High fried food consumption impacts anxiety and depression due to lipid metabolism disturbance and neuroinflammation.
High fried food consumption impacts anxiety and depression due to lipid metabolism disturbance and neuroinflammation.
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DOI：
10.1073/pnas.2221097120
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发表时间：
2023-05-02
影响因子：
11.1
通讯作者：
Zhang, Yu
中科院分区：
文献类型：
--
作者：
Wang, Anli;Wan, Xuzhi;Zhuang, Pan;Jia, Wei;Ao, Yang;Liu, Xiaohui;Tian, Yimei;Zhu, Li;Huang, Yingyu;Yao, Jianxin;Wang, Binjie;Wu, Yuanzhao;Xu, Zhongshi;Wang, Jiye;Yao, Weixuan;Jiao, Jingjing;Zhang, Yu
为了解决有关油炸食品消费与焦虑和抑郁风险之间相关性的关键知识不足，我们在这里揭示了频繁食用油炸食品与焦虑和抑郁风险较高密切相关。值得注意的是，丙烯酰胺是油炸食品中的代表性污染物，从而进一步阐明了其毒理学作用模式。我们证明了长期暴露于丙烯酰胺通过氧化应激介导的神经炎症诱导焦虑和抑郁样行为，并阐明了PPAR信号通路介导丙烯酰胺诱导的脑脂质代谢紊乱的潜在机制。预计这些结果将从流行病学和机制上为减少油炸食品消费对心理健康的重要性开辟一条途径，并为了解丙烯酰胺引发的焦虑和抑郁提供证据。西方饮食模式与心理健康有着不利的联系。然而，习惯性食用油炸食品对焦虑和抑郁的长期影响及其潜在机制仍不清楚。我们对140，728人进行的基于人群的研究显示，频繁食用油炸食品，特别是油炸土豆，与焦虑和抑郁的风险分别增加12%和7%密切相关。这种关联在男性和年轻消费者中更为明显。然而，长期暴露于丙烯酰胺，一个代表性的食品加工污染物在油炸产品，加剧了趋暗性和趋触性，并进一步损害探索能力和社会性的成年斑马鱼，表现出焦虑和抑郁样行为。此外，丙烯酰胺处理显著下调与血脑屏障通透性相关的tjp 2a基因表达。多组学分析表明，丙烯酰胺慢性暴露可引起脑脂质代谢紊乱和神经炎症反应。过氧化物酶体增殖物激活受体信号通路介导丙烯酰胺诱导的斑马鱼脑脂质代谢紊乱。特别是，丙烯酰胺的慢性暴露失调的鞘脂和磷脂代谢，这在焦虑和抑郁症状的发展中起着重要作用。此外，丙烯酰胺促进脂质过氧化和氧化应激，参与脑神经炎症。丙烯酰胺显著增加脂质过氧化的标志物，包括（±）5-HETE、11（S）-HETE、5-oxoETE，并上调促炎脂质介质如（±）12-HETE和14（S）-HDHA的表达，表明慢性暴露于丙烯酰胺后脑炎症状态升高。总之，这些结果在流行病学和机制上都提供了强有力的证据来揭示丙烯酰胺引发焦虑和抑郁的机制，并强调了减少油炸食品消费对心理健康的重要性。
To address a crucial knowledge deficiency concerning the correlation between fried food consumption and the risk of anxiety and depression, here we revealed that frequent fried food consumption is strongly associated with a higher risk of anxiety and depression. Notably, acrylamide is a representative contaminant in fried foods, thereby further elucidating its toxicological mode of action. We demonstrated that long-term exposure to acrylamide induces anxiety- and depressive-like behaviors via oxidative stress-mediated neuroinflammation, and unravel the underlying mechanism that PPAR signaling pathway mediates acrylamide-induced lipid metabolism disorder in brain. These outcomes are expected to both epidemiologically and mechanistically open an avenue in the significance of reducing fried food consumption for mental health and provide evidence to understand acrylamide-triggered anxiety and depression. Western dietary patterns have been unfavorably linked with mental health. However, the long-term effects of habitual fried food consumption on anxiety and depression and underlying mechanisms remain unclear. Our population-based study with 140,728 people revealed that frequent fried food consumption, especially fried potato consumption, is strongly associated with 12% and 7% higher risk of anxiety and depression, respectively. The associations were more pronounced among male and younger consumers. Consistently, long-term exposure to acrylamide, a representative food processing contaminant in fried products, exacerbates scototaxis and thigmotaxis, and further impairs exploration ability and sociality of adult zebrafish, showing anxiety- and depressive-like behaviors. Moreover, treatment with acrylamide significantly down-regulates the gene expression of tjp2a related to the permeability of blood–brain barrier. Multiomics analysis showed that chronic exposure to acrylamide induces cerebral lipid metabolism disturbance and neuroinflammation. PPAR signaling pathway mediates acrylamide-induced lipid metabolism disorder in the brain of zebrafish. Especially, chronic exposure to acrylamide dysregulates sphingolipid and phospholipid metabolism, which plays important roles in the development of anxiety and depression symptoms. In addition, acrylamide promotes lipid peroxidation and oxidation stress, which participate in cerebral neuroinflammation. Acrylamide dramatically increases the markers of lipid peroxidation, including (±)5-HETE, 11(S)-HETE, 5-oxoETE, and up-regulates the expression of proinflammatory lipid mediators such as (±)12-HETE and 14(S)-HDHA, indicating elevated cerebral inflammatory status after chronic exposure to acrylamide. Together, these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered anxiety and depression, and highlight the significance of reducing fried food consumption for mental health.
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DOI：
10.1016/j.plefa.2014.01.003
发表时间：
2014-05
期刊：
Prostaglandins, leukotrienes, and essential fatty acids
影响因子：
--
作者：
Ramadan E;Blanchard H;Cheon Y;Fox MA;Chang L;Chen M;Ma K;Rapoport SI;Basselin M
通讯作者：
Basselin M
影响因子：
2.7
作者：
Egan, Rupert J.;Bergner, Carisa L.;Hart, Peter C.;Cachat, Jonathan M.;Canavello, Peter R.;Elegante, Marco F.;Elkhayat, Salem I.;Bartels, Brett K.;Tien, Anna K.;Tien, David H.;Mohnot, Sopan;Beeson, Esther;Glasgow, Eric;Amri, Hakima;Zukowska, Zofia;Kalueff, Allan V.
通讯作者：
Kalueff, Allan V.
饮食与焦虑：范围审查。
影响因子：
5.9
作者：
Aucoin M;LaChance L;Naidoo U;Remy D;Shekdar T;Sayar N;Cardozo V;Rawana T;Chan I;Cooley K
通讯作者：
Cooley K
影响因子：
4.6
作者：
Faria M;Ziv T;Gómez-Canela C;Ben-Lulu S;Prats E;Novoa-Luna KA;Admon A;Piña B;Tauler R;Gómez-Oliván LM;Raldúa D
通讯作者：
Raldúa D
影响因子：
10.4
作者：
CALLEMAN, CJ;BERGMARK, E;COSTA, LG
通讯作者：
COSTA, LG