Effect of different types of dietary fatty acids on subclinical inflammation in humans.

  • Kralova Lesna I
  • Suchanek P
  • Brabcova E
 et al. 
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Abstract

Replacing SAFAs (saturated fatty acids) for vegetable PUFAs (polyunsaturated fatty acids) has a well documented positive effect on the lipoprotein pattern while the direct effect of dietary fatty acids composition on systemic inflammation remains to be proven. In well controlled randomised cross-over study with 15 overweight/obese postmenopausal women, the effect of dietary switch on systemic inflammation was investigated. A two 3 weeks dietary period either with predominant animal fat (SAFA, 29 caloric % SAFA) or vegetable fat (PUFA 25 % caloric % PUFA) were interrupted by wash-out period. The expected increasing effect on SAFA diet to LDL-C (low density cholesterol) and opposite effect of PUFA diet was documented following changes in fatty acid spectrum in VLDL (very low density cholesterol) particles. The switch from SAFA diet to PUFA diet produced a significant change of CRP (C-reactive protein) concentration (p

Author-supplied keywords

  • Aged
  • Anthropometry
  • Blood Glucose
  • C-Reactive Protein
  • Cross-Over Studies
  • Cytokines
  • Diet
  • Dietary Fats
  • Fatty Acids
  • Female
  • Humans
  • Inflammation
  • Lipoproteins, VLDL
  • Middle Aged
  • Obesity
  • Overweight
  • Postmenopause
  • Waist Circumference
  • blood
  • diet therapy
  • metabolism
  • prevention & control
  • therapeutic use

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Authors

  • I Kralova Lesna

  • P Suchanek

  • E Brabcova

  • J Kovar

  • H Malinska

  • R Poledne

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