School of Medical Sciences, Faculty of Medicine, University of New South Wales, NSW, Australia; Australasian Research Institute, Sydney Adventist Hospital, NSW, Australia.
School of Medical Sciences, Faculty of Medicine, University of New South Wales, NSW, Australia; Australasian Research Institute, Sydney Adventist Hospital, NSW, Australia; Sydney Medical School, University of Sydney, NSW, Australia.
Nutr Res. 2014 May;34(5):391-400. doi: 10.1016/j.nutres.2014.04.005. Epub 2014 Apr 16.
Research indicates that energy-dense foods increase inflammation and oxidative activity, thereby contributing to the development of vascular disease. However, it is not clear whether the high kilojoule load alone, irrespective of the nutritional content of the ingested food, produces the postprandial oxidative and inflammatory activity. This study investigated the hypothesis that ingestion of a high-fat, high-sugar, phytonutrient-reduced food (ice cream) would increase oxidative and inflammatory activity greater than a kilojoule-equivalent meal of a phytonutrient-rich whole food (avocado). The individual contributions of the fat/protein and sugar components of the ice cream meal to postprandial inflammation and oxidative stress were also quantified. Using a randomized, crossover design, 11 healthy participants ingested 4 test meals: ice cream, avocado, the fat/protein component in ice cream, and the sugar equivalent component in ice cream. Plasma glucose, cholesterol, triglycerides, and inflammatory and oxidative stress markers were measured at baseline and 1, 2, and 4 hours (t1, t2, t4) after ingestion. Lipid peroxidation was increased at 2 hours after eating fat/protein (t0-t2, P < .05) and sugar (t1-t2, P < .05; t1-t4, P < .05). Antioxidant capacity was decreased at 4 hours after eating ice cream (t0-t4, P < .01) and sugar (t0-t4, P < .01). Ingestion of a kilojoule-equivalent avocado meal did not produce any changes in either inflammatory or oxidative stress markers. These data indicate that the ingestion of a phytonutrient-poor food and its individual fat/protein or sugar components increase plasma oxidative activity. This is not observed after ingestion of a kilojoule-equivalent phytonutrient-rich food.
研究表明，高热量食物会增加炎症和氧化活性，从而导致血管疾病的发展。然而，目前尚不清楚仅摄入高热量，而不考虑摄入食物的营养成分，是否会产生餐后氧化和炎症活性。本研究假设，摄入高脂肪、高糖、植物营养素减少的食物（冰淇淋）会比摄入热量相当的富含植物营养素的全食物（鳄梨）产生更大的氧化和炎症活性。还定量研究了冰淇淋餐中脂肪/蛋白质和糖成分对餐后炎症和氧化应激的个体贡献。采用随机交叉设计，11 名健康参与者摄入了 4 种测试餐：冰淇淋、鳄梨、冰淇淋中的脂肪/蛋白质成分和冰淇淋中的糖当量成分。在基线和摄入后 1、2 和 4 小时（t1、t2、t4）测量血浆葡萄糖、胆固醇、甘油三酯以及炎症和氧化应激标志物。在进食脂肪/蛋白质（t0-t2，P<.05）和糖（t1-t2，P<.05；t1-t4，P<.05）后 2 小时，脂质过氧化增加。在进食冰淇淋（t0-t4，P<.01）和糖（t0-t4，P<.01）后 4 小时，抗氧化能力下降。摄入热量相当的鳄梨餐不会引起炎症或氧化应激标志物的任何变化。这些数据表明，摄入植物营养素含量低的食物及其单独的脂肪/蛋白质或糖成分会增加血浆氧化活性。摄入热量相当的富含植物营养素的食物则不会观察到这种情况。
