Potential effects of reduced red meat compared with increased fiber intake on glucose metabolism and liver fat content: a randomized and controlled dietary intervention study
Willmann C, Heni M, Linder K, Wagner R, Stefan N, Machann J, Schulze MB, Joost HG, Häring HU, Fritsche A
The American journal of clinical nutrition · 20 citas
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Cómo se estudió
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- 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
- Eberhard Karls Universität Tübingen
- Gobierno
- Bundesministerium für Bildung und Forschung
- Universidad u hospital
- Deutsches Zentrum für Diabetesforschung
- Gobierno
- German Federal Ministry of Education and Research
- Universidad u hospital
- German Center for Diabetes Research
Según 5 financiadores declarados.
Publicación
- Publicado
- 2018-10-11 · Am J Clin Nutr · vol. 109 · número 2 · págs. 288–296
- Editorial
- Elsevier BV
- Citado
- 25 citas · más que el 84% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 49 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Diet, Metabolism, and Disease · Food composition and properties
- Palabras clave
- dietary fiber, caloric restriction, glucose metabolism, insulin sensitivity, liver fat, type 2 diabetes prevention, body fat distribution, visceral fat, ferritin, liver iron, weight loss, cardiometabolic risk
- MeSH
- liver, adipose tissue, humans, fatty liver, diabetes mellitus, type 2, insulin resistance, weight loss, iron, blood glucose, glucose tolerance test, caloric restriction, diet, prospective studies, feeding behavior, life style, energy intake, dietary fiber, adult, middle aged, female, male, intra-abdominal fat, ferritins, red meat
10 autores
- Caroline Willmann🇩🇪 · autor de correspondenciaUniversitätsklinikum Tübingen; University of Tübingen
- Martin Heni🇩🇪Universitätsklinikum Tübingen; German Center for Diabetes Research; University of Tübingen
- Katarzyna Linder🇩🇪Universitätsklinikum Tübingen; University of Tübingen
- Robert J. Wagner🇩🇪Universitätsklinikum Tübingen; German Center for Diabetes Research; University of Tübingen
- Norbert Stefan🇩🇪Universitätsklinikum Tübingen; German Center for Diabetes Research; University of Tübingen
- Jürgen Machann🇩🇪Universitätsklinikum Tübingen; German Center for Diabetes Research; University of Tübingen
- Matthias Bernd Schulze🇩🇪University of Potsdam; German Center for Diabetes Research; German Institute of Human Nutrition
- Hans‐Georg Joost🇩🇪German Center for Diabetes Research
- Hans‐Ulrich Häring🇩🇪Universitätsklinikum Tübingen; German Center for Diabetes Research; University of Tübingen
- Andreas Fritsche🇩🇪Universitätsklinikum Tübingen; German Center for Diabetes Research; University of Tübingen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Epidemiological studies suggest that an increased red meat intake is associated with a higher risk of type 2 diabetes, whereas an increased fiber intake is associated with a lower risk.
Objectives
We conducted an intervention study to investigate the effects of these nutritional factors on glucose and lipid metabolism, body-fat distribution, and liver fat content in subjects at increased risk of type 2 diabetes.
Methods
This prospective, randomized, and controlled dietary intervention study was performed over 6 mo. All groups decreased their daily caloric intake by 400 kcal. The "control" group (N = 40) only had this requirement. The "no red meat" group (N = 48) in addition aimed to avoid the intake of red meat, and the "fiber" group (N = 44) increased intake of fibers to 40 g/d. Anthropometric parameters and frequently sampled oral glucose tolerance tests were performed before and after intervention. Body-fat mass and distribution, liver fat, and liver iron content were assessed by MRI and single voxel proton magnetic resonance spectroscopy.
Results
Participants in all groups lost weight (mean 3.3 ± 0.5 kg, P < 0.0001). Glucose tolerance and insulin sensitivity improved (P < 0.001), and body and visceral fat mass decreased in all groups (P < 0.001). These changes did not differ between groups. Liver fat content decreased significantly (P < 0.001) with no differences between the groups. The decrease in liver fat correlated with the decrease in ferritin during intervention (r2 = 0.08, P = 0.0021). This association was confirmed in an independent lifestyle intervention study (Tuebingen Lifestyle Intervention Program, N = 229, P = 0.0084).
Conclusions
Our data indicate that caloric restriction leads to a marked improvement in glucose metabolism and body-fat composition, including liver-fat content. The marked reduction in liver fat might be mediated via changes in ferritin levels. In the context of caloric restriction, there seems to be no additional beneficial impact of reduced red meat intake and increased fiber intake on the improvement in cardiometabolic risk parameters. This trial was registered at clinicaltrials.gov as NCT03231839.
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