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Lynn Vanhaecke - One of the best experts on this subject based on the ideXlab platform.
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untargeted metabolomics reveals elevated l carnitine metabolism in pig and rat colon tissue following red versus White Meat intake
Molecular Nutrition & Food Research, 2021Co-Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lynn VanhaeckeAbstract:Scope The consumption of red and processed Meat, and not White Meat, has been associated with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aimed at unravelling novel Meat-associated mechanisms that are involved in disease development. Methods and results A non-hypothesis driven strategy of untargeted metabolomics was applied to assess colon tissue from rats (fed a high dose of beef versus White Meat) and from pigs (fed red/processed Meat versus White Meat), receiving a realistic human background diet. An increased carnitine metabolism was observed, which was reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine was higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels were reduced. This suggested an altered response from colon cancer cell line towards Meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs were observed in N-glycolylneuraminic acid incorporation, prostaglandin and fatty acid synthesis. Conclusion This study demonstrated elevated (acyl)carnitine metabolism in colon tissue of animals that followed a red Meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed Meat and Western diseases. This article is protected by copyright. All rights reserved.
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Untargeted Metabolomics Reveals Elevated L-Carnitine Metabolism in Pig and Rat Colon Tissue Following Red Versus White Meat Intake.
Molecular nutrition & food research, 2021Co-Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lynn VanhaeckeAbstract:The consumption of red and processed Meat, and not White Meat, has been associated with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aimed at unravelling novel Meat-associated mechanisms that are involved in disease development. A non-hypothesis driven strategy of untargeted metabolomics was applied to assess colon tissue from rats (fed a high dose of beef versus White Meat) and from pigs (fed red/processed Meat versus White Meat), receiving a realistic human background diet. An increased carnitine metabolism was observed, which was reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine was higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels were reduced. This suggested an altered response from colon cancer cell line towards Meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs were observed in N-glycolylneuraminic acid incorporation, prostaglandin and fatty acid synthesis. This study demonstrated elevated (acyl)carnitine metabolism in colon tissue of animals that followed a red Meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed Meat and Western diseases. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.
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DNA adduct profiling of in vitro colonic Meat digests to map red vs. White Meat genotoxicity.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2018Co-Authors: Lieselot Hemeryck, Caroline Rombouts, Ellen De Paepe, Lynn VanhaeckeAbstract:The consumption of red Meat has been linked to an increased colorectal cancer (CRC) risk. One of the major hypotheses states that heme iron (present in red Meat) stimulates the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs). By means of DNA adductomics, chemically induced DNA adduct formation can be mapped in relation to e.g. dietary exposures. In this study, this state-of-the-art methodology was used to investigate alkylation and (lipid per)oxidation induced DNA adduct formation in in vitro red vs. White Meat digests. In doing so, 90 alkylation and (lipid per)oxidation induced DNA adduct types could be (tentatively) identified. Overall, 12 NOC- and/or LPO-related DNA adduct types, i.e. dimethyl-T (or ethyl-T), hydroxymethyl-T, tetramethyl-T, methylguanine (MeG), guanidinohydantoin, hydroxybutyl-C, hydroxymethylhydantoin, malondialdehyde-x3-C, O6-carboxymethylguanine, hydroxyethyl-T, carboxyethyl-T and 3,N4-etheno-C were singled out as potential heme-rich Meat digestion markers. The retrieval of these DNA adduct markers is in support of the heme, NOC and LPO hypotheses, suggesting that DNA adduct formation may indeed contribute to red Meat related CRC risk.
