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. 2013 Feb;52(1):337-45.
doi: 10.1007/s00394-012-0340-6. Epub 2012 Mar 18.

Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress

Jukka Montonen  1 , Heiner Boeing, Andreas Fritsche, Erwin Schleicher, Hans-Georg Joost, Matthias B Schulze, Annika Steffen, Tobias Pischon
Affiliations

Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress

Jukka Montonen et al. Eur J Nutr. 2013 Feb.

Abstract

Purpose: To examine the association of red meat and whole-grain bread consumption with plasma levels of biomarkers related to glucose metabolism, oxidative stress, inflammation and obesity.

Methods: Our cross-sectional study was based on 2,198 men and women who were selected as a sub-cohort for an investigation of biological predictors of diabetes and cardiovascular diseases from the European Prospective Investigation into Cancer and Nutrition-Potsdam study. Circulating levels of glycated hemoglobin, adiponectin, hs-CRP, gamma-glutamyltransferase, alanine-aminotransferase, fetuin-A, HDL-cholesterol and triglycerides were measured from random blood samples. Diet and lifestyle data were assessed by questionnaires, and anthropometric data were measured.

Results: After multivariable adjustment, higher consumption of whole-grain bread was significantly (P trend <0.05) associated with lower levels of GGT, ALT and hs-CRP, whereas higher consumption of red meat was significantly associated with higher levels of GGT and hs-CRP when adjusted for potential confounding factors related to lifestyle and diet. Further adjustment for body mass index and waist circumference attenuated the association between red meat and hs-CRP (P = 0.19).

Conclusions: The results of this study suggest that high consumption of whole-grain bread is related to lower levels of GGT, ALT and hs-CRP, whereas high consumption of red meat is associated with higher circulating levels of GGT and hs-CRP.

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Figures

Fig. 1
Fig. 1
Geometric means (95 % CI) of plasma hs-CRP levels across quintiles of red meat according to categories of whole-grain bread consumption [adjusted for age, sex, education (sport activity (0, 0.1–4, or >4 h/week), occupational activity (light, moderate, heavy), smoking (never, past or current <20, current 20 or more cigarettes/day), alcohol intake (0, 0.1–5, 5.1–10, 10.1–20, 20.1–40 or >40 g/day) and dietary variables (continuous): energy intake, consumptions of coffee and food items aggregating into same dietary pattern with red meat such as cabbages, cooked vegetables, legumes, cooked potatoes, mushrooms, sauce and poultry and food items aggregating into same dietary pattern with whole-grain bread, such as pasta and rice, pizza, vegetarian dishes, muesli, other bread than whole-grain bread, wine and spirits. P for interaction = 0.02]
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