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Eur J Nutr. 2016 Feb;55(1):227-36. doi: 10.1007/s00394-015-0840-2. Epub 2015 Feb 7.

Dietary total antioxidant capacity and mortality in the PREDIMED study.

Author information

1
Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain. patricia.henriquez@ulpgc.es.
2
Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain. patricia.henriquez@ulpgc.es.
3
Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.
4
Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain.
5
Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Navarra, Spain.
6
Nutrition and Food Science Department, XaRTA, INSA, School of Pharmacy, University of Barcelona, Barcelona, Spain.
7
Department of Internal Medicine, Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain.
8
Human Nutrition Unit, School of Medicine, University Rovira i Virgili, Reus, Spain.
9
Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos II, Madrid, Spain.
10
Cardiovascular Risk and Nutrition Research Unit, Institut Municipal d'Investigació Mèdica (IMIM), Barcelona, Spain.
11
Department of Preventive Medicine and Public Health, University of Valencia, Valencia, Spain.
12
CIBER Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.
13
Cardiovascular Risk and Nutrition Research Group, Institut Municipal d'Investigació Medica (IMIM)-Institut de Recerca del Hospital del Mar, Barcelona, Spain.
14
Department of Preventive Medicine, University of Malaga, Málaga, Spain.
15
Department of Family Medicine, Primary Care Division of Sevilla, San Pablo Health Center, Seville, Spain.
16
Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge, Hospitalet de Llobregat, Barcelona, Spain.
17
Department of Cardiology, University Hospital of Alava, Vitoria, Spain.
18
Institute of Health Sciences, University of Balearic Islands, Palma de Mallorca, Spain.
19
Hospital Son Espases, Palma de Mallorca, Spain.
20
Lipid Clinic, Endocrinology and Nutrition Service, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clinic, Barcelona, Spain.

Abstract

PURPOSE:

The aim of the present study was to assess the association between the dietary total antioxidant capacity, the dietary intake of different antioxidants and mortality in a Mediterranean population at high cardiovascular disease risk.

METHODS:

A total of 7,447 subjects from the PREDIMED study (multicenter, parallel group, randomized controlled clinical trial), were analyzed treating data as an observational cohort. Different antioxidant vitamin intake and total dietary antioxidant capacity were calculated from a validated 137-item food frequency questionnaire at baseline and updated yearly. Deaths were ascertained through contact with families and general practitioners, review of medical records and consultation of the National Death Index. Cox regression models were fitted to assess the relationship between dietary total antioxidant capacity and mortality. Dietary total antioxidant capacity was estimated using ferric-reducing antioxidant power assays.

RESULTS:

A total of 319 deaths were recorded after a median follow-up of 4.3 years. Subjects belonging to the upper quintile of antioxidant capacity were younger, ex-smokers, with high educational level, and more active and had higher alcohol intake. Multivariable-adjusted models revealed no statistically significant difference between total dietary antioxidant capacity and mortality (Q5 vs. Q1 ref HR 0.85; 95% CI 0.60-1.20) neither for the intake of all the vitamins studied.

CONCLUSIONS:

No statistically significant association was found between antioxidant capacity and total mortality in elderly subjects at high cardiovascular risk.

KEYWORDS:

Antioxidant intake; Dietary antioxidant capacity; Mortality; PREDIMED

PMID:
25663609
DOI:
10.1007/s00394-015-0840-2
[Indexed for MEDLINE]

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