Association Of Dietary Patterns, With Inflammatory Biomarkers, Oxidative Stress, And Endothelial Function

Abstract

Background: Diet influences inflammatory status, oxidant-antioxidant balance, and vascular health. Foods are consumed in different combinations, proportions, regularity, and quantity forming the basis of dietary patterns. There is a paucity of information on how different dietary patterns affect biological measures of inflammation, oxidation, and endothelial function. Objectives: The present study aimed to assess the influence of vegetarian and non-vegetarian dietary patterns on markers of inflammation, oxidation, and endothelial function. Methods: The present cross-sectional comparative study was conducted on 90 subjects divided into two groups: Group 1: Vegetarians (n=45); Group 2: Non-vegetarians (n=45). The anthropometric parameters like height (m), and weight (kg) was recorded. BMI (kg/m2) was calculated. The physiological parameters like systolic blood pressure (SBP, mm Hg), diastolic blood pressure (DBP, mm Hg), and pulse rate (bpm) were recorded. Serum Hs-CRP (mg/l), Serum MDA (μmol/l), and Serum NO (mmol/l) were measured as markers of inflammation, oxidative stress, and endothelial function. Statistical analysis was done using SPSS (version 20). 2 Results: No significant differences were observed in the BMI and physiological parameters between vegetarians and non-vegetarians. Hs-CRP and Serum NO did not vary between the two groups. Serum MDA levels were significantly higher among vegetarians compared to non-vegetarians. A statistically significant correlation was observed between Serum MDA and age, which was not consistent in the two groups. Conclusion: The results of the present study indicate an impact of vegetarian and non-vegetarian dietary patterns on oxidative stress with a better oxidative stress profile among non-vegetarians. The results of the present study warrant a detailed analysis of the adequacy of food groups, food variety, quality, and quantity of different food components. Also, there is a need to understand how food preferences change with age. Further studies are also needed to delineate the influence of lifestyle factors like a sedentary lifestyle, and levels of physical activity on markers of inflammation, oxidative stress, and endothelial functions in addition to dietary patterns.