Ultra-processed diet, systemic oxidative stress, and breach of immunologic tolerance.

Autor: Martínez Leo EE; Research Department, University Latino, Merida, Mexico; School of Medicine, Autonomous University of Yucatan, Merida, Mexico. Electronic address: edwin.martinez@docente.universidadlatino.edu.mx., Peñafiel AM; Research Department, University Latino, Merida, Mexico., Hernández Escalante VM; School of Medicine, Autonomous University of Yucatan, Merida, Mexico., Cabrera Araujo ZM; School of Medicine, Autonomous University of Yucatan, Merida, Mexico.
Jazyk: angličtina
Zdroj: Nutrition (Burbank, Los Angeles County, Calif.) [Nutrition] 2021 Nov-Dec; Vol. 91-92, pp. 111419. Date of Electronic Publication: 2021 Jul 19.
DOI: 10.1016/j.nut.2021.111419
Abstrakt: In recent years, consumption of ultra-processed food around the world has been increasing. The nutritional profile of an ultra-processed diet is associated with the development of cellular alterations that lead to oxidative stress. The chronic prooxidative state leads to an environment that influences the proliferation, apoptosis, and signaling pathways of immune cells. Likewise, the decrease in the transcription factor NRF2, owing to exacerbated production of reactive oxygen species, leads to changes in immune function and response to infections. This review aims to analyze the connection between an ultra-processed diet, systemic oxidative stress, and immune tolerance, as a contribution to the scientific evidence on the impact of oxidative stress on health and the possible risk of infections-an important consideration in the association of eating pattern and the immune response.
(Copyright © 2021 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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