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Insights Nutr Metab 2017
Volume 1 Issue 3
September 11-12, 2017 Edinburgh, Scotland
15 th World Congress on
Advances in Nutrition, Food Science & Technology
Nutrition World 2017
Controlling obesity-derived hepatic lipidosis and
carcinogenesis through dietary broccoli
Diets rich in fat and sugar, often termed ‘Western’ diets,
have become popular worldwide. Unfortunately,
such diets result in an increase in body fat accumulation
and development of nonalcoholic fatty liver disease
(NAFLD), with the potential to lead to hepatocellular
carcinoma (HCC), a cancer with very poor outcome.
Brassica vegetable consumption, particularly broccoli
consumption, has grown significantly in popularity within
the United States and many other parts of the world.
Studies report protection against many different cancers
by dietary broccoli. However, liver cancer and even liver
health in obesity has not been evaluated before our
present study. We hypothesized that broccoli slows or
prevents both NAFLD and HCC, in a model of mice fed
a Western diet and treated with the hepatic carcinogen
diethylnitrosamine (DEN). Male B6C3F1 mice received
a powdered, control diet or a diet containing 19% lard
and 31% sucrose, +/- 10% freeze-dried broccoli, wt:wt,
with weekly DEN, 45mg/kg i.e. for 6 weeks. Mice were
terminated 6 months later, at 9 months of age. Broccoli-
fed mice had lower hepatic triglycerides (P < 0.001) and
NAFLD scores (P < 0.0001), associated with changes in
several biomarkers supporting a correction in handling
hepatic lipid metabolism. Hepatic neoplastic initiation
and progression were both slowed. These findings
suggest the need for a clinical study to evaluate the
impact of broccoli and/or other brassica vegetables on
liver health in general and hepatic handling of lipids in
particular.
Biography
Elizabeth Jeffery joined the University of Illinois in 1983 and has joint appointments
in the Department of Food Science and Human Nutrition, Pharmacology (College
of Medicine) and the Interdisciplinary Division of Nutritional Sciences. She performs
research in the area of diet, bioavailability and disease prevention, with a focus
on cancer prevention using whole foods, including broccoli. She has served as
ProgramDirector for a multi-State research program on bioactive food components,
on committees for the National Academy of Science focused on safety and efficacy
of dietary supplements. She has a PhD in Biochemistry from the University of
London, England.
Elizabeth Jeffery
University of Illinois, USA
Elizabeth Jeffery, Insights Nutr Metab 2017