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DNA adduct markers associated with the gastrointestinal digestion of red Meat
2017Co-Authors: Lynn Vanhaecke, Caroline Rombouts, Thomas Van Hecke, Stefaan De Smet, Els Vossen, Lieselot HemeryckAbstract:Epidemiological research has demonstrated that the consumption of red Meat contributes to colorectal cancer (CRC) risk. At the time, the main hypothesis on the red Meat-CRC relationship is based on the fact that red, but not White Meat consumption, has been linked to CRC, and that red Meat contains more heme iron than White Meat. More specifically, the heme hypothesis states that the ingestion of heme iron stimulates the formation of N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs). Both NOCs and LPOs can exert geno- as well as cytotoxic effects, and as such contribute to carcinogenesis. In this study, beef (model for red Meat) and chicken (model for White Meat) were digested in vitro (static model) as well as in vivo (Sprague-Dawley rats) to investigate the gastrointestinal formation of DNA adducts upon red vs. White Meat digestion. DNA adduct formation was assessed by means of a state-of-the-art UHPLC-HRMS DNA adductomics platform (Q-Exactive TM ) and in-house DNA adduct database, after which univariate (e.g. t-test) as well as multivariate (e.g. OPLS-DA) statistics were employed for red Meat associated DNA adduct marker discovery. Combining the results from 3 independent in vitro and 1 in vivo digestion experiment(s), 7 DNA adduct types, including O6-carboxymethylguanine, dimethyl- or ethylthymine, methylguanine, heptanalguanine, a malondialdehyde-guanine adduct, and a malondialdehyde-cytosine adduct could be singled out as potential red Meat digestion markers. This is highly relevant to the red Meat-CRC hypothesis because the formation of the retrieved DNA adduct types may be linked to DNA alkylation and/or oxidation by e.g. NOCs and/or LPOs. Therefore, follow-up research should focus on the role of DNA adduct formation in the red Meat-CRC pathway, as well as the mutagenic potential and human in vivo relevance of the proposed DNA adduct markers.
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Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus White Meat discriminating metabolites.
Scientific reports, 2017Co-Authors: Caroline Rombouts, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lieselot Hemeryck, Lynn VanhaeckeAbstract:Epidemiological research has demonstrated that the consumption of red Meat is an important risk factor for the development of colorectal cancer (CRC), diabetes mellitus and cardiovascular diseases. However, there is no holistic insight in the (by-) products of Meat digestion that may contribute to disease development. To address this hiatus, an untargeted mass spectrometry (MS)-based metabolomics approach was used to create red versus White Meat associated metabolic fingerprints following in vitro colonic digestion using the fecal inocula of ten healthy volunteers. Twenty-two metabolites were unequivocally associated with simulated colonic digestion of red Meat. Several of these metabolites could mechanistically be linked to red Meat-associated pathways including N’-formylkynurenine, kynurenine and kynurenic acid (all involved in tryptophan metabolism), the oxidative stress marker dityrosine, and 3-dehydroxycarnitine. In conclusion, the used MS-based metabolomics platform proved to be a powerful platform for detection of specific metabolites that improve the understanding of the causal relationship between red Meat consumption and associated diseases.
Caroline Rombouts - One of the best experts on this subject based on the ideXlab platform.
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untargeted metabolomics reveals elevated l carnitine metabolism in pig and rat colon tissue following red versus White Meat intake
Molecular Nutrition & Food Research, 2021Co-Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lynn VanhaeckeAbstract:Scope The consumption of red and processed Meat, and not White Meat, has been associated with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aimed at unravelling novel Meat-associated mechanisms that are involved in disease development. Methods and results A non-hypothesis driven strategy of untargeted metabolomics was applied to assess colon tissue from rats (fed a high dose of beef versus White Meat) and from pigs (fed red/processed Meat versus White Meat), receiving a realistic human background diet. An increased carnitine metabolism was observed, which was reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine was higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels were reduced. This suggested an altered response from colon cancer cell line towards Meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs were observed in N-glycolylneuraminic acid incorporation, prostaglandin and fatty acid synthesis. Conclusion This study demonstrated elevated (acyl)carnitine metabolism in colon tissue of animals that followed a red Meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed Meat and Western diseases. This article is protected by copyright. All rights reserved.
