The relationship between adherence to healthy eating index diet and alternative healthy eating index with indices of oxidative stress in young women

The global prevalence of oxidative stress-related disorders is increasing; hence, understanding the dietary sources that are involved in maintaining high antioxidant levels gains great importance. This study aims to explore the relationship between adherence to the healthy eating index (HEI) and the alternative healthy eating index (AHEI) with an antioxidant profile of young women. Diet quality was assessed using a Food Frequency Questionnaire to calculate HEI and AHEI scores. The serum total oxidant/antioxidant status was evaluated by measuring ferric reducing antioxidant power (FRAP), 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activity, thiobarbituric acid reactive substances, pro-oxidant-antioxidant balance, and nitric oxide (NO) levels. This cross-sectional study was conducted among 155 women aged 18-24 years. While no significant associations were found between any parameters and adherence to AHEI recommendations, serum FRAP levels were significantly correlated with HEI scores (<i>r</i> = 0.297, <i>P</i> < 0.001). Higher serum FRAP was associated with greater reported consumption of fruit, dark green vegetables, total vegetables, and empty calories, as well as a lower intake score for polyunsaturated fatty acids (<i>P</i> < 0.05). Linear regression analysis confirmed a direct association between HEI scores and serum FRAP levels (β=3.03, <i>P</i> = 0.001). Overall compliance with a HEI diet was related to higher levels of antioxidant index in healthy young women.