Red meat intake, faecal microbiome, serum trimethylamine N-oxide and hepatic steatosis among Chinese adults
Huang Y, Zhang J, Zhang Y, Wang W, Li M, Chen B, Zhang X, Zhang Z, Huang J, Jin Y, Wang H, Zhang X, Yin S, Yang W
Liver international : official journal of the International Association for the Study of the Liver · 12 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
- Health markers and function
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Independent funding
- Government
- National Natural Science Foundation of China
- University or hospital
- Anhui Medical University
- Government
- Anhui Provincial Department of Education
- Government
- Natural Science Foundation of Anhui Province
- Government
- National Key Research and Development Program of China
- University or hospital
- Research Funds of Center for Big Data and Population Health of IHM
- Grants
- National Natural Science Foundation of China (82373673); Natural Science Foundation of Anhui Province (2108085QH357); Anhui Medical University (2020lcxk033); Natural Science Foundation of Anhui Province (2008085MH262); National Natural Science Foundation of China (82073651); Anhui Medical University (JKS2022018); Anhui Provincial Department of Education (gxyqZD2021099); Anhui Medical University (XJ201935); Anhui Medical University (2021xkjT007); Anhui Medical University (2019xkj161); National Key Research and Development Program of China (2023YFA1800800)
Based on 6 listed funder(s).
Publication
- Published
- 2024-02-05 · Liver Int · vol. 44 · issue 5 · pp. 1142–1153
- Publisher
- Wiley
- Cited
- 20 citations · more than 92% of similar papers · 3.0× the field average
- Impact
- Top 10% most cited in its field
- References
- 52 works
- Access
- Free to read
- Research areas
- Gut microbiota and health · Nutritional Studies and Diet · Liver Disease Diagnosis and Treatment
- Keywords
- Trimethylamine N-oxide, Steatosis, Firmicutes, Bacteroidetes, Microbiome, Odds ratio, Proteobacteria, Red meat, Internal medicine, Food science, Actinobacteria, Biology, Medicine, Trimethylamine, Bacteria, 16S ribosomal RNA, Bioinformatics, Biochemistry, Genetics
- MeSH
- humans, methylamines, cross-sectional studies, adult, gastrointestinal microbiome, red meat
14 authors
From CN, US
- Yong HuangCentral South University; Anhui Medical University; First Affiliated Hospital of Anhui Medical University
- Jiawei ZhangAnhui Medical University; First Affiliated Hospital of Anhui Medical University
- Yaozong ZhangAnhui Medical University; First Affiliated Hospital of Anhui Medical University
- Wuqi WangAnhui Medical University; First Affiliated Hospital of Anhui Medical University
- Meiling LiAnhui Medical University; First Affiliated Hospital of Anhui Medical University
- Bo ChenAnhui Medical University; First Affiliated Hospital of Anhui Medical University
Abstract
Background and aims
Emerging evidence suggests a detrimental impact of high red meat intake on hepatic steatosis. We investigated the potential interplay between red meat intake and gut microbiome on circulating levels of trimethylamine N-oxide (TMAO) and hepatic steatosis risk.
Methods
This cross-sectional study was conducted in a representative sample of 754 community-dwelling adults in Huoshan, China. Diet was collected using 4 quarterly 3 consecutive 24-h dietary (12-day) recalls. We profiled faecal microbiome using 16S ribosomal RNA sequencing and quantified serum TMAO and its precursors using LC-tandem MS (n = 333). We detected hepatic steatosis by FibroScan. The adjusted odds ratios (aORs) and 95% confidence intervals (CIs) were calculated using logistic regression.
Results
TMAO levels but not its precursors were positively associated with the likelihood of hepatic steatosis (aOR per 1-SD increment 1.86, 95% CI 1.04-3.32). We identified 14 bacterial genera whose abundance was associated with TMAO concentration (pFDR 70 g/day) and higher TMAO-predicting microbial scores (TMS, β = .045, p = .034), but not among others (pinteraction = .030). TMS significantly modified the positive association between red meat and steatosis (pinteraction = .032), with a stronger association being observed among participants with higher TMS (aOR 1.30, 95% CI 1.07-1.57).
Conclusions
The bacterial genera that predicted TMAO levels may jointly modify the association between red meat intake and TMAO levels and the subsequent risk of hepatic steatosis.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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