Inflammation is an essential physiological response to harmful stimuli and manifests itself through certain symptoms that affect any part of the body. This thesis analyse the anti-inflammatory properties of some categories of nutrients (carbohydrates, proteins, lipids, vitamins and minerals) as well as different foods that contain them. What emerges is that some foods such as fruits, vegetables, fish, legumes, seeds, seed oils and spices can interact with inflammatory mediators by limiting or altering their activity, while others such as red meat, refined carbohydrates or foods highs in fats or sugars can stimulate the production of pro-inflammatory factors. Scientific evidence has shown that autoimmune diseases are often combined with chronic inflammation related to a high expression of inflammatory cytokines, including the B Cell Activating Factor BAFF, a protein that stimulates B cells. This particular cytokine is also one of the factors which, following the body's interaction with specific food antigens, stimulates the antigen-presenting cells APC to produce further inflammatory cytokines. On the basis of assumptions, the thesis analyses the possible association that exists between an unbalanced diet and the development of persistent inflammation that can predispose and favor the onset of chronic immune disorders. Autoimmune diseases are complex multifactorial diseases that can occur systemically or locally and among the many factors that contribute to their onset there are genetic problems or environmental components, such as an incorrect and unbalanced diet. As well as prevention, a diet rich in anti-inflammatory foods can also be useful in the palliative care of symptoms in patients with acute, chronic or pathological inflammation, obviously combined with the right drug therapy. In conclusion, the thesis analyses the correct proportions of various nutrients to define an ideal dietary approach aimed at preventing inflammatory states or/and supporting specific therapies. Modifying eating habits in terms of preparation methods, quantity and quality of food is therefore essential to limit the potential increase of BAFF and other cytokines levels in serum and this can be essential to prevent the outcome of autoimmune diseases but also to alleviate and counteract symptoms due to acute, chronic or pathological inflammatory states.
L’infiammazione è una risposta fisiologica essenziale nei confronti di stimoli dannosi per l’organismo e si manifesta con svariati sintomi a carico di qualsiasi distretto corporeo. In questa tesi vengono analizzate le proprietà antinfiammatorie di alcune categorie di nutrienti (carboidrati, proteine, lipidi, vitamine e minerali) così come diversi cibi che li contengono. Quello che emerge è che alcuni alimenti come frutta, verdura, pesce, leguminose, semi, oli di semi e spezie sono più favorevoli ad interagire con i mediatori infiammatori limitandone o alterandone l’attività, mentre altri come carne rossa, carboidrati raffinati o alimenti ricchi di grassi o zuccheri intervengono stimolando la produzione di fattori proinfiammatori. Evidenze scientifiche hanno dimostrato che le malattie autoimmuni sono spesso accompagnate da uno stato di infiammazione cronica correlata ad un’elevata espressione di citochine infiammatorie tra le quali vi è il B Cell Activating Factor BAFF, proteina che stimola le cellule B. Questa particolare citochina è anche uno dei fattori che, in seguito all’interazione dell’organismo con antigeni presenti su determinati alimenti, stimola le cellule presentanti gli antigeni alla produzione di ulteriori citochine infiammatorie. In base a questi presupposti, la tesi analizza la possibile relazione che sussiste tra una dieta squilibrata e lo sviluppo di stati infiammatori persistenti che possono predisporre e favorire l’insorgenza di disturbi immunitari cronici. Le malattie autoimmuni sono patologie multifattoriali molto complesse che si possono manifestare a livello sistemico o locale e tra i molteplici fattori che contribuiscono alla loro insorgenza vi sono problemi genetici o componenti ambientali, come ad esempio una dieta scorretta e non bilanciata. Oltre alla prevenzione, una dieta ricca di alimenti considerati antinfiammatori può rivelarsi utile anche nel trattamento palliativo della sintomatologia di soggetti presentanti stati di infiammazione acuta, cronica o patologica, da affiancare alla giusta terapia farmacologica. In conclusione, la tesi analizza le corrette proporzioni dei vari nutrienti per definire un approccio dietetico ideale volto a prevenire gli stati infiammatori o/e affiancare specifiche terapie. La modifica delle abitudini alimentari in termini di modalità di preparazione, quantità e qualità del cibo è dunque fondamentale per limitare il potenziale innalzamento dei livelli di BAFF ed altre citochine e ciò può rivelarsi essenziale per prevenire la comparsa di malattie autoimmuni ma anche per alleviare e contrastare i sintomi dovuti a stati infiammatori acuti, cronici o patologici.
INFIAMMAZIONE DA CIBO E MALATTIE AUTOIMMUNI: APPROCCI DIETETICI PREVENTIVI E PALLIATIVI
MONTRESOR, FEDERICA
2019/2020
Abstract
Inflammation is an essential physiological response to harmful stimuli and manifests itself through certain symptoms that affect any part of the body. This thesis analyse the anti-inflammatory properties of some categories of nutrients (carbohydrates, proteins, lipids, vitamins and minerals) as well as different foods that contain them. What emerges is that some foods such as fruits, vegetables, fish, legumes, seeds, seed oils and spices can interact with inflammatory mediators by limiting or altering their activity, while others such as red meat, refined carbohydrates or foods highs in fats or sugars can stimulate the production of pro-inflammatory factors. Scientific evidence has shown that autoimmune diseases are often combined with chronic inflammation related to a high expression of inflammatory cytokines, including the B Cell Activating Factor BAFF, a protein that stimulates B cells. This particular cytokine is also one of the factors which, following the body's interaction with specific food antigens, stimulates the antigen-presenting cells APC to produce further inflammatory cytokines. On the basis of assumptions, the thesis analyses the possible association that exists between an unbalanced diet and the development of persistent inflammation that can predispose and favor the onset of chronic immune disorders. Autoimmune diseases are complex multifactorial diseases that can occur systemically or locally and among the many factors that contribute to their onset there are genetic problems or environmental components, such as an incorrect and unbalanced diet. As well as prevention, a diet rich in anti-inflammatory foods can also be useful in the palliative care of symptoms in patients with acute, chronic or pathological inflammation, obviously combined with the right drug therapy. In conclusion, the thesis analyses the correct proportions of various nutrients to define an ideal dietary approach aimed at preventing inflammatory states or/and supporting specific therapies. Modifying eating habits in terms of preparation methods, quantity and quality of food is therefore essential to limit the potential increase of BAFF and other cytokines levels in serum and this can be essential to prevent the outcome of autoimmune diseases but also to alleviate and counteract symptoms due to acute, chronic or pathological inflammatory states.È consentito all'utente scaricare e condividere i documenti disponibili a testo pieno in UNITESI UNIPV nel rispetto della licenza Creative Commons del tipo CC BY NC ND.
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https://hdl.handle.net/20.500.14239/12365