Dietary factors and low-grade inflammation in relation to overweight and obesity
Dietary factors and low-grade inflammation in relation to overweight and obesity
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DOI：
10.1017/s0007114511005460
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发表时间：
2011-12-01
影响因子：
3.6
通讯作者：
Winklhofer-Roob, Brigitte M.
中科院分区：
文献类型：
--
作者：
Calder, Philip C.;Ahluwalia, Namanjeet;Winklhofer-Roob, Brigitte M.
低度炎症是肥胖状态的特征，脂肪组织释放许多炎症介质。脂肪组织内这些介质的来源尚不清楚，但浸润性巨噬细胞似乎特别重要，尽管脂肪细胞本身也起作用。肥胖的人比瘦人有更高的炎症标志物的循环浓度，这些被认为是导致胰岛素抵抗和其他代谢紊乱的原因。体重减轻后炎症标志物的血液浓度降低。在进食后的数小时内，血流中的炎症介质浓度升高，这在肥胖受试者和2型糖尿病患者中被夸大。高糖和高脂膳食都可能诱发餐后炎症，并且这被高含量的晚期糖基化终末产物（AGE）所夸大，并且通过在膳食中包含某些抗氧化剂或含抗氧化剂的食物而部分消融。健康的饮食模式与较低的炎症标志物循环浓度有关。在健康饮食的组成部分中，全谷物，蔬菜和水果以及鱼类都与较低的炎症有关。AGE与增强的氧化应激和炎症有关。SFA和trans-MUFA是促炎性的，而PUFA，特别是长链n-3 PUFA是抗炎性的。高脂血症诱导餐后和慢性低度炎症。维生素C、维生素E和类胡萝卜素可降低炎症标志物的循环浓度。潜在的机制进行了描述和研究的差距，这限制了我们的理解之间的相互作用的饮食和餐后和慢性低度炎症，确定。
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.