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Ground beef consumption and MUFA:SAT alters HDL oxylipin profile in healthy men
Author(s) -
Wu Xiuzhi,
Smith Stephen B.,
Crouse Stephen F.,
Pedersen Theresa L.,
Newman John W.,
Walzem Rosemary L.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1014.8
Subject(s) - oxylipin , polyunsaturated fatty acid , chemistry , food science , oxidative stress , zoology , fatty acid , composition (language) , biochemistry , biology , enzyme , linguistics , philosophy
Omega‐6 fatty acids from red meat have been associated with increased inflammatory disease risk via the production of pro‐inflammatory lipid mediators. Oxylipins are oxygenated polyunsaturated fatty acids (PUFAs) that play important roles in vascular homeostasis and inflammatory responses. This study aimed to compare the effects of MUFA:SAT in ground beef patties with a fixed total fat content of 24 g fat/100 g patty on HDL oxylipin profile in 25 healthy men. Test beef patty MUFA:SAT was either 1.10 (HI) or 0.71 (LO). Subjects consumed 5 patties per week in a random test‐retest design lasting 5 weeks each separated by 4‐week wash‐out period. Results showed that independent of MUFA:SAT, beef consumption altered HDL oxylipin composition by decreasing the pro‐inflammatory 5‐oxo‐eicosatetraenoic acid (5‐KETE) (p<0.05). A greater reduction occurred in subjects of lower HDL n3:n6 fatty acid ratio (p=0.05). HI MUFA beef consumption significantly increased the total fractional abundance of oxylipins derived from DHA (p<0.05), and decreased total diol and ketone concentration (p<0.05). Our study shows that HDL oxyplin profile may be improved by beef consumption per se , as judged by the decreased oxidative stress indicator 5‐KETE, and that beef with a HI MUFA:SAT may cause further improvements. “Funded in part by The Beef Checkoff through the National Cattlemen's Beef Association”