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http://www.ncbi.nlm.nih.gov/pubmed/22133051Dietary factors and low-grade inflammation in relation to overweight and obesity.
Review, eli aika hyvä kirjallisuuskatsaus.
Matala-asteinen tulehdus paha - uskotaan, että se on yhteydessä mm. insuliiniresistenssiin. Lihavilla enemmän matala-asteisesta tulehduksesta kertovia markkereita veressä kuin normaalipainoisilla. Tulehdusmarkkerit nousevat aterian jälkeen, etenkin metaboolikoilla, ja etenkin paljon glukoosia tai rasvaa sisältävät ateriat saattavat nostaa joitain tulehdusmarkkereita. Terveelliset ravintotottumukset ovat yhteydessä matalampiin tulehdustasoihin, ja näitä terveellisiä, anti-inflammatorisia valintoja olisivat tämän mukaan täysjyvävilja, kasvikset ja hedelmät, kala. SAFA ja trans-MUFA ovat infammaatiota lisääviä valintoja, omega-3 vähentäviä. Korkea verensokeri lisää sekä aterianjälkeistä että kroonista matala-asteista tulehdusta. C-vitamiini, E ja karotenoidit vähentävät. Mutta ravinnon vaikutuksesta tarvitaan lisää tietoa.
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.