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ENZYME INDUCTION BY EATING CHARCOAL‐GRILLED STEAK WITH NO EFFECT ON BLOOD LIPIDS
Author(s) -
Heller R. F.,
Henry D. A.,
Brent P. J.
Publication year - 1989
Publication title -
clinical and experimental pharmacology and physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 103
eISSN - 1440-1681
pISSN - 0305-1870
DOI - 10.1111/j.1440-1681.1989.tb01516.x
Subject(s) - chemistry , charcoal , food science , blood lipids , lipoprotein , cholesterol , enzyme , endocrinology , medicine , biochemistry , biology , organic chemistry
SUMMARY 1. There has been interest in the suggestion that enzyme‐inducing drugs, such as anticonvulsants, may produce beneficial changes in lipoprotein levels, in particular a rise in the ratio of high density lipoprotein cholesterol to total cholesterol. 2. This controlled study observed the effects of diets of charcoal or oven‐cooked beef on antipyrine clearance (a commonly used measure of drug metabolizing capacity), the apparent oral clearance of phenacetin (a measure of cytochrome P448‐dependent enzyme activity) and blood lipids in 18 healthy volunteers. 3. Charcoal‐cooked beef increased antipyrine clearance by an average of 20% ( P < 0.059) and increased the apparent oral clearance of phenacetin fivefold ( P < 0.01). In contrast, oven‐cooked beef did not significantly alter either measure of microsomal function. Neither diet had any effects on blood lipids. 4. We conclude that the type and degree of enzyme induction achieved by this type of dietary manipulation does not produce beneficial changes in lipoprotein profiles. A previously noted rise in high density lipoprotein cholesterol levels in volunteers fed charcoal‐cooked beef may have been due to the effects of charcoal formed by charring of the beef during cooking.