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. 2017 Mar 10;8(2):213–225. doi: 10.3945/an.116.014431

TABLE 1.

Details of studies that assessed pre- and post-HFM IL-6 in healthy participants1

Study (reference) Meal Blood draw method S or P MO Fat,2 %E Energy, kcal n M/ F, n/n Age, y BMI, kg/m2 PPP, h HFM response TTP, h Fasting3 IL-6, pg/ml Peak4 IL-6, pg/mL QA
Arjunan et al., 2013–South Asian (13) White bread, butter, cheese, milkshake Cannula P N 57 14.3/kg 10 10 M/0 F 22.3 ± 1.3 25.4 ± 2.5 9 ↑ 9 1.31 ± 1.11 3.47 ± 1.43 6
Arjunan et al., 2013–European (13) White bread, butter, cheese, milkshake Cannula P N 57 14.3/kg 10 10 M/0 F 23.2 ± 2.0 25.2 ± 1.6 9 ↑ 6 1.25 ± 0.80 2.65 ± 1.40 6
Arjunan et al., 2015–South Asian (14) White bread, butter, cheese, milkshake Cannula P N 57 14.3/kg 15 15 M/0 F 24.0 ± 3.0 25.4 ± 3.3 9 ↑ 9 0.80 (0.50–1.28) 6.39 ± 6.20 6
Arjunan et al., 2015–European (14) White bread, butter, cheese, milkshake Cannula P N 57 14.3/kg 14 14 M/0 F 22.0 ± 1.0 22.7 ± 2.2 9 ↑ 9 0.34 (0.21–0.55) 4.48 ± 4.90 6
Bidwell et al., 2014 (15) Eggs, muffin, butter, sugary drink Cannula P N 40 600 22 11 M/11 F M: 20.8 ± 0.7; F: 21.5 ± 0.9 M: 23.9 ± 0.9; F: 21.1 ± 0.5 6 ↑ NS NS NS 6
Brandauer et al., 2013 (16) Sugar, heavy cream, chocolate syrup, powdered milk Cannula P Y 84 1310 ± 34.1 10 10 M/0 F 27 ± 1 24.6 ± 0.7 4 ↑ 4 0.64 ± 0.39 0.97 ± 0.64 4.5
Burton-Freeman et al., 2012 (17) Bagel, cream cheese, potato, milk, apple juice Cannula P N 46 852 25 13 M/12 F 27 ± 8 22 ± 2 6 ↑ 6 NS NS 5
Caixàs et al., 2008–lean (18) Liquid test meal Cannula P Y 30 750 7 6 M/1 F 23.0 (21.0–26.0) 20.3 (18.9–25.1) 6 ↑ 6 0.61 (0.56–2.37) 3.69 ± 1.13 4
Caixàs et al., 2008–obese (18) Liquid test meal Cannula P Y 30 750 7 6 M/1 F 26.0 (23.0–27.0) 43.9 (32.8–48.0) 6 ↑ 6 1.75 (1.09–2.68) 5.04 ± 0.71 4
Campbell et al., 2006 (19) Apple muffins, milkshake Venipuncture S N 41 976 15 15 M/0 F 28 ± 9 NS 6 ↓ 4 1.6 ± 0.3 1.3 ± 0.3 6.5
Delgado-Lista et al., 2011 (20) NS NS P N 60 NS 45 45 M/0 F NS NS 4 NS NS NS NS 3.5
Drew et al., 2014 (21) Turkey burger, white bread Cannula P N 50 600 16 16 M/0 F 45 ± 11 27.6 ± 5.3 6 ↑ 6 1.96 ± 1.70 3.35 ± 2.29 3.5
Ehlers et al., 2014 (22) Hamburger, French fries Cannula P N 39 1106 6 6 M/0 F 44.3 ± 5.2 24.8 ± 2.5 8 ↑ 6 NS NS 5
Esser et al., 2013 (23) Milkshake (cream, sugar, water) Cannula P Y 85 954 20 20 M/0 F 22 ± 2 22.7 ± 2.4 6 ↑ 6 0.74 ± 0.24 1.38 ± 0.73 5
Gill et al., 2003 (24) Whipping cream, fruit, cereal, nuts, chocolate Cannula P N 67 1075 8 8 M/0 F 27.8 ± 12.1 23.6 ± 1.0 6 ↑ 6 1.34 ± 1.16 6.93 ± 5.77 5
