Low-grade inflammation, diet composition and health: current research evidence and its translation

Abstract

The importance of chronic low-grade inflammation in the pathology of numerous age-related chronic conditions is now clear. An unresolved inflammatory response is likely to be involved from the early stages of disease development. The present position paper is the most recent in a series produced by the International Life Sciences Institute's European Branch (ILSI Europe). It is co-authored by the speakers from a 2013 workshop led by the Obesity and Diabetes Task Force entitled ‘Low-grade inflammation, a high-grade challenge: biomarkers and modulation by dietary strategies’. The latest research in the areas of acute and chronic inflammation and cardiometabolic, gut and cognitive health is presented along with the cellular and molecular mechanisms underlying inflammation–health/disease associations. The evidence relating diet composition and early-life nutrition to inflammatory status is reviewed. Human epidemiological and intervention data are thus far heavily reliant on the measurement of inflammatory markers in the circulation, and in particular cytokines in the fasting state, which are recognised as an insensitive and highly variable index of tissue inflammation. Potential novel kinetic and integrated approaches to capture inflammatory status in humans are discussed. Such approaches are likely to provide a more discriminating means of quantifying inflammation–health/disease associations, and the ability of diet to positively modulate inflammation and provide the much needed evidence to develop research portfolios that will inform new product development and associated health claims.

Impact of anti-inflammatory nutrients on obesity-associated metabolic-inflammation from childhood through to adulthood

“…Primary focus has been on the effect of individual dietary components on inflammation and metabolic health. Diet-derived antiinflammatory and anti-oxidative compounds in combination could potentially target multiple components of inflammation and metabolic stress in an additive or synergistic manner (106,107) . A study by Bakker et al showed that a combination of anti-inflammatory nutrients in overweight men increased adiponectin by 7 %, independent of weight loss, as well as influencing AT inflammation, oxidative stress and metabolism.…”

Perspectives on the use of seed oils in the South African diet

“…They can also reduce the risk of the development of nutrition-related non-communicable diseases. 4 These health and disease states are mainly influenced by the individual fatty acid composition of the fats and oils consumed. The degree of saturation and the total amount and ratio of n-6 to n-3 fatty acids in the diet are of the essence.…”

“…[11][12][13] Omega-6 PUFAs are generally regarded as precursors of pro-inflammatory metabolites, which signal for the start of inflammation, and n-3 PUFAs as precursors for metabolites with anti-inflammatory properties, which on the other hand facilitate the termination of inflammation. 14,15 Both these functions are vital for human health, 4 and thus balancing the intake of n-6 and n-3 PUFAs is essential. 4,14 Furthermore, evidence that dietary SFAs also switch on proinflammatory mechanisms is accumulating.…”

“…14,15 Both these functions are vital for human health, 4 and thus balancing the intake of n-6 and n-3 PUFAs is essential. 4,14 Furthermore, evidence that dietary SFAs also switch on proinflammatory mechanisms is accumulating. 4,16 Thus, the evidence of the health benefits gained when including PUFAs in a balanced way in the diet [n-6 (5-8% energy) and n-3 (1-2% energy)] and of keeping SFAs less than 10%, is, on balance, convincing.…”

Maternal Knowledge, Attitudes and Practices Regarding Dietary Fats

“…Although the place of saturated dietary fats in the etiology of type 2 diabetes mellitus has been challenged in recent years, data from observational controlled experimental studies suggesting that replacing saturated and trans fatty acids with polyunsaturated fatty acids can lower the risk of type 2 diabetes can not be ignored [13,14]. A substantial amount of evidence, suggests that many foods especially dietary fats may affect inflammatory processes both acutely and chronically and low-grade inflammation is suspected to be involved in the cardiometabolic syndrome, increased risk of type 2 diabetes mellitus and cardiovascular disease associated with obesity [15].…”