Effect of a trans fatty acid-enriched diet on mitochondrial, inflammatory, and oxidative stress parameters in the cortex and hippocampus of Wistar rats

Longhi, Rafael; Almeida, Roberto Farina de; Pettenuzzo, Letícia Ferreira; Souza, Débora Guerini de; Machado, Letiane de Souza; Quincozes‐Santos, André; Souza, Diogo Onofre Gomes de

doi:10.1007/s00394-017-1474-3

Cited by 13 publications

(9 citation statements)

References 46 publications

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“…This possesses the possibility that the lack of natural antioxidants potentially contributed to the results seen in this study. Other rodent (rat/mouse) studies with matched diets [36,37,38,39] have shown similar OS results as have studies not using matched diets [40,41] and those where diet composition was not reported [42,43]. In this three-tiered attempt to identify an increased susceptibility to metabolic disorders due to an interaction of calorie-dense diets and O 3 exposure, cause and effect remain elusive.…”

Section: Discussionmentioning

confidence: 82%

Interaction of Diet and Ozone Exposure on Oxidative Stress Parameters within Specific Brain Regions of Male Brown Norway Rats

Valdez

Johnstone

Richards

et al. 2018

IJMS

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Oxidative stress (OS) contributes to the neurological and cardio/pulmonary effects caused by adverse metabolic states and air pollutants such as ozone (O3). This study explores the interactive effects of O3 and diet (high-fructose (FRUC) or high–fat (FAT)) on OS in different rat brain regions. In acute exposure, there was a decrease in markers of reactive oxygen species (ROS) production in some brain regions by diet and not by O3. Total antioxidant substances (TAS) were increased in the cerebellum (CER) and frontal cortex (FC) and decreased in the striatum (STR) by both diets irrespective of O3 exposure. Protein carbonyls (PC) and total aconitase decreased in some brain regions irrespective of exposure. Following subacute exposure, an increase in markers of ROS was observed in both diet groups. TAS was increased in the FC (FAT only) and there was a clear O3 effect where TAS was increased in the FC and STR. Diet increased PC formation within the CER in the FAT group, while the hippocampus showed a decrease in PC after O3 exposure in controls. In general, these results indicate that diet/O3 did not have a global effect on brain OS parameters, but showed some brain region- and OS parameter-specific effects by diets.

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Section: Discussionmentioning

confidence: 82%

Interaction of Diet and Ozone Exposure on Oxidative Stress Parameters within Specific Brain Regions of Male Brown Norway Rats

Valdez

Johnstone

Richards

et al. 2018

IJMS

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“…Dietary fat might contribute to CVD via inflammatory and oxidative stress mechanisms. Polyunsaturated fatty acid (PUFA) can decrease the production of inflammatory and reactive oxygen species [8], saturated fatty acid (SFA) and trans fatty acids (TFA) can increase pro-inflammatory and oxidative stress [9, 10], excessive oxidative stress and inflammation contributes to the development of CVD [11, 12]. Several previous studies have investigated the relationship between dietary fat and cardiovascular risk [13–16], the PREvención con DIeta MEDiterránea study (PREDIMED) demonstrated that Mediterranean diets (MedDiets), which were high in polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA), low in saturated fatty acid (SFA) and trans fatty acids (TFA), were associated with reduced CVDs events compared with a low-fat control diet [13].…”

Section: Backgroundsmentioning

confidence: 99%

Dietary total fat, fatty acids intake, and risk of cardiovascular disease: a dose-response meta-analysis of cohort studies

2019

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Background Several epidemiological studies have investigated the association between dietary fat intake and cardiovascular disease. However, dietary recommendations based on systematic review and meta-analysis might be more credible. Methods and results Pubmed, Embase and Cochrane library were searched up to July 1st 2018 for cohort studies reporting associations of dietary fat intake and risk of CVDs. By comparing the highest vs. the lowest categories of fat or fatty acids intake, we found that higher dietary trans fatty acids (TFA) intake was associated with increased risk of CVDs [RR:1.14(1.08–1.21)]. However, no association was observed between total fat, monounsaturated fatty acids (MUFA), saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA), and risk of CVDs. Subgroup analysis found a cardio-protective effect of PUFA in the studies that has been followed up more than 10 years [0.95(0.91–0.99), I 2 = 62.4%]. Dose-response analysis suggested that the risk of CVDs increased 16% [1.16 (1.07–1.25), P linearity = 0.033] for an increment of 2% energy/day of TFA intake. Conclusions This current meta-analysis of cohort studies suggested that total fat, SFA, MUFA, and PUFA intake were not associated with the risk of cardiovascular disease. However, we found that higher TFA intake is associated with greater risk of CVDs in a dose-response fashion. Furthermore, the subgroup analysis found a cardio-protective effect of PUFA in studies followed up for more than 10 years. Electronic supplementary material The online version of this article (10.1186/s12944-019-1035-2) contains supplementary material, which is available to authorized users.

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“…Improper eating habits and practices have been found to relate to many different health problems [ 1 , 2 , 3 ]. Among these habits and practices are excessive consumption of trans fatty acids (TFA) [ 1 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ]. TFA have always been present in the human diet but recent years have seen a change in the foods from which these compounds are obtained and the amount consumed [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Design and Validation of a Food Frequency Questionnaire to Evaluate the Consumption of Trans Fatty Acids in the Adult Population (FFQ-TFA)

Soto-Equihua

Ramírez-Silva

Elton-Puente

et al. 2022

IJERPH

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Instruments for estimating the intake of food components can be useful in the prevention and/or treatment of diseases related to improper diet. There is, at present, no scientifically validated instrument for estimating consumption of trans fatty acids (TFA) in the Mexican population. The objective of this study was to design and validate such an instrument: a questionnaire that can be used to estimate consumption of TFA from food products. The questionnaire was applied to 162 students from the Autonomous University of Querétaro (UAQ). There were two phases to the study: (1) design of a food frequency questionnaire to assess consumption of trans fatty acids (FFQ-TFA) and an eating practices questionnaire (EPQ-TFA); (2) validation of the instrument. Content validity was measured by expert review and by Aiken’s V method, obtaining an overall score of 0.895. As final tests for the FFQ-TFA analysis, criterion validity was measured using Spearman’s correlation (r = 0.717, p < 0.01) and a linear regression (B = 0.668), considering the results of the 24-h dietary recall (24 HR); and reproducibility or temporal stability was measured using Pearson’s correlation (r = 0.406, p < 0.01). Subsequently, a Pearson correlation was applied between TFA consumption estimated by the FFQ-TFA-2 and the global score from the EPQ-TFA-2 (r = 0.351, p < 0.01). A Pearson correlation was applied between the EPQ-TFA-1 and the EPQ-TFA-2 (r = 0.575, p < 0.01). TFA consumption per day was 2.49 ± 1.32 g in the participating population, which was 1.04 ± 0.51% of their total kcal consumption.

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Effect of a trans fatty acid-enriched diet on mitochondrial, inflammatory, and oxidative stress parameters in the cortex and hippocampus of Wistar rats

Cited by 13 publications

References 46 publications

Interaction of Diet and Ozone Exposure on Oxidative Stress Parameters within Specific Brain Regions of Male Brown Norway Rats

Interaction of Diet and Ozone Exposure on Oxidative Stress Parameters within Specific Brain Regions of Male Brown Norway Rats

Dietary total fat, fatty acids intake, and risk of cardiovascular disease: a dose-response meta-analysis of cohort studies

Design and Validation of a Food Frequency Questionnaire to Evaluate the Consumption of Trans Fatty Acids in the Adult Population (FFQ-TFA)

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