• Elham Narmaki, Fereydoun Siassi, Fariba Koohdani Department of Cellular, Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran., Mostafa Qorbani, Farideh Shiraseb, Asal Ataie-Jafari, and Gity Sotoudeh.
• Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
• Nutrition. 2015 May 1;31(5):722-6.

ObjectiveDietary diversity is recognized as a key indicator of dietary quality. However, its association with blood antioxidant levels has not been investigated. The aim of this study was to assess the association of the dietary diversity score (DDS) with blood antioxidant status in women who attend the sports clubs of a municipality in western Tehran, Iran.MethodsA cross-sectional survey was conducted with 397 randomly selected women from the sport clubs of a Tehran municipality. Sociodemographic data were recorded and the women's weight and height were measured. Body mass index (BMI) was calculated by dividing the weight (kg) by height squared (m(2)). A 24-h recall questionnaire was used to estimate food intake. Biochemical indices, including serum total antioxidant capacity (TAC) and erythrocyte activities of glutathione peroxidase (GPx) and superoxide dismutase (SOD), were measured in 90 women selected randomly from all participants. DDS was computed according to the guidelines of the Food and Agriculture Organization. The mean of SOD, TAC and GPx were compared across DDS quartiles after adjustment for age, education level, physical activity, energy intake, and BMI using analysis of covariance test.ResultsThe mean of TAC, SOD, and GPx was linearly increased with increasing the quartile of DDS, after adjustment for age, education level, physical activity, energy intake, and BMI (Ptrend < 0.001). Significant differences were observed for intake of different food groups, except cereals and white roots, between the DDS quartiles.ConclusionDDS is associated with blood antioxidant markers. Increasing the dietary diversity might be associated with a reduction in oxidative stress.Copyright © 2015 Elsevier Inc. All rights reserved.

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