Salivary endocannabinoids as mediators in the relationship between omega-6 and omega-3 fatty acid ratio intake from highly-processed foods and anthropometric markers of health in women

摘要

Data suggest that a high omega 6 to omega 3 ratio (omega 6:omega 3) contributes to obesity. Highly processed foods are a common source of high omega 6:omega 3 and have also been associated with increased cardiovascular risk. We hypothesised that salivary endocannabinoids (eCBs) act as a mediator between omega 6:omega 3 from highly processed foods and anthropometric markers of cardiovascular risk. Finally, we explored sex differences on these parameters. Participants filled a self-report intake frequency inventory. Body measurements were registered, and fasted saliva was collected and analysed using LC/MRM. Overweight subjects consuming more highly processed foods, but not those consuming more whole foods, presented an increased omega 6:omega 3 and salivary eCB levels. Also, the omega 6:omega 3 ratio in participants consuming highly processed but not whole foods predicted eCB levels in overweight women. Finally, we show that salivary eCBs correlate with body composition in women only. Our study shows that the food source has a differential impact on physiological and behavioural aspects of food intake.