Department of Food Technology and Nutrition, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, Spain.
Eating Disorders Research Unit, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, Spain.
Nutrients. 2023 Aug 24;15(17):3711. doi: 10.3390/nu15173711.
Previous trials have demonstrated that modifying dietary fat composition can influence the production of inflammation-related factors. Additionally, it has been suggested that not only the type of fat, but also the timing of fat intake can impact these factors. Therefore, the objective of the present study was to evaluate the effect of altering breakfast fat composition on inflammatory parameters. A 3-month crossover randomized trial was designed, involving 60 institutionalized women who alternately consumed a breakfast rich in polyunsaturated fatty acids (PUFA) (margarine), monounsaturated fatty acids (MUFA) (virgin olive oil), or saturated fatty acids (SFA) (butter), based on randomization. The following inflammatory markers were evaluated: epidermal growth factor (EGF), interferon (IFN)-α, interleukin (IL)-1α, IL-1β, IL-2, IL-4, IL-6, IL-8, IL-10, monocyte chemoattractant protein-1 (MCP-1), tumor necrosis factor (TNF)-α, C-reactive protein (CRP), and vascular/endothelial growth factor (VEGF). The results showed that the most significant effects were observed with the high-MUFA breakfast, as there was a statistically significant decrease in plasma IL-6 ( = 0.016) and VEGF values ( = 0.035). Other factors, such as IL-1α and CRP, also decreased substantially, but did not reach the statistically significant level. On the other hand, the high-PUFA breakfast induced a significant decrease in EGF levels ( < 0.001), whereas the high-SFA breakfast had no apparent effect on these factors. In conclusion, modifying breakfast fat, particularly by increasing MUFA or PUFA intake, appears to be sufficient for promoting a lower inflammatory marker synthesis profile and may be beneficial in improving cardiovascular complications.
先前的试验已经证明，改变饮食中的脂肪成分可以影响与炎症相关的因素的产生。此外，有人认为，不仅脂肪的类型，而且脂肪摄入的时间也会影响这些因素。因此，本研究的目的是评估改变早餐脂肪组成对炎症参数的影响。设计了一项为期 3 个月的交叉随机试验，涉及 60 名机构化女性，她们根据随机分组，交替摄入富含多不饱和脂肪酸（PUFA）（人造黄油）、单不饱和脂肪酸（MUFA）（特级初榨橄榄油）或饱和脂肪酸（SFA）（黄油）的早餐。评估了以下炎症标志物：表皮生长因子（EGF）、干扰素（IFN）-α、白细胞介素（IL）-1α、IL-1β、IL-2、IL-4、IL-6、IL-8、IL-10、单核细胞趋化蛋白-1（MCP-1）、肿瘤坏死因子（TNF）-α、C 反应蛋白（CRP）和血管/内皮生长因子（VEGF）。结果表明，高 MUFA 早餐的效果最为显著，因为血浆 IL-6（ = 0.016）和 VEGF 值（ = 0.035）有统计学意义的降低。其他因素，如 IL-1α 和 CRP，也显著降低，但未达到统计学显著水平。另一方面，高 PUFA 早餐诱导 EGF 水平显著降低（ < 0.001），而高 SFA 早餐对这些因素没有明显影响。总之，改变早餐脂肪，特别是增加 MUFA 或 PUFA 的摄入，似乎足以促进较低的炎症标志物合成谱，并可能有助于改善心血管并发症。
