TY - JOUR
T1 - Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity
T2 - A 3-Period, Crossover, Randomized Controlled Trial
AU - Oh, Ester S.
AU - Petersen, Kristina S.
AU - Kris-Etherton, Penny M.
AU - Rogers, Connie J.
N1 - Funding Information:
Supported by McCormick Science Institute MSI-10001 (to PMK-E and CJR), NIH TL1 training program TL1TR002016 (to ESO), and National Center for Advancing Translational Sciences at the NIH grant 1UL1TR002014-01. Author disclosures: KSP and PMK-E received a travel reimbursement and an honorarium from McCormick Science Institute to discuss the study findings with a regulatory agency. The other authors report no conflicts of interest. The McCormick Science Institute and the NIH had no role in study design, data collection, data analysis, data interpretation, or writing of the report. The corresponding author had full access to all the data in the study and had final responsibility for the decision to submit for publication. The content is solely the responsibility of the authors and does not necessarily represent the official views of the NIH. Supplemental Tables 1–4 and Supplemental Figure 1 are available from the “Supplementary data” link in the online posting of the article and from the same link in the online table of contents at https://academic.oup.com/jn/. Address correspondence to CJR (e-mail: [email protected]). Abbreviations used: CRP, C-reactive protein; CVD, cardiovascular disease; DBP, diastolic blood pressure; HFCM, high-saturated-fat, high-carbohydrate meal; Human Leukocyte Antigen-DR isotype, HLA-DR; MCP, monocyte chemoattractant protein; PBMC, peripheral blood mononuclear cell; ROS, reactive oxygen species; SBP, systolic blood pressure; TCA, tricarboxylic acid; TG, triglyceride.
Publisher Copyright:
© The Author(s) on behalf of the American Society for Nutrition 2020.
PY - 2020/6/1
Y1 - 2020/6/1
N2 - Postprandial inflammation that occurs concurrently with hyperglycemia and hyperlipidemia after ingestion of a high-saturated-fat, high-carbohydrate meal (HFCM) is a risk factor for cardiovascular disease (CVD). Numerous preclinical and clinical studies demonstrate anti-inflammatory effects of individual spices. However, the effect of consumption of a spice blend on inflammatory mediators has not been examined in a randomized controlled trial. Objectives: The objective of this study was to investigate the postprandial effect of a blend of spices in a HFCM on inflammatory cytokine responses. Methods: Nonsmoking men (40-65 y old) with overweight/obesity (25 ≤ BMI ≤ 35 kg/m2), elevated waist circumference (≥ 94 cm), and ≥ 1 CVD risk factor were recruited for a 3-period crossover study (n = 12). In random order, participants consumed the following: a HFCM (∼1000 kcal, 33% kcal from saturated fat and 36% kcal from carbohydrate), a HFCM containing 2 g spice blend, or an HFCM containing 6 g spice blend. The spice blend consisted of basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric. Blood was collected before, and hourly for 4 h after the HFCM. Peripheral blood mononuclear cells (PBMCs) were isolated, and the percentage of CD14 +/Human Leukocyte Antigen-DR isotype + (HLA-DR +) monocytes and proinflammatory cytokine concentrations in plasma and LPS-stimulated PBMCs were quantified as secondary outcomes. Results: There was a significant spice-by-time interaction on IL-1β (P < 0.001), IL-8 (P = 0.020), and TNF-α (P = 0.009) secretion from LPS-stimulated PBMCs. IL-1β secretion from LPS-stimulated PBMCs was significantly reduced (1314%) at 240 min after HFCM consumption containing 6 g, but not 2 g, of spice blend compared with 0 g spice blend. Conclusions: A HFCM containing 6 g spice blend attenuated HFCM-induced postprandial IL-1β secretion in men with overweight/obesity. This trial was registered at clinicaltrials.gov as NCT03064958.
AB - Postprandial inflammation that occurs concurrently with hyperglycemia and hyperlipidemia after ingestion of a high-saturated-fat, high-carbohydrate meal (HFCM) is a risk factor for cardiovascular disease (CVD). Numerous preclinical and clinical studies demonstrate anti-inflammatory effects of individual spices. However, the effect of consumption of a spice blend on inflammatory mediators has not been examined in a randomized controlled trial. Objectives: The objective of this study was to investigate the postprandial effect of a blend of spices in a HFCM on inflammatory cytokine responses. Methods: Nonsmoking men (40-65 y old) with overweight/obesity (25 ≤ BMI ≤ 35 kg/m2), elevated waist circumference (≥ 94 cm), and ≥ 1 CVD risk factor were recruited for a 3-period crossover study (n = 12). In random order, participants consumed the following: a HFCM (∼1000 kcal, 33% kcal from saturated fat and 36% kcal from carbohydrate), a HFCM containing 2 g spice blend, or an HFCM containing 6 g spice blend. The spice blend consisted of basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric. Blood was collected before, and hourly for 4 h after the HFCM. Peripheral blood mononuclear cells (PBMCs) were isolated, and the percentage of CD14 +/Human Leukocyte Antigen-DR isotype + (HLA-DR +) monocytes and proinflammatory cytokine concentrations in plasma and LPS-stimulated PBMCs were quantified as secondary outcomes. Results: There was a significant spice-by-time interaction on IL-1β (P < 0.001), IL-8 (P = 0.020), and TNF-α (P = 0.009) secretion from LPS-stimulated PBMCs. IL-1β secretion from LPS-stimulated PBMCs was significantly reduced (1314%) at 240 min after HFCM consumption containing 6 g, but not 2 g, of spice blend compared with 0 g spice blend. Conclusions: A HFCM containing 6 g spice blend attenuated HFCM-induced postprandial IL-1β secretion in men with overweight/obesity. This trial was registered at clinicaltrials.gov as NCT03064958.
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U2 - 10.1093/jn/nxaa063
DO - 10.1093/jn/nxaa063
M3 - Article
C2 - 32211803
AN - SCOPUS:85086052146
SN - 0022-3166
VL - 150
SP - 1600
EP - 1609
JO - Journal of Nutrition
JF - Journal of Nutrition
IS - 6
ER -