Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method
Barnett MPG, Chiang VSC, Milan AM, Pundir S, Walmsley TA, Grant S, Markworth JF, Quek SY, George PM, Cameron-Smith D
European journal of nutrition · 4 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Grupo de la industria
- AgResearch
- Universidad u hospital
- Liggins Institute, The University of Auckland
- Subvenciones
- AgResearch (A19079)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2018-02-14 · Eur J Nutr · vol. 58 · número 3 · págs. 1047–1054
- Editorial
- Springer Science+Business Media
- Citado
- 11 citas · más que el 77% de estudios similares · 1.2× el promedio de su campo
- Referencias
- 60 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Trace Elements in Health · Iron Metabolism and Disorders · Food and Agricultural Sciences
- Palabras clave
- red meat, beef steaks, cooking methods, sous vide cooking, postprandial response, iron, zinc, trace element bioavailability, dietary iron, dietary zinc
- MeSH
- humans, zinc, iron, dietary, cross-over studies, biological availability, postprandial period, reference values, adolescent, adult, male, hot temperature, young adult, cooking, red meat
10 autores
- Matthew P. G. Barnett🇳🇿 · autor de correspondenciaAgResearch; Riddet Institute
- Vic Shao‐Chih Chiang🇳🇿University of Auckland
- Amber Marie Milan🇳🇿University of Auckland
- Shikha Pundir🇳🇿University of Auckland
- Trevor A. Walmsley🇳🇿Canterbury Health Laboratories
- Susan M. Grant🇳🇿Canterbury Health Laboratories
- James F. Markworth🇳🇿University of Auckland
- Siew Young Quek🇳🇿University of Auckland
- Peter Myles George🇳🇿Canterbury Health Laboratories
- David Cameron‐Smith🇳🇿University of Auckland; AgResearch; Riddet Institute
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability. We therefore studied the postprandial responses to beef steak, and the effects of two different cooking methods, in healthy young males.
Methods
In a randomized cross-over controlled trial, healthy males (n = 12, 18-25 years) were fed a breakfast of beef steak (270 ± 20 g) in which the meat was either pan-fried (PF) or sous-vide (SV) cooked. Baseline and postprandial blood samples were collected and the plasma concentrations of 15 elements measured by inductively coupled plasma-mass spectrometry (ICP-MS).
Results
Concentrations of Fe and Zn changed after meal ingestion, with plasma Fe increasing (p < 0.001) and plasma Zn decreasing (p < 0.05) in response to both cooking methods. The only potential treatment effect was seen for Zn, where the postprandial area under the curve was lower in response to the SV meal (2965 ± 357) compared to the PF meal (3190 ± 310; p < 0.05).
Conclusions
This multi-element approach demonstrated postprandial responsiveness to a steak meal, and an effect of the cooking method used. This suggests the method would provide insight in future elemental metabolic studies to evaluate responses to meat-based meals, including longer-term interventions in more specifically defined cohorts to clearly establish the role of red meat as an important source of elements.
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