Increased lean red meat intake does not elevate markers of oxidative stress and inflammation in humans
Hodgson JM, Ward NC, Burke V, Beilin LJ, Puddey IB
The Journal of nutrition · 60 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2007-02-01 · J Nutr · vol. 137 · número 2 · págs. 363–367
- Editorial
- Elsevier BV
- Citado
- 88 citas · más que el 93% de estudios similares · 4.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 58 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Fatty Acid Research and Health · Meat and Animal Product Quality
- Palabras clave
- dietary iron, oxidative stress, inflammation, F2-isoprostanes, C-reactive protein, protein intake, white blood cell count, serum amyloid A, fibrinogen, coronary heart disease risk, type 2 diabetes risk
- MeSH
- humans, inflammation, iron, dietary, diet, oxidative stress, meat, aged, middle aged, female, male, biomarkers
5 autores
- Jonathan M. Hodgson🇦🇺 · autor de correspondenciaThe University of Western Australia; Royal Perth Hospital; Harry Perkins Institute of Medical Research
- Natalie C. Ward🇦🇺The University of Western Australia; Royal Perth Hospital; Harry Perkins Institute of Medical Research
- Valerie Burke🇦🇺The University of Western Australia; Royal Perth Hospital; Harry Perkins Institute of Medical Research
- Lawrence Joseph Beilin🇦🇺The University of Western Australia; Royal Perth Hospital; Harry Perkins Institute of Medical Research
- Ian B. Puddey🇦🇺The University of Western Australia; Royal Perth Hospital; Harry Perkins Institute of Medical Research
Resumen
El texto original del estudio, en el idioma en que se publicó.
Red meat intake has been associated with increased risk of coronary heart disease and type 2 diabetes, but it remains uncertain whether these associations are causally related to unprocessed lean red meat. It has been proposed that iron derived from red meat may increase iron stores and initiate oxidative damage and inflammation. We aimed to determine whether an increase in unprocessed lean red meat intake, partially replacing carbohydrate-rich foods, adversely influences markers of oxidative stress and inflammation. Sixty participants completed an 8-wk parallel-designed study. They were randomized to maintain their usual diet (control) or to partially replace energy from carbohydrate-rich foods with approximately 200 g/d of lean red meat (red meat) in isoenergetic diets. Markers of oxidative stress and inflammation were measured at baseline and at the end of intervention. Results are presented as the mean between-group difference in change and [95% CI]. Red meat, relative to control, resulted in: higher protein [5.3 (3.7, 6.9) % of energy], lower carbohydrate [-5.3 (-7.9, -2.7)% of energy], and higher iron [3.2 (1.1, 5.4) mg/d] intakes; lower urinary F2-isoprostane excretion [-137 (-264, -9) pmol/mmol creatinine], lower leukocyte [-0.51 (-0.99, -0.02)x10(9)/L] counts, and a trend for lower serum C-reactive protein concentrations [-1.6 (-3.3, 0.0) mg/L, P=0.06]; and no differences in concentrations of plasma F2-isoprostanes [-12 (-122, 100) pmol/L], serum gamma-glytamyltransferase [-0.8 (-3.2, 1.5) U/L], serum amyloid A protein [-1.4 (-3.4, 0.5) mg/L], and plasma fibrinogen concentrations [-0.08 (-0.40. 0.24) g/L]. Our results suggest that partial replacement of dietary carbohydrate with protein from lean red meat does not elevate oxidative stress or inflammation.
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