• Priscila Berti Zanella, Pauline Maciel August, Fernanda Donner Alves, Cristiane Matté, and Carolina Guerini de Souza.
• Department of Nutrition, Medical School, Federal University of Rio Grande do Sul, Porto Alegre, Brazil. Electronic address: Priscila_zanella@hotmail.com.
• Nutrition. 2019 Apr 1; 60: 230-234.

ObjectivesThe objective of this study was to compare the relationship between the Healthy Eating Index and oxidative stress parameters in adolescent athletes and non-athletes.MethodsA cross-sectional study was carried out with 18 adolescent male and female volleyball athletes who were paired with 15 adolescent non-athletes. Body fat percentage, food intake, free radical production, antioxidant enzyme activity, and thiol and protein damage were measured.ResultsIn the Healthy Eating Index assessment, the food quality of 72.7% of the sample was classified as low, and no participant was found to have good food quality. The mean intake of vitamins A and E was below recommendations in both groups and sexes; however vitamin C intake was appropriate for the age group. Increased free radical production was observed in the athletes' erythrocytes (p<0.001), accompanied by lower levels of plasma reduced glutathione (p = 0.01), but there were no correlations between Healthy Eating Index and oxidative stress parameters or between body composition, vitamin A, C and E intake and oxidative stress.ConclusionsThe sample's diet quality was classified as low and, despite the fact that there was greater production of free radicals in the athletes' erythrocytes and plasma, in addition to lower levels of plasma reduced glutathione , there was no correlation between Healthy Eating Index and oxidative stress.Copyright © 2018 Elsevier Inc. All rights reserved.

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