Saba Moradi
1 
, Raha Manouchehrian
2, Elham Elhami
3, Leila Dehghanian
4, Yeganeh Shekari
5, Atefeh Tahavorgar
6, Ali Moradi
7, Mohammadtaghi Ghorbani Hesari
8, Faezeh Tejareh
9, Maryam Gholamalizadeh
10, Sara Khoshdooz
11, Marjan Ajami
12* , Saeid Doaei
13* 1 School of Medicine, Qazvin University of Medical Sciences, Qazvin, Iran
2 School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
3 Department of Exercise Physiology, University of Kurdistan, Sanandaj, Iran
4 Department of Clinical Nutrition and Dietetics, School of Nutrition and Food Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5 Department of Exercise Physiology, Islamic Azad University, Tabriz, Iran
6 School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
7 School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
8 School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
9 Department of Nutrition, SR.C., Islamic Azad University, Tehran, Iran
10 National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
11 Faculty of Medicine, Guilan University of Medical Science, Rasht, Iran
12 Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
13 Department of Community Nutrition, School of Nutrition and Food Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract
Introduction: Ischemic heart disease (IHD) is a chronic condition associated with various cardiovascular complications. Oxidative stress was reported to play a prominent role in the development of IHD. The Dietary Antioxidant Index (DAI) measures dietary antioxidant capacity, yet its association with IHD odds remains unclear. This study aimed to investigate the link between IHD odds and DAI in Iranian adults.
Methods: This case-control study included 443 cases with stable IHD and 443 controls without IHD. Dietary intake was assessed using a validated semi-quantitative food frequency questionnaire (FFQ) and Nutritionist IV software was applied to assess the intake of different types of dietary antioxidants. DAI was then calculated using Wright’s method. The multivariable logistic regression was used for statistical analysis and the adjustment of the confounders.
Results: Patients with IHD had lower intakes of several micronutrients, including potassium, sodium, selenium, vitamin A, vitamin E, vitamin C, vitamin K, vitamin B12, lycopene, and choline. The cases had significantly lower total DAI scores compared to the controls. A significant inverse association was observed between IHD and total DAI score (OR=0.948, 95%CI: 0.912-0.985, P=0.006) and vitamin C (OR=0.803, 95%CI: 0.672-0.959, P=0.016). These associations remained significant after adjustment for energy, age, gender, marital status, job, physical activity, BMI, smoking, and alcohol consumption.
Conclusion: Our findings suggest a significant inverse relationship between IHD and dietary antioxidant index may be associated with lower odds of IHD. Dietary antioxidant assessment may be beneficial as part of lifestyle counseling in high-odds patients.