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The effect of quantity and quality of dietary fat intake on subcutaneous white adipose tissue inflammatory responses

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journal contribution
posted on 06.02.2020 by Rebecca Dewhurst-Trigg, Carl Hulston, Oonagh Markey
The global prevalence of obesity and obesity-associated cardiometabolic diseases is a significant public health burden. Chronic low-grade inflammation in metabolic tissues such as white adipose tissue (WAT) is linked to obesity and may play a role in disease progression. The overconsumption of dietary fat has been suggested to modulate the WAT inflammatory environment. It is also recognised that fats varying in degree of fatty acid (FA) saturation may elicit differential WAT inflammatory responses. This information has originated predominantly from animal or cell models and translation into humans in vivo remains limited. This review will summarise human intervention studies investigating the effect of dietary fat quantity and quality on subcutaneous WAT inflammation, with a specific focus on the toll like receptor 4 (TLR4)/nuclear factor-κB (NF-κB) and nucleotide-binding and oligomerisation domain-like receptor, leucine-rich repeat and pyrin domain-containing 3 (NLRP3) inflammasome molecular signalling pathways. Overall, firm conclusions are hard to draw regarding the effect of dietary fat quantity and quality on WAT inflammatory responses due to the heterogeneity of study designs, composition of the diets and participant cohorts recruited. Previous studies have predominantly focused on measures of WAT gene expression. It is suggested that future work includes measures of WAT total content and phosphorylation of proteins involved in TLR4/NF-κB and NLRP3 signalling as this is more representative of alterations in WAT physiological function. Understanding pathways linking intake of total fat and specific FAs with WAT metabolic-inflammatory responses may have important implications for public health by informing dietary guidelines aimed at cardiometabolic risk reduction

History

School

  • Sport, Exercise and Health Sciences

Published in

Proceedings of the Nutrition Society

Publisher

Cambridge University Press (CUP)

Version

AM (Accepted Manuscript)

Rights holder

© The Authors

Publisher statement

This article has been published in a revised form in Proceedings of the Nutrition Society https://doi.org/10.1017/S0029665120000038. This version is published under a Creative Commons CC-BY-NC-ND. No commercial re-distribution or re-use allowed. Derivative works cannot be distributed. © The Authors.

Acceptance date

06/01/2020

Publication date

2020-02-17

Copyright date

2020

ISSN

0029-6651

eISSN

1475-2719

Language

en

Depositor

Dr Oonagh Markey Deposit date: 6 February 2020

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