Date of Award:
Doctor of Philosophy (PhD)
Nutrition, Dietetics, and Food Sciences
Robert E. Ward
Intake of polyunsaturated fatty acids (PUFA) has changed drastically in the past century in the American diet has received attention due to potential effects on chronic inflammation-related metabolic diseases. In this project, the effects of dietary PUFA content and the n-6 to n-3 ratio on inflammatory responses in the acute and chronic inflammation models were evaluated. The PUFA content was modified on a Western diet background to deliver both n-6 and n-3 intakes at the 10th and 90th percentile of the population in the United States, and models of acute and chronic inflammation were tested in mice model. The experimental PUFA diets had a modest effect on the response to lipopolysaccharide (LPS) in the acute inflammation model. A high n-6 to n-3 ratio promoted lipogenesis. In addition, high n-6 PUFA enhanced the inflammatory responses via the NF-κB pathway. In chronic inflammation model, low-grade inflammatory stress was induced by osmotic mini-pump delivery of LPS. A high n-6 intake increased glucose intolerance. On the other hand, high n-6 intake promotes cholesterol ester accumulation in both acute and chronic inflammation models.
Xu, Tao, "Effect of n-3 and n-6 Polyunsaturated Fatty Acids on Inflammation" (2017). All Graduate Theses and Dissertations. 5615.