The Journal of nutrition | 2021

Cross-Sectional Associations Between HDL Structure or Function, Cell Membrane Fatty Acid Composition, and Inflammation in Elderly Adults.

 
 
 
 
 
 
 
 
 
 
 
 
 

Abstract


BACKGROUND\nCell membrane fatty acid composition has been related to inflammation and cardiovascular risk. Dysregulation of HDL functionis also considered a cardiovascular risk factor.\n\n\nOBJECTIVE\nWe aimed to investigate whether the content of cell membrane fatty acids and HDL functionality are linked to each other as well as to inflammation.\n\n\nMETHODS\nThis cross-sectional analysis involved 259 participants (67.9 y) with overweight/obesity (body mass index 29.5\xa0kg/m2) from a coronary heart disease case-control study nested within the PREDIMED trial for which HDL functional parameters (Apolipoproteins (Apo) A-1, A-IV and C-III, cholesterol efflux capacity (CEC), HDL oxidative inflammatory index (HOII), sphingosine-1-phosphate (S1P), serum amyloid A (SAA) and complement-3 (C3) protein) were quantified. We also assessed 22 fatty acids in blood cell membranes using gas chromatography and inflammatory markers (interferon-γ (IFNγ) and interleukins (IL)-1b, IL-6, IL-8, and IL-10) in serum. Associations of HDL-related variables with cell membrane fatty acids and with inflammatory markers were assessed using multivariable linear regression analyses with elastic net penalty.\n\n\nRESULTS\nApoA-1, ApoC-III, CEC, HOII, S1P, and SAA, but not ApoA-IV and C3 protein, were associated with membrane fatty acids. S1P and SAA were directly associated with IL-6, while ApoA-1 and C3 protein showed inverse association with IL-6. Specific fatty acids including 14:0 and long chain n-6 fatty acids being negatively and positively, respectively, associated with IL-8 were also found to be positively associated with SAA.\n\n\nCONCLUSION\nThis study suggests interrelationships between indicators of inflammation and both blood cell membrane fatty acid composition and HDL structure/functional parameters in a Mediterranean population at high cardiovascular disease risk.

Volume None
Pages None
DOI 10.1093/jn/nxab362
Language English
Journal The Journal of nutrition

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