Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men | Zendy

Alastair B. Ross | Zendy; Cecilia Svelander | Zendy; Ingrid Undeland | Zendy; Rui Pinto | Zendy; AnnSofie Sandberg | Zendy

Open Access

Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men

Author(s) -

Alastair B. Ross,

Cecilia Svelander,

Ingrid Undeland,

Rui Pinto,

AnnSofie Sandberg

Publication year - 2015

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.3945/jn.115.214262

Subject(s) - postprandial , herring , docosahexaenoic acid , food science , chemistry , meal , hydroxyproline , fatty acid , polyunsaturated fatty acid , biology , medicine , biochemistry , fish <actinopterygii> , insulin , fishery

Dietary guidelines generally recommend increasing fish intake and reducing red meat intake for better long-term health. Few studies have compared the metabolic differences between eating meat and fish.

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