TABLE 5.
Associations between MDS components and plasma redox measures in a cohort of working adults1
| Plasma redox measure | ||||||||
|---|---|---|---|---|---|---|---|---|
| MDS component | Cys, μM | CySS, μM | GSH,2 μM | GSSG,2 μM | Total GSH,2 μM | EhCySS, mV | EhGSSG, mV | CySS/GSH2 |
| Vegetables, servings/d | 0.44 ± 0.18 (0.01)* | 0.06 ± 1.33 (0.97) | –0.02 ± 0.03 (0.44) | –0.08 ± 0.06 (0.13) | –0.02 ± 0.03 (0.38) | –1.18 ± 0.48 (0.01)* | –0.52 ± 0.81 (0.52) | 0.02 ± 0.03 (0.58) |
| Legumes, nuts, and soy, servings/d | –0.19 ± 0.18 (0.30) | –0.54 ± 1.32 (0.68) | –0.0004 ± 0.03 (0.99) | 0.08 ± 0.06 (0.15) | 0.01 ± 0.03 (0.61) | 0.39 ± 0.48 (0.42) | 1.06 ± 0.80 (0.19) | –0.01 ± 0.03 (0.86) |
| Fruit, servings/d | –0.22 ± 0.17 (0.21) | –0.48 ± 1.27 (0.71) | 0.03 ± 0.03 (0.29) | 0.005 ± 0.05 (0.93) | 0.03 ± 0.03 (0.23) | 0.54 ± 0.46 (0.24) | –0.71 ± 0.77 (0.36) | –0.04 ± 0.03 (0.22) |
| Total grains, servings/d | –0.22 ± 0.18 (0.24) | 0.46 ± 1.33 (0.73) | –0.01 ± 0.03 (0.84) | –0.02 ± 0.06 (0.73) | –0.02 ± 0.03 (0.41) | 0.70 ± 0.48 (0.15) | –0.08 ± 0.81 (0.92) | 0.01 ± 0.03 (0.67) |
| Fish, servings/d | –0.08 ± 0.18 (0.66) | –3.30 ± 1.29 (0.01)* | 0.02 ± 0.03 (0.46) | 0.07 ± 0.05 (0.23) | 0.01 ± 0.03 (0.70) | –0.26 ± 0.46 (0.58) | 0.33 ± 0.78 (0.67) | –0.06 ± 0.03 (0.07) |
| Monounsaturated-to-saturated fat ratio | 0.20 ± 0.18 (0.27) | 2.03 ± 1.32 (0.12) | 0.05 ± 0.03 (0.09) | 0.12 ± 0.06 (0.03)* | 0.05 ± 0.03 (0.06) | –0.19 ± 0.48 (0.68) | 0.33 ± 0.80 (0.68) | –0.02 ± 0.03 (0.48) |
| Alcohol, servings/d | 0.11 ± 0.18 (0.54) | 0.58 ± 1.31 (0.66) | 0.01 ± 0.03 (0.69) | –0.07 ± 0.06 (0.24) | 0.01 ± 0.03 (0.62) | –0.29 ± 0.47 (0.54) | –1.15 ± 0.79 (0.15) | 0.002 ± 0.03 (0.96) |
| Dairy, servings/d | 0.03 ± 0.19 (0.88) | –0.62 ± 1.35 (0.64) | 0.08 ± 0.03 (0.01)* | 0.12 ± 0.06 (0.03)* | 0.08 ± 0.03 (0.004)* | –0.09 ± 0.49 (0.85) | –0.35 ± 0.82 (0.67) | –0.09 ± 0.03 (0.01)* |
| Red and white meat, servings/d | 0.09 ± 0.18 (0.64) | –0.85 ± 1.34 (0.52) | 0.01 ± 0.03 (0.64) | –0.03 ± 0.06 (0.66) | –0.01 ± 0.03 (0.69) | –0.35 ± 0.48 (0.46) | –0.64 ± 0.81 (0.43) | –0.02 ± 0.03 (0.48) |
1Data are β ± SEs (P value). Multiple linear regression was used for the analysis. All models are adjusted for age, BMI, race, sex, and history of diabetes, hypertension, or hyperlipidemia. Statistically significant relations (P < 0.05) are denoted with an asterisk. Diet intake factors were adjusted to 1000 kcal with the use of the formula: (food component intake × 1000)/energy intake (kcal). CySS, cystine; Eh, redox potential; GSH, glutathione; GSSG, glutathione disulfide.
2Analyses were conducted on natural log-transformed values.