Consumption of coffee or caffeine and serum concentration of inflammatory markers: A systematic review.

Coffee consumption is associated with reduced risk of conditions that share low-grade inflammation as their physiopathological basis. We therefore summarized the effects of coffee or coffee components on serum levels of inflammatory markers. Clinical trials assessing the effect of coffee, caffeine or other coffee components on inflammatory markers were searched without restriction to publication date. Fifteen studies (8 involving coffee and 7 caffeine) were included. Increased adiponectin levels were found in four of seven trials comparing filtered coffee/caffeinated coffee with placebo or comparing its levels at baseline and after consumption of medium or dark roasted coffee, but no change was seen in caffeine trials. None of the five studies assessing the effects of coffee found changes in C-reactive protein (CPR), but one out of three trials found decreased CPR levels in response to caffeine. Interleukin (IL)-6 was increased by caffeinated coffee compared with placebo in one of four coffee trials, and by caffeine in three out of five studies. Caffeine increased IL-10 levels in two of three trials. These data suggest a predominant anti-inflammatory action of coffee but not of caffeine consumption. Moreover, the proinflammatory and anti-inflammatory responses to caffeine point to its complex effects on the inflammatory response.

Ground roasted peanuts leads to a lower post-prandial glycemic response than raw peanuts / Maní tostado y molido conduce a una menor respuesta glicémica postprandial comparado con maní crudo

Introduction: Few studies have evaluated the effect of nuts processing on the glycemic response and satiety. Objective: To evaluate the effect of peanut processing on glycemic response, and energy and nutrients intake. Method: Thirteen healthy subjects (4 men and 9women), with a mean age of 28.5 ± 10 years, BMI 22.7 ±2.5 kg/m², and body fat 23.7 ± 5.7% participated in this randomized crossover clinical trial. After 10-12 h of fasting, one of the following types of test meals were consumed: raw peanuts with skin (RPS), roasted peanuts without skin, ground-roasted peanuts without skin(GRPWS) or control meal. The test meals had the same nutrient composition, and were consumed with 200 ml of water in 15 minutes. Glycemic response was evaluated 2 hours after each meal. Energy and nutrients intake were assessed through diet records reflecting the habitual food intake and food consumption 24 hours after the ingestion of test meal. Result: The area under the glycemic response curve after GRPWS was lower (p = 0.02) the one obtained for RPS. There was no treatment effect on energy intake, macronutrients and fiber consumption after the test meal. Conclusion: The consumption of ground-roasted peanuts may favor the control and prevention of diabetes due to its reduction on postprandial glucose response. However, more prospective studies are needed to confirm this hypothesis (AU)

Introducción: Escasos estudios han evaluado el efecto del procesado industrial de los frutos secos sobre la respuesta glicérica y la saciedad. Objetivos: Evaluar el efecto del procesamiento de maní sobre la respuesta glicémica y la ingesta de energía y nutrientes. Métodos: Trece sujetos sanos (4 hombres y 9 mujeres),con una edad media de 28,5 ± 10 años, IMC 22,7 ± 2,5kg/m², y un porcentaje de grasa corporal de 23,7 ± 5,7% participaron en este ensayo clínico aleatorizado y cruzado. Tras 10-12 h de ayuno uno de los siguientes tipos de comidas test fueron consumidas: maní crudo con la piel(RPS), maní tostado sin piel, maní tostado y molido sin piel (GRPWS) o comida control. Las comidas test presentaban la misma composición nutricional, y fueron consumidas con 200 ml de agua en 15 minutos. Se evaluó la respuesta glucémica 2 horas después de cada una de las comidas. La ingesta de energía y nutrientes contenida en la toma alimentaria y las 24 horas posteriores a la comida test fueron determinadas mediante registros dietéticos. Resultados: El área bajo la curva de respuesta glicémica después de GRPWS fue menor (p = 0,02) que la de RPS. No hubo efecto de los tratamientos sobre la ingesta de energía, macronutrientes y fibra posterior a la comida test. Conclusión: El consumo de maní tostado y molido sin piel, al reducir la respuesta glucémica postprandial podría ser beneficioso para el control y prevención de la diabetes. Sin embargo son necesarios estudios de intervención a largo plazo que lo confirmen (AU)

Effect of the diet components on adiponectin levels / Efecto de los componentes de la dieta sobre los niveles de adiponectina

The prevalence of obesity has reached epidemic proportions worldwide, which requires nutritional interventions for its effective control. Adiponectin has antiinflammatory capacity, improves glucose tolerance and presents decreased plasma expression and concentration in obese individuals. Studies with animals reveal improvement in insulin resistance after the infusion of adiponectin; in humans, caloric restriction increases its levels. The present study aimed to analyze the effects of dietary components on gene expression and plasma concentration of adiponectin. Sixteen articles were found following a literature review —seven with interventions in animal models and nine in human. The results in animal models demonstrate that the consumption of hyperlipidemic diets, rich in saturated fat, reduces the levels of adiponectin, while the diets rich in polyunsaturatedfatty acids and supplementation with omega-3 and eicosapentaenoic acid increase its gene expression and plasma levels. In humans, the consumption of a healthy and Mediterranean diet are positively associated with adiponectin levels, although the mechanisms are not fully understood. Due to the importance of adiponectin in preventingmetabolic diseases and reducing cardiovascular risk, more research are needed on food strategies to promote the increase of adiponectin levels. Therefore, studies must be carried out to evaluate the response to differents ources and levels of various dietary components and the safety of the supplementation of specific nutrients (AU)

La adiponectina tiene capacidad anti-inflamatoria, mejora la tolerancia a la glucosa y presenta una menor expresión de plasma y la concentración en personas obesas. Estudios con animales revelan una mejora en la resistencia a la insulina después de la infusión de la adiponectina, en los seres humanos, el aumento de la restricción calórica ocasiona el aumento os niveles de la adiponectina. El presente estudio tuvo como objetivo analizar los efectos de los componentes de la dieta sobre la expresión génica y la concentración plasmática de la adiponectina. Dieciséis artículos fueron encontrados —siete en modelos animales y nueve en los seres humanos. Los resultados en modelos animales demuestran que el alto consumo de dietas hiperlipidemia, ricos en grasas saturadas, reduce los niveles de adiponectina, mientras que las dietas ricas en ácidos grasos poliinsaturados y la suplementación con omega-3 y ácido eicosapentanoico aumentar su expresión genética y los niveles plasmáticos. En los seres humanos, el consumo de una dieta sana y la dietamediterránea se asocia positivamente con los niveles de adiponectina, aunque los mecanismos no se entienden completamente. Debido a la importancia de la adiponectina en la prevención de las enfermedades metabólicas y la reducción de riesgo cardiovascular, más investigaciones son necesarias sobre las estrategias alimentarias para promover el aumento de los niveles de adiponectina. Por lo tanto, los estudios deben llevarse a cabo para evaluar la respuesta a las diferentes fuentes y los niveles de varios componentes de la dieta y la seguridad de la suplementación de nutrientes específicos (AU)