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The Vegetarian Diet and Chronic Inflammation
Author(s) -
MorganBathke Maria,
Jensen Michael
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.964.19
Subject(s) - polyunsaturated fatty acid , medicine , adipose tissue , endocrinology , obesity , inflammation , saturated fat , omnivore , calorie , chemistry , cholesterol , food science , fatty acid , biology , biochemistry , paleontology , predation
Background A multitude of studies have suggested that there is a link between obesity and inflammation. Various in vitro and animal studies have shown that saturated fatty acids are largely responsible for the induction of various pro‐inflammatory pathways. As vegetarians consume about half the amount of saturated fat as omnivores, we hypothesized that they would have less inflammation for any given amount of obesity. Objective To quantitate the inflammatory status of adipose tissue from obese vegetarians and omnivores. Methods The study included 8 obese vegetarians (1 male) and 8 obese omnivores matched for age, sex, and BMI. Body composition was measured by DXA. A blood sample was collected to measure plasma free fatty acids (FFA), subcutaneous adipose tissue biopsies to measure macrophage content and muscle biopsies to quantify diacylglycerol (DAG) and ceramide content. Each participant also completed a Food Frequency Questionnaire (FFQ) to determine their average dietary intake. Results By design there were no differences in age, weight, BMI, percentage body fat, fat free mass or adipocyte size between the omnivore and vegetarian group. We found that vegetarians consume lower amounts of saturated fatty acids and cholesterol while consuming higher amounts of fiber and vitamin C than the omnivore participants ( p = 0.06, 0.04, 0.004, 0.04 respectively). The plasma FFA of vegetarians revealed that they had greater proportions of the polyunsaturated fatty acids linoleic, linolenic ( p = 0.01, 0.02 respectively) as well as increased monounsaturated oleic acid ( p = 0.04). The inflammatory status of adipose tissue was quantified by measuring macrophage content (total, pro‐inflammatory M1, and anti‐inflammatory M2 macrophages). The vegetarian group had significantly lower adipose tissue total ( p = 0.004), M1 ( p = 0.002), and M2 ( p = 0.01) macrophage burden when compared the omnivore group. There was a difference, however, in muscle DAG and ceramide content between the two groups. Conclusions As expected, vegetarians consume a diet that varies in key macro‐ and micronutrients that may affect inflammatory status. Indeed, the vegetarian group had significantly lower adipose tissue macrophage burden than the omnivore participants despite their obese state. While these variations in dietary intake seem to have a positive impact on the adipose tissue immune cell milieu there was no difference in the potential inflammatory cell signaling components of the muscle tissue, DAGs and ceramides, between the two groups. These promising results display the importance of dietary intake in modulating adipose tissue inflammation and potentially chronic disease.