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Positive effect of n-3 pufas consumation on serum levels of anti-inflammatory cytokines in young sedentary participants

Introduction: Unbalanced, nutrient-poor diet followed by sedentary lifestyle and harmful habits leads to an increased risk of developing diabetes, obesity and cardiovascular disease. Previous studies have shown a positive effect of n-3 polyunsaturated fatty acids (PUFAs) on microvascular reactivity, lipid metabolism and reduction of oxidative stress. Aim: The aim of this study was to determine serum concentrations of inflammatory and anti- inflammatory cytokines in young healthy subjects of both sexes (n = 38 ; age 23.8 ± 2.4 years, min = 19, max = 28) after three weeks of consumption of n-3 PUFAs enriched eggs (experimental group, n = 18) or standard eggs (control group, n = 21). Materials and Methods: Cytokine concentrations were determined by the Luminex method at the time of enrollment (baseline levels) and at the end of the three- week dietary protocol (end-point levels). A t- test was used for group comparisons, while paired t-test or Wilcoxon test were used within the group ; statistical significance was set as P < 0.05. The study was approved by the Ethics Committee of the Faculty of Medicine, University of Osijek, and all respondents signed informed consent. Results: At the end of the protocol, compared to the baseline levels, subjects from control group had significantly increased end-point serum concentrations of IL- 17A and VEGF-A, while subjects from experimental group had significantly reduced serum IFN-gamma concentration. The end-point concentration of IL-10 increased significantly in both groups. In addition, end-point serum levels of IL-10 and IL-21 were significantly higher in the experimental group compared to the control group. Conclusion: Consumption of n-3 PUFA enriched eggs resulted in increased levels of anti-inflammatory cytokines and decreased levels of serum inflammatory cytokines, indicating that functional foods may have an immunomodulatory effect.

cytokines, inflammation, n-3 PUFAs, functional foods

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