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Untargeted Metabolomics Reveals Elevated L-Carnitine Metabolism in Pig and Rat Colon Tissue Following Red Versus White Meat Intake.
Molecular nutrition & food research, 2021Co-Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lynn VanhaeckeAbstract:The consumption of red and processed Meat, and not White Meat, has been associated with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aimed at unravelling novel Meat-associated mechanisms that are involved in disease development. A non-hypothesis driven strategy of untargeted metabolomics was applied to assess colon tissue from rats (fed a high dose of beef versus White Meat) and from pigs (fed red/processed Meat versus White Meat), receiving a realistic human background diet. An increased carnitine metabolism was observed, which was reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine was higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels were reduced. This suggested an altered response from colon cancer cell line towards Meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs were observed in N-glycolylneuraminic acid incorporation, prostaglandin and fatty acid synthesis. This study demonstrated elevated (acyl)carnitine metabolism in colon tissue of animals that followed a red Meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed Meat and Western diseases. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.
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DNA adduct profiling of in vitro colonic Meat digests to map red vs. White Meat genotoxicity.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2018Co-Authors: Lieselot Hemeryck, Caroline Rombouts, Ellen De Paepe, Lynn VanhaeckeAbstract:The consumption of red Meat has been linked to an increased colorectal cancer (CRC) risk. One of the major hypotheses states that heme iron (present in red Meat) stimulates the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs). By means of DNA adductomics, chemically induced DNA adduct formation can be mapped in relation to e.g. dietary exposures. In this study, this state-of-the-art methodology was used to investigate alkylation and (lipid per)oxidation induced DNA adduct formation in in vitro red vs. White Meat digests. In doing so, 90 alkylation and (lipid per)oxidation induced DNA adduct types could be (tentatively) identified. Overall, 12 NOC- and/or LPO-related DNA adduct types, i.e. dimethyl-T (or ethyl-T), hydroxymethyl-T, tetramethyl-T, methylguanine (MeG), guanidinohydantoin, hydroxybutyl-C, hydroxymethylhydantoin, malondialdehyde-x3-C, O6-carboxymethylguanine, hydroxyethyl-T, carboxyethyl-T and 3,N4-etheno-C were singled out as potential heme-rich Meat digestion markers. The retrieval of these DNA adduct markers is in support of the heme, NOC and LPO hypotheses, suggesting that DNA adduct formation may indeed contribute to red Meat related CRC risk.
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DNA adduct markers associated with the gastrointestinal digestion of red Meat
2017Co-Authors: Lynn Vanhaecke, Caroline Rombouts, Thomas Van Hecke, Stefaan De Smet, Els Vossen, Lieselot HemeryckAbstract:Epidemiological research has demonstrated that the consumption of red Meat contributes to colorectal cancer (CRC) risk. At the time, the main hypothesis on the red Meat-CRC relationship is based on the fact that red, but not White Meat consumption, has been linked to CRC, and that red Meat contains more heme iron than White Meat. More specifically, the heme hypothesis states that the ingestion of heme iron stimulates the formation of N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs). Both NOCs and LPOs can exert geno- as well as cytotoxic effects, and as such contribute to carcinogenesis. In this study, beef (model for red Meat) and chicken (model for White Meat) were digested in vitro (static model) as well as in vivo (Sprague-Dawley rats) to investigate the gastrointestinal formation of DNA adducts upon red vs. White Meat digestion. DNA adduct formation was assessed by means of a state-of-the-art UHPLC-HRMS DNA adductomics platform (Q-Exactive TM ) and in-house DNA adduct database, after which univariate (e.g. t-test) as well as multivariate (e.g. OPLS-DA) statistics were employed for red Meat associated DNA adduct marker discovery. Combining the results from 3 independent in vitro and 1 in vivo digestion experiment(s), 7 DNA adduct types, including O6-carboxymethylguanine, dimethyl- or ethylthymine, methylguanine, heptanalguanine, a malondialdehyde-guanine adduct, and a malondialdehyde-cytosine adduct could be singled out as potential red Meat digestion markers. This is highly relevant to the red Meat-CRC hypothesis because the formation of the retrieved DNA adduct types may be linked to DNA alkylation and/or oxidation by e.g. NOCs and/or LPOs. Therefore, follow-up research should focus on the role of DNA adduct formation in the red Meat-CRC pathway, as well as the mutagenic potential and human in vivo relevance of the proposed DNA adduct markers.