Gregersen et al., 2012 (25) Cheese, eggs, oil, cream, white bread Cannula P Y 77 928 15 4 M/11 F 44 ± 3 26.3 ± 2.0 3 ↑ 3 0.87 ± 0.12 1.13 ± 0.1 3
Harrison et al., 2009 (26) Croissants, butter, ice cream, chocolate, potato crisps Cannula S N 60 1450 8 8 M/0 F 26.9 ± 4.1 26.0 ± 3.6 6 ↑ 4 0.74 ± 0.45 3.13 ± 2.87 5.5
Jiménez-Gómez et al., 2009 (27) Butter, whole-meal bread, hard-boiled egg, whole milk Venipuncture P Y 60 NS 20 20 M/0 F NS NS 9 ↔ — NS — 6
Johnson et al., 2016 (28) Ice cream, whipping cream Cannula P N 45 1360–2160 12 12 M/0 F 23.0 ± 3.2 24.5 ± 2.7 4 ↔ — 29.8 ± 38.0 — 4
Kiecolt-Glaser et al., 2015 (29) Eggs, turkey sausage, biscuits, gravy Cannula S N 60 930 86 43 M/43 F 38.22 ± 8.18 32.07 ± 5.83 7 ↑ 6.5 1.76 ± 4.03 4.34 ± 3.03 4.5
Kračmerová et al., 2014 (30) Pork meat, egg, French fries, hazelnut spread, croissant Cannula P Y 47 1470 10 10 M/0 F 26.3 ± 1.04 23.11 ± 0.59 4 ↑ 4 0.899 ± 0.509 2.168 ± 0.44 3.5
Lundman et al., 2007 (31) Pasta, chicken, peas, mayonnaise Venipuncture P Y 60 1000 26 26 M/0 F 51 ± 3 26.4 ± 3.3 6 ↑ 4 3.81 ± 3.49 NS 6.5
Madec et al., 2011 (32) Butter, bread, ham NS P Y 52 730 16 NS NS NS 6 ↔ — 0.43 ± 0.27 — 4
Mariotti et al., 2015 (33) Milk cream, sucrose, whey protein Cannula P N 70 1200 10 10 M/0 F 34 ± 9 30.2 ± 1.5 6 ↔ — 3.66 ± 1.46 — 3.5
Miglio et al., 2013 (34) Fried potatoes, eggs, cheese, bread rolls Cannula P Y 52 1416 15 13 M/2 F 45 ± 8 26.7 ± 1.9 8 ↑ 8 0.3 ± 0.3 0.97 ± 0.52 4
Nappo et al., 2002 (35) Sausage, bread, egg, butter, olive oil Venipuncture P N 59 760 20 10 M/10 F 44 ± 5 26.8 ± 1.2 4 ↑ 2 1.9 ± 1.0 3.1 ± 1.0 5
Payette et al., 2009–men (36) Cheese, eggs, toast, butter, cream, milk, peanut butter Cannula P Y 64 1600–2200 39 39 M/0 F 44.0 ± 9.1 28.9 ± 4.3 8 ↑ 8 2.40 ± 1.36 4.38 ± 2.35 5
Payette et al., 2009–women (36) Cheese, eggs, toast, butter, cream, milk, peanut butter Cannula P Y 64 1600–2200 41 0 M/41 F 43.7 ± 9.4 26.5 ± 5.7 8 ↑ 8 2.77 ± 1.81 5.83 ± 3.49 5
Peluso et al., 2012 (37) Fried potatoes, eggs, cheese, bread Cannula P N 55 1344 14 12 M/2 F 45.1 ± 8.6 26.8 ± 2.2 8 ↑ 8 0.39 ± 0.27 1.09 ± 0.20 2.5
Phillips et al., 2013–lean (38) Bacon, egg, muffin, hash browns, milk Cannula P N 52 989 10 10 M/0 F 43.4 ± 11.3 22.8 ± 1.5 6 ↑ 6 0.9 ± 0.3 NS 6
Phillips et al., 2013–obese (38) Bacon, egg, muffin, hash browns, milk Cannula P N 52 989 10 10 M/0 F 40.9 ± 9.8 38.2 ± 6.7 6 ↑ 6 2.0 ± 1.3 NS 6
Poppitt et al., 2008 (39) Blueberry muffin Cannula S Y 71 748 18 18 M/0 F 23 ± 4 22.9 ± 2.0 6 ↑ 6 29.3 ± 16.8 33.4 ± 16.4 6.5
Rankin et al., 2008 (40) Eggs, sausage, biscuit, pancake, jelly candy Venipuncture S Y 53 900 17 8 M/9 F 26.5 ± 7.6 33.5 ± 6.7 4 ↔ — 1.5 ± 1.1 — 5.5
