Nutritional influences on inflammation and type 2 diabetes risk.

Auteur(s) :
Jebb SA., Browning LM.
Date :
Fév, 2006
Source(s) :
DIABETES TECHNOL THER.. #8:1 p45-54
Adresse :
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge, United Kingdom. Lucy.Browning@mrc-hnr.cam.ac.uk

Sommaire de l'article

There is a clear role for inflammation in the development of type 2 diabetes and its associated co-morbidities. Circulating inflammatory markers such as C-reactive protein, sialic acid, and interleukin- 6 are all significant independent predictors of disease. A number of nutritional components are hypothesized to modulate inflammation, and hence impact on disease risk. The most extensively studied nutrients are the long-chain n-3 polyunsaturated fatty acids. However, evidence is also emerging with respect to whole grain or low glycemic index foods and antioxidant vitamins. Obesity, resulting from long-term dietary energy excess, is also strongly linked to raised inflammatory status and type 2 diabetes. To date, much of the evidence for the effect of nutrients or foods on disease risk has been based on epidemiological associations. However, the links among diet, inflammation, and type 2 diabetes are supported by some data from human dietary intervention trials and/or mechanistic studies in animals. Further research is required to quantify the precise role and refine the evidence base. However, the proposed « anti-inflammatory » strategies to tackle type 2 diabetes are broadly consistent with current public health nutrition guidelines: to achieve and maintain a healthy weight, to reduce saturated fat, to increase the proportion of less refined forms of carbohydrate, and to increase intake of fruits and vegetables.

Source : Pubmed
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