A low-carbohydrate diet with different fatty acids' sources in the treatment of obesity: Impact on insulin resistance and adipogenesis

Background: The search for nutritional intervention strategies against obesity has grown, highlighting the low-carbohydrate diet model. However, little is known about the impact of the quality of fatty acids consumed in this diet. Thus, we aim to investigate the influence of fatty acid quality on dietary strategy on obesity.Methods: Male Swiss mice were diet-induced to obesity. Afterward, mice consume a low-carb diet with different types of fat: saturated, polyunsaturated 6)-3, 6)-6, and monounsaturated 6)-9 fatty acids. Weight gain and food consumption were monitored weekly. An oral glucose tolerance test was performed and blood and tissue samples were collected for analysis of insulin resistance markers. Protein expression of insulin signaling pathway molecules, lipid metabolism, mitochondrial function, macrophage polariza-tion, and cytokine production were analyzed.Results: The high-fat diet was able to induce obesity and glucose intolerance. The switch to a low -carbohydrate dietary pattern reversed the glucose intolerance, with better results in the 6)-3 and 6)-9 groups. After the low-carbohydrate diet, groups 6)-3 and 6)-9 presented improved fasting serum glucose, insulin, and HOMA indexes. The low-carbohydrate diet also increased the activity of insulin pathway proteins such as IR, IRS1, and AKT. Furthermore, the 6)-3 diet group showed greater activity of mito-chondrial complexes and AMPK signaling pathway proteins. The 6)-6 and 6)-9-rich diet induced M2-type macrophage polarization, as well as cytokine production modulation by the low-carbohydrate diet in the 6)-3 and 6)-9 groups.Conclusions: Consuming a low-carbohydrate diet pattern promotes weight loss and improves glucose intolerance in obesity. Also, the quality of lipids has a direct influence, demonstrating that the con-sumption of 6)-3 polyunsaturated and 6)-9 monounsaturated lipids can lead to more favorable outcomes for the improvement of glucose intolerance, lipid metabolism, and anti-inflammatory effects.(c) 2023 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.