Polymorphisms of inflammatory genes and the metabolic syndrome and its phenotypes: can dietary fatty acids modulate the risks?

Modification of lifestyle, including healthy nutrition, is the primary approach for metabolic syndrome (MetS) therapy. The aim of this study was to estimate how individual nutrition intervention affects the reduction of MetS components. Subjects diagnosed with MetS were recruited in the Lomza Medical Centre. The study group consisted of 90 participants and was divided into one intervention group (individual nutrition education group (INEG)) and one control group (CG). The research was conducted over 3 months. The following measurements were obtained during the first visit and after completion of the 3 months intervention: body mass, waist circumference, body composition, blood pressure, fasting glucose, and blood lipids. Dietary assessments were performed before and post-intervention using 3-day 24-h dietary recalls. Dietary knowledge was evaluated with the KomPAN questionnaire. The total polyphenol content of the diet was calculated. Sociodemographic and lifestyle characteristics were collected from a self-reported questionnaire. The physical activity was assessed by the short version of the International Physical Activity Questionnaire (IPAQ). It was found that the individual nutrition education was an effective method to improve the knowledge, dietary habits, and physical activity of the study participants. The modification of the diet in terms of higher intake of polyphenols (flavonoids and anthocyanins), fiber, polyunsaturated fatty acids (PUFA), PUFA n-3, and lower intake of saturated fatty acids (SFA) had a significant impact on the improvement of some MetS risk factors (waist circumference, fasting glucose, and HDL-cholesterol).

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Dietary lipids and gene expression

Biochemical Society Transactions ◽

10.1042/bst0320999 ◽

2004 ◽

Vol 32 (6) ◽

pp. 999-1002 ◽

Cited By ~ 24

Author(s):

H.M. Roche

Keyword(s):

Insulin Resistance ◽

Metabolic Syndrome ◽

Transcription Factors ◽

Fatty Acid ◽

Regulatory Element ◽

Nuclear Factor Κb ◽

Dietary Lipids ◽

Dietary Fatty Acids ◽

Dietary Fatty Acid ◽

The Metabolic Syndrome

Nutrition is a key environmental factor that is particularly involved in the pathogenesis and progression of several polygenic, diet-related diseases. Nutrigenomics refers to the interaction between nutrition and the human genome. Dietary fatty acids interact with multiple nutrient-sensitive transcription factors. This explains the molecular basis of some of the health effects associated with altered dietary fatty acid composition. The metabolic syndrome is a very common condition, characterized by insulin resistance, abdominal obesity, dyslipidaemia and hypertension. It often precedes Type 2 diabetes mellitus, and is associated with a greater risk of cardiovascular disease. Several lines of evidence suggest that the interaction between nutrient-derived metabolic stressors and pro-inflammatory signals play an important role in the aetiology of insulin resistance and the development of the metabolic syndrome. This paper will address the interaction between several nutrient-sensitive transcription factors, including SREBP (sterol-regulatory-element-binding protein) and NFκB (nuclear factor κB), demonstrating how this interaction may be altered with dietary fatty acid interventions.

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Upregulation of skeletal muscle inflammatory genes links inflammation with insulin resistance in women with the metabolic syndrome

Experimental Physiology ◽

10.1113/expphysiol.2013.072710 ◽

2013 ◽

Vol 98 (10) ◽

pp. 1485-1494 ◽

Cited By ~ 12

Author(s):

Fleur Poelkens ◽

Gerwen Lammers ◽

Elisabeth M. Pardoel ◽

Cees J. Tack ◽

Maria T. E. Hopman

Keyword(s):

Insulin Resistance ◽

Skeletal Muscle ◽

Metabolic Syndrome ◽

Inflammatory Genes ◽

The Metabolic Syndrome

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Disentangling the Effects of Monounsaturated Fatty Acids from Other Components of a Mediterranean Diet on Serum Metabolite Profiles: A Randomized Fully Controlled Dietary Intervention in Healthy Subjects at Risk of the Metabolic Syndrome

