Butyrylated starch intake can prevent red meat-induced O6-methyl-2-deoxyguanosine adducts in human rectal tissue: a randomised clinical trial
Le Leu RK, Winter JM, Christophersen CT, Young GP, Humphreys KJ, Hu Y, Gratz SW, Miller RB, Topping DL, Bird AR, Conlon MA
The British journal of nutrition · 117 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Independent funding
- Government
- Commonwealth Scientific and Industrial Research Organisation
- Government
- Medical Research Council
- Government
- National Health and Medical Research Council
- Grants
- National Health and Medical Research Council (535079)
Based on 3 listed funder(s).
Publication
- Published
- 2015-06-17 · Br J Nutr · vol. 114 · issue 2 · pp. 220–230
- Publisher
- Cambridge University Press
- Cited
- 162 citations · more than 100% of similar papers · 20.0× the field average
- Impact
- Top 10% most cited in its field
- References
- 61 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Probiotics and Fermented Foods · Food composition and properties · Meat and Animal Product Quality
- Keywords
- Resistant starch, Red meat, Food science, Biology, Medicine, Starch, Internal medicine, Animal science, Chemistry
- MeSH
- colon, feces, animals, cattle, humans, bacteroides, clostridium, escherichia coli, ruminococcus, lactobacillus, zea mays, starch, amylose, dna adducts, deoxyguanosine, diet, cross-over studies, double-blind method, energy intake, meat, middle aged, diet records, female, male, cooking, microbiota
11 authors
From AU, GB
- Richard K. Le Leu · correspondingCommonwealth Scientific and Industrial Research Organisation; Flinders University; Health Sciences and Nutrition; Animal, Food and Health Sciences
- Jean M. WinterFlinders University
- Claus Thagaard ChristophersenCommonwealth Scientific and Industrial Research Organisation; Health Sciences and Nutrition; Animal, Food and Health Sciences
- Graeme Paul YoungFlinders University
- Karen J. HumphreysFlinders University
- Ying Chuan HuFlinders University
Abstract
Epidemiological studies have identified increased colorectal cancer (CRC) risk with high red meat (HRM) intakes, whereas dietary fibre intake appears to be protective. In the present study, we examined whether a HRM diet increased rectal O(6)-methyl-2-deoxyguanosine (O(6)MeG) adduct levels in healthy human subjects, and whether butyrylated high-amylose maize starch (HAMSB) was protective. A group of twenty-three individuals consumed 300 g/d of cooked red meat without (HRM diet) or with 40 g/d of HAMSB (HRM+HAMSB diet) over 4-week periods separated by a 4-week washout in a randomised cross-over design. Stool and rectal biopsy samples were collected for biochemical, microbial and immunohistochemical analyses at baseline and at the end of each 4-week intervention period. The HRM diet increased rectal O(6)MeG adducts relative to its baseline by 21% (P < 0.01), whereas the addition of HAMSB to the HRM diet prevented this increase. Epithelial proliferation increased with both the HRM (P < 0.001) and HRM + HAMSB (P < 0.05) diets when compared with their respective baseline levels, but was lower following the HRM + HAMSB diet compared with the HRM diet (P < 0.05). Relative to its baseline, the HRM + HAMSB diet increased the excretion of SCFA by over 20% (P < 0.05) and increased the absolute abundances of the Clostridium coccoides group (P < 0.05), the Clostridium leptum group (P < 0.05), Lactobacillus spp. (P < 0.01), Parabacteroides distasonis (P < 0.001) and Ruminococcus bromii (P < 0.05), but lowered Ruminococcus torques (P < 0.05) and the proportions of Ruminococcus gnavus, Ruminococcus torques and Escherichia coli (P < 0.01). HRM consumption could increase the risk of CRC through increased formation of colorectal epithelial O(6)MeG adducts. HAMSB consumption prevented red meat-induced adduct formation, which may be associated with increased stool SCFA levels and/or changes in the microbiota composition.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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