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
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| Creator |
Fabiani, Helena
Mudjihartini, Ninik Lestari, Wiji |
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| Subject |
Nutrition
Food Nutrition and Metabolism Fat |
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| 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.
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| Publisher |
Indonesian Nutrition Association
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| Date |
2021-02-26
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
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| Format |
application/pdf
application/pdf application/pdf |
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| Identifier |
https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/V05.i1.0005
10.25220/WNJ.V05.i1.0005 |
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| Source |
World Nutrition Journal; Vol. 5 No. 1 (2021); 30-39
2580-7013 |
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| Language |
eng
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| Relation |
https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/V05.i1.0005/153
https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/V05.i1.0005/188 https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/V05.i1.0005/189 |
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