Black-white differences in serum antioxidant concentrations reflect differences in food intake:

Abstract

P79 Blacks have been reported to have lower serum antioxidant vitamin concentrations than whites. We studied black-white patterns of antioxidant concentrations and food intake in 1985-86 (3477 nonusers of supplemental vitamins A, C, and E, 18-30 year old). Black men and women had lower levels than white men and women of serum alpha-tocopherol (aTOCO), alpha-carotene (aCARO) and beta-carotene (bCARO), but higher levels of gamma tocopherol (gTOCO) and similar levels of lycopene (LYCO), adjusted for age, plasma lipids, clinic, and smoking. Intake of minimally processed plant foods (MPPF: whole grain, fruits, vegetables, nuts, and Table legumes processed to preserve nutrient content) was positively correlated with aTOCO, aCARO, and bCARO. Further adjustment for this and related food groups reduced differences in serum antioxidant concentrations between black and white women: aTOCO (0.09vs0.06), gTOCO (.022vs.011), aCARO (2.22vs1.42) and bCARO (3.96vs1.16), all still significant except gTOCO, with a similar pattern of reductions for men. Thus, low serum antioxidants, indicators of cardiovascular disease risk in blacks, reflect differences in food intake between blacks and whites. Culturally-specific dietary interventions may be necessary for an improvement in antioxidant status to reduce the risk of developing cardiovascular disease. Table 1.