Consumption of a saturated fat meal impaired the anti-inflammatory properties of HDL (p<0.004 for ICAM-1, p=0.01 for VCAM-1) and decreased flow-mediated dilation compared to polyunsaturated fat.
Does consumption of an isocaloric meal containing saturated fat compared to polyunsaturated fat impair the anti-inflammatory properties of HDL and endothelial function in adults?
Consumption of saturated fat reduces the anti-inflammatory potential of HDL and impairs arterial endothelial function compared to polyunsaturated fat.
p-value: p < 0.004
OBJECTIVES: The purpose of this study was to investigate the influence of dietary fatty acids on the anti-inflammatory properties of high-density lipoproteins (HDL) and vascular function. BACKGROUND: The effect of dietary fatty acids on atherogenesis remains uncertain. METHODS: Fourteen adults consumed an isocaloric meal containing either a polyunsaturated or a saturated fat on 2 occasions. The effects of post-prandial HDL on endothelial cell expression of intercellular adhesion molecule-1 (ICAM-1) and vascular cell adhesion molecule-1 (VCAM-1) were determined. Flow-mediated dilation (FMD) and microvascular reactivity were assessed before and 3 and 6 h after the meal. RESULTS: Plasma triglycerides, insulin, and nonesterified fatty acids rose after the meals. The HDL collected 6 h after the saturated meal were less effective than HDL isolated from fasting plasma in terms of their ability to inhibit expression of ICAM-1 and VCAM-1, whereas HDL collected 6 h after the polyunsaturated meal had an inhibitory activity that was greater than that of HDL collected from fasting plasma (p < 0.004 and p = 0.01 for comparison of effect of meals on ICAM-1 and VCAM-1, respectively). Post-hyperemic microvascular flow significantly increased at 3 h after the polyunsaturated meal by 45 +/- 14% and by 21 +/- 11% after the saturated meal. The FMD decreased 3 h after the saturated meal by 2.2 +/- 0.9% (p< 0.05 compared with baseline) and by 0.9 +/- 1% after the polyunsaturated meal. CONCLUSIONS: Consumption of a saturated fat reduces the anti-inflammatory potential of HDL and impairs arterial endothelial function. In contrast, the anti-inflammatory activity of HDL improves after consumption of polyunsaturated fat. These findings highlight novel mechanisms by which different dietary fatty acids may influence key atherogenic processes.
Nicholls et al. (2006) studied Healthy adults (n=14). Saturated fat meal vs. Polyunsaturated fat meal was evaluated on Endothelial cell expression of ICAM-1 and VCAM-1 (p=p < 0.004). Consumption of a saturated fat meal impaired the anti-inflammatory properties of HDL (p<0.004 for ICAM-1, p=0.01 for VCAM-1) and decreased flow-mediated dilation compared to polyunsaturated fat.