Food fiber consumption antioxidant dietary ability and metabolic syndrome components.

Abstract

Metabolic syndrome (MS) constitutes a set of risk factors for type 2 diabetes mellitus and cardiovascular disease. Habitual consumption of fiber and antioxidants could prevent the development of this condition by interfering in its etiopathogeny

It has been evaluated the relationship among fiber consumption, total dietary antioxidant capacity (CAT) and the presence of MS components in adults from Dean Funes and Villa Maria cities (Córdoba Province), between April and June 2018.

A cross-sectional population-based study was conducted, with 493 adults of 30-63 years old. All of them had previously signed the informed consent (RePIS 2732). A validated food frequency questionnaire has been used to relieve information related to sociocultural status, physical activity, anthropometric measurements and food intake. The CAT was calculated using the values already obtained by FRAP methodology. Associative measures were obtained by adjusting multiple logistic regression models, with presence/absence of MS as the response variable and sociodemographic, dietary and physical activity covariates in the liner predictor For the interpretation of the OR values, the recommendations of WCRF/AICR were used.

Among women, 56.98% (n=271) and among men 20.18% (n=222) had adequate fiber consumption according to RDI. Among 30% of entire population had a high CAT (CAT>10.53mmol/100g food).

The components of the MS identified were abdominal obesity, high blood pressure and dyslipidemia, with significant differences between sexes (women: 75.28% vs. men: 83.78%; p = 0.021). Particularly in men, the posibility of presenting MS components was 83% and 40% lower in those registering high CAT (p = 0.028) and high soluble fiber intake (p = 0.030), respectively.

High fiber intake, especially the soluble fraction and high CAT consumption were associated with lower MS components ocurrence. Incorporating fresh and dried fruits, vegetables, sedes and infusions  in the habitual diet constitute a protector factor against MS development