FROM PLATE TO PLASMA: EVALUATING THE RELATIONSHIP BETWEEN DIETARY INTAKE, INFLAMMATION, AND ANTIOXIDANT POTENTIAL IN YOUNG WOMEN

Dietary patterns have a profound influence on oxidative stress and systemic inflammation, both of which contribute significantly to the pathogenesis of chronic diseases. In the context of young adults, particularly females pursuing medical education, dietary habits are often compromised, potentially increasing the risk of subclinical inflammation.  Aims & Objectives: This study aimed to evaluate the relationship between Food Quality Score (FQS) and biomarkers of oxidative stress and inflammation among apparently healthy young female students enrolled in various medical universities in Lahore, Pakistan. Methodology: A cross-sectional analytical study was conducted among 171 female medical university students selected through convenience sampling. Dietary intake data were collected using a validated Food Frequency Questionnaire (FFQ), and FQS was calculated based on the consumption of healthy (fruits, vegetables, nuts, whole grains) and unhealthy (sweetened beverages, fried foods, processed snacks) food groups. Antioxidant capacity of serum and urine was quantified using Ferric Reducing Antioxidant Power (FRAP) and α,α-Diphenyl-β-picrylhydrazyl (DPPH) assays, respectively. Lipid peroxidation was assessed by estimating Malondialdehyde (MDA) using the HPLC method. Inflammatory biomarkers including white blood cell (WBC) and neutrophil counts, mean platelet volume (MPV), red blood cell distribution width (RDW), neutrophil-to-lymphocyte ratio (NLR), platelet-to-lymphocyte ratio (PLR), and RDW-to-platelet ratio (RPR) were measured using fully automated hematological analyzer. Statistical analysis included multivariable logistic regression adjusting for potential confounders. Results & Findings:  Participants with higher FQS demonstrated significantly lower levels of inflammatory hematological markers, including WBC count, RDW, NLR, and PLR (p < 0.05). Additionally, higher dietary quality (highest tertile of FQS) was associated with reduced oxidative stress markers, evidenced by significantly lower urinary FRAP (OR_adj = 0.82; 95% CI: 0.70–0.97) and DPPH activity. These associations remained significant after adjusting for potential confounding variables. Conclusion: The findings of this study highlight that better dietary quality, characterized by higher consumption of nutrient-dense foods and reduced intake of processed and fried foods, is associated with lower levels of systemic inflammation and oxidative stress among young female medical students in Lahore. These results emphasize the need for dietary education and intervention programs targeting medical students to promote healthier eating habits.