Gluten-free diet reduces adiposity, inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression

Soares, Fabíola Lacerda Pires; Matoso, Rafael de Oliveira; Teixeira, Lílian Gonçalves; Menezes, Zélia; Pereira, Sandra de Oliveira; Alves, Andréa C.; Batista, Nathália Vieira; Faria, Ana Maria Caetano; Cara, Denise Carmona; Ferreira, Adaliene Versiani Matos; Alvarez-Leite, Jacqueline I.

doi:10.1016/j.jnutbio.2012.08.009

Cited by 93 publications

(81 citation statements)

References 35 publications

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“…In the present study, we confirmed the obesogenic effects of wheat gluten that were observed previously by Soares et al (5), and demonstrated that such an effect can also be detected in animals that received a standard diet. Despite having had the same energy intake, weight gain was approximately 20% higher in mice fed gluten-enriched diets compared to the respective gluten-free groups.…”

Section: Discussionsupporting

confidence: 93%

“…Animals that were fed gluten-free diets showed a reduction in weight gain and adiposity associated with an up-regulation of PPAR (peroxisome proliferator-activated receptor alpha), lipoprotein lipase (LPL), hormone sensitive lipase (HSL), and carnitine palmitoyl-transferase-1 (CPT-1) in adipose tissue, which are related to lipolysis and fatty acid oxidation. Moreover, we have previously observed that tumor necrosis concentration (TNF), interleukin (IL)-6 and IL-10 expression and concentration were increased in adipose tissue, suggesting a higher pro-inflammatory profile in mice fed a high-fat gluten-enriched diet (5).…”

Section: Introductionmentioning

confidence: 99%

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Wheat gluten intake increases weight gain and adiposity associated with reduced thermogenesis and energy expenditure in an animal model of obesity

et al. 2015

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Wheat gluten intake increases weight gain and adiposity associated with reduced thermogenesis and energy expenditure in an animal model of obesity

et al. 2015

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“…Along with the recent trends of introducing GFD as a method of healthy life style or intentional weight loss, study of Soares et al [54] appeared aimed to explain the mechanisms of gluten impact on obesity. In this mice study, authors showed the beneficial effects of GFD in reducing adiposity gain, inflammation and insulin resistance, without changes in food intake or lipid excretion [54].…”

Section: Gluten-free Diet As a Potential CD Risk Factormentioning

confidence: 99%

Long Term Follow Up of Celiac Disease—Is Atherosclerosis a Problem?

et al. 2014

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Celiac disease (CD) is a lifelong condition and it often involves impaired nutrition, wide spectrum of symptoms and it requires constant dietetic treatment. The impact of the gluten-free diet on patients’ nutritional status and on the other biochemical parameters is being widely investigated. In this article we looked into particular risk factors that might lead to increased prevalence of atherosclerosis in CD patients, including nutritional status, gluten-free diet, lipids profile and concomitant disease—type 1 diabetes mellitus. Here, we present the current data and research on these risk factors of atherosclerosis with respect to celiac disease.

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“…4 On the basis of evidence that gluten may promote inflammation in the absence of celiac disease or non-celiac gluten sensitivity, 5 concern has arisen in the medical community and lay public that gluten may increase the risk of obesity, metabolic syndrome, neuropsychiatric symptoms, and cardiovascular risk among healthy people. [6][7][8][9][10] As a result, diets that limit gluten intake have gained popularity. 11 12 In an analysis of the National Health and Nutrition Examination Survey (NHANES), most people adhering to a gluten-free diet did have a diagnosis of celiac disease.…”

Section: Introductionmentioning

confidence: 99%

Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study

Lebwohl

Cao

Zong

et al. 2017

BMJ

159

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Objective To examine the association of long term intake of gluten with the development of incident coronary heart disease. Design Prospective cohort study. Setting and participants 64 714 women in the Nurses’ Health Study and 45 303 men in the Health Professionals Follow-up Study without a history of coronary heart disease who completed a 131 item semiquantitative food frequency questionnaire in 1986 that was updated every four years through 2010. Exposure Consumption of gluten, estimated from food frequency questionnaires. Main outcome measure Development of coronary heart disease (fatal or non-fatal myocardial infarction). Results During 26 years of follow-up encompassing 2 273 931 person years, 2431 women and 4098 men developed coronary heart disease. Compared with participants in the lowest fifth of gluten intake, who had a coronary heart disease incidence rate of 352 per 100 000 person years, those in the highest fifth had a rate of 277 events per 100 000 person years, leading to an unadjusted rate difference of 75 (95% confidence interval 51 to 98) fewer cases of coronary heart disease per 100 000 person years. After adjustment for known risk factors, participants in the highest fifth of estimated gluten intake had a multivariable hazard ratio for coronary heart disease of 0.95 (95% confidence interval 0.88 to 1.02; P for trend=0.29). After additional adjustment for intake of whole grains (leaving the remaining variance of gluten corresponding to refined grains), the multivariate hazard ratio was 1.00 (0.92 to 1.09; P for trend=0.77). In contrast, after additional adjustment for intake of refined grains (leaving the variance of gluten intake correlating with whole grain intake), estimated gluten consumption was associated with a lower risk of coronary heart disease (multivariate hazard ratio 0.85, 0.77 to 0.93; P for trend=0.002). Conclusion Long term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.

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Gluten-free diet reduces adiposity, inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression

Cited by 93 publications

References 35 publications

Wheat gluten intake increases weight gain and adiposity associated with reduced thermogenesis and energy expenditure in an animal model of obesity

Wheat gluten intake increases weight gain and adiposity associated with reduced thermogenesis and energy expenditure in an animal model of obesity

Long Term Follow Up of Celiac Disease—Is Atherosclerosis a Problem?

Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study

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