Telomere Length of Multiple Dietary Supplement Users - A Cross-sectional Study in Comparison with Age-matched Controls
Telomeres are DNA-protein complexes that cap chromosomal ends to promote chromosomal stability. Telomere length has been associated with diet and nutrition and inversely associated with mortality, life stress, and diseases. The objective of the current study was to explore the effect of long-term intake of multiple dietary supplements on telomere length in adults compared with age-matched controls. Salivary telomere lengths were determined from a group of heavy supplement users (HSU group; n=81; 20 males and 61 females age 30-79), the majority of whom took > 12 different supplements daily at least 4 days per week for at least 5 years, compared to a population of relatively healthy, non-smoking, age-matched subjects in the San Francisco Bay Area (control group; n=323; 146 males and 177 females) who took ≤ 3 different supplements daily. Telomere lengths were measured by quantitative PCR to determine the telomere-to-single copy gene (T/S) ratio and were compared between groups that were age-matched by decade from 30 to 79. There was an age effect (p≤0.05) and a significant difference between groups (p≤0.001). The HSU group had significantly longer telomere length in the 50s, 60s, and 70s age groups (p ≤0.01, 0.001, 0.01 respectively). Routine clinical blood chemistry biomarkers (glucose, lipid profiles, liver enzymes, renal function and CRP) in both groups were all within the normal ranges. The results of this cross-sectional study suggest that heavy dietary supplementation may attenuate telomere shortening compared to an age-matched control group. Longitudinal studies are needed to further explore the potential association between nutritional supplementation, healthy aging and the reduced rate of telomere shortening.
Bruce Paul Daggy,
Jamie Francine McManus,
Les G Wong,
Telomere Length of Multiple Dietary Supplement Users - A Cross-sectional Study in Comparison with Age-matched Controls, Journal of Food and Nutrition Sciences.
Vol. 6, No. 5,
2018, pp. 129-134.
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