Olive oil and walnut breakfasts reduce the postprandial inflammatory response in mononuclear cells compared with a butter breakfast in healthy men

Abstract Background Inflammation is crucial in all stages of atherosclerosis, and few studies have investigated the effect of dietary fat on markers of inflammation related to this disease during the postprandial period. Objective To evaluate the chronic effects of dietary fat on the postprandial ex...

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Bibliographic Details
Published in:Atherosclerosis 2009-06, Vol.204 (2), p.e70-e76
Main Authors: Jiménez-Gómez, Yolanda, López-Miranda, José, Blanco-Colio, Luis M, Marín, Carmen, Pérez-Martínez, Pablo, Ruano, Juan, Paniagua, Juan A, Rodríguez, Fernando, Egido, Jesús, Pérez-Jiménez, Francisco
Format: Article
Language:English
Subjects:
alpha-Linolenic Acid - administration & dosage
Apolipoprotein E3 - genetics
Breakfast
Butter
Cardiovascular
Cross-Over Studies
Diet, Mediterranean
Fatty acids
Fatty Acids, Monounsaturated - administration & dosage
Fatty Acids, Unsaturated - administration & dosage
Humans
Hyperlipidemias - etiology
Hyperlipidemias - immunology
Inflammation - etiology
Inflammation - immunology
Inflammation - prevention & control
Inflammation Mediators - blood
Interleukin-6 - blood
Interleukin-6 - genetics
Juglans
Leukocytes, Mononuclear - immunology
Lipids - blood
Male
Mononuclear cells
Nuts
Olive Oil
Plant Oils - administration & dosage
Postprandial lipemia
Postprandial Period
Proinflammatory cytokines
Reference Values
RNA, Messenger - blood
Time Factors
Tumor Necrosis Factor-alpha - blood
Tumor Necrosis Factor-alpha - genetics
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Summary:Abstract Background Inflammation is crucial in all stages of atherosclerosis, and few studies have investigated the effect of dietary fat on markers of inflammation related to this disease during the postprandial period. Objective To evaluate the chronic effects of dietary fat on the postprandial expression of proinflammatory genes in peripheral blood mononuclear cells (PBMCs) in healthy subjects. Design 20 healthy men followed three different diets for 4 weeks each, according to a randomized crossover design: Western diet: 15% protein, 47% carbohydrates (CHO), 38% fat (22% saturated fatty acid (SFA)); Mediterranean diet: 15% protein, 47% CHO, 38% fat (24% monounsaturated fatty acid (MUFA)); CHO-rich and n-3 diet: 15% protein, 55% CHO,
ISSN:0021-9150
1879-1484
DOI:10.1016/j.atherosclerosis.2008.09.011