Effect of different sources of saturated and polyunsaturated fatty acids on postprandial inflammation: A double-blind randomized crossover trial
Abstract
Background and aims: Acute postprandial inflammation is a transient response to food intake and may, if repeatedly exaggerated, contribute to chronic low-grade inflammation associated with cardiometabolic disease. A high-fat meal can trigger an acute inflammatory response in the postprandial state, but the role of dietary fat composition remains unclear. The primary aim of the study was to evaluate the effect of different sources of saturated fatty acids (SFA) and Polyunsaturated fatty acids (PUFA) on the postprandial inflammatory response, and the secondary aim was to identify markers of postprandial inflammation.
Methods: In a double-blind, randomized 4-way crossover trial, 18 healthy adults consumed isocaloric test meals (706 kcal) with 40 g of fat from either butter, coconut oil, flaxseed oil, or corn oil. Postprandial blood samples were collected up to 6 h. Inflammatory proteins were measured using proximity extension assay while glycoprotein acetyls (GlycA) and triacylglycerol (TG) were measured by NMR spectroscopy. Postprandial changes were analyzed with linear mixed models; markers affected by time (p < 0.05) were further studied for time × fat source interactions.
Results: Twenty-one (23 %) of 93 proteins changed postprandially, across all meal challenges combined (p < 0.05 for time), including GlycA, IL-6, IL-17C, CXCL10, FGF19, and MMP1, indicating a broad but heterogeneous inflammatory response. Significant time × fat source interactions were found for GlycA (p <…
How strong is the evidence?
Evidence Hub reads this as a randomized trial, done in people. Its evidence level is 3 of 5 (Moderate · trial / cohort / secondary analysis). Trials without a large randomized design, cohorts and secondary analyses give moderate evidence. Reported size: 18 participants or records.
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