Increased whole grain, fruits and vegetable intake reduced oxidative stress in high school students

Abstract

There is increasing evidence that dietary factors in plant-based diets are important for the prevention of chronic disease. Especially, phytonutrients in fruits and vegetables have been recognized as major contributors for the decreased level of oxidative stress. In this study, the effect of switching the dietary habit to high consumption of fruits and vegetables were evaluated on the parameters of serum antioxidant status in healthy high school students. Forty one students participated in a randomized controlled trial and were assigned to the control group (n = 18) or the intervention group (n = 23). The intervention group was provided for 8 weeks with the main food source being whole grain and vegetables. Anthropometric measurements, blood parameters and dietary intakes were measured, and compared before and after study. After 8 weeks, weight and BMI were significantly decreased in the intervention group (p = 0.000). The serum diacron reactive oxygen metabolites (d-ROMs) test resulted in a significantly decreased level only in the intervention group (p ＜ 0.05) after 8 weeks, but serum biological antioxidant potential (BAP) was increased significantly in both groups (p ＜ 0.001). Intake of energy, total fat, cholesterol and sodium in the intervention group were significantly decreased after 8 weeks (p ＜ 0.05). Also, the intervention group had significantly increased vitamin and phytonutrient intakes of all-trans-β-carotene, α-carotene, α-tocopherol, ascorbic acid, and total phenols (p ＜ 0.05). Overall, the results of this study suggest that whole grain, fruits, and vegetables supplementation showed improvement of the adolescent health. (Korean J Nutr 2012; 45(5): 452 ~ 461)