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Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus White Meat discriminating metabolites.
Scientific reports, 2017Co-Authors: Caroline Rombouts, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lieselot Hemeryck, Lynn VanhaeckeAbstract:Epidemiological research has demonstrated that the consumption of red Meat is an important risk factor for the development of colorectal cancer (CRC), diabetes mellitus and cardiovascular diseases. However, there is no holistic insight in the (by-) products of Meat digestion that may contribute to disease development. To address this hiatus, an untargeted mass spectrometry (MS)-based metabolomics approach was used to create red versus White Meat associated metabolic fingerprints following in vitro colonic digestion using the fecal inocula of ten healthy volunteers. Twenty-two metabolites were unequivocally associated with simulated colonic digestion of red Meat. Several of these metabolites could mechanistically be linked to red Meat-associated pathways including N’-formylkynurenine, kynurenine and kynurenic acid (all involved in tryptophan metabolism), the oxidative stress marker dityrosine, and 3-dehydroxycarnitine. In conclusion, the used MS-based metabolomics platform proved to be a powerful platform for detection of specific metabolites that improve the understanding of the causal relationship between red Meat consumption and associated diseases.
Winnok H De Vos - One of the best experts on this subject based on the ideXlab platform.
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untargeted metabolomics reveals elevated l carnitine metabolism in pig and rat colon tissue following red versus White Meat intake
Molecular Nutrition & Food Research, 2021Co-Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lynn VanhaeckeAbstract:Scope The consumption of red and processed Meat, and not White Meat, has been associated with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aimed at unravelling novel Meat-associated mechanisms that are involved in disease development. Methods and results A non-hypothesis driven strategy of untargeted metabolomics was applied to assess colon tissue from rats (fed a high dose of beef versus White Meat) and from pigs (fed red/processed Meat versus White Meat), receiving a realistic human background diet. An increased carnitine metabolism was observed, which was reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine was higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels were reduced. This suggested an altered response from colon cancer cell line towards Meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs were observed in N-glycolylneuraminic acid incorporation, prostaglandin and fatty acid synthesis. Conclusion This study demonstrated elevated (acyl)carnitine metabolism in colon tissue of animals that followed a red Meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed Meat and Western diseases. This article is protected by copyright. All rights reserved.
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Untargeted Metabolomics Reveals Elevated L-Carnitine Metabolism in Pig and Rat Colon Tissue Following Red Versus White Meat Intake.
Molecular nutrition & food research, 2021Co-Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lynn VanhaeckeAbstract:The consumption of red and processed Meat, and not White Meat, has been associated with the development of various Western diseases such as colorectal cancer and type 2 diabetes. This work aimed at unravelling novel Meat-associated mechanisms that are involved in disease development. A non-hypothesis driven strategy of untargeted metabolomics was applied to assess colon tissue from rats (fed a high dose of beef versus White Meat) and from pigs (fed red/processed Meat versus White Meat), receiving a realistic human background diet. An increased carnitine metabolism was observed, which was reflected by higher levels of acylcarnitines and 3-dehydroxycarnitine (rats and pigs) and trimethylamine-N-oxide (rats). While 3-dehydroxycarnitine was higher in HT29 cells, incubated with colonic beef digests, acylcarnitine levels were reduced. This suggested an altered response from colon cancer cell line towards Meat-induced oxidative stress. Moreover, metabolic differences between rat and pigs were observed in N-glycolylneuraminic acid incorporation, prostaglandin and fatty acid synthesis. This study demonstrated elevated (acyl)carnitine metabolism in colon tissue of animals that followed a red Meat-based diet, providing mechanistic insights that may aid in explaining the nutritional-physiological correlation between red/processed Meat and Western diseases. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.
