title: Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects.
abstract: A high consumption of red and/or processed meat is associated with a higher risk to develop several chronic diseases in which oxidative stress, trimethylamine-N-oxide (TMAO) and/or inflammation are involved. We aimed to elucidate the effect of white (chicken) vs. red (beef) meat consumption in a low vs. high dietary fat context (2 × 2 factorial design) on oxidative stress, TMAO and inflammation in Sprague-Dawley rats. Higher malondialdehyde (MDA) concentrations were found in gastrointestinal contents (up to 96% higher) and colonic tissues (+8.8%) of rats fed the beef diets (all P < 0.05). The lean beef diet resulted in lower blood glutathione, higher urinary excretion of the major 4-hydroxy-nonenal metabolite, and higher plasma C-reactive protein, compared to the other dietary treatments (all P < 0.05). Rats on the fat beef diet had higher renal MDA (+24.4% compared to all other diets) and heart MDA (+12.9% compared to lean chicken) and lower liver vitamin E (-26.2% compared to lean chicken) (all P < 0.05). Rats on the fat diets had lower plasma vitamin E (-23.8%), lower brain MDA (-6.8%) and higher plasma superoxide dismutase activity (+38.6%), higher blood glutathione (+16.9%) (all P < 0.05) and tendency to higher ventral prostate MDA (+14.5%, P = 0.078) and prostate weight (+18.9%, P = 0.073), compared to rats on the lean diets. Consumption of the beef diets resulted in higher urinary trimethylamine (4.5-fold) and TMAO (3.7-fold) concentrations (P < 0.001), compared to the chicken diets. In conclusion, consumption of a high beef diet may stimulate gastrointestinal and/or systemic oxidative stress, TMAO formation and inflammation, depending on the dietary fat content and composition.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium. stefaan.desmet@ugent.be.
authors.forename: Thomas
authors.initials: T
authors.lastname: Van Hecke
authors.forename: Louise M A
authors.initials: LM
authors.lastname: Jakobsen
authors.forename: Els
authors.initials: E
authors.lastname: Vossen
authors.forename: Françoise
authors.initials: F
authors.lastname: Guéraud
authors.forename: Filip
authors.initials: F
authors.lastname: De Vos
authors.forename: Fabrice
authors.initials: F
authors.lastname: Pierre
authors.forename: Hanne C S
authors.initials: HC
authors.lastname: Bertram
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000818:Animals; D002645:Chickens; D003106:Colon / Q000737:chemistry; D004032:Diet / Q000009:adverse effects; D004041:Dietary Fats / Q000032:analysis*; D004988:Ethers, Cyclic / Q000378:metabolism* / Q000652:urine; D005227:Fatty Acids / Q000032:analysis; D005766:Gastrointestinal Contents / Q000737:chemistry; D007249:Inflammation / Q000209:etiology*; D007668:Kidney / Q000737:chemistry; D008099:Liver / Q000737:chemistry; D008297:Male; D008315:Malondialdehyde / Q000032:analysis; D008460:Meat; D009206:Myocardium / Q000737:chemistry; D018384:Oxidative Stress; D051381:Rats; D017207:Rats, Sprague-Dawley; D000069466:Red Meat / Q000009:adverse effects* / Q000032:analysis; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004988:Ethers, Cyclic; D005227:Fatty Acids; D008315:Malondialdehyde; D024502:alpha-Tocopherol; C005287:oxetane