Could Antioxidants Reduce Post-Operative AF Risk?

In patients undergoing cardiac surgery, long-term intake of foods high in antioxidants is linked to a reduced risk of post-operative atrial fibrillation (POAF), according to a recent study.

“POAF is a major cause of morbidity and mortality for stroke after cardiac surgery. Both systemic inflammation and oxidative stress play a role in the initiation of POAF after cardiac surgery,” said the study’s authors.
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For the study, researchers followed 217 patients undergoing coronary artery bypass grafts, valve replacements or repair, and other cardiac surgeries. The European Prospective Investigation into Cancer and Nutrition Food Frequency Questionnaire was administered in order to determine individuals’ total antioxidant capacity (TAC).

Researchers used multivariable logistic analysis to determine the association of dietary TAC tertiles and POAF incidence.

Overall, researchers reported an incidence of POAF and total arrhythmias of 38.2% and 42.4%, respectively. Patients in the highest tertile of dietary TAC had a decreased POAF risk compared to patients in the 2 lowest tertiles (OR: 0.46, (95% CI): 0.22-0.95, p=0.048).

The complete study is published in the November issue of the Journal of Thoracic and Cardiovascular Surgery.

-Michelle Canales

Reference:

Costanzo S, De Curtis A, di Niro V, et al. Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the polyphemus observational study. J Thorac Cardiovasc Surg. 2014 November [epub ahead of print] doi: 10.1016/j.jtcvs.2014.11.035.