From: Modulation of obesity-induced inflammation by dietary fats: mechanisms and clinical evidence
Subjects: n (F/M) | Postprandial duration | Test meal | Inflammatory response in overweight/obese individuals | Remarks | References |
---|---|---|---|---|---|
Overweight: 13 (-/13) | 0, 15, 30, 45, 60, 90 min, 2, 3, 4, 5, 6, 7, 8 h | SFA: 56.6 g fat (33.9 g SFA) 2 muffins with butter and 250 ml water | IL-6, TNF-α, sVCAM-1: SFA ↑, PUFA ↓ MCP-1: ↓ over time; NS sICAM-1: = ; NS | Small sample size | [67] |
 |  | n-6 PUFA: 60.5 g fat (12.9 g SFA, 21.8 g PUFA) 2 muffins with 40 g butter and 10 g margarine, and 250 ml water |  |  |  |
 |  | A low fat lunch was served after 3 h |  |  |  |
Lean: 14 (14/-) Obese: 15 (15/-) | 0, 1, 4, 6 h | SFA: 71 g fat (18 g palmitate) Instant potato with 16 g cream/kg body weight, 100 ml hot water | IL-6: ↓ at 1 h, ↑ at 6 h; NS IL-8, TNF-α: =; NS | Timing of menstrual cycle and oral contraceptive usage were not taken into account | [16] |
 |  | MUFA: 72 g fat (9 g palmitate) Instant potato with 0.6 g/kg body weight of olive oil, 160 ml hot water |  | Subjects with hypertension and dyslipidemia were included |  |
 |  | n-6 PUFA:72 g fat (5 g palmitate ) Instant potato with 0.6 g/kg body weight of canola oil, 160 ml hot water |  | Test meals were not iso-caloric Small sample size |  |
 |  | LFM–potato: 12 g fat (3 g palmitate) Instant potato, 160 ml hot water. |  |  |  |
 |  | LFM – bran: 13 g fat (3 g palmitate) All-Bran, 40 ml trim milk, and 2 cooked eggs |  |  |  |
 |  | *test meals for obese subjects only |  |  |  |
Lean: 18 (-/18) Obese: 18 (-/18) | 0, 2, 4 h | SFA: 95 g fat (51 g SFA) Shakes containing low fat yogurt, low fat milk, strawberry flavor, sugar and 95 g palm oil | IL-8: ↑ over time; NS IL-6: ↓ over time; NS CRP: =; NS | Short postprandial period Small sample size | [61] |
 |  | MUFA: 95 g fat (8 g SFA) Shakes containing low fat yogurt, low fat milk, strawberry flavor, sugar and 95 g high oleic sunflower oil |  |  |  |
 |  | n-3 PUFA: 95 g fat (32 g SFA) Shakes containing low fat yogurt, low fat milk, strawberry flavor, sugar and 40 g palm oil + 55 g Marinol D40 (40% DHA). |  |  |  |
Lean: 18 (-/18) Obese: 18 (-/18) Obese diabetic: 6 (-/6) | 0, 2, 4 h | SFA: 95 g fat (51 g SFA) Shakes containing low fat yogurt, low fat milk, strawberry flavor, sugar and 95 g palm oil | IL-1β and TNF-α: =; NS PBMC MCP-1 and IL-8: MUFA and n-3 PUFA ↑↑, SFA ↑ at 4 h | Short postprandial period Small sample size | [70] |
 |  | MUFA: 95 g fat (8 g SFA) Shakes containing low fat yogurt, low fat milk, strawberry flavor, sugar and 95 g high oleic sunflower oil |  |  |  |
 |  | n-3 PUFA: 95 g fat (32 g SFA) Shakes containing low fat yogurt, low fat milk, strawberry flavor, sugar and 40 g palm oil + 55 g Marinol D40 (40% DHA) |  |  |  |
Obese/overweight: 10 (6/4) | 0, 1, 2, 4, 6 h | SFA: 83 g fat Refined palm oil blended with 1% milk, strawberry flavored syrup, low fat frozen, and non-fat dry milk powder. | CRP: ↑; over time NS TNF-α: ↓ over time; NS NF-κB AUC (4 h): PUFA ↑↑, SFA↑ VCAM-1: =; NS ICAM-1: =; MUFA ↓↓ vs. SFA, n-3 PUFA | Small sample size Test meals were not iso-caloric | [71] |
 |  | MUFA: 83 g fat Refined olive oil blended with 1% milk, strawberry flavored syrup, low fat frozen, and non-fat dry milk powder. |  |  |  |
 |  | n-3 PUFA: 85 g fat Refined olive oil + 4 g n-3FA from 8 g fish oil supplement pills (300 mg EPA, 200 mg DHA/g), blended with 1% milk, strawberry flavored syrup, low fat frozen, and non-fat dry milk powder. |  |  |  |