Seoul National University, Seoul, Republic of Korea
5Department of Occupational and Environmental Medicine, Inha University Hospital, Incheon, Republic of Korea
6Ewha Womans University

Tóm tắt

Oxidative stress may be affected by lead exposure as well as antioxidants, yet little is known about the interaction between dietary antioxidants and blood lead levels (BLL) on oxidative stress level. We investigated the interaction between dietary antioxidants and BLL on oxidative stress level. As part of the Biomarker Monitoring for Environmental Health conducted in Seoul and Incheon, Korea, between April and December 2005, we analysed data from 683 adults (female = 47·4 %, mean age 51·4 (sd 8·4) years) who had complete measures on BLL, dietary intakes and oxidative stress marker (urinary 8-hydroxy-2′-deoxyguanosine (8-OHdG)). Dietary intakes were assessed by a validated semi-quantitative FFQ, BLL was measured using atomic absorption spectrophotometry, and 8-OHdG by ELISA. Multivariate linear regression analyses were used to evaluate the influence of BLL on the association between dietary antioxidants and 8-OHdG. Geometric means of BLL and 8-OHdG concentrations were 4·1 (sd 1·5) μg/dl and 5·4 (sd 1·9) μg/g creatinine, respectively. Increases of vitamins C and E were significantly associated with the decrease of log10 8-OHdG in the adults from the lowest quartile of the BLL group ( ≤ 3·18 μg/dl, geometric mean = 2·36 μg/dl) than those of the highest quartile BLL group (>5·36 μg/dl, geometric mean = 6·78 μg/dl). Regarding antioxidant-related foods, vegetables excluding kimchi showed a higher inverse relationship with 8-OHdG in the lowest quartile BLL group than the highest group. These findings suggest a rationale for lowering the BLL and increasing the intake of dietary antioxidants in the urban population in Korea.

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Thông tin
Thông tin xuất bản

British Journal of Nutrition

Tập 109 Số 1

148-154

Thông tin tác giả