Low Dietary Omega-6 to Omega-3 Fatty Acid Intake Ratio Enhances Adiponectin Level in Obesity

World Nutrition Journal

View Publication Info
 
 
Field Value
 
Title Low Dietary Omega-6 to Omega-3 Fatty Acid Intake Ratio Enhances Adiponectin Level in Obesity
 
Creator Fabiani, Helena
Mudjihartini, Ninik
Lestari, Wiji
 
Subject Clinical Nutrition; Nutrition and Metabolism
Nutrition; Food; Nutrition and Metabolism; Fat
 
Description Every year around the world, the prevalence of obesity is increasing. Obesity and its associated diseases have become some of the most pressing health problems in developed and developing countries. In its development, adipocytes dysfunction and chronic low-grade inflammation occur in obesity will stimulate diseases at higher risk including type 2 diabetes mellitus (T2DM), atherosclerosis, hypertension, and metabolic syndrome. Western diet and sedentary lifestyle are thought to have significantly contributed to the increase in obesity recently. Diet modification is a sound method to prevent obesity and its complications. Nevertheless, the concern lies in the ratio of omega-6 towards omega-3 fatty acids intake, which in its current state indicates an imparity. Omega-3 and omega-6 are two essential fatty acids that emerge as dominant factors in obesity through adiponectin. Adiponectin refers to a protein hormone conceived by adipocytes to prevent obesity and its subsequent complications by increasing insulin sensitivity, fatty acid oxidation, anti-inflammatory, and antiaterogenic. This study aims to determine the mechanism and the role of fatty acids in omega-6 towards those within omega-3 by using adiponectin as the indicator of advancement to obesity and its underlying diseases.
 
Publisher Indonesian Nutrition Association
 
Contributor
 
Date 2021-02-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://worldnutrijournal.org/OJS/index.php/WNJ/article/view/V05.i1.0005
10.25220/WNJ.V05.i1.0005
 
Source World Nutrition Journal; Vol 5, No 1 (2021); 30-39
2580-7013
 
Language eng
 
Relation http://worldnutrijournal.org/OJS/index.php/WNJ/article/view/V05.i1.0005/153
http://worldnutrijournal.org/OJS/index.php/WNJ/article/downloadSuppFile/V05.i1.0005/38
http://worldnutrijournal.org/OJS/index.php/WNJ/article/downloadSuppFile/V05.i1.0005/39
 
Rights Copyright (c) 2021 Helena Fabiani, Ninik Mudjihartini, Wiji Lestari
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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