Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial
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 presen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/17/3711 |
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| author | Jessica M. Delgado-Alarcón Juan José Hernández Morante Juana M. Morillas-Ruiz |
| author_facet | Jessica M. Delgado-Alarcón Juan José Hernández Morante Juana M. Morillas-Ruiz |
| author_sort | Jessica M. Delgado-Alarcón |
| collection | DOAJ |
| description | 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 (<i>p</i> = 0.016) and VEGF values (<i>p</i> = 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-10T23:16:08Z |
| format | Article |
| id | doaj.art-26b8d80ca79d40368920344feec5426a |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T23:16:08Z |
| publishDate | 2023-08-01 |
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| series | Nutrients |
| spelling | doaj.art-26b8d80ca79d40368920344feec5426a2023-11-19T08:38:05ZengMDPI AGNutrients2072-66432023-08-011517371110.3390/nu15173711Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover TrialJessica M. Delgado-Alarcón0Juan José Hernández Morante1Juana M. Morillas-Ruiz2Department of Food Technology and Nutrition, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, SpainEating Disorders Research Unit, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, SpainDepartment of Food Technology and Nutrition, Universidad Católica de Murcia, Campus de Los Jerónimos, Guadalupe, 30107 Murcia, SpainPrevious 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 (<i>p</i> = 0.016) and VEGF values (<i>p</i> = 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 (<i>p</i> < 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.https://www.mdpi.com/2072-6643/15/17/3711fatty acidsbreakfastmargarineolive oilbuttercytokine |
| spellingShingle | Jessica M. Delgado-Alarcón Juan José Hernández Morante Juana M. Morillas-Ruiz Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial Nutrients fatty acids breakfast margarine olive oil butter cytokine |
| title | Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial |
| title_full | Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial |
| title_fullStr | Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial |
| title_full_unstemmed | Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial |
| title_short | Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial |
| title_sort | modification of breakfast fat composition can modulate cytokine and other inflammatory mediators in women a randomized crossover trial |
| topic | fatty acids breakfast margarine olive oil butter cytokine |
| url | https://www.mdpi.com/2072-6643/15/17/3711 |
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