Comparison of serum lipid profiles and total antioxidant status in vegetarian and non-vegetarian groups.
- Author:
Su Gil KIM
1
;
Hyun Il KIM
;
Min Sup YUM
;
Ho JO
;
Yong Yeol O
;
Han Jin KWAN
;
Wook Hyun CHO
;
Jeong Sik PARK
Author Information
1. Department of Internal Medicine, Seoul Adventist Hospital, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
Vegetarian;
Lipid profiles;
Total antioxidant status
- MeSH:
Adult;
Antioxidants;
Atherosclerosis;
Cholesterol;
Foam Cells;
Food Habits;
Free Radicals;
Humans;
Lipoprotein(a);
Lipoproteins;
Macrophages;
Male;
Oxygen;
Physical Examination;
Plaque, Atherosclerotic;
Receptors, Scavenger;
Triglycerides
- From:Korean Journal of Medicine
2000;58(2):197-203
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
BACKGROUND: Previous studies have demonstrated that modified or oxidized lipoproteins play a key role in the process of atherogenesis, particularly in hyperlipidemic individuals. Low density lipoprotein(LDL) is modified by oxygen free radical from damaged tissue or inflammatory cells. Further changes in the LDL molecule lead to an oxidized form (oxidized LDL), which is recognized by the macrophage scavenger receptor. Scavenger receptors on macrophages recognize and bind oxidized LDL. As uptake continues, the macrophages change to lipid-laden foam cells, the components of the fatty streak, which is the precursor atherosclerotic lesion. Antioxidants are known to prevent modification of LDL by free radicals and possibly also atheroma formation. This study was designed to compare the total antioxidant status and other lipid profiles in vegetarian and non-vegetarian groups in Korean adults to see the effect of diet modification on antioxidant status. METHODS: 174 vegetarian and 150 non-vegetarian male adults were recruited for lipid test including total cholesterol, triglycerides, HDL-cholesterol, LDL-cholesterol, lipoprotein(a), and total antioxidant status during annual routine physical examination. RESULT: 1) Total antioxidant status was significantly high in vegetarian group(1.390+/-0.288 mmol/L) compared to non-vegetarian group(1.155+/-0.290 mmol/L)(p< 0.001). 2) In non-vegetarian group, total antioxidant status was significantly low in smokers(1.041+/-0.288 mmol/L) compared to non-smokers(1.227+/-0.328 mmol/L)(p< 0.001). 3) Correaltions between lipid profiles and total antioxidant status in vegetarian and combined groups were not significant. CONCLUSION: Total antioxidant status in vegetarian group was significantly higher compared to non-vegetarian group. Among non-vegetarian group, smoker group showed lower total antioxidant status compared to non-smoker group. And there was no significant correlations between lipid profiles and total antioxidant status.
