Antioxidant and inflammatory response following high-fat meal consumption in overweight subjects
European Journal of Nutrition, 07/31/2012
Miglio C et al. - Present results indicate that as a consequence of an excess of dietary fat, the body responds through an inflammatory reaction, which is accompanied by an increment of endogenous antioxidant defenses, mediated by uric acid (UA) and thiols (SH), but not by vitamins C and E and carotenoids. Although further studies are needed, results of the current investigation represent novel findings on endogenous strategies of redox defense from fat overloads.Methods
- Fifteen healthy overweight subjects were recruited for the study.
- After HFM consumption, plasma glucose, insulin, uric acid (UA), triglycerides (TG), total cholesterol (TC), thiols (SH), inflammatory cytokines (IL-6 and TNF-alpha) and dietary antioxidants were measured at 0, 0, 5, 1, 2, 4, 6 and 8 h points from ingestion.
- The ingestion of HFM induced significant increases in both TG and TC, with peaks at 4 h (p < 0.001) and 8 h (p < 0.01), respectively.
- IL-6 and TNF-(alpha) significantly increased postprandially, reaching maximum concentrations 8 h after meal consumption (p < 0.001).
- Whereas plasma concentrations of vitamins and carotenoids were not changed by HFM, SH and UA increased, peaking 2–4 h postingestion (p < 0.001 and 0.01, respectively).
- Increments of SH and UA were positively correlated with AUC for TG (Pearson coefficient 0.888, p < 0.001 and 0.923, p < 0.001, respectively).