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Low selenium levels in humans have been associated with several pathologies; however, an earlier animal investigation found a direct association between Se intake and total plasma homocysteine (tHcy) concentrations. To date, the importance of serum selenium levels in association with tHcy in humans has not been determined. We evaluated the cross-sectional association of blood selenium concentrations with plasma tHcy and other determinants of this cardiovascular disease risk factor. We estimated protein intake and measured the blood status of selenium, tHcy, and several other related factors in serum such as folate, vitamin B-12, and creatinine. Serum selenium was inversely associated with tHcy, explaining 5.8% of tHcy variance with respect to 2.2% accounted for by serum folate. Furthermore, there was a 63% decreased risk of higher tHcy concentrations (>14 [micro]mol/L) for subjects with serum selenium in the highest tertile (P = 0.013). We also found an inverse association of protein intake with tHcy in men ([beta] = -0.144; P = 0.036), which disappeared after controlling for serum Se concentrations ([beta] = -0.055; P = 0.003). In conclusion, selenium should be considered as a potential factor to lower tHcy. In addition, the described association between protein intake and homocysteine levels could be mediated by this trace element. KEY WORDS: * homocysteine * selenium * folate * cardiovascular disease * trace elements

Objective The purpose of this study was to assess the association between dietary intake and lipid peroxidation. Design Cross-sectional population analysis from an ongoing prospective study. Malondialdehyde (MDA) was measured as a marker of lipid peroxidation. Diet was assessed through direct observation and food frequency questionnaire. Subjects Participants with no missing data were 162 nonsmoking elderly individuals residing in 7 institutions across Asturias (Spain). Statistical analyses performed Comparisons of adjusted group means by tertiles of plasma MDA were made by analysis of variance. Stepwise regression analysis was done using MDA as a dependent variable and food intake as an independent variable. Food intakes were categorized into quartiles and logistic regression was applied to calculate the odds ratio for being in the highest tertile of plasma MDA. Results Consumption of potatoes had an independent direct effect and accounted for a sizeable proportion of the variation in plasma MDA levels 08%, P<.001). In addition to potatoes, other foods that had an apparently independent effect on plasma MDA were eggs, cooked vegetables, and red wine ([R.sup.2]=0.028, 0.023 and 0.018, respectively). In this study, dietary factors accounted for 25% of the variation in plasma MDA levels. Conclusion Identifying nutritional determinants of oxidative stress is important because of its negative health effect. Consumption of cooked vegetables and moderate intake of wine has been shown to be appropriate for reducing the risk of oxidative damage. On the contrary, caution must be used with the intake of potatoes because we have found a positive association with MDA levels. Further studies are required to investigate the mechanism(s) of this association and whether it is related to the preparation method or to the potato itself.

This study investigates the nutritional status and eating habits of flatwater paddlers from the Spanish National Team during a week of intense training. Results indicate that dietary fat and protein intake exceeded recommended levels, but there were no significant effects on the athletes' blood lipid levels.

Research indicates professional road cyclists have similar diets during periods of intense training and competition. Intake of vitamins, macronutrients, and caloric intake reveal only a slight increase in levels of protein consumed during competition.

An inverse relation between education and health has been reported, suggesting the importance of examining the underlying mechanism of this association. We examined whether cardiovascular risk factors, diet, and indicators of quality of life (mood, self-perceived health, social relationships, self-rated sensory, and dental adequacy) vary according to educational level among 352 old people (65–95 years old) in the city of Oviedo (Northern Spain). Lower educational level (LE) was associated with unhappiness, poor social relationships, poor self-assessed health, and sensory, and masticatory problems. LE elderly consumed less vegetables and meat products and more carbohydrates. LE women had a lower contribution of proteins and lipids to their total energy intake as well as a lower vitamin A intake. Except for hypercholesterolemia, no differences. [ABSTRACT FROM AUTHOR]