Influence of dietary total antioxidant capacity on the association between smoking and hypertension in Brazilian graduates.
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2021
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Background and aims: Hypertension (HTN) is a chronic non-communicable disease
influenced by non-modifiable risk factors, such as sex and age, as well as modifiable risk factors
such as lifestyle, including diet and smoking. Moreover, diet quality among smokers is worse
than that of non-smokers, mainly in terms of antioxidant content. Thus, the current study aimed
to investigate whether dietary total antioxidant capacity (dTAC) influences the association be-
tween smoking and HTN.
Methods and results: This cross-sectional study included 4303 graduates (69.35% women) from
the Cohort of Minas Gerais Universities (CUME) project. An online food frequency questionnaire
was administered to participants, and dTAC was estimated using the ferric reducing antioxidant
power method. In the questionnaires, individuals reported smoking status, systolic and diastolic
blood pressure values, previous HTN diagnosis, and use of antihypertensive drugs. Logistic
regression models were used to estimate the odds ratio and 95% confidence interval between
smoking and HTN, stratified by the median dTAC. Current and former smokers had higher dTAC
values despite their lower fruit intake. Moreover, coffee was the main contributor to dTAC among
them. Smoking was associated with a higher likelihood of HTN, mainly among individuals with a
higher dTAC. However, after exclusion of coffee antioxidant capacity, there was an association be-
tween only smoking and HTN in individuals with lower dTAC.
Conclusions: The controversial association between higher dTAC and HTN can result from high
coffee intake. Higher dTAC without coffee intake may mitigate the association between smoking
and HTN in this population.
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Smokers, Food intake, Antioxidants, Hypertension, Multicenter study
Citação
SABIÃO, T. da S. et al. Influence of dietary total antioxidant capacity on the association between smoking and hypertension in Brazilian graduates. Nutrition, Metabolism & Cardiovascular Diseases, v. 33, n. 9, p. 2628-2636, ago. 2021. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0939475321002489?via%3Dihub>. Acesso em: 11 out. 2022.