Lipids, Low-Grade Chronic Inflammation and NAFLD

Tarantino, Giovanni; Finelli, Carmine

doi:10.1016/b978-1-63067-036-8.00028-7

Cited by 2 publications

(2 citation statements)

References 264 publications

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“…Monounsaturated FAs have one double bond somewhere along the carbon chain with the ‘remaining’ hydrogen in either the cis or trans configuration, as demonstrated in oleic (OA, c9 C18:1) and vaccenic (VA, t11 C18:1) acids, respectively. Oleic acid is the most abundant MUFA in beef and is commonly found in animal fats, olive oil, nuts and avocados, while VA is solely found in ruminant fats [ 58 , 59 ]. Meta-analyses have shown that replacing SFAs with cis-MUFAs can reduce LDL and increase HDL (small effect size) [ 53 , 60 ], although this could be due to the reduction in SFAs rather than an increase in OA.…”

Section: Fatty Acidsmentioning

confidence: 99%

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Davis

Magistrali

Butler

et al. 2022

Foods

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Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.

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Section: Fatty Acidsmentioning

confidence: 99%

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Davis

Magistrali

Butler

et al. 2022

Foods

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“… 112 The role of local inflammation in the liver in SAM is unclear, but chronic inflammation plays a key role in the progression of disease in nonalcoholic fatty liver disease. 113 …”

Section: Inflammation and The Pathophysiological Changes In Severe Ac...mentioning

confidence: 99%

Inflammation: the driver of poor outcomes among children with severe acute malnutrition?

et al. 2023

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Severe acute malnutrition (SAM) is the most life-threatening form of undernutrition and underlies at least 10% of all deaths among children younger than 5 years in low-income countries. SAM is a complex, multisystem disease, with physiological perturbations observed in conjunction with the loss of lean mass, including structural and functional changes in many organ systems. Despite the high mortality burden, predominantly due to infections, the underlying pathogenic pathways remain poorly understood. Intestinal and systemic inflammation is heightened in children with SAM. Chronic inflammation and its consequent immunomodulation may explain the increased morbidity and mortality from infections in children with SAM, both during hospitalization and in the longer term after discharge. Recognition of the role of inflammation in SAM is critical in considering new therapeutic targets in this disease, which has not seen a transformational approach to treatment for several decades. This review highlights the central role of inflammation in the wide-ranging pathophysiology of SAM, as well as identifying potential interventions that have biological plausibility based on evidence from other inflammatory syndromes.

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Lipids, Low-Grade Chronic Inflammation and NAFLD

Cited by 2 publications

References 264 publications

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Inflammation: the driver of poor outcomes among children with severe acute malnutrition?

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