与男性相比，女性餐后氧化应激水平较低。
Lower postprandial oxidative stress in women compared with men.
作者信息
Bloomer Richard J, Fisher-Wellman Kelsey H
机构信息
The University of Memphis, Tennessee 38152, USA.
出版信息
Gend Med. 2010 Aug;7(4):340-9. doi: 10.1016/j.genm.2010.07.001.
BACKGROUND
Previous studies indicate that oxidative stress is increased following intake of a high-fat meal, mediated in large part by the triglyceride (TG) response to feeding as well as fasting oxidative stress values. It has been suggested that women may process TG more efficiently after high-fat meals, based on the antilipidemic properties of estrogen. It has also been reported that women present with lower fasting oxidative stress values than do men. It is possible that women experience attenuated postprandial oxidative stress compared with men.
OBJECTIVE
The purpose of this study was to compare the postprandial TG and oxidative stress response after a lipid meal in healthy men and women.
METHODS
This study was conducted at The University of Memphis in Memphis, Tennessee, from October to December 2008. Blood samples were collected before (in a 10-hour fasted state), and at 1, 2, 4, and 6 hours after ingestion of a lipid load (heavy whipping cream at 1 g · kg(-1)). Blood samples were analyzed for TG, malondialdehyde (MDA), hydrogen peroxide (H(2)O(2)), and nitrate/nitrite (NOx). The AUC was calculated for each variable and results were compared using a t test. Effect-size calculations were performed using Cohen's d.
RESULTS
Samples from 10 men and 10 women, aged 18 to 47 years (17 subjects aged <37 years), were compared. AUC data were not significantly different for TG (mean [SEM] 330 [48] vs 354 [34] mg · dL(-1) · 6h(-1) for men and women, respectively; effect size = 0.09) or NOx (165 [25] vs 152 [17] μmol · L(-1) · 6h(-1) for men and women; effect size = 0.09). However, significant differences were noted for MDA (10.7 [1.3] vs 6.1 [0.5] μmol · L(-1) · 6h(-1) for men and women, respectively; P = 0.002; effect size = 0.61) and H(2)O(2) (154 [23] vs 86 [8] μmol · L(-1) · 6h(-1) for men and women; P = 0.013; effect size = 0.53).
CONCLUSIONS
These data indicate that women experience lower oxidative stress than do men, with regard to MDA and H(2)O(2), after ingestion of a lipid load in the form of heavy whipping cream. Considering the strong association between oxidative stress and cardiovascular disease, lower postprandial oxidative stress may be one mechanism associated with decreased risk of cardiovascular disease in women compared with men. Further research is needed to confirm this hypothesis.
背景
先前的研究表明，摄入高脂餐后氧化应激会增加，这在很大程度上是由饮食中甘油三酯（TG）的反应以及空腹氧化应激值介导的。基于雌激素的抗血脂特性，有人提出女性在高脂餐后可能更有效地处理TG。也有报道称，女性的空腹氧化应激值低于男性。与男性相比，女性餐后氧化应激可能会减弱。
目的
本研究的目的是比较健康男性和女性在摄入脂质餐后的餐后TG和氧化应激反应。
方法
本研究于2008年10月至12月在田纳西州孟菲斯的孟菲斯大学进行。在摄入脂质负荷（1 g·kg⁻¹的重奶油）前（禁食10小时状态）以及摄入后1、2、4和6小时采集血样。对血样进行TG、丙二醛（MDA）、过氧化氢（H₂O₂）和硝酸盐/亚硝酸盐（NOx）分析。计算每个变量的曲线下面积（AUC），并使用t检验比较结果。使用Cohen's d进行效应量计算。
结果
比较了10名男性和10名年龄在18至47岁（17名受试者年龄<37岁）的女性的样本。TG的AUC数据无显著差异（男性和女性分别为330[48]和354[34]mg·dL⁻¹·6h⁻¹；效应量=0.09）或NOx（男性和女性分别为165[25]和152[17]μmol·L⁻¹·6h⁻¹；效应量=0.09）。然而，MDA（男性和女性分别为10.7[1.3]和6.1[0.5]μmol·L⁻¹·6h⁻¹；P = 0.002；效应量=0.61）和H₂O₂（男性和女性分别为154[23]和86[8]μmol·L⁻¹·6h⁻¹；P = 0.013；效应量=0.53）存在显著差异。
结论
这些数据表明，以重奶油形式摄入脂质负荷后，女性在MDA和H₂O₂方面的氧化应激低于男性。考虑到氧化应激与心血管疾病之间的密切关联，餐后氧化应激较低可能是女性与男性相比心血管疾病风险降低的一种机制。需要进一步研究来证实这一假设。
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