What is the primary contributor to oxidative stress in humans?

From the Guidelines

The biggest contributor to oxidative stress in humans is the consumption of high amounts of polyunsaturated fatty acids (PUFAs), particularly omega-6 fatty acids, which can lead to lipid peroxidation and the formation of toxic oxidation products. According to a study published in Advances in Nutrition 1, PUFAs are more susceptible to lipid peroxidation than saturated fats, which can trigger the transformation of circulating monocytes to macrophages and ultimately become foam cells, contributing to atherogenesis. The study also highlights that high-temperature cooking of foods rich in PUFAs and carbohydrates can induce lipid peroxidation and produce toxic oxidation products, promoting oxidative stress and chronic diseases.

Some key factors that contribute to oxidative stress include:

• High consumption of polyunsaturated oils, particularly those rich in omega-6 fatty acids
• High-temperature cooking of foods rich in PUFAs and carbohydrates
• Poor diet, including high intake of processed foods, refined sugars, and unhealthy fats
• Sedentary behavior and chronic psychological stress
• Obesity and metabolic disorders, which can lead to systemic inflammation and oxidative stress

To reduce oxidative stress, it is essential to focus on an anti-inflammatory diet rich in colorful fruits and vegetables, regular physical activity, stress management techniques, adequate sleep, and minimizing exposure to environmental toxins. Additionally, choosing cooking methods that minimize lipid peroxidation, such as gentle heat or steaming, and selecting foods rich in antioxidants, such as vitamins C and E, can help balance the body's production of free radicals with its antioxidant defenses, reducing cellular damage and lowering the risk of chronic diseases associated with oxidative stress.

From the Research

Oxidative Stress Contributors

• The biggest contributor to oxidative stress in humans is not explicitly stated in the provided studies, but several factors are identified as contributing to oxidative stress, including:
  • Hyperglycemia in diabetes mellitus 2
  • Adipose tissue in obesity 2
  • Modern lifestyle associated with processed food, exposure to chemicals, and lack of exercise 3
  • Imbalance between free radical production and antioxidant defenses 4, 5

Dietary Factors

• Dietary factors can influence oxidative stress, with:
  • High-antioxidant and polyphenol foods increasing plasma antioxidant capacity and decreasing oxidative stress markers 2
  • Hypocaloric diets with loss of adipose tissue improving antioxidant status 2
  • Substitution of animal protein with vegetable protein and changes in microbiota potentially improving antioxidant status 2
  • Vitamin E and carotenoids acting as antioxidants and reducing oxidative stress in healthy subjects and patients 6

Lifestyle Factors

• Lifestyle factors, such as:
  • Lack of exercise 3
  • Exposure to chemicals 3
  • Processed food consumption 3 can contribute to oxidative stress

Disease Associations

• Oxidative stress is associated with several chronic diseases, including:
  • Cardiovascular diseases 3, 5
  • Diabetes 2, 3, 5
  • Neurodegenerative diseases 3
  • Cancer 3, 5
  • Liver diseases 4