Diyabetli Hastalarda Diyet Kalitesinin ve Total Antioksidan Kapasitenin Değerlendirilmesi
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Reactive oxygen species can disrupt normal cell functions by damaging the cell's DNA, protein and lipid structure, and may play a role in the pathogenesis of many metabolic diseases, including diabetes. Some vitamins, minerals and polyphenols, which have antioxidant effects, protect the body against oxidative damage by minimizing the harmful effects of reactive oxygen species. The aim of this study was to investigate the relationship between dietary intake of antioxidants and oxidative DNA damage in diabetic patients. For this purpose a total of 85 individuals of which 30 of them were newly diagnosed type 2 DM, 30 of them were old diagnosed type 2 DM, 25 of them were healthy subjects were included in this study. Dietary record was taken from the participants for three consecutive days. The mean daily energy and nutrient intake, diet total antioxidant capacity, dietary glycemic index and glycemic load and dietary oxidative balance score were calculated from the food consumption records. Spot urine samples were collected from the individuals and 8-hydroxy-2'-deoxyguanosine (8-OHdG) / creatinine analysis were performed in urine. Dietary total antioxidant capacity analyzed by three different methods (Ferric Reducing Antioxidant Power (FRAP), Total Radical-Trapping Antioxidant Parameter (TRAP) and Trolox Equivalent Antioxidant Capacity (TEAC)) was higher in healthy subjects compared to newly and old diagnosed type 2 diabetic patients (p<0.05). Urine 8-OHdG/creatinine ratio, which is a good predictor of oxidative DNA damage, was also higher in healthy subjects compared to old diagnosed diabetic patients (p<0.05). The urine 8-OHdG/creatinine ratio was not related to dieteary antioxidant intake. Less excretion of oxidized molecules in urine in diabetic patient groups may reflect the result of a possible damage in antioxidant system caused by diabetes. In order to increase the effectiveness of the antioxidant system, the consumption of foods rich in antioxidants should be recommended.