Dietary factors and low-grade inflammation in relation to overweight and obesity

Philip C. Calder, Namanjeet Ahluwalia, Fred Brouns, Timo Buetler, Karine Clement, Karen Cunningham, Katherine Esposito, Lena S. Jönsson, Hubert Kolb, Mirian Lansink, Ascension Marcos, Andrew Margioris, Nathan Matusheski, Herve Nordmann, John O'Brien, Giuseppe Pugliese, Salwa Rizkalla, Casper Schalkwijk, Jaakko Tuomilehto, Julia Wärnberg & 2 others Bernhard Watzl, Brigitte M. Winklhofer-Roob

Research output: Contribution to journalArticle

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Abstract

Low-grade inflammation is a characteristic of the obese state, and adipose tissue releases many inflammatory mediators. The source of these mediators within adipose tissue is not clear, but infiltrating macrophages seem to be especially important, although adipocytes themselves play a role. Obese people have higher circulating concentrations of many inflammatory markers than lean people do, and these are believed to play a role in causing insulin resistance and other metabolic disturbances. Blood concentrations of inflammatory markers are lowered following weight loss. In the hours following the consumption of a meal, there is an elevation in the concentrations of inflammatory mediators in the bloodstream, which is exaggerated in obese subjects and in type 2 diabetics. Both high-glucose and high-fat meals may induce postprandial inflammation, and this is exaggerated by a high meal content of advanced glycation end products (AGE) and partly ablated by inclusion of certain antioxidants or antioxidant-containing foods within the meal. Healthy eating patterns are associated with lower circulating concentrations of inflammatory markers. Among the components of a healthy diet, whole grains, vegetables and fruits, and fish are all associated with lower inflammation. AGE are associated with enhanced oxidative stress and inflammation. SFA and trans-MUFA are pro-inflammatory, while PUFA, especially long-chain n-3 PUFA, are anti-inflammatory. Hyperglycaemia induces both postprandial and chronic low-grade inflammation. Vitamin C, vitamin E and carotenoids decrease the circulating concentrations of inflammatory markers. Potential mechanisms are described and research gaps, which limit our understanding of the interaction between diet and postprandial and chronic low-grade inflammation, are identified.

Original languageEnglish (US)
JournalBritish Journal of Nutrition
Volume106
Issue numberSUPPL. 3
StatePublished - Dec 1 2011

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Obesity
Inflammation
Meals
Advanced Glycosylation End Products
Adipose Tissue
Antioxidants
Omega-3 Fatty Acids
Carotenoids
Vitamin E
Adipocytes
Hyperglycemia
Vegetables
Ascorbic Acid
Insulin Resistance
Weight Loss
Fruit
Fishes
Oxidative Stress
Anti-Inflammatory Agents
Fats

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Calder, P. C., Ahluwalia, N., Brouns, F., Buetler, T., Clement, K., Cunningham, K., ... Winklhofer-Roob, B. M. (2011). Dietary factors and low-grade inflammation in relation to overweight and obesity. British Journal of Nutrition, 106(SUPPL. 3).
Calder, Philip C. ; Ahluwalia, Namanjeet ; Brouns, Fred ; Buetler, Timo ; Clement, Karine ; Cunningham, Karen ; Esposito, Katherine ; Jönsson, Lena S. ; Kolb, Hubert ; Lansink, Mirian ; Marcos, Ascension ; Margioris, Andrew ; Matusheski, Nathan ; Nordmann, Herve ; O'Brien, John ; Pugliese, Giuseppe ; Rizkalla, Salwa ; Schalkwijk, Casper ; Tuomilehto, Jaakko ; Wärnberg, Julia ; Watzl, Bernhard ; Winklhofer-Roob, Brigitte M. / Dietary factors and low-grade inflammation in relation to overweight and obesity. In: British Journal of Nutrition. 2011 ; Vol. 106, No. SUPPL. 3.
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Calder, PC, Ahluwalia, N, Brouns, F, Buetler, T, Clement, K, Cunningham, K, Esposito, K, Jönsson, LS, Kolb, H, Lansink, M, Marcos, A, Margioris, A, Matusheski, N, Nordmann, H, O'Brien, J, Pugliese, G, Rizkalla, S, Schalkwijk, C, Tuomilehto, J, Wärnberg, J, Watzl, B & Winklhofer-Roob, BM 2011, 'Dietary factors and low-grade inflammation in relation to overweight and obesity', British Journal of Nutrition, vol. 106, no. SUPPL. 3.

