Changes in Lipids and Inflammatory Markers after Consuming Diets High in Red Meat or Dairy for Four Weeks
Turner KM, Keogh JB, Meikle PJ, Clifton PM
Nutrients · 19 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- University of South Australia
- Gobierno
- Medical Research Council
- Gobierno
- National Health and Medical Research Council
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-08-17 · Nutrients · vol. 9 · número 8 · pág. 886
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 23 citas · más que el 85% de estudios similares · 1.8× el promedio de su campo
- Referencias
- 47 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Adipokines, Inflammation, and Metabolic Diseases · Regulation of Appetite and Obesity · Adipose Tissue and Metabolism
- Palabras clave
- Insulin resistance, Endocrinology, Internal medicine, Lipidomics, Insulin, Tumor necrosis factor alpha, Biology, Red meat, Phospholipid, Inflammation, Chemistry, Food science, Biochemistry, Medicine
- MeSH
- humans, insulin resistance, inflammation, cholesterol, dietary carbohydrates, dietary fats, triglycerides, phosphatidylcholines, phosphatidylethanolamines, phosphatidylinositols, tumor necrosis factor-alpha, c-reactive protein, dietary proteins, body mass index, diet, dairy products, adult, middle aged, female, male, biomarkers, red meat
4 autores
- Kirsty Turner🇦🇺University of South Australia
- Jennifer B Keogh🇦🇺University of South Australia
- Peter J. Meikle🇦🇺Baker Heart and Diabetes Institute
- Peter Marshall Clifton🇦🇺 · autor de correspondenciaUniversity of South Australia
Resumen
El texto original del estudio, en el idioma en que se publicó.
There is a body of evidence linking inflammation, altered lipid metabolism, and insulin resistance. Our previous research found that insulin sensitivity decreased after a four-week diet high in dairy compared to a control diet and to one high in red meat. Our aim was to determine whether a relationship exists between changes in insulin sensitivity and inflammatory biomarkers, or with lipid species. Fasting Tumor Necrosis Factor alpha (TNF-α), Tumor Necrosis Factor Receptor II (sTNF-RII), C-reactive protein (CRP), and lipids were measured at the end of each diet. TNF-α and the ratio TNF-α/sTNF-RII were not different between diets and TNF-α, sTNF-RII, or the ratio TNF-α/sTNF-RII showed no association with homeostasis model assessment-estimated insulin resistance (HOMA-IR). A number of phosphatidylethanolamine (PE) and phosphatidylinositol (PI) species differed between dairy and red meat and dairy and control diets, as did many phosphatidylcholine (PC) species and cholesteryl ester (CE) 14:0, CE15:0, lysophosphatidylcholine (LPC) 14:0, and LPC15:0. None had a significant relationship (p = 0.001 or better) with log homeostasis model assessment-estimated insulin resistance (HOMA-IR), although LPC14:0 had the strongest relationship (p = 0.004) and may be the main mediator of the effect of dairy on insulin sensitivity. LPC14:0 and the whole LPC class were correlated with CRP. The correlations between dietary change and the minor plasma phospholipids PI32:1 and PE32:1 are novel and may reflect significant changes in membrane composition. Inflammatory markers were not altered by changes in protein source while the correlation of LPC with CRP confirms a relationship between changes in lipid profile and inflammation.
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