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Impact of Profession and Diet-Type on Human Oxidative Stress Status

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Author(s): G.N. Anyasor

Journal: Current Research Journal of Biological Sciences
ISSN 2041-076X

Volume: 2;
Issue: 3;
Start page: 214;
Date: 2010;
Original page

Keywords: Antioxidant | diet-type | free radical | human | oxidative stress | profession

ABSTRACT
Evidences have shown that diet-type is associated with the level of oxidative stress; however, reporton the impact of professional status on oxidative stress level is scanty. The present study assessed the impactof profession and diet-type on human oxidative stress status using self-administered structured questionnaires.A total of three hundred questionnaires were administered to volunteers from management, sciences, andeducation disciplines. Results indicated some degree of low, moderate and high oxidative stress in individualsfrom the three professions studied. However, respondents from education (19.2%) showed low oxidative stressrisk compared to those in sciences (14.9%) and management (9.6%). Furthermore, under moderate riskcategory, respondents from management, education and sciences showed moderate oxidative stress of 65.4%,66.2 and 70.3% respectively. Nevertheless, in the high oxidative stress category, respondents from managementprofession (25%) showed high risk oxidative damage compared to those from sciences (14.9%) and education(14.7%). The study also showed that high percentage of vegetarians in the study groups were within low andmoderate risk categories. This is an implication that profession and diet-type may contribute significantly tothe level of human oxidative stress.
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