Search: onr:"swepub:oai:research.chalmers.se:8bd79d1b-3b88-4fa2-bf94-80c31fa7cef4" >
Herring and beef me...
Herring and beef meals lead to differences in plasma 2-aminoaidipic acid, β-alanine, 4-hydroxyproline, cetoleic acid and docosahexaenoic acid concentrations in overweight men
-
- Ross, Alastair, 1976 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
-
- Svelander, Cecilia, 1980 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
-
- Undeland, Ingrid, 1968 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
-
show more...
-
- Pinto, Rui Pinto (author)
- Umeå universitet,Umeå University
-
- Sandberg, Ann-Sofie, 1951 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
-
show less...
-
(creator_code:org_t)
- Elsevier BV, 2015
- 2015
- English.
-
In: Journal of Nutrition. - : Elsevier BV. - 1541-6100 .- 0022-3166. ; 145:11, s. 2456-2463
- Related links:
-
https://research.cha... (primary) (free)
-
show more...
-
https://academic.oup...
-
https://doi.org/10.3...
-
https://research.cha...
-
show less...
Abstract
Subject headings
Close
- Background: 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. Objective: The objective of this study was to determine whether there are differences in the postprandial plasma metabolic response to meals containing baked beef, baked herring, and pickled herring. Methods: Seventeen overweight men (BMI 25-30 kg/m(2), 41-67 y of age) were included in a randomized crossover intervention study. Subjects ate baked herring, pickled herring, and baked beef based meals in a randomized order and postprandial blood plasma samples were taken over 7 h. Plasma metabolomics were measured with the use of gas chromatography mass spectrometry and areas under the curve for detected metabolites were compared between meals. Results: The plasma postprandial response of 2-aminoadipic acid, a suggested marker of diabetes risk, was 1.6 times higher after the beef meal than after the baked herring meal (P
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- plasma biomarker
- diabetes
- 2-aminoadipic acid
- 4-hydroxyproline
- beef
- metabolomics
- beta alanine
- herring
Publication and Content Type
- art (subject category)
- ref (subject category)
Find in a library
To the university's database