The total antioxidant capacity of the diet is an independent predictor of plasma β-carotene

S. Valtueña, D. Del Rio, N. Pellegrini, D. Ardigò, L. Franzini, S. Salvatore, P. M. Piatti, P. Riso, I. Zavaroni, F. Brighenti

Research output: Contribution to journalArticlepeer-review


Objective: To investigate the contribution of the total antioxidant capacity (TAC) of the diet to plasma concentrations of β-carotene. Design: Cross-sectional study. Setting: Department of Public Health and Department of Internal Medicine and Biomedical Sciences, University of Parma. Subjects: A total of 247 apparently healthy adult men (n = 140) and women (n = 1 07). Methods: A medical history, a physical exam including height, weight, waist circumference and blood pressure measurements, a fasting blood draw, an oral glucose tolerance test and a 3-day food record. Results: We observe a negative trend across quartiles of plasma β-carotene for most biological variables clustering in the insulin resistance syndrome, as well as for traditional and new risk factors for type II diabetes and cardiovascular disease (CVD), including C-reactive protein and γ-glutamyltranspeptidase (P <0.05). Regarding dietary characteristics, energy-adjusted intake of fat, fiber, fruits, vegetables, β-carotene, vitamin C, vitamin E and dietary TAC significantly increased with increasing plasma β-carotene (P <0.05), whereas alcohol intake decreased (P = 0.013). Adjusted geometric means (95% confidence interval) of plasma β-carotene significantly increased across quartiles of dietary TAC, even when single dietary antioxidants were considered in the model (QI = 0.087mg/dl (0.073-0.102); QII = 0.087mg/dl (0.075-0.103); QIII = 0.114mg/dl (0.098-0.132) and QIV = 0.110mg/dl (0.093-0.130); P for linear trend = 0.026). When the population was divided on the basis of alcohol consumption, this trend was also observed in subjects drinking

Original languageEnglish
Pages (from-to)69-76
Number of pages8
JournalEuropean Journal of Clinical Nutrition
Issue number1
Publication statusPublished - Jan 2007

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)


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