Yaşlı ve Yetişkin Bireylerde Diyetin Toplam Antioksidan Kapasitesinin Değerlendirilmesi
Abstract
The aim of this study is to evaluate total antioxidant capacity (TAC) of diet for elderly and adult individuals. A total of 38 elderly subjects over 65 years of age and 38 young subjects between 19-30 years of age who were admitted to the Özel Lokman Hekim Sincan Hastanesi between the dates of May 2017 and May 2018, were included in the study. In the scope of this study, general characteristics of the individuals, dietary habits, 24-hour retrospective physical activity record, 3-days dietary record and food frequency questionnaire were taken. Anthropometric measurements were taken by the researcher. With the average quantities calculated from the food consumption, the DTAK was calculated by two different methods. Analysis of serum TAC and serum total oxidant status were conducted by the researcher via commercial kits. In both males and females; BMI, waist circumference, hip circumference, waist / hip ratio and waist / height ratio were significantly higher in elderly individuals compared to adults (p<0.05). In females; body weight, upper middle arm circumference were significantly higher in elderly individuals compared to adults (p <0.05). The mean hand grip strength of elderly individuals was significantly lower than in adult males (p<0.05). According to diet TAC values calculated from various databases; T-ORAC (Total Oxygen Radical Absorbans Capacity), TP (Total phenol) values of elderly individuals were significantly lower than adult individuals (p <0.05). The serum total antioxidant capacity of elderly individuals is lower than that of adult subjects. However, this difference was not significant (p >0.05). Serum oxidant status and oxidative stress index of elderly subjects were found to be significantly higher in adults (p<0.05). Consequently, with aging TAC of the diet with aging has decreased and the oxidant indicators have increased. Consumption of foods with high antioxidant capacity should be increased by emphasizing healthy nutrition in the aging process.
