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Relative Validity of Dietary Total Antioxidant Capacity for Predicting All-Cause Mortality in Comparison to Diet Quality Indexes in US Adults

Authors
Ha, KyunghoKim, KijoonSakaki, Junichi R.Chun, Ock K.
Issue Date
May-2020
Publisher
MDPI
Keywords
antioxidant; total antioxidant capacity; diet quality index; mortality; US adults
Citation
NUTRIENTS, v.12, no.5, pp 1 - 14
Pages
14
Journal Title
NUTRIENTS
Volume
12
Number
5
Start Page
1
End Page
14
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/2451
DOI
10.3390/nu12051210
ISSN
2072-6643
2072-6643
Abstract
While traditionally diet quality index scores (DQIS) as noted later in this abstract have been used to predict health outcomes, dietary total antioxidant capacity (TAC), a useful tool for assessing total antioxidant power in the diet, may also be a novel predictor. This study evaluated the associations between dietary TAC and DQIS and all-cause mortality. Based on the National Health and Nutrition Examination Survey (NHANES) 1988-1994 and 1999-2006, 23,797 US adults were followed-up until 2015. Dietary TAC and DQIS including the Healthy Eating Index-2015 (HEI-2015), Alternative Healthy Eating Index-2010 (AHEI-2010), alternate Mediterranean Diet (aMED), and Dietary Approaches to Stop Hypertension (DASH) were calculated using a 1-day 24 h dietary recall. US adults in the highest quintiles of DQIS had lower rates of all-cause mortality compared to those in the lowest quintiles (HEI-2015 hazard ratio (HR): 0.87, 95% confidence interval (CI): 0.77-0.98; AHEI-2010 HR: 0.84, 95% CI: 0.74-0.94; aMED HR: 0.79, 95% CI: 0.69-0.90; DASH HR: 0.80, 95% CI: 0.70-0.92). Similarly, those in the highest quintile of dietary TAC also had a lower all-cause mortality than those in the lowest quintile (HR: 0.88, 95% CI: 0.79-0.98). These findings suggest that dietary TAC might be a relatively valid predictor of all-cause mortality in the US population compared to the DQIS.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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