Assessment of Post-Prandial Effects of a Fast-Food Meal on Inflammatory Markers

现在很明显，高水平的炎症标志物（在我们的血液中测量）与几个严重的健康问题直接相关，包括心脏病，糖尿病和肥胖。 我们的日常饮食选择可以影响炎症标志物的水平，但在这一点上，我们现在确实知道我们吃的各种食物和不同的脂肪来源实际上是如何影响炎症标志物的。 在美国，很多人经常在快餐店吃饭，有些人甚至每天都去。 一般来说，快餐往往是高饱和脂肪和低单不饱和脂肪。 即使是“更健康”的选择，如水果和蔬菜沙拉，也含有饱和脂肪。 饱和脂肪与高胆固醇水平有关，单不饱和脂肪被认为有助于降低胆固醇水平。 这项研究的目的是确定吃快餐（饱和脂肪含量高）是否会导致炎症标志物的增加，而不是吃低水平饱和脂肪和高水平单不饱和脂肪的食物。 这项研究是了解膳食脂肪摄入如何直接影响心脏病，糖尿病和肥胖症风险因素的第一步。 在三天内，间隔三天，健康的成年人将接受口服葡萄糖耐量试验（OGTT），富含饱和脂肪的膳食（类似于快餐）和富含不饱和脂肪的膳食（健康脂肪）。将在餐后（或口服葡萄糖）24小时内定期采集血样，以研究这些干预措施对循环脂质和氧化应激和炎症标志物的不同影响。 这些研究的结果试图在饮食和动脉粥样硬化风险之间建立一种联系，这种联系相对独立于循环脂质，而是集中在炎症上。

It is now evident that high levels of inflammatory markers (which are measured in our bloodstream) are directly related to several serious health problems, including heart disease, diabetes, and obesity. Our regular dietary choices can influence the levels of inflammatory markers, but at this point, we do now know for certain how the various foods and different fat sources we eat actually affect inflammatory markers. In the United States, a large number of people eat at fast food restaurants regularly, for some, daily. In general, fast food tends to be high in saturated fats and low in mono-unsaturated fats. Even "healthier" choices, such as fruit and vegetable salads are served with dressings loaded with saturated fats. Saturated fat is associated with high cholesterol levels and mono-unsaturated fat is thought to contribute to lower cholesterol levels. The purpose of this research study is to determine whether eating a fast food meal (high in saturated fat) will result in greater increases in inflammatory markers than eating a meal with low levels of saturated fat and higher levels of mono-unsaturated fat. This study is a first step in learning about how dietary fat intake can directly impact risk factors for heart disease, diabetes and obesity. Over three days, separated by three-day intervals, healthy adult individuals will receive an Oral Glucose Tolerance Test (OGTT), a meal rich of saturated fat (similar to a fast food) and a meal rich in unsaturated fat (healthy fat). Blood samples will be collected at regular intervals over the 24 hours after the meal (or oral glucose) to investigate the different effect of these interventions of circulating lipids and markers of oxidative stress and inflammation. The findings of these study attempt to create a connection between diet and risk of atherosclerosis that is relative indipendent of circulating lipids but rather focus on inflammation.