Dietary Antioxidant Capacity and Its Association with Preeclampsia.
- Author:
Mahdiyeh SHEIKHI
1
;
Elham SHARIFI-ZAHABI
;
Zamzam PAKNAHAD
Author Information
- Publication Type:Original Article
- Keywords: Dietary total antioxidant capacity; Nutrient intake; Antioxidant status; Serum total antioxidant capacity; Preeclampsia
- MeSH: Body Mass Index; Case-Control Studies; Female; Free Radicals; Humans; Oxygen; Phenol; Pre-Eclampsia*; Pregnancy; United States Department of Agriculture
- From:Clinical Nutrition Research 2017;6(1):47-54
- CountryRepublic of Korea
- Language:English
- Abstract: Preeclampsia (PE) is one of the major disorders in pregnancy leading to many adverse maternal outcomes. Although the etiology of PE is not fully understood, resent studies suggest that an imbalance between free radicals production and the antioxidant defense system might have key role. Our aim of the current study was to evaluate the association between dietary total antioxidant capacity (TAC), serum TAC and risk of PE in women with preeclampsia and normal pregnancy. This case-control study conducted on 55 women with preeclampsia and 93 with normal pregnancy. Dietary intakes were obtained by a semi-quantitative food frequency questionnaire (FFQ) with 168 itmes. Dietary TAC was assessed according to United States Department of Agriculture (USDA) Database for oxygen radical absorbance capacity (ORAC), Release 2. Serum TAC was measured by a double-antibody sandwich enzyme-linked immunesorbent assay (ELISA). After adjusting for energy, pre-pregnant body mass index (BMI) and history of PE, no relationship was found between intake of hydrophilic-ORAC (H-ORAC), lipophilic-ORAC (L-ORAC), total phenolics (TP), total-ORAC (T-ORAC), and PE risk. However, serum TAC had a significant positive relationship with the risk of PE after adjusting for energy (odds ratio [OR], 0.07; 95% confidence interval [CI], 0.16–0.35), BMI and history of PE (OR, 0.04; 95% CI, 0.01–0.32). Findings of this study indicate that serum TAC is positively associated with the risk of PE but no association was found between intake of antioxidant indices and PE risk.
