Nutritionally Mediated Oxidative Stress

Research evidence highlights that overconsumption of macronutrients induces reactive oxygen species (ROS) and inflammation via mononuclear (MNC) and polymorphonuclear (PMN) leukocytes. The elevation of oxidative stress is linked to chronic inflammation; other sources may also further increase the accumulation of proinflammatory cytokines in a “vicious cycle”. Besides ROS production, the overproduction of nitric oxide (NO) through the activation of inducible nitric oxide synthase (iNOS) also causes an accumulation of reactive nitrogen species (RNS). Chronic intakes of high glycemic index foods may lead to oxidative stress via the formation of free radicals that are capable of damaging biological molecules and stimulating abnormal cell growth through gene mutation. Furthermore, heterocyclic amine (HCA) produced during high-temperature cooking and grilling of meat may cause oxidation of lipids and proteins, and subsequently lead to oxidative stress and hence increase the risk of chronic diseases such as diabetes, obesity, cancers, and cardiovascular disease (CVD). In this chapter, we will discuss the impacts of high-carbohydrate, high animal-based protein, and high-fat diets on oxidative stress.