Comparison of Serum Levels of Lipids and Inflammatory Markers in Korean Young Adult Men by Fat Intakes

Abstract

The objective of this study was to investigate the impact of fat consumption of men in 20's on their lipids levels, obesity‐related hormones, and inflammatory markers. The subjects were classified into two groups according to fat intake levels to compare their nutrient intake, physical measurements, lipids levels, obesity‐related hormones, and inflammatory markers (hs‐TNF‐α, CRP, adiponectin). Of the 48 subjects, the number of Group I (below the average) was 27 (56%) and that of Group II (the average or above) was 21 (44%) while there was no significant difference in the physical measurements of the two groups. As to the nutrient intake, Group II showed higher cholesterol (p<0.01), total fatty acids (p<0.01), saturated fatty acids (p<0.01) and mono‐unsaturated fatty acids (p<0.01) levels. Based on food groups, Group II showed higher consumption of sugars and sugar‐based products (p<0.01), mushrooms (p<0.01), meat and meat‐related products (p<0.01), eggs (p<0.01), and seasonings/spice (p<0.05). Regarding the lipid levels, Group I had significantly higher HDL‐cholesterol (p<0.01) levels while Group II had higher triglyceride, LDL‐cholesterol, atherogenic indices, cardiac disease risk indices, and LPH. Concerning adiponectin, an obesity‐related hormone, and inflammatory markers, Group I showed higher adiponectin and TNF‐α, but lower CRP compared with Group I. In the correlation between nutrient intake, physical measurements, lipid levels, adiponectin, and inflammatory markers, it was observed that weight, BMI, and body fat was significantly related with nutrient intake and lipid levels but not with adiponectic and inflammatory markers.