Sanders et al., 2011 (41) Muffin, milkshake Cannula P N 53 846 50 25 M/25 F M: 25.4 ± 4.2; F: 24.2 ± 6.3 M: 23.3 ± 2.1; F: 23.7 ± 3.4 8 ↑ 8 0.4 ± 0.1 0.9 ± 0.2 5
Schmid et al., 2015 (42) Bread, salami, palm fat, boiled eggs Cannula P Y 61 1005 21 21 M/0 F 41.8 ± 9.0 27.1 ± 8.2 6 ↑ 6 3.0 ± 1.1 5.1 ± 1.9 4.5
Schwander et al., 2014–NW (43) Bread, salami, palm fat, boiled eggs Cannula S Y 61 1000 19 19 M/0 F 40.6 ± 9.2 23.6 ± 1.4 6 ↔ — 20.1 ± 1.7 — 4.5
Schwander et al., 2014–obese (43) Bread, salami, palm fat, boiled eggs Cannula S Y 61 1000 17 17 M/0 F 44.1 ± 8.0 38.8 ± 4.9 6 ↔ — 17.9 ± 1.7 — 4.5
Schwander et al., 2014–NW (43) Bread, salami, palm fat, boiled eggs Cannula S Y 61 1500 19 19 M/0 F 40.6 ± 9.2 23.6 ± 1.4 6 ↔ — 19.8 ± 1.9 — 4.5
Schwander et al., 2014–obese (43) Bread, salami, palm fat, boiled eggs Cannula S Y 61 1500 17 17 M/0 F 44.1 ± 8.0 38.8 ± 4.9 6 ↑ 4 16.7 ± 1.5 21.7 ± 1.9 4.5
Strohacker et al., 2012 (44) Sausage, egg, cheese, biscuit, hash browns Cannula P N 59 1070 8 4 M/4 F 21 ± 3 23.1 ± 3.9 3 ↔ — 1.7 ± 0.9 — 5
Teng et al., 2011 (45) Mashed potatoes, baked beans, milk, orange juice, lard NS S N 60 683 10 10 M/0 F 21.9 ± 0.7 21.0 ± 1.6 4 ↔ — 14.5 ± 1.0 — 5.5
Tholstrup et al., 2011 (46) Mashed potatoes with fat powder NS S Y 76 620 10 0 M/10 F 38.2 ± 10.7 20.9 ± 1.3 6 ↓ 4 0.81 ± 0.57 0.6 ± 0.3 5
Twickler et al., 2003 (47) Liquid cream meal NS P Y 40 NS 10 6 M/4 F 48.6 ± 7.7 25.4 ± 1.6 24 ↑ 10 0.9 ± 0.7 3.4 ± 2.3 4
Volek et al., 2008 (48) Whipping cream, pudding, macadamia nuts Cannula P Y 84 908 30 16 M/14 F 30 ± 8 24.1 ± 4.3 6 ↑ 3 0.85 ± 0.84 1.42 ± 1.36 6
Wood et al., 2011 (49) Fast-food burger, hash browns Venipuncture P N 49 919 21 9 M/12 F 49.6 ± 4.6 24.0 ± 0.7 4 ↑ 4 0.8 ± 0.2 1.1 ± 4.4 4.5
1

Values are means ± SDs or means (ranges) unless otherwise indicated. Forty-five studies met the inclusion criteria and assessed IL-6 before and after the consumption of an HFM. If studies separately assessed different groups, those specific subsets are specified alongside the study. HFM, high-fat meal; MO, main outcome (whether or not IL-6 was the main outcome being studied); N, no; NS, not stated; NW, normal weight; P, plasma; PPP, length of postprandial period assessment; QA, quality appraisal; S, serum; TTP, time to peak or maximal observed concentration if a significant change was detected; Y, yes; ↑, significant increase; ↓, significant decrease; ↔, no significant change; —, not applicable; %E, percentage of energy.

2

Percentage of energy in the test meal from fat.

3

Baseline or fasting concentration of the marker.

4

Peak or maximal observed concentration of the marker.