the anti-inflammatory diet class day presentation€¦ · fruits, herbs and spices. food chem....
TRANSCRIPT
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Lucy Song Dietetic Intern 2014‐15 UVA Health System
What is anti‐inflammatory diet? Components anti‐inflammatory diet
What is the reasoning behind this diet? The relationship between inflammation and chronic diseases
What does research say about the anti‐inflammatory diet? Does it actually work?
Identify components of the anti‐inflammatory diet
Understand the premise of the diet and why it may be helpful
Interpret research on the anti‐inflammatory diet
Discuss our roles as future RDs on disseminating information about this diet
Eat plenty of fruits and vegetables Eat a good source of n‐3 fatty acids Eat plenty of whole grains Eat lean protein sources Minimize saturated and trans fats Avoid refined and processed foods Consume alcohol in moderation Add a variety of spices, especially ginger and turmeric (curry powder)
Source: Academy of Nutrition and Dietetics
Low in glycemic‐load and omega‐6 fatty acids
High in EPA and polyphenols
1:2:3 ratio of FAT:PRO:CARB
Caloric restriction to 1450 kcal/day
Primary fat is olive oil
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Image from: www.drweil.com
What are the two essential fatty acids?
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Alpha Linolenic Acid (ALA) Omega‐3 fatty acid Precursor for: ▪ Eicosapentaenoic Acid (EPA) ▪ Docosahexanoic Acid (DHA)
Linoleic Acid (LA) Omega‐6 fatty acid Precursor for Arachidonic Acid (AA)
Both polyunsaturated fatty acids (PUFAs) Both play a crucial role in brain function and growth
and development
No established guidelines regarding optimal omega‐3 intake
Adequate Intake (AI): Women: 1.1 g/day Men: 1.6 g/day
American Heart Association recommends 1‐3 g per day to achieve heart healthy benefits
What is the ratio of omega‐6 to omega‐3 fatty acid consumption in the American diet?
▪ 5:1 ▪ 10:1 ▪ 20:1 ▪ 25:1
Western diet has an omega‐6:omega‐3 ratio of 10:1
The average American consumes about 1.6 grams of omega‐3 fatty acids daily (mostly ALA)
Not known whether omega‐6 fatty acids interfere with benefits of omega‐3 consumption
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True/False: Soybeans are a good source of omega‐6 fatty acids, but not omega‐3 fatty acids
Found in many foods
Meat
Vegetable oils (e.g. safflower, sunflower, corn, soy) and processed foods made with these oils
ALA Flax, chia, pumpkin seeds Soybeans Walnuts Canola oil Dark leafy greens: Brussel sprouts, kale, spinach
EPA/DHA Fish Organ meats Sea vegetables and microalgae
Source: Pilot Plant Corporation
Many versions of the anti‐inflammatory diet
Key emphasis on increasing omega‐3 fatty acid decreasing omega‐6 fatty acids
AA (omega‐6) is a precursor to pro‐inflammatory agents
EPA (omega‐3) is a precursor to anti‐inflammatory agents
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Acute Inflammation Set of symptoms that include pain, swelling, heat, redness of affected organ or tissue
Chronic “Silent” Inflammation No pain or noticeable symptoms Believed to be related to heart disease, diabetes, arthritis, Alzheimer’s and certain cancers
Increased consumption of refined high‐glycemic load carbohydrate
Increased consumption of refined vegetable oils rich in omega‐6 fatty acids
Decreased consumption of omega‐3 fatty acids
Pro‐Inflammatory Tumor necrosis factor (TNF‐α)
Interleukin‐6 (IL‐6) Nuclear Factor‐κβ (NK‐ κβ)
CRP MCP‐1
Anti‐Inflammatory IL‐4 IL‐10 IL‐13 IFN‐α
Shoelson et al. (2006)
AA derivatives can stimulate stem cells in adipose tissue to create new fat cells
Higher BMI correlates with higher levels of AA in adipose
2003 study showed that mice fed iso‐caloric diet rich in n‐6 were 50% heavier than counterparts fed a mixture of n‐3 and n‐6
Massiera et al. (2003)
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Shoelson et al. (2006)
True/False: Inflammation in fat cells can cause insulin resistance in whole body
Increased levels of inflammatory markers correlated with Type 2 Diabetes
Adipose‐derived pro‐inflammatory cytokines (e.g. TNF‐α) can increase insulin resistance
Shoelson et al. (2006)
Inflammation closely linked to pathogenesis of atherosclerosis
May be a common denominator that links obesity to many of its associated complications
Increasing adiposity leads to recruitment of immune cells to adipose tissue
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Persistent low grade inflammation contributes to CKD
Inflammation inversely correlates with glomerular filtration rate (GFR)
Inflammation is a risk factor for morbidity and mortality in CKD
Patients on hemodialysis (HD) with high pro‐inflammatory cytokines had decreased survival
Inflammation suppresses anabolic hormones and may induce catabolism in CKD patients
Inflammation seems to increase obesity and insulin resistance
Several chronic diseases (e.g. Diabetes, Cardiovascular Disease, Chronic Kidney Disease) seem to be related to chronic inflammation
Autoimmune disease characterized by flares of arthritis
Study compared western diet vs. anti‐inflammatory diet and fish oil supplementation
Assessed joint pain and cytokine lab values
Results: Diet low in AA improves clinical signs and augments the beneficial effect of fish oil
Adam et al. (2003)
