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Plasma malondialdehyde is induced by smoking: a study with balanced antioxidant profiles

Published online by Cambridge University Press:  09 March 2007

Jens Lykkesfeldt ,
Michael Viscovich  and
Henrik E. Poulsen
Jens Lykkesfeldt*
Affiliation:
Section of Pharmacology, Department of Veterinary Pathobiology, Royal Veterinary and Agricultural University9 Ridebanevej, DK-1870 Frederiksberg C, Copenhagen, Denmark
Michael Viscovich
Affiliation:
Department of Clinical Pharmacology Q, Copenhagen University Hospital, Copenhagen, Denmark
Henrik E. Poulsen
Affiliation:
Department of Clinical Pharmacology Q, Copenhagen University Hospital, Copenhagen, Denmark
*
*Corresponding author: fax +45 35 35 35 14, email [email protected]
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Abstract

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It has been reported that smokers have higher plasma malondialdehyde concentrations compared with non-smokers. However, smokers have also consistently been shown to have a lower intake of fruits and vegetables as well as lower plasma antioxidant concentrations. Since both the latter issues may well influence the malondialdehyde concentration, we wanted to investigate if the observed difference between smokers and non-smokers was a result of differences in antioxidant status or if a more direct effect of smoking could also be isolated. In the present study, the plasma malondialdehyde and antioxidant profiles of a cohort of smokers (n 48) and non-smokers (n 32) were compared. While there was no significant difference in the major plasma antioxidants measured, i.e. ascorbic acid, α- and γ-tocopherol and uric acid, we found a significant effect of smoking on plasma malondialdehyde (P=0·0003). Consequently, the present study suggests that lipid peroxidation as measured by plasma malondialdehyde is induced by smoking per se. While poor antioxidant status presumably also affects lipid peroxidation, it is only partly responsible for the increased level found in smokers in general.

Keywords

MalondialdehydeAntioxidantsSmoking
Type
Short communication
Information
British Journal of Nutrition , Volume 92 , Issue 2 , August 2004 , pp. 203 - 206
Copyright
Copyright © The Nutrition Society 2004

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