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Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus White Meat discriminating metabolites.
Scientific reports, 2017Co-Authors: Caroline Rombouts, Thomas Van Hecke, Stefaan De Smet, Winnok H De Vos, Lieselot Hemeryck, Lynn VanhaeckeAbstract:Epidemiological research has demonstrated that the consumption of red Meat is an important risk factor for the development of colorectal cancer (CRC), diabetes mellitus and cardiovascular diseases. However, there is no holistic insight in the (by-) products of Meat digestion that may contribute to disease development. To address this hiatus, an untargeted mass spectrometry (MS)-based metabolomics approach was used to create red versus White Meat associated metabolic fingerprints following in vitro colonic digestion using the fecal inocula of ten healthy volunteers. Twenty-two metabolites were unequivocally associated with simulated colonic digestion of red Meat. Several of these metabolites could mechanistically be linked to red Meat-associated pathways including N’-formylkynurenine, kynurenine and kynurenic acid (all involved in tryptophan metabolism), the oxidative stress marker dityrosine, and 3-dehydroxycarnitine. In conclusion, the used MS-based metabolomics platform proved to be a powerful platform for detection of specific metabolites that improve the understanding of the causal relationship between red Meat consumption and associated diseases.
Helen Hermana Miranda Hermsdorff - One of the best experts on this subject based on the ideXlab platform.
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red but not White Meat consumption is associated with metabolic syndrome insulin resistance and lipid peroxidation in brazilian middle aged men
European Journal of Preventive Cardiology, 2015Co-Authors: Paula Guedes Cocate, Antônio José Natali, Alessandro De Oliveira, Rita De Cássia Gonçalves Alfenas, Maria Do Carmo Gouveia Peluzio, Giana Zarbato Longo, Eliziária C. Santos, Jéssica M. Buthers, Leandro Licursi De Oliveira, Helen Hermana Miranda HermsdorffAbstract:BackgroundThe influence of diet on metabolic syndrome and oxidative stress are not completely known.DesignThis cross-sectional study assessed the association of red Meat and White Meat consumption with metabolic syndrome, insulin resistance and lipid peroxidation in Brazilian middle-aged men.MethodsA total of 296 subjects (age: 50.5 ± 5.0 years, body mass index: 25.8 ± 3.5 kg/m2) were evaluated. Anthropometry, lifestyle features, blood biochemical parameters, diagnosis of metabolic syndrome, homeostatic model assessment for insulin resistance, a lipid peroxidation marker (oxidized low-density lipoprotein) and triglycerides:high-density lipoprotein cholesterol ratio were assessed. Dietary intake was estimated by a food frequency questionnaire.ResultsThe subjects included in the highest tertile red Meat (≥81.5 g/d) and saturated fatty acid from red Meat consumption (≥4.3 g/d) had higher occurrence of central obesity (nearly 60%, p < 0.01), hypertriglyceridaemia (nearly 43%, p < 0.01) and metabolic syndrome ...
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Red but not White Meat consumption is associated with metabolic syndrome, insulin resistance and lipid peroxidation in Brazilian middle-aged men.
