The effect of dietary fatty acids on post‐operative inflammatory response in a porcine model
The potential anti‐inflammatory effects of dietary fish oil (FO) have been studied in numerous clinical trials. However, variation in lifestyle and morbidity among patients can be difficult to control. In the present study, the impact of a 3‐week dietary pre‐treatment with 10% (w/w) FO (n 28), sunflower oil (SO, n 28), or animal fat (AF, n 28) was evaluated with respect to post‐operative responses in inflammatory markers in a porcine model on aortic vascular prosthetic graft infection. In the early post‐operative period (0 < day ≤ 3), FO suppressed whole blood IL‐8 and tumor necrosis factor‐α responsiveness to LPS stimulation, decreased peripheral leukocyte IL‐8 mRNA abundance, reinforced an increase in total leukocyte count, and counteracted a decrease in mononuclear leukocyte count compared with SO. In the late post‐operative period (3 < day ≤ 14), FO increased total leukocyte count and showed higher maximum CRP and haptoglobin concentrations compared with SO. Compared with AF, FO decreased peripheral leukocyte IL‐8 mRNA abundance in the early post‐operative period, and increased total leukocyte count and maximum CRP concentration in the late post‐operative period. In conclusion, the post‐operative response in a number of inflammatory markers was affected by FO, and this was most apparent compared with SO.
Document Type: Research Article
Affiliations: 1: Department of Animal Science, Faculty of Science and Technology, Aarhus University, Tjele 2: Department of Anaesthesiology and Intensive Care, Aarhus University Hospital, Aarhus 3: Department of Molecular Biology and Genetics, Faculty of Science and Technology, Aarhus University, Tjele, Denmark
Publication date: 2012-03-01