Cross-Sectional Study on the Association between Dietary Non-Enzymatic Antioxidant Capacity and Serum Liver Enzymes: The Furukawa Nutrition and Health Study.

Isamu Kabe,Takeshi Kochi,Masafumi Eguchi,Shamima Akter,Ikuko Kashino,Hinako Nanri,Tetsuya Mizoue,Akiko Nanri

doi:10.3390/nu12072051

Abstract

We examined the association of dietary non-enzymatic antioxidant capacity (NEAC) in overall diet, and separately from foods and beverages, with serum liver enzymes in a Japanese working population. This cross-sectional study was conducted among 1791 employees aged 18–69 years, who underwent a comprehensive health checkup in 2012–2013. A brief validated self-administered diet-history questionnaire was used for dietary assessment, and dietary NEAC intake was determined from databases of NEAC values, obtained using ferric reducing-antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. The dietary NEAC intake was calculated by multiplying the estimated NEAC values by the amounts consumed and summing the resulting values. A multiple-regression analysis was performed to explore the association between dietary NEAC intake and the serum levels of liver enzymes (aspartate aminotransferase (AST), alanine aminotransferase (ALT), and gamma-glutamyltransferase (GGT)), after adjustment for confounding factors. No significant associations were found between overall dietary NEAC intake and AST (FRAP, p for trend = 0.97; ORAC, p = 0.72), ALT (FRAP, p = 0.73; ORAC, p = 0.92), and GGT (FRAP, p = 0.96; ORAC, p = 0.19) levels. Food-derived, but not beverage-derived, NEAC intake was inversely associated with serum GGT levels (FRAP, p for trend = 0.001; ORAC, p = 0.02), particularly among older participants and those with high serum ferritin concentrations. The results imply that overall dietary NEAC intake is not associated with liver dysfunction, and that the NEAC values from foods may be inversely associated with serum GGT levels.

Highlights

Oxidative stress, which is defined as the imbalance between the production of reactive oxygen species (ROS) in cells and tissues and antioxidant species, is a crucial factor for chronic disease [1,2].Evidence has been accumulated that demonstrates that excess production of ROS causes cell deathNutrients 2020, 12, 2051; doi:10.3390/nu12072051 www.mdpi.com/journal/nutrientsNutrients 2020, 12, 2051 through necrotic and/or apoptotic mechanisms, leading to cellular and tissue injury [3]
The objective of this study was to examine whether dietary non-enzymatic antioxidant capacity (NEAC) intake is associated with serum liver enzyme levels, and whether the association differs according to the dietary source of the NEAC intake in a Japanese working population
We investigated whether the association was modified by risk factors for liver injury, including age, body mass index (BMI), smoking, alcohol drinking, and serum ferritin levels

Summary

Introduction

Oxidative stress, which is defined as the imbalance between the production of reactive oxygen species (ROS) in cells and tissues and antioxidant species, is a crucial factor for chronic disease [1,2].Evidence has been accumulated that demonstrates that excess production of ROS causes cell deathNutrients 2020, 12, 2051; doi:10.3390/nu12072051 www.mdpi.com/journal/nutrientsNutrients 2020, 12, 2051 through necrotic and/or apoptotic mechanisms, leading to cellular and tissue injury [3]. Oxidative stress, which is defined as the imbalance between the production of reactive oxygen species (ROS) in cells and tissues and antioxidant species, is a crucial factor for chronic disease [1,2]. The non-enzymatic antioxidant capacity (NEAC), which considers the synergistic interactions of redox molecules in the complex matrices of food and biological sample, has been proposed as an effective new tool [7]. Using this approach, epidemiology studies show that high dietary NEAC is inversely associated with oxidative stress-related diseases [8,9]

Objectives

Methods

Results

Conclusion