Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress

Item Type:	Article
Title:	Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress
Creators Name:	Montonen, J. and Boeing, H. and Fritsche, A. and Schleicher, E. and Joost, H.G. and Schulze, M.B. and Steffen, A. and Pischon, T.
Abstract:	PURPOSE: To examine the association of red meat and whole-grain bread consumption with plasma levels of biomarkers related to glucose metabolism, oxidative stress, inflammation and obesity. METHODS: Our cross-sectional study was based on 2,198 men and women who were selected as a sub-cohort for an investigation of biological predictors of diabetes and cardiovascular diseases from the European Prospective Investigation into Cancer and Nutrition-Potsdam study. Circulating levels of glycated hemoglobin, adiponectin, hs-CRP, gamma-glutamyltransferase, alanine-aminotransferase, fetuin-A, HDL-cholesterol and triglycerides were measured from random blood samples. Diet and lifestyle data were assessed by questionnaires, and anthropometric data were measured. RESULTS: After multivariable adjustment, higher consumption of whole-grain bread was significantly (P trend <0.05) associated with lower levels of GGT, ALT and hs-CRP, whereas higher consumption of red meat was significantly associated with higher levels of GGT and hs-CRP when adjusted for potential confounding factors related to lifestyle and diet. Further adjustment for body mass index and waist circumference attenuated the association between red meat and hs-CRP (P = 0.19). CONCLUSIONS: The results of this study suggest that high consumption of whole-grain bread is related to lower levels of GGT, ALT and hs-CRP, whereas high consumption of red meat is associated with higher circulating levels of GGT and hs-CRP.
Keywords:	Red Meat, Whole Grain, Biomarkers, Glucose Metabolism, Animals, Cattle
Source:	European Journal of Nutrition
ISSN:	1436-6207
Publisher:	Springer
Volume:	52
Number:	1
Page Range:	337-345
Date:	February 2013
Official Publication:	https://doi.org/10.1007/s00394-012-0340-6
PubMed:	View item in PubMed

Repository Staff Only: item control page