Role of Vitamin Intake and Risk of Cardiovascular Disease in Overweight/Obese Dysglycemic African American and White Americans
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Date
2014-05
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The Ohio State University
Abstract
An increase in Vitamin C, E, and Carotenoids have been associated with lower risks of cardiovascular disease because of their ability to act as antioxidants. These vitamins work to inhibit the oxidation of low-density lipoprotein (LDL) cholesterol, which plays an important role in plaque formation in major blood vessels. In the current study, we compared the dietary intake of Vitamins E, C, and Carotenoid
with lipids, lipoprotein, insulin sensitivity, body weight, and inflammation in overweight/obese African Americans (AA) and Whites Americans (WA) with dysglycemia. The purpose of this study was to examine the relationship between these dietary vitamins and the risk of cardiovascular disease in overweight/obese dysglycemic subjects, as well as examine these differences with regards to the race of the subjects. In our study, subjects were 24 WA (Mean age= 43± 14 years, mean BMI 37 ±5 kg/m2, mean BP 129/79) and 25 AA (Mean age= 45±9 years, mean BMI 38±6 kg/m2, mean BP 127/81). All subjects were placed on a diet-induced weight loss program (Slimfast 3-2-1) for 6 months, and attended a program that included nutrition and lifestyle changes education. Subjects completed a food frequency questionnaire (FFQ) (Viocare Inc.), which compiled their nutrient intake over the past 3 months. Standard oral glucose tolerance tests (fasting and 2-hour glucose and insulin) were completed by all subjects. In addition, fasting blood levels for cholesterol, HDL-C, LDL-C, triglycerides, Apo A-1, ApoB, CRP, and oxidized LDL were obtained. Insulin Resistance was measured by homeostatic model assessment (HOMA-IR). Results indicated a significant increase in Vitamin E intake in WA and a significant increase in Vitamin E, C, and Carotenoids in AA over a 6 month period. We found no significant changes in HDL-C, LDL-C, oxidized LDL, or CRP in our groups. There were significant differences in systolic blood pressure, pulse, and waist circumference between AA and WA. Based on the RDI, the mean intake of Vitamin C, E, and Carotenoids were within the normal range of the general population’s intake at the beginning of the study, and above the normal range after 6 months. Further studies are warranted to examine this relationship between dietary intake of antioxidants and their ability to lower cardiovascular disease risk.
Description
Honorable Mention at Denman Undergraduate Research Forum in Clinical Health Sciences section
Keywords
Vitamin Intake and Cardiovascular Disease