Higher Dietary Non-enzymatic Antioxidant Capacity Is Associated with Decreased Risk of All-Cause and Cardiovascular Disease Mortality in Japanese Adults

Ikuko Kashino; Tetsuya Mizoue; Mauro Serafini; Shamima Akter; Norie Sawada; Junko Ishihara; Ayaka Kotemori; Manami Inoue; Taiki Yamaji; Atsushi Goto; Motoki Iwasaki; Mitsushiko Noda; Shoichiro Tsugane; Japan Public Health Center-based Prospective Study Group

doi:10.1093/jn/nxz145

Higher Dietary Non-enzymatic Antioxidant Capacity Is Associated with Decreased Risk of All-Cause and Cardiovascular Disease Mortality in Japanese Adults

J Nutr. 2019 Sep 9:nxz145. doi: 10.1093/jn/nxz145. Online ahead of print.

Affiliations

¹ Department of Epidemiology and Prevention, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo, Japan, 162-8655.
² Functional Food and Metabolic Stress Prevention Laboratory, Faculty of Biosciences and Technology for Food, Agriculture and Environment, Teramo University, Campus di Coste Sant'Agostino Via Renato Balzarini 1 64100 Teramo, Italy.
³ Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, Japan, 104-0045.
⁴ Department of Food and Life Science School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-shi, Kanagawa, Japan, 252-5201.
⁵ Department of Endocrinology and Diabetes, Saitama Medical University, 38 Moro-hongo, Moroyama, Iruma-gun, Saitama, Japan, 350-0495.

PMID: 31498407
DOI: 10.1093/jn/nxz145

Abstract

Background: Few studies have assessed associations of non-enzymatic antioxidant capacity (NEAC) in the overall diet with all-cause or specific mortality, and their results have been inconsistent.

Objectives: The present study investigated the association between dietary NEAC and all-cause or cause-specific mortality.

Methods: The study was a large-scale population-based prospective cohort study in Japan consisting of 42,520 men and 50,207 women aged 44-76 y, who had no history of cancer, stroke, ischemic heart disease, or chronic liver disease. We evaluated FFQ-based dietary NEAC with use of published databases in which the NEACs of individual foods were analyzed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Dietary NEAC was calculated by multiplying the estimated NEAC with the consumed amount and summing up those values for all foods, and was categorized in quartiles. We identified death and cause of death with use of residential registry and death certificates. HRs and 95% Cls for death from the second survey, which was conducted from April 1995 to December 2014 were estimated with Cox proportional hazards regression analysis.

Results: After 1,498,308 person-years of follow-up, 12,978 total deaths occurred. The multivariable-adjusted HRs (95% Cls) for all-cause mortality for the highest compared with the lowest quartile of FRAP and ORAC were 0.85 (0.80, 0.89) and 0.84 (0.79, 0.89), respectively. Dietary NEACs were inversely associated with mortality from cardiovascular disease (CVD), but not from cancer. The multivariable-adjusted HRs (95% Cls) for CVD for the highest compared with the lowest quartile of FRAP and ORAC were 0.83 (0.75, 0.92) and 0.79 (0.70, 0.89), respectively.

Conclusions: Higher dietary NEACs from FRAP and ORAC were associated with lower risk of all-cause mortality and mortality from CVD in Japanese adults.

Keywords: Japanese; NEAC; TAC; antioxidant; antioxidant capacity; cancer; cardiovascular disease; cohort study; mortality.