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Dewhurst-Trigg R, Hulston CJ, Markey O. The effect of quantity and quality of dietary fat intake on subcutaneous white adipose tissue inflammatory responses. Proc Nutr Soc. 2020;1-15doi: 10.1017/S0029665120000038.
Dewhurst-Trigg, R., Hulston, C. J., & Markey, O. (2020). The effect of quantity and quality of dietary fat intake on subcutaneous white adipose tissue inflammatory responses. The Proceedings of the Nutrition Society, 1-15. https://doi.org/10.1017/S0029665120000038
Dewhurst-Trigg, R, et al. "The effect of quantity and quality of dietary fat intake on subcutaneous white adipose tissue inflammatory responses." The Proceedings of the Nutrition Society vol. (2020): 1-15. doi: https://doi.org/10.1017/S0029665120000038
Dewhurst-Trigg R, Hulston CJ, Markey O. The effect of quantity and quality of dietary fat intake on subcutaneous white adipose tissue inflammatory responses. Proc Nutr Soc. 2020 Feb 17;1-15. doi: 10.1017/S0029665120000038. Epub 2020 Feb 17. PMID: 32063233.
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Proc Nutr Soc. 2020 Feb 17;1-15. doi: 10.1017/S0029665120000038. Epub 2020 Feb 17.

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

The Proceedings of the Nutrition Society

R Dewhurst-Trigg, C J Hulston, O Markey

Affiliations

  1. School of Sport, Exercise and Health Sciences, Loughborough University, LoughboroughLE11 3TU, UK.
  2. Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, University of Reading, ReadingRG6 6AP, UK.

PMID: 32063233 DOI: 10.1017/S0029665120000038

Abstract

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 saturation may elicit differential WAT inflammatory responses. This information has originated predominantly from animal or cell models and translation into human participants 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)/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, diet composition 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 the intake of total fat and specific fatty acids with WAT metabolic-inflammatory responses may have important implications for public health by informing dietary guidelines aimed at cardiometabolic risk reduction.

Keywords: Dietary fat; Inflammation; Obesity; White adipose tissue

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