Naslov
The Effect of Mediterranean Diet on Antioxidative Potential in Obese Patients

Autori
Ortner Hadžiabdić ; Vitali Čepo ; Rahelić ; Božikov

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
Conference “Taste the Mediterranean”

Mjesto i datum
Šibenik, Hrvatska, 29.05.2014. - 31.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
antioksidativni potencijal; TAC; mediteranska dijeta; pretilost
(antioxidative potential; TAC; mediterranean diet; obesity)

Sažetak
Introduction: Mediterranean diet (MD) has evidence-based beneficial health effect in obese patients (1) and its mechanism is linked to oxidative stress (2). The aim of this work was to evaluate the effect of MD on antioxidative potential after one and twelve months in obese patients enrolled in the weight management program. Methods: Patients at the outpatient Clinic of the Department of Endocrinology, Diabetes and Metabolism disorders at the Dubrava University Hospital were randomly assigned to either MD or SHD. Both groups received counseling and education during the initial week and were invited for the follow-up visits after one, three, six and twelve months. The blood samples were collected at the initial and each subsequent visit and stored at -80 ºC. Antiradical capacity was determined by TEAC (Trolox equivalent antioxidant capacity) method at the initial visit and after one and twelve months. Results: Baseline, one and twelve months TEAC values in MD group were 2.38±0.48 mmolTE/L, 2.51±0.47 mmolTE/L, and 2.47±0.45 mmolTE/L, respectively. In SHD group, TEAC values were 2.37±0.49 mmolTE/L, 2.48±0.49 mmolTE/L and 2.31±0.51 mmolTE/L, respectively. There was a statistically significant main effect for time (P< 0.001), as well as statistically significant time-diet interaction effect (P= 0.009). After 12 months intervention, we observed the significant difference in proportion of subjects with the increase in TEAC levels between the groups (P= 0.004). TEAC levels for MD and SHD groups increased in 28 (33.3 %) and 17 (20.2 %) subjects, respectively. Conclusion: We observed initial antioxidant improvement in both diet groups and long-term beneficial effect of MD. The results imply that dietary composition, olive oil and nuts in particular, modify antioxidant capacity after twelve months intervention. References: 1. Esposito, K., Kastorini, C.M., Panagiotakos, D.B., Giugliano, D. (2011) Mediterranean Diet and Weight Loss: Meta-Analysis of Randomized Controlled Trials. Metabolic Syndrome and Related Disorders 9, 1-12. 2. Ortner Hadžiabdić, M., Božikov, V., Pavić, E., Romić, Ž. (2012) The Antioxidative Protecting Role of the Mediterranean Diet. Coll. Antropol. 36, 1427-1434.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

POVEZANOST RADA