Dewhurst-Trigg et al. Proc Nutr Soc_accepted version.docx (287.51 kB)

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



  • Sport, Exercise and Health Sciences

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Proceedings of the Nutrition Society


Cambridge University Press (CUP)


AM (Accepted Manuscript)

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© The Authors

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This article has been published in a revised form in Proceedings of the Nutrition Society 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.

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Dr Oonagh Markey Deposit date: 6 February 2020


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