| Dietary factors and low-grade inflammation in relation to overweight and obesity. | |
| | |
MedLine Citation:
|
PMID: 22133051 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
Low-grade inflammation is a characteristic of the obese state, and adipose tissue releases many inflammatory mediators. The source of these mediators within adipose tissue is not clear, but infiltrating macrophages seem to be especially important, although adipocytes themselves play a role. Obese people have higher circulating concentrations of many inflammatory markers than lean people do, and these are believed to play a role in causing insulin resistance and other metabolic disturbances. Blood concentrations of inflammatory markers are lowered following weight loss. In the hours following the consumption of a meal, there is an elevation in the concentrations of inflammatory mediators in the bloodstream, which is exaggerated in obese subjects and in type 2 diabetics. Both high-glucose and high-fat meals may induce postprandial inflammation, and this is exaggerated by a high meal content of advanced glycation end products (AGE) and partly ablated by inclusion of certain antioxidants or antioxidant-containing foods within the meal. Healthy eating patterns are associated with lower circulating concentrations of inflammatory markers. Among the components of a healthy diet, whole grains, vegetables and fruits, and fish are all associated with lower inflammation. AGE are associated with enhanced oxidative stress and inflammation. SFA and trans-MUFA are pro-inflammatory, while PUFA, especially long-chain n-3 PUFA, are anti-inflammatory. Hyperglycaemia induces both postprandial and chronic low-grade inflammation. Vitamin C, vitamin E and carotenoids decrease the circulating concentrations of inflammatory markers. Potential mechanisms are described and research gaps, which limit our understanding of the interaction between diet and postprandial and chronic low-grade inflammation, are identified. |
| | |
Authors:
|
Philip C Calder; Namanjeet Ahluwalia; Fred Brouns; Timo Buetler; Karine Clement; Karen Cunningham; Katherine Esposito; Lena S Jönsson; Hubert Kolb; Mirian Lansink; Ascension Marcos; Andrew Margioris; Nathan Matusheski; Herve Nordmann; John O'Brien; Giuseppe Pugliese; Salwa Rizkalla; Casper Schalkwijk; Jaakko Tuomilehto; Julia Wärnberg; Bernhard Watzl; Brigitte M Winklhofer-Roob |
Publication Detail:
|
Type: JOURNAL ARTICLE |
Journal Detail:
|
Title: The British journal of nutrition Volume: 106 ISSN: 1475-2662 ISO Abbreviation: - Publication Date: 2011 Dec |
Date Detail:
|
Created Date: 2011-12-2 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0372547 Medline TA: Br J Nutr Country: - |
Other Details:
|
Languages: ENG Pagination: S5-S78 Citation Subset: - |
Affiliation:
|
School of Medicine, University of Southampton, Southampton SO16 6YD, UK. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Safety and tolerability of extended-release niacin with laropiprant.
Next Document: Predictors of response to rituximab in patients with active rheumatoid arthritis and inadequate resp...