20.500.12556/RUP-22161 Redox state is similar in subjects following omnivorous, vegan, vegetarian, and low-carbohydrate high-fat diet Age-related noncommunicable diseases are a major health burden in developed countries, with oxidative stress being a key contributing factor. This cross-sectional study aimed to test the hypothesis that redox status among 88 participants with a particular interest in nutrition and habitually following 4 popular dietary patterns (vegan, vegetarian, low-carbohydrate high-fat, and omnivorous), is similar, but correlates with diet quality. Dietary intake was assessed using food diaries, and venous blood samples were collected to measure serum total antioxidative capacity (TAC), bilirubin, nicotinamide adenine dinucleotide (NAD⁺)/reduced form of nicotinamide adenine dinucleotide (NADH) ratio, and sirtuin 1 concentration, and the expression of antioxidative enzymes in leukocytes. TAC and the NAD⁺/NADH ratio were higher in the vegan group compared with the vegetarian group, whereas bilirubin concentration was higher in the omnivorous compared with the low-carbohydrate high-fat group. Other differences between the dietary groups were not significant. NAD+/NADH ratio and sirtuin 1 were positively correlated with diet quality, assessed with the Healthy Eating Index. Correlation analysis between dietary variables and redox markers revealed only a few weak to moderate associations. However, a hierarchical regression model including age, gender, and dietary variables explained 19.8% of the variance in TAC, 21.2% of the variance in the NAD⁺/NADH ratio, and 44.3% of the variance in sirtuin 1 concentration. Therefore, in healthy, relatively young participants with appropriate energy intakes, endogenous mechanisms are able to compensate for oxidative stress to a similar extent, regardless of dietary pattern. Nonetheless, overall diet quality and food selection appear to play a meaningful role in redox balance. oxidative stress total antioxidative capacity sirtuin 1 diet quality oksidativni stres antioksidativni potencial sirtuin prehrana true false true Angleški jezik Slovenski jezik Neznano 2025-12-02 23:33:59 2025-12-02 23:34:03 2025-12-03 03:04:53 0000-00-00 00:00:00 2025 0 0 str. 61-73 Vol. 166 dec. 2025 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 2025-11-07 2025-12-01 613.2 0271-5317 10.1016/j.nutres.2025.10.007 259670019 https://www.sciencedirect.com/science/article/pii/S0271531725001332 1 472c4a77-cfcf-11f0-8f0b-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32160 https://doi.org/10.1016/j.nutres.2025.10.007 1 484bb595-cfcf-11f0-8f0b-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32161 RAZ_Bogataj_Jontez_Nives_2025.pdf RAZ_Bogataj_Jontez_Nives_2025.pdf 1 501F0B674E7DA1CE96E8E340B6387111 a2754331a9c391074f769628065fd87be39480e3cba74f638226bd5c32301e8a 16fae7cd-cfd0-11f0-8f0b-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32162 Fakulteta za vede o zdravju 0 0 0