Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 91, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2022.105026
Keywords
Metabolic syndrome; Short-chain fatty acids; Medium-chain fatty acid; Diacylglycerol; Phospholipid; Metabolism; Gut microbiota; n-3 PUFAs; Inflammation; Hypertension; CVD risk factors
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Metabolic syndrome can lead to inflammation and cardiovascular diseases, and the intake and metabolism of fatty acids can impact its development. The quality and quantity of dietary fats can also influence the composition of gut microbiota, affecting an individual's metabolic health.
The metabolic syndrome (MetS) produces low-grade inflammation, endothelial dysfunction, platelet hyperactivity, oxidative stress and ultimately contributes to cardiovascular disease (CVD) development. Fatty acids such as n-3 and n-6, monounsaturated, conjugated, highly unsaturated, short-chain types, and their metabolism can impact the development of MetS and associated features. Furthermore, the quality and quantity of dietary fats can influence gut microbiota composition that alters an individual's metabolic health. The gut microbiota modulates components of MetS via different mechanisms. The gut microbiota can swing the host metabolic balance in energy homeostasis, gut motility, appetite, lipid and carbohydrate metabolism, and fat storage in the liver. In addition, an impairment of the gut microbial population by a high-fat diet can lead to systemic inflammation and insulin resistance. The review summarizes the impacts of dietary fats on MetS and their interactions with gut microbiota in modulating the risk factors associated with metabolic syndrome. .
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