European journal of preventive cardiology, 2013Co-Authors: Paula Guedes Cocate, Antônio José Natali, Alessandro De Oliveira, Rita De Cássia Gonçalves Alfenas, Maria Do Carmo Gouveia Peluzio, Giana Zarbato Longo, Eliziária C. Santos, Jéssica M. Buthers, Leandro Licursi De Oliveira, Helen Hermana Miranda HermsdorffAbstract:BackgroundThe influence of diet on metabolic syndrome and oxidative stress are not completely known.DesignThis cross-sectional study assessed the association of red Meat and White Meat consumption with metabolic syndrome, insulin resistance and lipid peroxidation in Brazilian middle-aged men.MethodsA total of 296 subjects (age: 50.5 ± 5.0 years, body mass index: 25.8 ± 3.5 kg/m2) were evaluated. Anthropometry, lifestyle features, blood biochemical parameters, diagnosis of metabolic syndrome, homeostatic model assessment for insulin resistance, a lipid peroxidation marker (oxidized low-density lipoprotein) and triglycerides:high-density lipoprotein cholesterol ratio were assessed. Dietary intake was estimated by a food frequency questionnaire.ResultsThe subjects included in the highest tertile red Meat (≥81.5 g/d) and saturated fatty acid from red Meat consumption (≥4.3 g/d) had higher occurrence of central obesity (nearly 60%, p
Nathalie Bergeron - One of the best experts on this subject based on the ideXlab platform.
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effects of red Meat White Meat and nonMeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake a randomized controlled trial
The American Journal of Clinical Nutrition, 2019Co-Authors: Nathalie Bergeron, Sally Chiu, Paul T. Williams, Sarah M. King, Ronald M. KraussAbstract:BACKGROUND Dietary recommendations to limit red Meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol. However, the relation of White Meat to CVD risk, and the effects of dietary protein source on lipoprotein particle subfractions, have not been extensively evaluated. OBJECTIVE We tested whether levels of atherogenic lipids and lipoproteins differed significantly following consumption of diets with high red Meat content compared with diets with similar amounts of protein derived from White Meat or nonMeat sources, and whether these effects were modified by concomitant intake of high compared with low SFAs. METHODS Generally healthy men and women, 21-65 y, body mass index 20-35 kg/m2, were randomly assigned to 1 of 2 parallel arms (high or low SFA) and within each, allocated to red Meat, White Meat, and nonMeat protein diets consumed for 4 wk each in random order. The primary outcomes were LDL cholesterol, apolipoprotein B (apoB), small + medium LDL particles, and total/high-density lipoprotein cholesterol. RESULTS Analysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and White Meat than with nonMeat, independent of SFA content (P < 0.0001 for all, except apoB: red Meat compared with nonMeat [P = 0.0004]). This was due primarily to increases in large LDL particles, whereas small + medium LDL and total/high-density lipoprotein cholesterol were unaffected by protein source (P = 0.10 and P = 0.51, respectively). Primary outcomes did not differ significantly between red and White Meat. Independent of protein source, high compared with low SFA increased LDL cholesterol (P = 0.0003), apoB (P = 0.0002), and large LDL (P = 0.0002). CONCLUSIONS The findings are in keeping with recommendations promoting diets with a high proportion of plant-based food but, based on lipid and lipoprotein effects, do not provide evidence for choosing White over red Meat for reducing CVD risk. This trial was registered at Clinicaltrials.gov as NCT01427855.
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Effects of red Meat, White Meat, and nonMeat protein sources on atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial.
The American journal of clinical nutrition, 2019Co-Authors: Nathalie Bergeron, Sally Chiu, Paul T. Williams, Sarah M. King, Ronald M. KraussAbstract:BACKGROUND Dietary recommendations to limit red Meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol. However, the relation of White Meat to CVD risk, and the effects of dietary protein source on lipoprotein particle subfractions, have not been extensively evaluated. OBJECTIVE We tested whether levels of atherogenic lipids and lipoproteins differed significantly following consumption of diets with high red Meat content compared with diets with similar amounts of protein derived from White Meat or nonMeat sources, and whether these effects were modified by concomitant intake of high compared with low SFAs. METHODS Generally healthy men and women, 21-65 y, body mass index 20-35 kg/m2, were randomly assigned to 1 of 2 parallel arms (high or low SFA) and within each, allocated to red Meat, White Meat, and nonMeat protein diets consumed for 4 wk each in random order. The primary outcomes were LDL cholesterol, apolipoprotein B (apoB), small + medium LDL particles, and total/high-density lipoprotein cholesterol. RESULTS Analysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and White Meat than with nonMeat, independent of SFA content (P
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impact of chronic dietary red Meat White Meat or non Meat protein on trimethylamine n oxide metabolism and renal excretion in healthy men and women
European Heart Journal, 2019Co-Authors: Zeneng Wang, Nathalie Bergeron, Sally Chiu, Bruce S. Levison, Xun Jia, Robert A. Koeth, W Wilson H TangAbstract:AIMS Carnitine and choline are major nutrient precursors for gut microbiota-dependent generation of the atherogenic metabolite, trimethylamine N-oxide (TMAO). We performed randomized-controlled dietary intervention studies to explore the impact of chronic dietary patterns on TMAO levels, metabolism and renal excretion. METHODS AND RESULTS Volunteers (N = 113) were enrolled in a randomized 2-arm (high- or low-saturated fat) crossover design study. Within each arm, three 4-week isocaloric diets (with washout period between each) were evaluated (all meals prepared in metabolic kitchen with 25% calories from protein) to examine the effects of red Meat, White Meat, or non-Meat protein on TMAO metabolism. Trimethylamine N-oxide and other trimethylamine (TMA) related metabolites were quantified at the end of each diet period. A random subset (N = 13) of subjects also participated in heavy isotope tracer studies. Chronic red Meat, but not White Meat or non-Meat ingestion, increased plasma and urine TMAO (each >two-fold; P < 0.0001). Red Meat ingestion also significantly reduced fractional renal excretion of TMAO (P < 0.05), but conversely, increased fractional renal excretion of carnitine, and two alternative gut microbiota-generated metabolites of carnitine, γ-butyrobetaine, and crotonobetaine (P < 0.05). Oral isotope challenge revealed red Meat or White Meat (vs. non-Meat) increased TMA and TMAO production from carnitine (P < 0.05 each) but not choline. Dietary-saturated fat failed to impact TMAO or its metabolites. CONCLUSION Chronic dietary red Meat increases systemic TMAO levels through: (i) enhanced dietary precursors; (ii) increased microbial TMA/TMAO production from carnitine, but not choline; and (iii) reduced renal TMAO excretion. Discontinuation of dietary red Meat reduces plasma TMAO within 4 weeks.
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Impact of chronic dietary red Meat, White Meat, or non-Meat protein on trimethylamine N-oxide metabolism and renal excretion in healthy men and women.
European heart journal, 2018Co-Authors: Zeneng Wang, Nathalie Bergeron, Sally Chiu, Bruce S. Levison, Xun Jia, Robert A. Koeth, W.h. Wilson TangAbstract:AIMS Carnitine and choline are major nutrient precursors for gut microbiota-dependent generation of the atherogenic metabolite, trimethylamine N-oxide (TMAO). We performed randomized-controlled dietary intervention studies to explore the impact of chronic dietary patterns on TMAO levels, metabolism and renal excretion. METHODS AND RESULTS Volunteers (N = 113) were enrolled in a randomized 2-arm (high- or low-saturated fat) crossover design study. Within each arm, three 4-week isocaloric diets (with washout period between each) were evaluated (all meals prepared in metabolic kitchen with 25% calories from protein) to examine the effects of red Meat, White Meat, or non-Meat protein on TMAO metabolism. Trimethylamine N-oxide and other trimethylamine (TMA) related metabolites were quantified at the end of each diet period. A random subset (N = 13) of subjects also participated in heavy isotope tracer studies. Chronic red Meat, but not White Meat or non-Meat ingestion, increased plasma and urine TMAO (each >two-fold; P
