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Dietary fat modifies the postprandial inflammatory state in subjects with metabolic syndrome: the LIPGENE study
Author(s) -
CruzTeno Cristina,
PérezMartínez Pablo,
DelgadoLista Javier,
YuberoSerrano Elena M.,
GarcíaRíos Antonio,
Marín Carmen,
Gómez Purificación,
JiménezGómez Yolanda,
Camargo Antonio,
Rodríguez-Cantalejo Fernando,
Malagón Maria M.,
PérezJiménez Francisco,
Roche Helen M.,
LópezMiranda José
Publication year - 2012
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201200096
Subject(s) - postprandial , medicine , endocrinology , polyunsaturated fatty acid , metabolic syndrome , carbohydrate , chemistry , biology , fatty acid , biochemistry , obesity , insulin
Scope Our aim was to investigate whether the inflammatory state associated to metabolic syndrome ( M et S ) patients is affected by diets with different fat quality and quantity. Methods and results Seventy‐five subjects from LIPGENE cohort were included in this feeding trial and randomly assigned to one of four diets: high saturated fatty acids ( HSFA ); high monounsaturated fatty acids ( HMUFA ) and two low‐fat, high complex carbohydrate ( LFHCC ) diets, supplemented with long‐chain n ‐3 polyunsaturated fatty acids ( LFHCC n ‐3) or placebo ( LFHCC ), for 12 weeks each. A postprandial fat challenge, reflecting the intervention dietary fat composition, was conducted post‐intervention. The HMUFA diet significantly reduced postprandial nuclear transcription factor‐kappaB (NF‐kB) activity and the nuclear p65 protein levels relative to fasting values ( p < 0.05). Furthermore, we observed a postprandial decrease in this protein with the HMUFA diet compared with the HSFA and LFHCC diets ( p < 0.05). The postprandial response of inhibitory molecule from NF‐kB mRNA levels increased with the HMUFA diet compared with the HSFA and LFHCC n ‐3 diets ( p < 0.05). Postprandial tumor necrosis factor‐α and Metalloproteinase 9 mRNA levels were also reduced after the HMUFA diet compared with the HSFA diet ( p < 0.05). Conclusion Our results indicate that the long‐term consumption of a healthy diet model with HMUFA attenuates the postprandial inflammatory state associated with M et S .