Table 1.

Proinflammatory dietary factors

Food components	Effects
1) Saturated fatty acids [prevalently of animal origin (butter, whole milk, cheese, meat, sausages); coconut oil and palm oil]	a) Binding to TLR-2 and TLR-4 and activation of the proinflammatory transcription factor, NF-κB b) Change of gut microbiota composition; gut dysbiosis c) ↑ IL-17A, ↓ PPAR-α, and β-fatty acid oxidation
2) Trans fatty acids (in margarine, meat, snacks, French fries, and other fried food)	a) Interference with natural “cis” unsaturated fatty acids b) Intestinal inflammation; upregulation of Th17 cells c) ↑ Cholesterol; ↑ abdominal fat; ↑ weight gain
3) Red meat	a) Iron is nitrosylated to nitroso compounds b) Abnormal iron deposits in MS c) GGT and hsCRP increase d) Heterocyclic amines during cooking e) Anti-Neu5Gc antibodies f) Arachidonic acid (eicosanoids) g) Activates the Th17 pathway
4) Sugar, refined cereals, sugar-sweetened beverages and low-fiber intake	a) Insulin increase—high calories b) Postprandial inflammation c) Biosynthetic pathways d) Feeding specific gut microbiota leading to dysbiosis
5) Increased dietary salt intake	a) Induce pathogenic Th17 cells and proinflammatory cytokines in EAE
6) Proteins of the MFGM: BTN, a major protein of the MFGM, is very similar to MOG, the MS candidate autoantigen.	a) MOG/BTN cross-reactive antibodies have been found in MS, in autism and in CHD b) BTN, as MOG, can induce EAE

MFGM = milk fat globule membrane; BTN = butyrophilin; MOG = myelin oligodendrocyte glycoprotein; MS = multiple sclerosis; TLR = Toll-like receptor; NF-κB = nuclear factor kappa B; IL= inteleukin; PPAR = peroxisome proliferator-activated receptor; Th = T helper; GGT = gamma-glutamyl transpeptidase; hsCRP = high-sensitivity C-reactive protein; Neu5Gc = N-glycolylneuraminic acid; EAE = experimental autoimmune encephalomyelitis; CHD = coronary heart disease