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01-04-2019 | Original Contribution

Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method

Authors: Matthew P. G. Barnett, Vic S. C. Chiang, Amber M. Milan, Shikha Pundir, Trevor A. Walmsley, Susan Grant, James F. Markworth, Siew-Young Quek, Peter M. George, David Cameron-Smith

Published in: European Journal of Nutrition | Issue 3/2019

Abstract

Purpose

Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability. We therefore studied the postprandial responses to beef steak, and the effects of two different cooking methods, in healthy young males.

Methods

In a randomized cross-over controlled trial, healthy males (n = 12, 18–25 years) were fed a breakfast of beef steak (270 ± 20 g) in which the meat was either pan-fried (PF) or sous-vide (SV) cooked. Baseline and postprandial blood samples were collected and the plasma concentrations of 15 elements measured by inductively coupled plasma-mass spectrometry (ICP-MS).

Results

Concentrations of Fe and Zn changed after meal ingestion, with plasma Fe increasing (p < 0.001) and plasma Zn decreasing (p < 0.05) in response to both cooking methods. The only potential treatment effect was seen for Zn, where the postprandial area under the curve was lower in response to the SV meal (2965 ± 357) compared to the PF meal (3190 ± 310; p < 0.05).

Conclusions

This multi-element approach demonstrated postprandial responsiveness to a steak meal, and an effect of the cooking method used. This suggests the method would provide insight in future elemental metabolic studies to evaluate responses to meat-based meals, including longer-term interventions in more specifically defined cohorts to clearly establish the role of red meat as an important source of elements.

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Title: Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method
Authors: Matthew P. G. Barnett
Vic S. C. Chiang
Amber M. Milan
Shikha Pundir
Trevor A. Walmsley
Susan Grant
James F. Markworth
Siew-Young Quek
Peter M. George
David Cameron-Smith
Publication date: 01-04-2019
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 3/2019
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-018-1620-6

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