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High fat breakfasts affect antioxidant and oxidative biomarkers more in metabolic syndrome subjects compared with healthy controls
Author(s) -
Lewandowski Paul,
Egmond Gregory,
Larsen Amy,
Bonham Maxine,
McCoombe Scott,
Sinclair Andrew,
CameronSmith David
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.226.5
Subject(s) - antioxidant , postprandial , oxidative stress , catalase , superoxide dismutase , food science , medicine , metabolic syndrome , meal , oxygen radical absorbance capacity , oxidative phosphorylation , glutathione , antioxidant capacity , endocrinology , chemistry , obesity , biochemistry , diabetes mellitus , enzyme
This study compared the acute postprandial effects on antioxidant and oxidative biomarkers in subjects with or without metabolic syndrome (MetS) after high‐fat dairy or high‐fat vegetable‐based breakfast. 21 male subjects (11 MetS; 10 control) consumed the breakfasts on separate occasions in random order. Fasting (12h) blood was collected at baseline, 1h, 2h, 3h, 4h and 5h post‐meal. The antioxidant measures of red blood cell glutathione (GSH/GSSG), plasma total antioxidant status (TAS), superoxide dismutase (SOD) and catalase (CAT) did not differ significantly between MetS and control subjects following consumption of the dairy‐based breakfast. However consumption of the vegetablebased breakfast by MetS subjects induced a significantly higher state of antioxidant defences, which was demonstrated by higher GSH/GSSG ratio (1h), elevated SOD levels (1h‐5h) and increased CAT activity (2h & 3h) compared with the control subjects. High‐fat breakfasts affected antioxidant and oxidative biomarkers differently in male subjects with MetS compared to healthy controls. These findings are indicative of greater antioxidant fluctuation and higher levels of oxidative biomarkers in MetS subjects compared to healthy controls irrespective of the fat type in the breakfast. The study was supported by the Australian Dairy Health and Nutrition Consortium; GPvE received an Australian Postgraduate Award.