Determination of serum inflammatory markers in response to a plant-based protein dietary intervention
Ladataan...
2.65 MB
suljettu
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
Pysyvä osoite
Verkkojulkaisu
DOI
Tiivistelmä
Diet has a considerable impact on inflammation, as it can either increase or reduce it, depending on environmental factors. Interleukin-6 (IL-6) and tumor necrosis factor alpha (TNF-α) are inflammatory markers connected to the maintenance of homeostasis within the body. High sensitivity C-reactive protein (hs-CRP) is a marker of low-grade inflammation used to identify inflammatory processes. The aim was to examine whether short-term consumption of plant-based protein foods with three different processing levels have notable effects on inflammatory markers.
A total of 37 healthy adult volunteers in the age range of 18-65 and in the BMI range of 18.5-27 participated in a randomized cross-over intervention study. Quantitative assessment of serum IL-6 and TNF-α was performed with enzyme linked immunosorbent assay (ELISA). The results were later compared with hs-CRP concentrations analyzed in TYKSlab. This study was done as a part of the Newplant research project.
Different processing levels did not significantly affect marker concentrations. The second most processed diet (diet 2) resulted in a significant outcome on TNF-α, and hs-CRP compared to baseline concentrations. During diet 2, the concentrations of TNF-α increased on average by 25 %, while hs-CRP decreased by 34 %. Correlation tests between diets and inflammatory markers showed a moderately strong positive correlation between IL-6 and hs-CRP on diet 2, and between IL-6 and TNF-α on the most processed diet (diet 3). Products from diet 3 were consumed the most according to the instructions by research group (47.1 %), followed by diet 2 (44.4 %) and diet 1 (32.4 %). Contrary to the hypothesis, diet 3 was the only one showing a decreasing effect. However, comparing median concentrations of inflammatory markers’ pre- to post intervention, all diets showed a decreasing effect.