C-reactive protein (CRP) is a marker of subclinical inflammation increased by Western diets and reduced by healthy dietary patterns, such as the Mediterranean diet. The role of dietary components is more controversial. Saturated and trans fatty acids may increase, whereas n-3 polyunsaturated fatty acids, either of plant and marine origin, may decrease CRP levels. Controversy in intervention studies may relate to differences in study design, including subjects' characteristics, dietary sources of fats, often-underpowered sample size, and type of comparator. Genetic factors influencing responses to dietary fats could contribute to interindividual heterogeneity. Available evidence does not allow envisaging in patients with diabetes different behaviors or mechanisms for dietary fats effects on inflammation than in nondiabetic populations. Although "ad hoc studies" are needed to clarify the role of confounding factors, the observed changes in CRP are in line with current recommended consumption of dietary fats.

Dietary Fatty Acids and C-Reactive Protein

Giovanni Annuzzi;Ettore Griffo;Giuseppina Costabile;Lutgarda Bozzetto
2016

Abstract

C-reactive protein (CRP) is a marker of subclinical inflammation increased by Western diets and reduced by healthy dietary patterns, such as the Mediterranean diet. The role of dietary components is more controversial. Saturated and trans fatty acids may increase, whereas n-3 polyunsaturated fatty acids, either of plant and marine origin, may decrease CRP levels. Controversy in intervention studies may relate to differences in study design, including subjects' characteristics, dietary sources of fats, often-underpowered sample size, and type of comparator. Genetic factors influencing responses to dietary fats could contribute to interindividual heterogeneity. Available evidence does not allow envisaging in patients with diabetes different behaviors or mechanisms for dietary fats effects on inflammation than in nondiabetic populations. Although "ad hoc studies" are needed to clarify the role of confounding factors, the observed changes in CRP are in line with current recommended consumption of dietary fats.
File in questo prodotto:
File Dimensione Formato  
Annuzzi_BookChapter2015.pdf

solo utenti autorizzati

Descrizione: capitolo libro
Tipologia: Versione Editoriale (PDF)
Licenza: Non specificato
Dimensione 411.03 kB
Formato Adobe PDF
411.03 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11588/893046
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? ND
social impact