Lipid Peroxidation and Antioxidant Status in Vegetarians and Non-Vegetarians- A Cross Sectional Study

Abstract

Background and Objectives: The diet is a key environmental factor implicated in health and disease. Oxidative stress, antioxidant status and their relation to diet is a subject of interest in recent years. The objective of the study was to compare lipid peroxidation and antioxidant status in healthy vegetarians and non-vegetarians. Methods: The present study comprises100 healthy individuals ( 50 vegetarians and 50 non-vegetarians) residing in Belgaum urban area. All the participants were in the age group of 40-60 years of both sexes. This cross-sectional study was done in one year period from April 2007 to March 2008. Malondialdehyde ( lipid peroxidation product ) was estimated by Thiobarbituric acid method, Glutathione Peroxidase by Beutler’s method, Vitamin A and Vitamin E by Bessay et al and Quife et al methods respectively. Results: The blood MDA ( in nmol/ml ) in lacto-vegetarians was 3.76±1.57 while in lacto-ovo-vegetarians 3.97±1.28 where as 7.29 ± 0.86 in non-vegetarians. The erythrocyte Glutathione peroxidase ( IU/g of Hb ) in lacto-vegetarians was 19.70 ± 2.60 while in lacto-ovo-vegetarians 19.79 ± 2.62 and 13.21± 3.11 in non-vegetarians. The mean plasma vitamin A ( µg/dl ) in lacto-vegetarians was 35.61 ± 7.91 while in lacto-ovo-vegetarians 34.36 ± 5.79 and 30.83 ± 5.65 in non-vegetarians. The mean plasma Vit E ( mg/dl ) in lacto-vegetarians was 0.80 ± 0.13 while in lacto-ovo- vegetarians 0.80 ± 0.12 where as 0.73 ± 0.08 in non-vegetarians. xi Interpretation & Conclusion: Our study revealed that the Blood MDA level was significantly increased ( P value <0.001) in non-vegetarians compared to lacto-vegetarians and lacto-ovo- vegetarians. There was significant decrease in the level of enzymatic antioxidant Glutathione Peroxidase and non-enzymatic antioxidants Vitamin A and Vitamin E in non-vegetarians compared to lacto-vegetarians and lacto-ovo-vegetarians ( P value < 0.001) . Results of the present study indicate that there was increased Lipid Peroxidation and low antioxidant status in non-vegetarians compared to vegetarians. The study concludes that vegetarian nutrition provides adequate antioxidants which effectively prevent free radical generation.