Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress
Montonen J, Boeing H, Fritsche A, Schleicher E, Joost HG, Schulze MB, Steffen A, Pischon T
European journal of nutrition · 154 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoMezcla carne procesada con no procesadaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Bundesministerium für Bildung und Forschung
- Subvenciones
- Bundesministerium für Bildung und Forschung (0315381A)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2012-03-17 · Eur J Nutr · vol. 52 · número 1 · págs. 337–345
- Editorial
- Springer Science+Business Media
- Citado
- 233 citas · más que el 100% de estudios similares · 17.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 62 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Palabras clave
- Glycated hemoglobin, Red meat, Adiponectin, Medicine, Waist, Internal medicine, Obesity, Body mass index, Anthropometry, European Prospective Investigation into Cancer and Nutrition, Diabetes mellitus, Endocrinology, Food science, Type 2 diabetes, Insulin resistance, Biology
- MeSH
- animals, cattle, humans, cardiovascular diseases, obesity, inflammation, gamma-glutamyltransferase, alanine transaminase, blood glucose, triglycerides, c-reactive protein, body mass index, diet, prospective studies, cross-sectional studies, life style, oxidative stress, bread, meat, middle aged, female, male, adiponectin, cholesterol, hdl, waist circumference, alpha-2-hs-glycoprotein, biomarkers, surveys and questionnaires, edible grain, glycated hemoglobin
8 autores
- Jukka Montonen🇩🇪German Institute of Human Nutrition
- Heiner Boeing🇩🇪German Institute of Human Nutrition
- Andreas Fritsche🇩🇪University of Tübingen
- Erwin D. Schleicher🇩🇪University of Tübingen
- Hans‐Georg Joost🇩🇪German Institute of Human Nutrition
- Matthias Bernd Schulze🇩🇪German Institute of Human Nutrition
- Annika Steffen🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
- Tobias Pischon🇩🇪Max Delbrück Center; German Institute of Human Nutrition
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
To examine the association of red meat and whole-grain bread consumption with plasma levels of biomarkers related to glucose metabolism, oxidative stress, inflammation and obesity.
Methods
Our cross-sectional study was based on 2,198 men and women who were selected as a sub-cohort for an investigation of biological predictors of diabetes and cardiovascular diseases from the European Prospective Investigation into Cancer and Nutrition-Potsdam study. Circulating levels of glycated hemoglobin, adiponectin, hs-CRP, gamma-glutamyltransferase, alanine-aminotransferase, fetuin-A, HDL-cholesterol and triglycerides were measured from random blood samples. Diet and lifestyle data were assessed by questionnaires, and anthropometric data were measured.
Results
After multivariable adjustment, higher consumption of whole-grain bread was significantly (P trend <0.05) associated with lower levels of GGT, ALT and hs-CRP, whereas higher consumption of red meat was significantly associated with higher levels of GGT and hs-CRP when adjusted for potential confounding factors related to lifestyle and diet. Further adjustment for body mass index and waist circumference attenuated the association between red meat and hs-CRP (P = 0.19).
Conclusions
The results of this study suggest that high consumption of whole-grain bread is related to lower levels of GGT, ALT and hs-CRP, whereas high consumption of red meat is associated with higher circulating levels of GGT and hs-CRP.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.