5. Conclusions
CARDIOVASCULAR DISEASES
In conclusion, a seemingly straightforward alteration, such as changing the type of fat eaten at breakfast, may be enough to change an individual’s inflammatory profile. Based on the data obtained, it can be affirmed that the optimal fat choice at breakfast would be a high-MUFA fat, primarily attributable to the noted decrease in the synthesis of pro-inflammatory factors such as IL-1a, IL6, VEGF, and CRP. Moreover, a high-PUFA breakfast may also be adequate since, while its influence on most of the parameters studied was modest, a significant decrease in EGF values was observed, which may be interesting in mitigating the severity of cardiovascular diseases.