AgResearch
Browse

File(s) not publicly available

Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method

journal contribution
posted on 2023-05-03, 14:10 authored by Matthew BarnettMatthew Barnett, Vic Chiang, Amber MilanAmber Milan, Shikha Pundir, Trevor Walmsley, Susan Grant, James Markworth, Siew-Young Quek, Peter George, David Cameron-Smith
Purpose. Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability. We therefore studied the postprandial responses to beef steak, and the effects of two different cooking methods, in healthy young males. Methods. In a randomized cross-over controlled trial, healthy males (n=12, 18 – 25 years) were fed a breakfast of beef steak (270 ± 20 g) in which the meat was either pan-fried (PF) or sous-vide (SV) cooked. Baseline and postprandial blood samples were collected and the plasma concentrations of fifteen elements measured by inductively coupled plasma-mass spectrometry (ICP-MS). Results. Concentrations of Fe and Zn changed after meal ingestion, with plasma Fe increasing (p<0.001) and plasma Zn decreasing (p<0.05) in response to both cooking methods. The only potential treatment effect was seen for Zn, where the postprandial area under the curve was lower in response to the SV meal (2,965 ± 357) compared to the PF meal (3,190 ± 310; p<0.05). Conclusions. This multi-element approach demonstrated postprandial responsiveness to a steak meal, and an effect of the cooking method used. This suggests the method would provide insight in future elemental metabolic studies to evaluate responses to meat-based meals, including longer-term interventions in more specifically defined cohorts to clearly establish the role of red meat as an important source of elements.

History

Rights statement

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Springer Nature

Journal title

European Journal of Nutrition

ISSN

1436-6207

Citation

Barnett, M. P. G., Chiang, V. S. C., Milan, A. M., Pundir, S., Walmsley, T. A., Grant, S., … Cameron-Smith, D. (2018). Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method. European Journal of Nutrition. doi:10.1007/s00394-018-1620-6

Funder

Core Funding

Contract number

A19079

Job code

11390

Report number

FBP 78298.

Usage metrics

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC