Nutritional influences on inflammation and type 2 diabetes risk.
There is a clear role for inflammation in the development of type 2 diabetes and its associated co-morbidities. Circulating inflammatory markers such as C-reactive protein, sialic acid, and interleukin- 6 are all significant independent predictors of disease. A number of nutritional components are h...
| Main Authors: | , |
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| Format: | Journal article |
| Language: | English |
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2006
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| _version_ | 1826267663618277376 |
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| author | Browning, L Jebb, SA |
| author_facet | Browning, L Jebb, SA |
| author_sort | Browning, L |
| collection | OXFORD |
| description | There is a clear role for inflammation in the development of type 2 diabetes and its associated co-morbidities. Circulating inflammatory markers such as C-reactive protein, sialic acid, and interleukin- 6 are all significant independent predictors of disease. A number of nutritional components are hypothesized to modulate inflammation, and hence impact on disease risk. The most extensively studied nutrients are the long-chain n-3 polyunsaturated fatty acids. However, evidence is also emerging with respect to whole grain or low glycemic index foods and antioxidant vitamins. Obesity, resulting from long-term dietary energy excess, is also strongly linked to raised inflammatory status and type 2 diabetes. To date, much of the evidence for the effect of nutrients or foods on disease risk has been based on epidemiological associations. However, the links among diet, inflammation, and type 2 diabetes are supported by some data from human dietary intervention trials and/or mechanistic studies in animals. Further research is required to quantify the precise role and refine the evidence base. However, the proposed "anti-inflammatory" strategies to tackle type 2 diabetes are broadly consistent with current public health nutrition guidelines: to achieve and maintain a healthy weight, to reduce saturated fat, to increase the proportion of less refined forms of carbohydrate, and to increase intake of fruits and vegetables. |
| first_indexed | 2024-03-06T20:57:37Z |
| format | Journal article |
| id | oxford-uuid:39ccdcac-57d0-4c41-a8da-6ed7bd5cabf7 |
| institution | University of Oxford |
| language | English |
| last_indexed | 2024-03-06T20:57:37Z |
| publishDate | 2006 |
| record_format | dspace |
| spelling | oxford-uuid:39ccdcac-57d0-4c41-a8da-6ed7bd5cabf72022-03-26T13:57:41ZNutritional influences on inflammation and type 2 diabetes risk.Journal articlehttp://purl.org/coar/resource_type/c_dcae04bcuuid:39ccdcac-57d0-4c41-a8da-6ed7bd5cabf7EnglishSymplectic Elements at Oxford2006Browning, LJebb, SAThere is a clear role for inflammation in the development of type 2 diabetes and its associated co-morbidities. Circulating inflammatory markers such as C-reactive protein, sialic acid, and interleukin- 6 are all significant independent predictors of disease. A number of nutritional components are hypothesized to modulate inflammation, and hence impact on disease risk. The most extensively studied nutrients are the long-chain n-3 polyunsaturated fatty acids. However, evidence is also emerging with respect to whole grain or low glycemic index foods and antioxidant vitamins. Obesity, resulting from long-term dietary energy excess, is also strongly linked to raised inflammatory status and type 2 diabetes. To date, much of the evidence for the effect of nutrients or foods on disease risk has been based on epidemiological associations. However, the links among diet, inflammation, and type 2 diabetes are supported by some data from human dietary intervention trials and/or mechanistic studies in animals. Further research is required to quantify the precise role and refine the evidence base. However, the proposed "anti-inflammatory" strategies to tackle type 2 diabetes are broadly consistent with current public health nutrition guidelines: to achieve and maintain a healthy weight, to reduce saturated fat, to increase the proportion of less refined forms of carbohydrate, and to increase intake of fruits and vegetables. |
| spellingShingle | Browning, L Jebb, SA Nutritional influences on inflammation and type 2 diabetes risk. |
| title | Nutritional influences on inflammation and type 2 diabetes risk. |
| title_full | Nutritional influences on inflammation and type 2 diabetes risk. |
| title_fullStr | Nutritional influences on inflammation and type 2 diabetes risk. |
| title_full_unstemmed | Nutritional influences on inflammation and type 2 diabetes risk. |
| title_short | Nutritional influences on inflammation and type 2 diabetes risk. |
| title_sort | nutritional influences on inflammation and type 2 diabetes risk |
| work_keys_str_mv | AT browningl nutritionalinfluencesoninflammationandtype2diabetesrisk AT jebbsa nutritionalinfluencesoninflammationandtype2diabetesrisk |