Change in high-sensitivity C-reactive protein (CRP) from low-fat diet (diet) and physical activity (PA) interventions is relatively unknown for adults with metabolic syndrome. The objective of the study was to assess CRP change (ΔCRP) with diet and/or PA in men and women with and without metabolic syndrome. Men (n = 149) and postmenopausal women (n = 125) with elevated low-density lipoprotein cholesterol and low high-density lipoprotein cholesterol were recruited into a 1-year randomized controlled trial.
Treatment groups were as follows: control, diet (reduced total fat, saturated fat, and cholesterol intake), PA (45-60 minutes at 60%-85% maximum heart rate), or diet + PA. Weight loss was not an intervention focus. Metabolic syndrome was defined using the American Heart Association/National Heart, Lung, and Blood Institute criteria.
Stored plasma samples were analyzed for CRP. Change in CRP was compared between treatments, within sex and metabolic syndrome status, using analysis of covariance, including covariates for baseline CRP and body fat change. For women with metabolic syndrome (n = 39), ΔCRP was greater in diet vs control (-1.2 ± 0.4, P = .009), diet + PA vs control (-1.3 ± 0.4, P = .006), and diet + PA vs PA (-1.1 ± 0.4, P = .02). Women with metabolic syndrome receiving the diet component (diet or diet + PA) had greater ΔCRP compared with those who did not (control or PA) (P = .001).
Change in CRP was not significantly different between intervention groups in men overall, women overall, men with (n = 47) or without metabolic syndrome (n = 102), or women without metabolic syndrome (n = 86). Low-fat diet may be the most effective treatment for reducing CRP in women with metabolic syndrome.
Author(s)
CAMHI Sarah M. (1) ; STEFANICK Marcia L. (2) ; RIDKER Paul M. (3) ; ROHM YOUNG Deborah (4) ;
Wednesday
Monday
Increased Consumption of Fatty and Lean Fish Reduces Serum C-Reactive Protein Concentrations but Not Inflammation Markers
Journal of Nutrition, doi:10.3945/jn.109.113472
Vol. 140, No. 2, 371-376, February 2010
Fish consumption is associated with a reduced colorectal cancer risk. A possible mechanism by which fish consumption could decrease colorectal cancer risk is by reducing inflammation. However, thus far, intervention studies investigating both systemic and local gut inflammation markers are lacking. Our objective in this study was to investigate the effects of fatty and lean fish consumption on inflammation markers in serum, feces, and gut. In an intervention study, participants were randomly allocated to receive dietary advice (DA) plus either 300 g of fatty fish (salmon) or 300 g of lean fish (cod) per week for 6 mo, or only DA.
Serum C-reactive protein (CRP) concentrations were measured pre- and postintervention (n = 161). In a subgroup (n = 52), we explored the effects of the fish intervention on fecal calprotectin and a wide range of cytokines and chemokines in fecal water and in colonic biopsies. Serum CRP concentrations were lower in the salmon (–0.5 mg/L; 95% CI –0.9, –0.2) and cod (–0.4 mg/L; 95% CI –0.7, 0.0) groups compared with the DA group. None of the inflammation markers in fecal water and colonic biopsies differed between the DA group and the groups that consumed extra fish.
In conclusion, increasing salmon or cod consumption for 6 mo resulted in lower concentrations of the systemic inflammation marker CRP. However, exploratory analysis of local markers of inflammation in the colon or feces did not reveal an effect of fish consumption.
Gerda K. Pot5, Anouk Geelen5, Gosia Majsak-Newman6, Linda J. Harvey6, Fokko M. Nagengast7, Ben J. M. Witteman8, Paul C. van de Meeberg9, Andrew R. Hart10,11, Gertjan Schaafsma1, Elizabeth K. Lund2, Ger T. Rijkers12,13 and Ellen Kampman5,*
5 Division of Human Nutrition, Wageningen University, Wageningen 6703 HD, The Netherlands; 6 Nutrition and Gastrointestinal Health, Institute of Food Research, Norwich NR4 7UA, UK; 7 UMC St Radboud, Nijmegen 6525 GA, The Netherlands; 8 Gelderse Vallei Hospital, Ede 6716 RP, The Netherlands; 9 Slingeland Hospital, Doetinchem 7000 AD, The Netherlands; 10 Norfolk and Norwich University Hospital NHS Trust, NR4 7UY, UK; 11 University of East Anglia, Norwich NR4 7TJ, UK; 12 Department of Surgery, University Medical Center Utrecht, Utrecht 3508 GA, The Netherlands; 13 Laboratory of Medical Microbiology and Immunology, St. Antonius Hospital, Nieuwegein 3430 EM, The Netherlands
Vol. 140, No. 2, 371-376, February 2010
Fish consumption is associated with a reduced colorectal cancer risk. A possible mechanism by which fish consumption could decrease colorectal cancer risk is by reducing inflammation. However, thus far, intervention studies investigating both systemic and local gut inflammation markers are lacking. Our objective in this study was to investigate the effects of fatty and lean fish consumption on inflammation markers in serum, feces, and gut. In an intervention study, participants were randomly allocated to receive dietary advice (DA) plus either 300 g of fatty fish (salmon) or 300 g of lean fish (cod) per week for 6 mo, or only DA.
Serum C-reactive protein (CRP) concentrations were measured pre- and postintervention (n = 161). In a subgroup (n = 52), we explored the effects of the fish intervention on fecal calprotectin and a wide range of cytokines and chemokines in fecal water and in colonic biopsies. Serum CRP concentrations were lower in the salmon (–0.5 mg/L; 95% CI –0.9, –0.2) and cod (–0.4 mg/L; 95% CI –0.7, 0.0) groups compared with the DA group. None of the inflammation markers in fecal water and colonic biopsies differed between the DA group and the groups that consumed extra fish.
In conclusion, increasing salmon or cod consumption for 6 mo resulted in lower concentrations of the systemic inflammation marker CRP. However, exploratory analysis of local markers of inflammation in the colon or feces did not reveal an effect of fish consumption.
Gerda K. Pot5, Anouk Geelen5, Gosia Majsak-Newman6, Linda J. Harvey6, Fokko M. Nagengast7, Ben J. M. Witteman8, Paul C. van de Meeberg9, Andrew R. Hart10,11, Gertjan Schaafsma1, Elizabeth K. Lund2, Ger T. Rijkers12,13 and Ellen Kampman5,*
5 Division of Human Nutrition, Wageningen University, Wageningen 6703 HD, The Netherlands; 6 Nutrition and Gastrointestinal Health, Institute of Food Research, Norwich NR4 7UA, UK; 7 UMC St Radboud, Nijmegen 6525 GA, The Netherlands; 8 Gelderse Vallei Hospital, Ede 6716 RP, The Netherlands; 9 Slingeland Hospital, Doetinchem 7000 AD, The Netherlands; 10 Norfolk and Norwich University Hospital NHS Trust, NR4 7UY, UK; 11 University of East Anglia, Norwich NR4 7TJ, UK; 12 Department of Surgery, University Medical Center Utrecht, Utrecht 3508 GA, The Netherlands; 13 Laboratory of Medical Microbiology and Immunology, St. Antonius Hospital, Nieuwegein 3430 EM, The Netherlands
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