The effect of mediterranean diet and western style diet meal models on postprandial oxidative stress and inflammation in women

Oxidative stress and inflammation are important underlying factors in the development of noncommunicable chronic diseases and are known to be directly related to nutrition. This randomised crossover study was planned and carried out in order to investigate acute postprandial oxidative and inflammatuary responses to intake of meals typical for Mediterranean and Western diets in healthy women aged 19-45 years. After being informed about the study, each of the 11 volunteers who met the inclusion criteria were randomly given meals typical for Mediterranean and Western style diets after 12 hours of fasting, with a two-week washout period between. Anthropometric measurements (body weight, height, waist circumference, hip circumference, neck circumference) of the individuals were taken by the researcher before the study and body composition analyzes were performed by the reseacher before the study. The subjects were given nutritional education before the study and and informed about the study process by the researcher. Three-day food consumption records were taken from individuals before study section and accordingly, there was no difference in energy and nutrient intake. Blood samples were collected for biochemical analysis before the test meal consumption (time 0) and at 120th, 180th and 240th minutes after the meal consumption. Resting energy expenditure was measured by indirect calorimeter before the meal consumption (time 0) and at the 30th, 120th and 240th minutes postprandially. The resting energy expenditures were detected to be higher after Mediterranean diet meal compared to Western style diet meal (at 120th, 180th and 240th minutes) (p<0,05). Total antioxidant status and total thiol levels, which were evaluated as oxidative stress parameters were increased, while malondialdehyde levels decreased at 120th minutes after consumption of Mediterranean diet test meal (p=0,017, p=0,013, p=0,022, respectively). On the other hand, disulfide level, which is an indicator of oxidative stress, increased compared to the baseline level at the 180th minute after consumption of a Western style diet test meal (p=0,045). It was found that levels of interleukin-6 and interleukin-23, which are indicators of inflammation, were increased significantly at the 180th minute and the level of interleukin-17 at the 240th minute compared to the baseline (time 0) after consumption of Western style diet test meal (p=0,018, p=<0,001, p=0,017, respectively). In conclusion, it was determined that the consumption of meal typical for the Mediterranean diet decreased the oxidant effect in the postprandial status, while the consumption of meal typical for the Western diet caused an acute oxidative and inflammatory response in healthy individuals. Studies with larger samples that are evaluated over longer periods of time are needed to confirm the effectiveness of meal models on postprandial oxidative stress and inflammation.