DIETARY INFLAMMATORY INDEX AND ITS RELATIONSHIP WITH OMENTIN, CHEMERIN AND LIPOPOLYSACCHARIDE BINDING PROTEIN IN THE APPARENTLY HEALTHY OBESE

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 395

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شناسه ملی سند علمی:

INC15_347

تاریخ نمایه سازی: 30 دی 1397

چکیده مقاله:

Background and Aim: Low-grade inflammation is a characteristic of various conditions including obesity. Diet is regarded as a strong modifier of inflammation. The potential links between inflammatory properties of diet and adipokines as well as insulin resistance (IR) warrant further investigation. Therefore, the present study aimed to examine the associations of the dietary inflammatory index (DII) with serum Chemerin, Omentin, Lipopolysaccharide binding protein (LBP) among the apparently healthy obeseMethods: In this cross-sectional study, 171 abdominally obese subjects were recruited in the Northwest of Iran. Demographic data, dietary intake, anthropometric indices, and physical activity (PA) were assessed. DII scores were calculated based on dietary intake, using a validated 168-item food frequency questionnaire (FFQ). Basal blood samples were collected to determine the biochemical parameters. Linear regression test with adjusted beta estimates was applied for data analysis.Results: the group with lower DII score (anti-inflammatory diet) had higher protein (83.62±36.42 g vs. 71.61 ±25.94 g) and lower carbohydrate (325.00±125.76 g vs. 378.19 ±137.69 g) intake. Participants with higher DII score had lower consumption of polyunsaturated and monounsaturated fats as well as fiber and higher saturated fats (p<0.001). Those with elevated DII score had higher levels of Chemerin (p=0.034) and LBP (p=0.040), compared to those with lower DII. Omentin showed no significant differences between groups with different DII scores. Additionally, people with higher pro-inflammatory diet had higher FBS (p=0.005).Conclusion: The results suggest that increased inflammatory potential of diet, as indicated by higher DII score, is associated with elevated levels of Chemerin and LBP. While DII was positively associated with FBS.

نویسندگان

Susan Mirmajidi

Student Research Committee, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

Maryam Saghafi-Asl

Department of Clinical Nutrition, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

Azimeh Izadi

Department of Clinical Nutrition, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

Farhad Vahid

Department of Nutritional Sciences, School of Health, Arak University of Medical Sciences, Arak, Iran