Dietary factors and low-grade inflammation in relation to overweight and obesity. / Calder, Philip C.; Ahluwalia, Namanjeet; Brouns, Fred; Buetler, Timo; Clement, Karine; Cunningham, Karen; Esposito, Katherine; Jönsson, Lena S.; Kolb, Hubert; Lansink, Mirian; Marcos, Ascension; Margioris, Andrew; Matusheski, Nathan; Nordmann, Herve; O'Brien, John; Pugliese, Giuseppe; Rizkalla, Salwa; Schalkwijk, Casper; Tuomilehto, Jaakko; Wärnberg, Julia; Watzl, Bernhard; Winklhofer-Roob, Brigitte M.

In: British Journal of Nutrition, Vol. 106, No. SUPPL. 3, 01.12.2011.

Research output: Contribution to journalArticle

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AU - Calder, Philip C.

AU - Ahluwalia, Namanjeet

AU - Brouns, Fred

AU - Buetler, Timo

AU - Clement, Karine

AU - Cunningham, Karen

AU - Esposito, Katherine

AU - Jönsson, Lena S.

AU - Kolb, Hubert

AU - Lansink, Mirian

AU - Marcos, Ascension

AU - Margioris, Andrew

AU - Matusheski, Nathan

AU - Nordmann, Herve

AU - O'Brien, John

AU - Pugliese, Giuseppe

AU - Rizkalla, Salwa

AU - Schalkwijk, Casper

AU - Tuomilehto, Jaakko

AU - Wärnberg, Julia

AU - Watzl, Bernhard

AU - Winklhofer-Roob, Brigitte M.

PY - 2011/12/1

Y1 - 2011/12/1

N2 - Low-grade inflammation is a characteristic of the obese state, and adipose tissue releases many inflammatory mediators. The source of these mediators within adipose tissue is not clear, but infiltrating macrophages seem to be especially important, although adipocytes themselves play a role. Obese people have higher circulating concentrations of many inflammatory markers than lean people do, and these are believed to play a role in causing insulin resistance and other metabolic disturbances. Blood concentrations of inflammatory markers are lowered following weight loss. In the hours following the consumption of a meal, there is an elevation in the concentrations of inflammatory mediators in the bloodstream, which is exaggerated in obese subjects and in type 2 diabetics. Both high-glucose and high-fat meals may induce postprandial inflammation, and this is exaggerated by a high meal content of advanced glycation end products (AGE) and partly ablated by inclusion of certain antioxidants or antioxidant-containing foods within the meal. Healthy eating patterns are associated with lower circulating concentrations of inflammatory markers. Among the components of a healthy diet, whole grains, vegetables and fruits, and fish are all associated with lower inflammation. AGE are associated with enhanced oxidative stress and inflammation. SFA and trans-MUFA are pro-inflammatory, while PUFA, especially long-chain n-3 PUFA, are anti-inflammatory. Hyperglycaemia induces both postprandial and chronic low-grade inflammation. Vitamin C, vitamin E and carotenoids decrease the circulating concentrations of inflammatory markers. Potential mechanisms are described and research gaps, which limit our understanding of the interaction between diet and postprandial and chronic low-grade inflammation, are identified.

AB - Low-grade inflammation is a characteristic of the obese state, and adipose tissue releases many inflammatory mediators. The source of these mediators within adipose tissue is not clear, but infiltrating macrophages seem to be especially important, although adipocytes themselves play a role. Obese people have higher circulating concentrations of many inflammatory markers than lean people do, and these are believed to play a role in causing insulin resistance and other metabolic disturbances. Blood concentrations of inflammatory markers are lowered following weight loss. In the hours following the consumption of a meal, there is an elevation in the concentrations of inflammatory mediators in the bloodstream, which is exaggerated in obese subjects and in type 2 diabetics. Both high-glucose and high-fat meals may induce postprandial inflammation, and this is exaggerated by a high meal content of advanced glycation end products (AGE) and partly ablated by inclusion of certain antioxidants or antioxidant-containing foods within the meal. Healthy eating patterns are associated with lower circulating concentrations of inflammatory markers. Among the components of a healthy diet, whole grains, vegetables and fruits, and fish are all associated with lower inflammation. AGE are associated with enhanced oxidative stress and inflammation. SFA and trans-MUFA are pro-inflammatory, while PUFA, especially long-chain n-3 PUFA, are anti-inflammatory. Hyperglycaemia induces both postprandial and chronic low-grade inflammation. Vitamin C, vitamin E and carotenoids decrease the circulating concentrations of inflammatory markers. Potential mechanisms are described and research gaps, which limit our understanding of the interaction between diet and postprandial and chronic low-grade inflammation, are identified.

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Calder PC, Ahluwalia N, Brouns F, Buetler T, Clement K, Cunningham K et al. Dietary factors and low-grade inflammation in relation to overweight and obesity. British Journal of Nutrition. 2011 Dec 1;106(SUPPL. 3).