Rankin Janet W, Turpyn Abigail D
Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg, VA 24061-0430, USA.
J Am Coll Nutr. 2007 Apr;26(2):163-9. doi: 10.1080/07315724.2007.10719598.
Chronic inflammation is associated with elevated risk of heart disease and may be linked to oxidative stress in obesity. Our objective was to evaluate the effect of weight loss diet composition (low carbohydrate, high fat, LC or high carbohydrate, low fat, HC) on inflammation and to determine whether this was related to oxidative stress.
Twenty nine overweight women, BMI 32.1 +/- 5.4 kg/m(2), were randomly assigned to a self-selected LC or HC diet for 4 wks. Weekly group sessions and diet record collections helped enhance compliance. Body weight, markers of inflammation (serum interleukin-6, IL-6; C-reactive protein, CRP) oxidative stress (urinary 8-epi-prostaglandin F2alpha, 8-epi) and fasting blood glucose and free fatty acids were measured weekly.
The diets were similar in caloric intake (1357 kcal/d LC vs. 1361 HC, p=0.94), but differed in macronutrients (58, 12, 30 and 24, 59, 18 for percent of energy as fat, carbohydrate, and protein for LC and HC, respectively). Although LC lost more weight (3.8 +/- 1.2 kg LC vs. 2.6 +/- 1.7 HC, p=0.04), CRP increased 25%; this factor was reduced 43% in HC (p=0.02). For both groups, glucose decreased with weight loss (85.4 vs. 82.1 mg/dl for baseline and wk 4, p<0.01), while IL-6 increased (1.39 to 1.62 pg/mL, p=0.04). Urinary 8-epi varied differently over time between groups (p<0.05) with no consistent pattern.
Diet composition of the weight loss diet influenced a key marker of inflammation in that LC increased while HC reduced serum CRP but evidence did not support that this was related to oxidative stress.
慢性炎症与心脏病风险升高相关，且可能与肥胖中的氧化应激有关。我们的目的是评估减肥饮食组成（低碳水化合物、高脂肪，LC 或高碳水化合物、低脂肪，HC）对炎症的影响，并确定这是否与氧化应激有关。
29 名超重女性，体重指数（BMI）为 32.1±5.4kg/m²，被随机分配到自行选择的 LC 或 HC 饮食组，为期 4 周。每周的小组会议和饮食记录收集有助于提高依从性。每周测量体重、炎症标志物（血清白细胞介素-6，IL-6；C 反应蛋白，CRP）、氧化应激（尿 8-表前列腺素 F2α，8-epi）以及空腹血糖和游离脂肪酸。
两种饮食的热量摄入相似（LC 组为 1357 千卡/天，HC 组为 1361 千卡/天，p = 0.94），但宏量营养素不同（LC 组脂肪、碳水化合物和蛋白质占能量的百分比分别为 58%、12%、30%，HC 组分别为 24%、59%、18%）。尽管 LC 组体重减轻更多（LC 组为 3.8±1.2kg，HC 组为 2.6±1.7kg，p = 0.04），但 CRP 升高了 25%；HC 组该指标降低了 43%（p = 0.02）。两组中，血糖均随体重减轻而降低（基线时为 85.4mg/dl，第 4 周时为 82.1mg/dl，p<0.01），而 IL-6 升高（从 1.39 至 1.62pg/mL，p = 0.04）。两组间尿 8-epi 随时间变化情况不同（p<0.05），无一致规律。
减肥饮食的组成影响了炎症的一个关键标志物，即 LC 组血清 CRP 升高而 HC 组降低，但证据并不支持这与氧化应激有关。
