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The existence of food hypersensitivity increases the production of endogenous free radicals in the body, probably interfering with the oxidation balance. Drop in tolerance to foods is strictly individual.
In this preliminary study we checked the possibility that a normocaloric diet, selected according to individual food hypersensitivities could modify the oxidative pattern of overweight people.
We evaluated plasmatic cholesterol level, lag-time (an in-vitro test which expresses the resistance to oxidative stress), and plasmatic hydroperoxides in 14 people who took the DRIA test (Dynamometric Research Into Allergies) in order to define individual food-intolerance.
The DRIA test is a non-conventional challenge test designed to point out repetitiously the interference induced on muscular strength after contact bet-ween oral mucosa and a liquid preparation of a food substance.
During three months 9 out of 14 people followed closely a rotation diet; 2 persons dropped out and 3 ate almost freely. We compared with a two-tailed T test the averages of lag-time and peroxides at the beginning of the study and after three months.
In those dieting well and no longer reactive to the DRIA test we found highly significant differences (p=0.0022) not present in those eating freely. The same people showed a linear regression (p=0.0225) between cholesterol (reduced) and lag-time (positively increased).
These encouraging results about oxidative stress and diet need further study.
Discussion
- There is a strong relationship between oxidative stress and diet.
- These encouraging results need further studies.
- Probably the correct diet is strictly individual.
- This study confirms the strong relation between cholesterol level and lag-time.
- Probably inflammation plays an important role in oxidative balance.
- Minimal persistent inflammation could be also due to daily food intake.
by Perrone G., Cestaro B., Cazzola R., Ostan B., Speciani A. F.
Department of Preclinical Sciences, Medical University, Milan (IT)
SMA (Associated Medical Services), Milan (IT).
(Allergy Clin Immunol Int: J World Allergy Org. Suppl 1 2003, 214) A study proposed at the World Congress of Allergology, Vancouver (Canada), September 7-12, 2003, in the Section ‘Food Allergy’.
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