Funded in part by Ionis Pharmaceuticals, Hass Avocado Board
Untargeted metabolomic analysis investigating links between unprocessed red meat intake and markers of inflammation
Wood AC, Graca G, Gadgil M, Senn MK, Allison MA, Tzoulaki I, Greenland P, Ebbels T, Elliott P, Goodarzi MO, Tracy R, Rotter JI, Herrington D
The American journal of clinical nutrition · 9 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
- Cross-sectional study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Industry funded
- Government
- U.S. Department of Agriculture
- Company
- Ionis Pharmaceuticals
- Government
- National Institutes of Health
- Government
- Agricultural Research Service
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- National Center for Advancing Translational Sciences
- Industry group
- Hass Avocado Board
- Government
- NHLBI NIH HHS
- Government
- NIDDK NIH HHS
- Government
- NCATS NIH HHS
- Authors
- At least one author declares a financial tie to industry
- Grants
- Agricultural Research Service (58-3092-5-001); National Institute of Diabetes and Digestive and Kidney Diseases (DK063491); National Center for Advancing Translational Sciences (UL1TR001881.); National Institute of Diabetes and Digestive and Kidney Diseases (K23DK119404); National Heart, Lung, and Blood Institute (R01 HL105756)
Based on 11 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2023-09-01 · Am J Clin Nutr · vol. 118 · issue 5 · pp. 989–999
- Publisher
- Elsevier BV
- Cited
- 14 citations · more than 79% of similar papers · 1.3× the field average
- References
- 77 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Metabolomics and Mass Spectrometry Studies · Nutritional Studies and Diet · Meat and Animal Product Quality
- Keywords
- Red meat, Glutamine, Inflammation, Fibrinogen, Confounding, C-reactive protein, Metabolomics, Medicine, Internal medicine, Food science, Biology, Amino acid, Biochemistry, Bioinformatics
- MeSH
- humans, inflammation, glutamine, diet, risk factors, cross-sectional studies, meat, aged, middle aged, female, male, red meat
13 authors
From US, GB, GR
- Alexis C. Wood · correspondingChildren's Nutrition Research Center at Baylor College of Medicine
- Gonçalo GraçaImperial College London
- Meghana D. GadgilUniversity of California, San Francisco
- Mackenzie K. SennChildren's Nutrition Research Center at Baylor College of Medicine
- Matthew AllisonUniversity of California San Diego
- Ioanna TzoulakiUniversity of Ioannina
Abstract
Background
Whether red meat consumption is associated with higher inflammation or confounded by increased adiposity remains unclear. Plasma metabolites capture the effects of diet after food is processed, digested, and absorbed, and correlate with markers of inflammation, so they can help clarify diet-health relationships.
Objective
To identify whether any metabolites associated with red meat intake are also associated with inflammation.
Methods
A cross-sectional analysis of observational data from older adults (52.84% women, mean age 63 ± 0.3 y) participating in the Multi-Ethnic Study of Atherosclerosis (MESA). Dietary intake was assessed by food-frequency questionnaire, alongside C-reactive protein (CRP), interleukin-2, interleukin-6, fibrinogen, homocysteine, and tumor necrosis factor alpha, and untargeted proton nuclear magnetic resonance (1H NMR) metabolomic features. Associations between these variables were examined using linear regression models, adjusted for demographic factors, lifestyle behaviors, and body mass index (BMI).
Results
In analyses that adjust for BMI, neither processed nor unprocessed forms of red meat were associated with any markers of inflammation (all P > 0.01). However, when adjusting for BMI, unprocessed red meat was inversely associated with spectral features representing the metabolite glutamine (sentinel hit: β = -0.09 ± 0.02, P = 2.0 × 10-5), an amino acid which was also inversely associated with CRP level (β = -0.11 ± 0.01, P = 3.3 × 10-10).
Conclusions
Our analyses were unable to support a relationship between either processed or unprocessed red meat and inflammation, over and above any confounding by BMI. Glutamine, a plasma correlate of lower unprocessed red meat intake, was associated with lower CRP levels. The differences in diet-inflammation associations, compared with diet metabolite-inflammation associations, warrant further investigation to understand the extent that these arise from the following: 1) a reduction in measurement error with metabolite measures; 2) the extent that which factors other than unprocessed red meat intake contribute to glutamine levels; and 3) the ability of plasma metabolites to capture individual differences in how food intake is metabolized.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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