TABLE 2.

Plasma redox measures and diet intake factors by BMI category in a cohort of working adults¹

	BMI level
	BMI < 25 (n = 238)	BMI 25–29.9 (n = 254)	BMI ≥ 30 (n = 191)	P 2
Plasma redox measures
Cys, μmol/L	9.15 ± 2.05a	9.16 ± 2.14a	9.68 ± 2.30b	0.02
CySS, μmol/L	78.04 ± 15.26a	83.20 ± 16.37b	93.53 ± 19.59c	<0.001
GSH,3 μmol/L	1.80 ± 0.58a	1.65 ± 0.57b	1.41 ± 0.51c	<0.001
GSSG,3 μmol/L	0.050 ± 0.034a	0.050 ± 0.032a	0.045 ± 0.032b	0.05
Total GSH,3 μmol/L	4.51 ± 1.37a	4.31 ± 1.31a	3.78 ± 1.22b	<0.001
EhCySS, mV	–70.5 ± 5.5	–69.7 ± 5.8	–69.5 ± 5.6	0.18
EhGSSG, mV	–137.8 ± 8.5a	–136.1 ± 10.0a	–133.3 ± 9.9b	<0.001
CySS/GSH3	42.4 ± 21.9a	49.5 ± 21.3b	65.1 ± 27.9c	<0.001
Diet characteristics
Mediterranean score	4.7 ± 1.7a	4.3 ± 1.9b	4.1 ± 2.0b	0.002
AHEI score	51.7 ± 10.7a	47.9 ± 10.5b	46.9 ± 11.0b	<0.001
DASH score	5.3 ± 1.1a	5.0 ± 1.0b	4.7 ± 0.9c	<0.001
Protein,4 g/(d × 1000 kcal)	39.1 ± 6.6a	40.6 ± 7.6b	41.1 ± 7.4b	0.008
Red meat,4 g/(d × 1000 kcal)	34.4 ± 27.5a	44.1 ± 34.9b	57.6 ± 39.5c	<0.001
Total sulfur amino acids,4 mg/(d × 1000 kcal)	1.7 ± 0.3a	1.8 ± 0.4b	1.8 ± 0.4b	<0.001

¹Values are means ± SDs. BMI categories (in kg/m²) correspond to normal weight (≤25), overweight (25.0–29.9), and obese (≥30). Outcomes within a row that are not connected by a common superscript letter are significantly different (P < 0.05). All dietary measures are adjusted for age, BMI, race, sex, and history of diabetes, hypertension, or hyperlipidemia. AHEI, Alternative Healthy Eating Index; CySS, cystine; DASH, Dietary Approaches to Stopping Hypertension; E_h, redox potential. GSH, glutathione; GSSG, glutathione disulfide.

²ANOVA was used for the analysis.

³Values were back-transformed from the natural-log values used in analyses and reported as geometric means ± SDs.

⁴Diet intake factors adjusted to 1000 kcal with the use of the formula: (food component intake × 1000)/energy intake (kcal).