Effects of dietary fat and saturated fat content on liver fat and markers of oxidative stress in overweight/obese men and women under weight-stable conditions

Anna Marina, Anize Delfino von Frankenberg, Seda Suvag, Holly S Callahan, Mario Kratz, Todd L Richards, Kristina M Utzschneider, Anna Marina, Anize Delfino von Frankenberg, Seda Suvag, Holly S Callahan, Mario Kratz, Todd L Richards, Kristina M Utzschneider

Abstract

Dietary fat and oxidative stress are hypothesized to contribute to non-alcoholic fatty liver disease and progression to steatohepatitis. To determine the effects of dietary fat content on hepatic triglyceride, body fat distribution and markers of inflammation and oxidative stress, overweight/obese subjects with normal glucose tolerance consumed a control diet (CONT: 35% fat/12% saturated fat/47% carbohydrate) for ten days, followed by four weeks on a low fat (LFD (n = 10): 20% fat/8% saturated fat/62% carbohydrate) or high fat diet (HFD (n = 10): 55% fat/25% saturated fat/27% carbohydrate). Hepatic triglyceride content was quantified by MRS and abdominal fat distribution by MRI. Fasting biomarkers of inflammation (plasma hsCRP, IL-6, IL-12, TNFα, IFN-γ) and oxidative stress (urinary F2-α isoprostanes) were measured. Body weight remained stable. Compared to the CONT, hepatic triglyceride decreased on the LFD (mean (95% CI): change -2.13% (-3.74%, -0.52%)), but did not change on the HFD and there was no significant difference between the LFD and HFD. Intra-abdominal fat did not change significantly on either diet, but subcutaneous abdominal fat increased on the HFD. There were no significant changes in fasting metabolic markers, inflammatory markers and urinary F2-α isoprostanes. We conclude that in otherwise healthy overweight/obese adults under weight-neutral conditions, a diet low in fat and saturated fat has modest effects to decrease liver fat and may be beneficial. On the other hand, a diet very high in fat and saturated fat had no effect on hepatic triglyceride or markers of metabolism, inflammation and oxidative stress.

Figures

Figure 1
Figure 1
Effect of dietary fat on abdominal fat distribution. Compared to the control (CONT) diet, intra-abdominal fat (IAF) volume did not change on either diet (Panels A and B). Abdominal subcutaneous fat (SQF) increased on the high fat diet (HFD) (mean (95% CI): change 156 (73, 239) cm3), but did not change on the low fat diet (LFD) (panels C and D).
Figure 2
Figure 2
Effect of dietary fat on hepatic triglyceride. Compared to the CONT diet, hepatic triglyceride content by MRS decreased on the LFD (Panel A: mean (95% CI): change −2.13% (−3.74%, −0.52%)), but did not change on the HFD (Panel B). One subject on the LFD had a dramatic decrease in hepatic triglyceride from 13.9% to 1.3%. Removal of this subject decreased the mean change, but there was still a significant decrease from the CONT diet (Panel A: change −1.18% (−2.11%, −0.25%)).

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