1. Alteration of brain function and systemic inflammatory tone in older adults by decreasing the dietary palmitic acid intake
- Author
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Julie A. Dumas, Janice Y. Bunn, Michael A. LaMantia, Catherine McIsaac, Anna Senft Miller, Olivia Nop, Abigail Testo, Bruno P. Soares, Madeleine M. Mank, Matthew E. Poynter, and C. Lawrence Kien
- Subjects
Working memory ,Inflammation ,Fatty acids ,fMRI ,Neurosciences. Biological psychiatry. Neuropsychiatry ,RC321-571 - Abstract
Prior studies in younger adults showed that reducing the normally high intake of the saturated fatty acid, palmitic acid (PA), in the North American diet by replacing it with the monounsaturated fatty acid, oleic acid (OA), decreased blood concentrations and secretion by peripheral blood mononuclear cells (PBMCs) of interleukin (IL)-1β and IL-6 and changed brain activation in regions of the working memory network. We examined the effects of these fatty acid manipulations in the diet of older adults. Ten subjects, aged 65–75 years, participated in a randomized, cross-over trial comparing 1-week high PA versus low PA/high OA diets. We evaluated functional magnetic resonance imaging (fMRI) using an N-back test of working memory and a resting state scan, cytokine secretion by lipopolysaccharide (LPS)-stimulated PBMCs, and plasma cytokine concentrations. During the low PA compared to the high PA diet, we observed increased activation for the 2-back minus 0-back conditions in the right dorsolateral prefrontal cortex (Broadman Area (BA) 9; p
- Published
- 2023
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