Red meat intake, faecal microbiome, serum trimethylamine N-oxide and hepatic steatosis among Chinese adults
Huang Y, Zhang J, Zhang Y, Wang W, Li M, Chen B, Zhang X, Zhang Z, Huang J, Jin Y, Wang H, Zhang X, Yin S, Yang W
Liver international : official journal of the International Association for the Study of the Liver · 12 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Estudio transversal (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Universidad u hospital
- Anhui Medical University
- Gobierno
- Anhui Provincial Department of Education
- Gobierno
- Natural Science Foundation of Anhui Province
- Gobierno
- National Key Research and Development Program of China
- Universidad u hospital
- Research Funds of Center for Big Data and Population Health of IHM
- Subvenciones
- National Natural Science Foundation of China (82373673); Natural Science Foundation of Anhui Province (2108085QH357); Anhui Medical University (2020lcxk033); Natural Science Foundation of Anhui Province (2008085MH262); National Natural Science Foundation of China (82073651); Anhui Medical University (JKS2022018); Anhui Provincial Department of Education (gxyqZD2021099); Anhui Medical University (XJ201935); Anhui Medical University (2021xkjT007); Anhui Medical University (2019xkj161); National Key Research and Development Program of China (2023YFA1800800)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2024-02-05 · Liver Int · vol. 44 · número 5 · págs. 1142–1153
- Editorial
- Wiley
- Citado
- 20 citas · más que el 92% de estudios similares · 3.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 52 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Gut microbiota and health · Nutritional Studies and Diet · Liver Disease Diagnosis and Treatment
- Palabras clave
- Trimethylamine N-oxide, Steatosis, Firmicutes, Bacteroidetes, Microbiome, Odds ratio, Proteobacteria, Red meat, Internal medicine, Food science, Actinobacteria, Biology, Medicine, Trimethylamine, Bacteria, 16S ribosomal RNA, Bioinformatics, Biochemistry, Genetics
- MeSH
- humans, methylamines, cross-sectional studies, adult, gastrointestinal microbiome, red meat
14 autores
- Yong Huang🇨🇳Central South University; Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Jiawei Zhang🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Yaozong Zhang🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Wuqi Wang🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Meiling Li🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Bo Chen🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Xiaoyu Zhang🇺🇸🇨🇳Harvard University; Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Zhuang Zhang🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Jiaqi Huang🇨🇳Central South University
- Yong Jin🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Hua Wang🇨🇳Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Xuehong Zhang🇺🇸🇨🇳Harvard University; Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Shi Yin🇨🇳 · autor de correspondenciaUniversity of Science and Technology of China
- Wanshui Yang🇨🇳 · autor de correspondenciaCentral South University; Anhui Medical University; First Affiliated Hospital of Anhui Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and aims
Emerging evidence suggests a detrimental impact of high red meat intake on hepatic steatosis. We investigated the potential interplay between red meat intake and gut microbiome on circulating levels of trimethylamine N-oxide (TMAO) and hepatic steatosis risk.
Methods
This cross-sectional study was conducted in a representative sample of 754 community-dwelling adults in Huoshan, China. Diet was collected using 4 quarterly 3 consecutive 24-h dietary (12-day) recalls. We profiled faecal microbiome using 16S ribosomal RNA sequencing and quantified serum TMAO and its precursors using LC-tandem MS (n = 333). We detected hepatic steatosis by FibroScan. The adjusted odds ratios (aORs) and 95% confidence intervals (CIs) were calculated using logistic regression.
Results
TMAO levels but not its precursors were positively associated with the likelihood of hepatic steatosis (aOR per 1-SD increment 1.86, 95% CI 1.04-3.32). We identified 14 bacterial genera whose abundance was associated with TMAO concentration (pFDR 70 g/day) and higher TMAO-predicting microbial scores (TMS, β = .045, p = .034), but not among others (pinteraction = .030). TMS significantly modified the positive association between red meat and steatosis (pinteraction = .032), with a stronger association being observed among participants with higher TMS (aOR 1.30, 95% CI 1.07-1.57).
Conclusions
The bacterial genera that predicted TMAO levels may jointly modify the association between red meat intake and TMAO levels and the subsequent risk of hepatic steatosis.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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