title: Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon.
abstract: Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined during in vitro digestion of cooked red meat (beef and pork), as well as white meat (chicken) and fish (salmon), whereas analysis of 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) was performed during in vitro digestion of cooked beef and salmon. Comparing products with similar fat contents indicated that the amount of unsaturated fat and not total iron content was the dominating factor influencing the formation of aldehydes. It was also shown that increasing fat content in beef products caused increasing concentrations of MDA equivalents. The highest levels, however, were found in minced beef with added fish oil high in unsaturated fat. This study indicates that when ingested alone, red meat products low in unsaturated fat and low in total fat content contribute to relatively low levels of potentially genotoxic aldehydes in the gastrointestinal tract.
authors.affiliation: Norwegian University of Life Sciences , Department of Food Safety and Infection Biology, P.O. Box 8146, Dep, 0033 Oslo, Norway.|Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway.
authors.forename: Christina
authors.initials: C
authors.lastname: Steppeler
authors.affiliation: Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway.
authors.forename: John-Erik
authors.initials: JE
authors.lastname: Haugen
authors.affiliation: Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway.
authors.forename: Rune
authors.initials: R
authors.lastname: Rødbotten
authors.affiliation: Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway.
authors.forename: Bente
authors.initials: B
authors.lastname: Kirkhus
mesh_terms: D000447:Aldehydes / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002645:Chickens; D003296:Cooking; D004063:Digestion; D006801:Humans; D015227:Lipid Peroxidation; D008315:Malondialdehyde / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008954:Models, Biological; D012474:Salmon; D013552:Swine
chemical_list: D000447:Aldehydes; C063409:4-hydroxyhexenal; D008315:Malondialdehyde
keywords: 4-hydroxyhexenal; 4-hydroxynonenal; TBARS; in vitro digestion; lipid peroxidation; malondialdehyde; red meat; salmon