Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/26808

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Title
Oxidative stress in cystic fibrosis: dietary and metabolic factors
Author/Creator
Wood, Lisa G.;  Fitzgerald, Dominic A.;  Gibson, Peter G.;  Cooper, David M.;  Collins, Clare E.;  Garg, Manohar L.
Description
Objective: To examine oxidative stress in CF by measuring 8-iso-PGF2α and antioxidant defenses, in relation to dietary intake, immune function and clinical status. Methods: We measured total plasma concentrations of 8-iso-PGF2α and dietary antioxidants (vitamin E, vitamin C, ß-carotene), erythrocyte antioxidant enzyme activities (glutathione peroxidase and superoxide dismutase), lung function and dietary intake in 21 CF subjects and 21 healthy age- and gender-matched controls. Results: Total plasma 8-iso-PGF2α concentration (median [quartile 1–quartile 3]) was significantly higher in CF subjects compared to controls (214 pg/mL (155–331) vs. 135 pg/mL (101–168), p=0.001). Neutrophil, monocyte and total white cell counts were elevated in the CF group and these correlated with 8-iso-PGF2α concentration. Despite similar dietary intake, lower plasma antioxidant concentrations were observed in the CF group (vitamin E, p < 0.001, vitamin C, p=0.004, ß-carotene, p=0.001). 8-iso-PGF2α correlated negatively with plasma vitamin E, C and ß-carotene concentrations. Conclusion: Oxidative stress is increased in CF patients, despite normal dietary antioxidant intake. The immune response appears to be a key factor causing oxidative stress. Antioxidant intervention aimed at reducing oxidative stress in CF needs to be assessed.
Relation
Journal of American College of Nutrition Vol. 20, Issue 2, p. 157-165
Relation
http://www.jacn.org/cgi/content/abstract/20/2/157
Date
2001
Publisher
American College of Nutrition
Keyword(s)
cystic fibrosis;  oxidative stress;  antioxidants;  isoprostanes
Resource Type
journal article
Identifier
http://hdl.handle.net/1959.13/26808
Identifier
ISSN:0731-5724
Reviewed
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Subject
"Journal of American College of Nutrition"
 
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