Authors : M Anil Kumar, D Lakshmi Lalitha, Godaba Prasanna, Kamala Kanta Parhi
DOI : 10.18231/j.ijcbr.2020.071
Volume : 7
Issue : 3
Year : 2020
Page No : 329-333
Introduction: The major chronic disorders such as cancer, cardiac ailments and diabetes are global health
burden and the dietary habits playing a significant role in setting these among other factors. There is an
assumption that non-vegetarian diet produces more free radicals (FR) when compared to vegetarian food.
However recent studies showed an equal contribution of FR injury in vegetarians too. The assessment of
the FR markers may provide an analytical report in correlation with different dietary pattern.
Materials and Methods: In this comparative study, the individuals (age group of 15 to 50 years) with
their dietary habits of vegetarian (n=60) and of non-vegetarian diet (n=60), were included. The serum
was analysed for the parameters, fasting blood sugar (FBS), Lipid Profile, MDA, IMA and oxidised LDL
(oxLDL). The quantitative variables were analysed by appropriate statistical methods and the p value<0> is considered statistically significant.
Results: The comparative values are expressed as mean SD for vegetarians and non-vegetarian
groups and it is evident that the FBS and lipid profile and oxLDL were statistically non-significant.
Malondialdehyde (MDA) and Ischemia modified albumin (IMA) are significantly raised in non-vegetarian
group in comparison to the vegetarian group (p<0> Conclusion: Based upon the dietary patterns in the healthy individuals, the oxidative stress markers i.e.
MDA, IMA are showed conspicuous difference and oxLDL is not significant. The ratio of IMA/MDA in
non vegetarians has been considered for the intensity of the oxidative stress beyond the specified ratio
(18.44).
Keywords: Oxidative stress, Dietary patterns, Vegetarians, Non vegetarians, Oxidised LDL, Malondialdehyde, Ischemia modified albumin