Molecular Nutrition & Food Research ◽

10.1002/mnfr.201801095 ◽

2019 ◽

Vol 63 (9) ◽

pp. 1801095 ◽

Cited By ~ 10

Author(s):

Charlotte C. J. R. Michielsen ◽

Roland W.J. Hangelbroek ◽

Edith J. M. Feskens ◽

Lydia A. Afman

Keyword(s):

Metabolic Syndrome ◽

At Risk ◽

Fatty Acids ◽

Mediterranean Diet ◽

Healthy Subjects ◽

Dietary Intervention ◽

Monounsaturated Fatty Acids ◽

The Metabolic Syndrome ◽

Metabolite Profiles

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Total and Subtypes of Dietary Fat Intake and Its Association with Components of the Metabolic Syndrome in a Mediterranean Population at High Cardiovascular Risk

Nutrients ◽

10.3390/nu11071493 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1493 ◽

Cited By ~ 12

Author(s):

Alicia Julibert ◽

Maria Bibiloni ◽

Cristina Bouzas ◽

Miguel Martínez-González ◽

Jordi Salas-Salvadó ◽

...

Keyword(s):

Metabolic Syndrome ◽

Fatty Acids ◽

Dietary Fat ◽

Saturated Fatty Acids ◽

Mediterranean Population ◽

Fat Intake ◽

Cvd Risk ◽

Dietary Fat Intake ◽

The Metabolic Syndrome ◽

Total Fat

Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55–75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): hyperglycemia: 1.3–1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia.

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Modern fat technology: what is the potential for heart health?

Proceedings of The Nutrition Society ◽

10.1079/pns2005446 ◽

2005 ◽

Vol 64 (3) ◽

pp. 379-386 ◽

Cited By ~ 40

Author(s):

J. E. Upritchard ◽

M. J. Zeelenberg ◽

H. Huizinga ◽

P. M. Verschuren ◽

E. A. Trautwein

Keyword(s):

Metabolic Syndrome ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Disease Risk ◽

Saturated Fatty Acids ◽

Saturated Fat ◽

Blood Cholesterol ◽

Medical Community ◽

The Metabolic Syndrome ◽

Increased Risk

Saturated andtrans-fatty acids raise total cholesterol and LDL-cholesterol and are known to increase the risk of CHD, while dietary unsaturated fatty acids play important roles in maintaining cardiovascular health. Replacing saturated fats with unsaturated fats in the diet often involves many complex dietary changes. Modifying the composition of foods high in saturated fat, particularly those foods that are consumed daily, can help individuals to meet the nutritional targets for reducing the risk of CHD. In the 1960s the Dutch medical community approached Unilever about the technical feasibility of producing margarine with a high-PUFA and low-saturated fatty acid composition. Margarine is an emulsion of water in liquid oil that is stabilised by a network of fat crystals. In-depth expertise of fat crystallisation processes allowed Unilever scientists to use a minimum of solid fat (saturated fatty acids) to structure a maximum level of PUFA-rich liquid oil, thus developing the first blood-cholesterol-lowering product, Becel. Over the years the composition of this spread has been modified to reflect new scientific findings and recommendations. The present paper will briefly review the developments in fat technology that have made these improvements possible. Unilever produces spreads that are low in total fat and saturated fat, virtually free oftrans-fatty acids and with levels ofn-3 andn-6 PUFA that are in line with the latest dietary recommendations for the prevention of CHD. Individuals with the metabolic syndrome have a 2–4-fold increased risk of developing CHD; therefore, these spreads could make a contribution to CHD prevention in this group. In addition, for individuals with the metabolic syndrome the spreads could be further modified to address their unique dyslipidaemia, i.e. elevated blood triacylglycerols and low HDL-cholesterol. Research conducted in the LIPGENE study and other dietary intervention studies will deliver the scientific evidence to justify further modifications in the composition of spreads that are healthy for the heart disease risk factors associated with the metabolic syndrome.

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