Roland Wedekind1, Agneta Kiss1, Pekka Keski-Rahkonen1, Vivian Viallon1, Joseph A Rothwell2,3, Amanda J Cross4, Agnetha Linn Rostgaard-Hansen5, Torkjel M Sandanger6, Paula Jakszyn7,8, Julie A Schmidt9, Valeria Pala10, Roel Vermeulen11, Matthias B Schulze12,13, Tilman Kühn14, Theron Johnson14, Antonia Trichopoulou15, Eleni Peppa15, Carlo La Vechia15,16, Giovanna Masala17, Rosario Tumino18, Carlotta Sacerdote19, Clemens Wittenbecher12,20,21, Maria Santucci de Magistris22, Christina C Dahm23, Gianluca Severi2,3,24, Francesca Romana Mancini2,3, Elisabete Weiderpass25, Marc J Gunter1, Inge Huybrechts1, Augustin Scalbert1. 1. Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France. 2. Centre for Research into Epidemiology and Population Health (CESP), Faculté de Medicine, Université Paris-Saclay, Inserm, Villejuif, France. 3. Institut Gustave Roussy, Villejuif, France. 4. Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, United Kingdom. 5. Danish Cancer Society Research Center, Copenhagen, Denmark. 6. Department of Community Medicine, UiT the Arctic university of Norway, Tromsø, Norway. 7. Unit of Nutrition and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology, Barcelona, Spain. 8. Blanquerna School of Health Sciences - Ramon Llull University, Barcelona, Spain. 9. Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, United Kingdom. 10. Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori di Milano,Italy. 11. Division of Environmental Epidemiology, Institute for Risk Assessment Sciences, Utrecht University, Utrecht, The Netherlands. 12. Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany. 13. Institute of Nutritional Sciences, University of Potsdam, Nuthetal, Germany. 14. Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany. 15. Hellenic Health Foundation, Athens, Greece. 16. Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milan, Italy. 17. Cancer Risk Factors and Life-Style Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO) , Florence, Italy. 18. Cancer Registry and Histopathology Department, Provincial Health Authority (ASP) Ragusa, Italy. 19. Unit of Cancer Epidemiology, Città della Salute e della Scienza University-Hospital and Center for Cancer Prevention (CPO), Turin, Italy. 20. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA. 21. German Center for Diabetes Research (DZD), München-Neuherberg, Germany. 22. Azienda Ospedialiera Universitaria (A.O.U.) Federico II, Naples, Italy. 23. Department of Public Health, Aarhus University, Aarhus, Denmark. 24. Dipartimento di Statistica, Informatica e Applicazioni "G. Parenti" (DISIA), University of Florence, Italy. 25. International Agency for Research on Cancer, WHO, