TABLE 3.
Associations between measures of diet quality and plasma redox measures in a cohort of working adults1
| Plasma redox measure | ||||||||
|---|---|---|---|---|---|---|---|---|
| Dietary measure | Cys, μM | CySS, μM | GSH,2 μM | GSSG,2 μM | Total GSH,2 μM | EhCySS, mV | EhGSSG, mV | CySS/GSH2 |
| Mediterranean score | 0.02 ± 0.05 (0.73) | –0.28 ± 0.33 (0.39) | 0.02 ± 0.01 (0.02)* | 0.02 ± 0.01 (0.09) | 0.02 ± 0.01 (0.02)* | –0.08 ± 0.12 (0.53) | –0.11 ± 0.20 (0.58) | –0.02 ± 0.01 (0.01)* |
| AHEI score | –0.01 ± 0.01 (0.37) | –0.05 ± 0.06 (0.37) | 0.001 ± 0.001 (0.40) | 0.001 ± 0.002 (0.69) | 0.001 ± 0.001 (0.31) | 0.02 ± 0.02 (0.45) | –0.02 ± 0.03 (0.66) | –0.002 ± 0.001 (0.27) |
| DASH score | –0.07 ± 0.08 (0.38) | –0.23 ± 0.60 (0.70) | 0.02 ± 0.01 (0.08) | –0.002 ± 0.03 (0.92) | 0.02 ± 0.01 (0.08) | 0.18 ± 0.22 (0.41) | –0.64 ± 0.36 (0.08) | –0.03 ± 0.02 (0.08) |
| Protein, g/(d × 1000 kcal)3 | 0.003 ± 0.01 (0.82) | –0.04 ± 0.08 (0.65) | 0.001 ± 0.002 (0.57) | 0.0002 ± 0.004 (0.96) | 0.0001 ± 0.002 (0.94) | 0.004 ± 0.03 (0.89) | –0.02 ± 0.05 (0.63) | –0.001 ± 0.002 (0.51) |
| Red meat, g/(d × 1000 kcal)3 | 0.001 ± 0.003 (0.69) | 0.005 ± 0.018 (0.79) | 0.0002 ± 0.0004 (0.54) | 0.001 ± 0.001 (0.47) | 0.0003 ± 0.0004 (0.48) | –0.004 ± 0.007 (0.57) | 0.001 ± 0.011 (0.93) | –0.0002 ± 0.0005 (0.63) |
| Total sulfur amino acids, mg/(d × 1000 kcal)3,4 | –0.13 ± 0.23 (0.57) | –0.34 ± 1.65 (0.84) | –0.01 ± 0.04 (0.76) | 0.01 ± 0.07 (0.91) | –0.02 ± 0.03 (0.46) | 0.32 ± 0.60 (0.59) | 0.38 ± 1.00 (0.70) | 0.01 ± 0.04 (0.86) |
1Data are β ± SE (P value). Multiple linear regression was used for the analysis. Statistically significant relations (P < 0.05) are denoted with an asterisk. All models 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; Eh, redox potential; GSH, glutathione; GSSG, glutathione disulfide.
2Analyses were conducted on natural log-transformed values.
3Diet intake factors adjusted to 1000 kcal with the use of the formula: (food component intake × 1000)/energy intake (kcal).
4Total sulfur amino acid = dietary CySS + dietary Cys + dietary Met.