Next Article in Journal
Lower Postprandial Thermogenic Response to an Unprocessed Whole Food Meal Compared to an Iso-Energetic/Macronutrient Meal Replacement in Young Women: A Single-Blind Randomized Cross-Over Trial
Previous Article in Journal
Dietary Intake, Nutritional Adequacy and Food Sources of Total Fat and Fatty Acids, and Relationships with Personal and Family Factors in Spanish Children Aged One to <10 Years: Results of the EsNuPI Study
Open AccessArticle

A Traditional Korean Diet with a Low Dietary Inflammatory Index Increases Anti-Inflammatory IL-10 and Decreases Pro-Inflammatory NF-κB in a Small Dietary Intervention Study

1
CHA Bio Complex, CHA University, Seongnam 13488, Korea
2
Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam 13120, Korea
3
Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Korea
4
Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Korea
5
GangNam Major Hospital, Seoul 06279, Korea
6
Chaum Life Center, CHA University, Seoul 06062, Korea
7
Department of Nutrition, School of Public Health and Health Sciences, University of Massachusetts Amherst, Amherst, MA 01003, USA
*
Authors to whom correspondence should be addressed.
Co-First authors: P.K.S and S.J.P. contributed equally to this work.
Nutrients 2020, 12(8), 2468; https://doi.org/10.3390/nu12082468
Received: 3 July 2020 / Revised: 11 August 2020 / Accepted: 14 August 2020 / Published: 16 August 2020
(This article belongs to the Section Nutritional Immunology)
Chronic low-grade inflammation may increase the risk of chronic disease, while diets rich in anti-inflammatory components may reduce it. To determine the anti-inflammatory properties of the traditional Korean diet (K-diet) that comprises high amounts of vegetables, fiber and phytochemicals, moderate amounts of legumes, and low amounts of animal fat, ten obese women aged 50–60 years were randomly assigned to the K-diet or control diet group. The control diet was a Westernized Korean diet commonly consumed in Korea, which is high in animal fat and protein. Subjects were housed in metabolic unit-like conditions during the 2-week intervention. Plasma was collected before and after the intervention to measure inflammatory cytokines using ELISA. The dietary inflammatory index (DII) was calculated based on nutrients and food intake. The DII score for the K-diet was lower than that of the control diet (−0.94 ± 1.39 vs. 1.04 ± 1.61, p < 0.001). In the K-diet group, anti-inflammatory interleukin (IL)-10 levels increased (4.45 ± 0.34 pg/mL vs. 5.94 ± 0.33 pg/mL, p = 0.0102), whereas pro-inflammatory nuclear factor kappa B (NF-κB) levels decreased (7.70 ± 0.62 pg/mL vs. 2.71 ± 0.49 pg/mL, p = 0.0015), but not in the control group. In the K-diet group, NF-κB levels negatively correlated with IL-10 levels (r = −0.794, p = 0.006). The K-diet has anti-inflammatory properties, and IL-10 and NF-κB are putative inflammatory markers for K-diet studies. View Full-Text
Keywords: Korean diet; chronic inflammation; dietary inflammatory index; IL-10; NF-κB Korean diet; chronic inflammation; dietary inflammatory index; IL-10; NF-κB
Show Figures

Figure 1

MDPI and ACS Style

Shin, P.-K.; Park, S.-J.; Kim, M.S.; Kwon, D.Y.; Kim, M.J.; Kim, K.; Chun, S.; Lee, H.-J.; Choi, S.-W. A Traditional Korean Diet with a Low Dietary Inflammatory Index Increases Anti-Inflammatory IL-10 and Decreases Pro-Inflammatory NF-κB in a Small Dietary Intervention Study. Nutrients 2020, 12, 2468.

AMA Style

Shin P-K, Park S-J, Kim MS, Kwon DY, Kim MJ, Kim K, Chun S, Lee H-J, Choi S-W. A Traditional Korean Diet with a Low Dietary Inflammatory Index Increases Anti-Inflammatory IL-10 and Decreases Pro-Inflammatory NF-κB in a Small Dietary Intervention Study. Nutrients. 2020; 12(8):2468.

Chicago/Turabian Style

Shin, Phil-Kyung; Park, Seon-Joo; Kim, Myung S.; Kwon, Dae Y.; Kim, Min J.; Kim, KyongChol; Chun, Sukyung; Lee, Hae-Jeung; Choi, Sang-Woon. 2020. "A Traditional Korean Diet with a Low Dietary Inflammatory Index Increases Anti-Inflammatory IL-10 and Decreases Pro-Inflammatory NF-κB in a Small Dietary Intervention Study" Nutrients 12, no. 8: 2468.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop