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Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method.
Barnett, Matthew P G; Chiang, Vic S C; Milan, Amber M; Pundir, Shikha; Walmsley, Trevor A; Grant, Susan; Markworth, James F; Quek, Siew-Young; George, Peter M; Cameron-Smith, David.
Afiliação
  • Barnett MPG; Food Nutrition and Health Team, Food and Bio-based Products Group, AgResearch Limited, Grasslands Research Centre, Private Bag 11008, Palmerston North, 4474, New Zealand. matthew.barnett@agresearch.co.nz.
  • Chiang VSC; The High-Value Nutrition National Science Challenge, Auckland, New Zealand. matthew.barnett@agresearch.co.nz.
  • Milan AM; Riddet Institute, Palmerston North, 4442, New Zealand. matthew.barnett@agresearch.co.nz.
  • Pundir S; The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
  • Walmsley TA; The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
  • Grant S; The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
  • Markworth JF; Canterbury Health Laboratories, 524 Hagley Avenue, Addington, Christchurch, 8011, New Zealand.
  • Quek SY; Canterbury Health Laboratories, 524 Hagley Avenue, Addington, Christchurch, 8011, New Zealand.
  • George PM; The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand.
  • Cameron-Smith D; Department of Food Sciences, School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand.
Eur J Nutr ; 58(3): 1047-1054, 2019 Apr.
Article em En | MEDLINE | ID: mdl-29445912
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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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Zinco / Ferro da Dieta / Culinária / Carne Vermelha / Temperatura Alta Tipo de estudo: Clinical_trials / Prognostic_studies Limite: Adolescent / Adult / Humans / Male Idioma: En Ano de publicação: 2019 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Zinco / Ferro da Dieta / Culinária / Carne Vermelha / Temperatura Alta Tipo de estudo: Clinical_trials / Prognostic_studies Limite: Adolescent / Adult / Humans / Male Idioma: En Ano de publicação: 2019 Tipo de documento: Article