Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model

Sophie Goethals, Els Vossen, Joris Michiels, Lynn Vanhaecke, John Van Camp, Thomas Van Hecke, Stefaan De Smet

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Human diets contain a complex mixture of antioxidants and pro-oxidants that contribute to the body’s oxidative status. In this study, 32 pigs were fed chicken versus red and processed meat in the context of a prudent or Western dietary pattern for 4 weeks, to investigate their oxidative status. Lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) were higher in the chicken versus red and processed meat diets (1.7- to 8.3-fold) and subsequent in vitro (1.3- to 1.9-fold) and in vivo (1.4 to 3-fold) digests (P < 0.001), which was presumably related to the higher polyunsaturated fatty acid content in chicken meat and/or the added antioxidants in processed meat. However, diet had only a marginal or no effect on the systemic oxidative status, as determined by plasma oxygen radical absorbance capacity, malondialdehyde, glutathione, and glutathione peroxidase activity in blood and organs, except for α-tocopherol, which was higher after the consumption of the chicken-Western diet. In conclusion, in contrast to the hypothesis, the consumption of chicken in comparison to that of the red and processed meat resulted in higher concentrations of lipid oxidation products in the pig intestinal contents; however, this was not reflected in the body’s oxidative status.
Original languageEnglish
Pages (from-to)5661-5671
Number of pages11
JournalJournal of agricultural and food chemistry
Volume67
Issue number19
Early online date23 Apr 2019
DOIs
Publication statusPublished - 15 May 2019

Keywords

  • General Agricultural and Biological Sciences
  • General Chemistry

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