Evaluation of the Dietary Total Antioxidant Capacity in Women with Polycystic Ovary Syndrome

• Grant number: 25/05864-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2025
• End date: December 31, 2025
• Field of knowledge: Health Sciences - Nutrition - Nutritional Analysis of Population
• Principal Investigator: Anderson Marliere Navarro
• Grantee: Júlia Martins Salvador Furlan
• Host Institution: Faculdade de Medicina de Ribeirão Preto (FMRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

Polycystic ovary syndrome (PCOS) is a chronic hormonal condition that affects a portion of women of reproductive age, compromising their quality of life and fertility. Furthermore, PCOS is frequently associated with chronic non-communicable diseases, resulting from its metabolic alterations. Dietary counseling and lifestyle changes show promising measures in the management of the syndrome and in the prevention of chronic diseases. In this scenario, the consumption of antioxidant nutrients plays an important role in reducing the risk of chronic diseases and in decreasing the symptoms of PCOS.Oxidative stress, an imbalance involved in the development of chronic diseases, is also directly related to diet and lifestyle. The individual eating habits are responsible for the intake of exogenous antioxidants, a determining factor in oxidative stress. Diets rich in vitamins, minerals and antioxidants, associated with low intake of simple sugars and fats, are associated with a lower risk of diseases related to oxidative stress. The objective of this study is to evaluate the total antioxidant capacity of the diet in women with polycystic ovary syndrome and its impacts on health. Therefore, a cross-sectional study will be conducted with women diagnosed with PCOS (Rotterdam Consensus, 2004), at the Polycystic Ovary Syndrome Outpatient Clinic at the Health Center of the Ribeirão Preto School of Medicine (USP).Anthropometric and food consumption data will be collected, as well as biochemical test results, which will be extracted from electronic medical records. The dietary total antioxidant capacity will be estimated using a database containing the total antioxidant capacity (TAC) values ¿¿of various foods, obtained from the FRAP (Ferric Reducing Antioxidant Power) assay, with more than 3,100 cataloged foods (CARLSEN et al., 2010). The calculation of the dietary total antioxidant capacity will be performed by associating the TAC values of the foods consumed and reported through 24-hour Food Recalls. Statistical analysis will be performed by dividing the participants into two groups, based on the median of the dietary total antioxidant capacity. The variables of interest (anthropometric and biochemical) will be compared between the groups using the Mann-Whitney test (Wilcoxon Rank-Sum), considering a significance level of 5% (p < 0.05).