TY - JOUR
T1 - Consumption of Saturated Fat Impairs the Anti-Inflammatory Properties of High-Density Lipoproteins and Endothelial Function
AU - Nicholls, Stephen J.
AU - Lundman, Pia
AU - Harmer, Jason A.
AU - Cutri, Belinda
AU - Griffiths, Kaye A.
AU - Rye, Kerry Anne
AU - Barter, Philip J.
AU - Celermajer, David S.
N1 - Funding Information:
Supported by a Pfizer Cardiovascular Lipid award. Dr. Nicholls is supported by a postgraduate research scholarship from the National Heart Foundation of Australia. Dr. Lundman is supported by postdoctoral scholarships from the Swedish Heart and Lung Foundation, Throne-Holst Foundation, Swedish Society of Medicine, and Swedish Society of Cardiology. Dr. Rye is a National Heart Foundation of Australia Principal Research Fellow. Drs. Celermajer, Rye, and Barter are supported by grant 222722 from the National Health and Medical Research Council of Australia.
PY - 2006/8/15
Y1 - 2006/8/15
N2 - Objectives: The purpose of this study was to investigate the influence of dietary fatty acids on the anti-inflammatory properties of high-density lipoproteins (HDL) and vascular function. Background: The effect of dietary fatty acids on atherogenesis remains uncertain. Methods: Fourteen adults consumed an isocaloric meal containing either a polyunsaturated or a saturated fat on 2 occasions. The effects of post-prandial HDL on endothelial cell expression of intercellular adhesion molecule-1 (ICAM-1) and vascular cell adhesion molecule-1 (VCAM-1) were determined. Flow-mediated dilation (FMD) and microvascular reactivity were assessed before and 3 and 6 h after the meal. Results: Plasma triglycerides, insulin, and nonesterified fatty acids rose after the meals. The HDL collected 6 h after the saturated meal were less effective than HDL isolated from fasting plasma in terms of their ability to inhibit expression of ICAM-1 and VCAM-1, whereas HDL collected 6 h after the polyunsaturated meal had an inhibitory activity that was greater than that of HDL collected from fasting plasma (p < 0.004 and p = 0.01 for comparison of effect of meals on ICAM-1 and VCAM-1, respectively). Post-hyperemic microvascular flow significantly increased at 3 h after the polyunsaturated meal by 45 ± 14% and by 21 ± 11% after the saturated meal. The FMD decreased 3 h after the saturated meal by 2.2 ± 0.9% (p < 0.05 compared with baseline) and by 0.9 ± 1% after the polyunsaturated meal. Conclusions: Consumption of a saturated fat reduces the anti-inflammatory potential of HDL and impairs arterial endothelial function. In contrast, the anti-inflammatory activity of HDL improves after consumption of polyunsaturated fat. These findings highlight novel mechanisms by which different dietary fatty acids may influence key atherogenic processes.
AB - Objectives: The purpose of this study was to investigate the influence of dietary fatty acids on the anti-inflammatory properties of high-density lipoproteins (HDL) and vascular function. Background: The effect of dietary fatty acids on atherogenesis remains uncertain. Methods: Fourteen adults consumed an isocaloric meal containing either a polyunsaturated or a saturated fat on 2 occasions. The effects of post-prandial HDL on endothelial cell expression of intercellular adhesion molecule-1 (ICAM-1) and vascular cell adhesion molecule-1 (VCAM-1) were determined. Flow-mediated dilation (FMD) and microvascular reactivity were assessed before and 3 and 6 h after the meal. Results: Plasma triglycerides, insulin, and nonesterified fatty acids rose after the meals. The HDL collected 6 h after the saturated meal were less effective than HDL isolated from fasting plasma in terms of their ability to inhibit expression of ICAM-1 and VCAM-1, whereas HDL collected 6 h after the polyunsaturated meal had an inhibitory activity that was greater than that of HDL collected from fasting plasma (p < 0.004 and p = 0.01 for comparison of effect of meals on ICAM-1 and VCAM-1, respectively). Post-hyperemic microvascular flow significantly increased at 3 h after the polyunsaturated meal by 45 ± 14% and by 21 ± 11% after the saturated meal. The FMD decreased 3 h after the saturated meal by 2.2 ± 0.9% (p < 0.05 compared with baseline) and by 0.9 ± 1% after the polyunsaturated meal. Conclusions: Consumption of a saturated fat reduces the anti-inflammatory potential of HDL and impairs arterial endothelial function. In contrast, the anti-inflammatory activity of HDL improves after consumption of polyunsaturated fat. These findings highlight novel mechanisms by which different dietary fatty acids may influence key atherogenic processes.
UR - http://www.scopus.com/inward/record.url?scp=33746851173&partnerID=8YFLogxK
U2 - 10.1016/j.jacc.2006.04.080
DO - 10.1016/j.jacc.2006.04.080
M3 - Article
C2 - 16904539
AN - SCOPUS:33746851173
SN - 0735-1097
VL - 48
SP - 715
EP - 720
JO - Journal of the American College of Cardiology
JF - Journal of the American College of Cardiology
IS - 4
ER -