POTENTIAL PRO-INFLAMMATORY EFFECTS OFHIGH-CALORIE DIETS MEASURED BY BLOOD NEUTROPHIL H2O2PRODUCTION

PURPOSE: The aim of the study was to evaluate the potential pro-inflammatory effects of different high-calorie diets in a rat experimental model. METHODS: A total of 56 male Wistar rats were included in the experiment. Animals were divided into seven equal groups – one pool group, in which tested indicators were evaluated before the start of the dietary regimens, and six more groups of rats, which were fed different diets for a period of five weeks – standard diet (SD), high-fat diet (HFD), high-carbohydrate diet (HCHD), high-fat high-carbohydrate diet (HFHCHD), standard diet plus E960/RA60 (SDRA) and high-fat diet plus E960/RA60 (HFDRA). Total white blood cell count and differential were measured using an automated analyzer. H2O2 production by blood neutrophils was measured using the nitroblue tetrazolium reduction test on a blood smear. RESULTS: Results demonstrate that some of the high-calorie diets, which contain sucrose, significantly increase H2O2 production by blood neutrophils. CONCLUSIONS: Diets with high content of sucrose may have the potential to induce cellular damage and subsequent inflammatory response in certain tissues.