Abstract
Habitual food intake and physical activity can affect chronic low-grade inflammation, which is common in the elderly, because of changes in the immune system and body composition. Thus, the present study proposes an evaluation of the influence of past eating habits on the effects of an intervention of resistance training plus dietary advice on the inflammatory profile of the elderly. We conducted an intervention study with 40 elderly people. The Revised Diet Quality Index (HEI-R) and the dietary total antioxidant capacity (dTAC) were calculated before the intervention based on a food frequency questionnaire validated to the elderly population. Participants were categorized according to the median of HEI-R and dTAC to assess the influence of the habitual diet quality on anthropometry and inflammatory markers (CRP, IL-8, CCL-2, and leptin) before and after the intervention. The 19-week intervention provided a long-term progressive resistance training associated with dietary advice focused on foods rich in compounds with anti-inflammatory and antioxidant properties. There was a greater reduction in weight, body mass index (BMI), and body fat (%) in the group with the lowest HEI-R and a greater reduction in the body fat (%) in the group with the lowest dTAC, indicating that the group that had a worse diet quality before the intervention responded better to it. The index HEI-R correlated negatively with Δweight and ΔBMI. dTAC correlated positively with Δmonocyte 1 chemotactic protein (CCL-2) and ΔC-reactive protein (CRP). In this scenario, elderly persons with bad habits can benefit from interventions to lifestyle change, while the better diet quality including dietary antioxidant sources can be useful to control weight and inflammatory biomarkers in this population.
Highlights
With aging, low-grade chronic inflammation is common once dysfunctions of the immune system cause an imbalance in the secretion of cytokines [1]
This index includes the assessment of other nutrients that should be moderately consumed, such as sodium, saturated fats, and the AA fat component, referring to the energy resulting from solid fat, added sugar, and alcohol. Another method that makes available the evaluation of dietary quality is the dietary total antioxidant capacity, which quantifies all antioxidants in the diet, such as polyphenols, carotenoids, ascorbic acid, tocopherols, and tocotrienols by means of the ferric reducing antioxidant power test (FRAP) [15, 16]
By categorizing participants according to the median HEI-R and dietary total antioxidant capacity (dTAC), in the group with the lowest HEI-R, there was a reduction in weight, body mass index (BMI), CP, body fat (BF) percentage, and leptin and a significant increase in AMAc
Summary
Low-grade chronic inflammation is common once dysfunctions of the immune system cause an imbalance in the secretion of cytokines [1]. The reduction in the consumption of saturated fats and simple sugars and the increase in the consumption of polyphenols, soluble fibers, and omega 3 fatty acids tend to reduce the plasma inflammatory markers [10,11,12] Since these nutrients do not act in isolation, it is interesting to assess the quality as a whole in relation to inflammatory parameters. According to Previdelli et al [13], the Revised Diet Quality Index (HEI-R) is an indicator of diet quality based on the energy density of daily portions from nine food groups, as proposed by the Food Guide for the Brazilian Population [14] This index includes the assessment of other nutrients that should be moderately consumed, such as sodium, saturated fats, and the AA fat component, referring to the energy resulting from solid fat, added sugar, and alcohol. Another method that makes available the evaluation of dietary quality is the dietary total antioxidant capacity (dTAC), which quantifies all antioxidants in the diet, such as polyphenols, carotenoids, ascorbic acid, tocopherols, and tocotrienols by means of the ferric reducing antioxidant power test (FRAP) [15, 16]
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