Kronik hastalıklar ekseninde diyette yüksek fruktoz ve doymuş yağ asitlerinin kronik düşük derece inflamasyon üzerine etkisi

Year 2019, Volume: 44 Issue: 2, 685 - 694, 30.06.2019

Mahmut Bodur , Reyhan Nergiz Ünal

https://doi.org/10.17826/cumj.482623

Cited By: 5

Abstract

Son
yıllarda kronik hastalıkların ortaya çıkmasında, kronik düşük derece
inflamasyonun rolü üzerinde durulmaktadır. Kronik düşük derece inflamasyon,
sistemik dolaşım ve çeşitli dokularda inflamatuvar medyatörlerin ve bazı
proinflamatuvar sitokinlerin artışı ile karakterize olan metabolik bir
süreçtir. C reaktif protein (CRP), tümör nekrozis faktör-α (TNF-α),
interlökin-1 (IL-1), interlökin-4 (IL-4), interlökin-6 (IL-6), toll benzeri
reseptör-4 (TLR-4) kronik düşük derece inflamasyonda rol oynayan bazı
proinflamatuvar moleküllerdir.  Güncel
çalışmalarda, hazır ve işlenmiş besinlerin tüketimiyle artan fruktoz ve doymuş
yağ asitleri alımının kronik düşük derece inflamasyon oluşumunda etkileri
olduğu gösterilmektedir. Bu derlemede, diyetle yüksek fruktoz ve doymuş yağ
asitleri alımının, proinflamatuvar medyatörler aracılığıyla kronik düşük derece
inflamasyon oluşumuna etkisi incelenmiştir.

Keywords

doymuş yağ asitleri, fruktoz, inflamasyon, proinflamatuvar moleküller

Effects of dietary high fructose and saturated fatty acids on chronic low grade inflammation in the perspective of chronic diseases

Abstract

In
recent years, the role of chronic low grade inflammation in the emergence of
chronic diseases has been emphasized. Chronic low grade inflammation is a
metabolic process characterized by systemic circulation and increased
inflammatory mediators and some proinflammatory cytokines in various tissues.
C-reactive protein (CRP), tumor necrosis factor-α (TNF-α), interleukin-1
(IL-1), interleukin-4 (IL-4), interleukin-6 (IL-6), toll like receptor-4
(TLR-4) are some proinflammatory molecules that play a role in the chronic low
grade inflammation. Recent studies have shown that fructose and saturated fatty
acids, which are consumed with increased consumption of processed foods in the
current diet, might trigger  chronic low
grade inflammation. In this review, the effects of dietary high fructose and
saturated fatty acids on development of chronic low grade inflammation through
some proinflammatory mediators were examined. 

Keywords

saturated fatty acid, fructose, inflammation, proinflammatory molecules

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