American Heart Association recommends at least 1 g of EPA and DHA per day for those with documented coronary heart disease
Preferred source is fish
Evidence Analysis Library (EAL) gives Grade II and III evidence for using fish oil supplements
Lake trout Mackerel Salmon Herring Anchovy Albacore tuna
All contain 1‐3 g EPA/DHA per serving (3.5 oz)
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Increased consumption of n‐3 fatty acids from fish/fish oil (not ALA) reduces rates of all‐cause mortality, cardiac death, and stroke
Supplementation more effective in secondary than primary prevention
Adverse effects are minor (GI issues)
Wang et al. (2006) Wang et al. (2006)
True/False: All omega‐3 fatty acids are equally beneficial for decreasing inflammation in heart disease
Some plant extracts reduce pro‐inflammatory agents and/or increase anti‐inflammatory agents
Turmeric (curry powder) and ginger extract have known anti‐inflammatory effects
Chili pepper (capsaicin), allspice, basil, bay leaves, black pepper, licorice, nutmeg, oregano, sage, or thyme may also have similar effects
Polyphenols are a structural class of natural chemicals (e.g. tannic acid)
Act as antioxidants
Principle sources: fruit, coffee, tea, red wine
Other good sources: cocoa powder, vegetables, legumes, cereals
Bioavailability not well‐studied Highest for flavanones (citrus) and isoflavones (soy)
Isoflavones are a type of polyphenol capable of exerting estrogen‐like effects
Soy isoflavones significantly reduced serum total and LDL cholesterol but did not change HDL cholesterol and triglycerides
Soy isoflavone supplementation decreased TNF‐α for improved cardiovascular and bone health
Droke et al. (2007) Anderson et al. (1995)
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Very few direct intervention trials, more studies needed
Mushrooms and their extracts generally well‐tolerated, side effects few or none
Can modulate immune factors
May prevent breast cancer and dementia
Extracts seem to have stronger health benefit than whole mushrooms
Now that we have heard some of the evidence, what do you think the verdict on this diet should be?
What would you tell a patient who is inquiring about the anti‐inflammatory diet?
There is no standardized version of the Anti‐Inflammatory Diet
Aspects of this diet show promise, but more research is needed to make generalizing conclusions about the health benefits.
Inform patients that this diet (as a whole) does not have a strong evidence base
Encourage this style of eating as a general guideline rather than strict diet
The Mediterranean Diet and DASH Diet are similar alternatives that have strong evidence of beneficial health outcomes
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How much of these compounds/foods are needed for clinical significance?
Will this diet (as a whole) improve overall health outcomes in patients?
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2. Akchurin O, Kaskel F. Update on inflammation in chronic kidney disease. Blood Purif. 2015;39(1‐3):84‐92.
3. Anderson JW, Johnstone BM, Cook‐Newell ME. Meta‐analysis of the effects of soy protein intake on serum lipids. N Engl J Med. 1995;333(5):276‐282.
4. Dandona P, Aljada A, Bandyopadhyay A. Inflammation: The link between insulin resistance, obesity and diabetes. Trends Immunol. 2004;25(1):4‐7.
5. Dandona P, Aljada A, Chaudhuri A, Mohanty P, Garg R. Metabolic syndrome: A comprehensive perspective based on interactions between obesity, diabetes, and inflammation. Circulation. 2005;111(11):1448‐1454. doi: 111/11/1448 [pii].
6. Dias VC, Parsons HG. Modulation in delta 9, delta 6, and delta 5 fatty acid desaturase activity in the human intestinal CaCo‐2 cell line. J Lipid Res. 1995;36(3):552‐563.
7. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L. Polyphenols: Food sources and bioavailability. Am J Clin Nutr. 2004;79(5):727‐747.
8. Massiera F, Saint‐Marc P, Seydoux J, et al. Arachidonic acid and prostacyclin signaling promote adipose tissue development: A human health concern? J Lipid Res. 2003;44(2):271‐279. doi: 10.1194/jlr.M200346‐JLR200 [doi].
9. Montori VM, Farmer A, Wollan PC, Dinneen SF. Fish oil supplementation in type 2 diabetes: A quantitative systematic review. Diabetes Care. 2000;23(9):1407‐1415.
10. Mueller M, Hobiger S, Jungbauer A. Anti‐inflammatory activity of extracts from fruits, herbs and spices. Food Chem. 2010;122(4):987‐996.
11. Roupas P, Keogh J, Noakes M, Margetts C, Taylor P. The role of edible mushrooms in health: Evaluation of the evidence. Journal of Functional Foods. 2012;4(4):687‐709.
12. Sears B. Anti‐inflammatory diets for obesity and diabetes. J Am Coll Nutr. 2009;28(sup4):482S‐491S.
13. Shoelson SE, Lee J, Goldfine AB. Inflammation and insulin resistance. J Clin Invest. 2006;116(7):1793‐1801. doi: 10.1172/JCI29069 [doi].
14. Wang C, Harris WS, Chung M, et al. n‐3 fatty acids from fish or fish‐oil supplements, but not alpha‐linolenic acid, benefit cardiovascular disease outcomes in primary‐ and secondary‐prevention studies: A systematic review. Am J Clin Nutr. 2006;84(1):5‐17. doi: 84/1/5 [pii].
15. Droke EA, Hager KA, Lerner MR, et al. Soy isoflavones avert chronic inflammation‐induced bone loss and vascular disease. J Inflamm (Lond). 2007;4:17.
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