About the project
The postprandial state is the period after a meal, which is characterized by an increased production of inflammatory markers within 2-3 hours, with a peak after 6 hours. The postprandial state may be more informative of the inflammation response after dietary exposure than samples collected in the fasting state.
While it is known that eating a high-fat meal induces an inflammatory response, considerably less is known about how different sources of fat influences this response. Low-grade inflammation, i.e. a subclinical increase in inflammatory markers in the circulation, is involved in the pathogenesis of type 2 diabetes and CVD. Increasing evidence suggests that both postprandial lipoproteins, lipids and glucose may be involved in the inflammatory process, and thus contributing to cardiometabolic health or disease.
How nutritional composition affects the postprandial inflammatory response is however not well understood. Specifically, there are large gaps in knowledge regarding the impact of differences in dietary fat quality, and the interaction between fat and carbohydrate intake in postprandial inflammatory processes.
Aim
The aim of the study is to examine what effect meals with different composition of fatty acids has on inflammation biomarkers.
Cooperation
Pilot study at the Department of Nutrition at Institute of Basic Medical Sciences, University of Oslo
Main study at University of Gothenburg (Swedish)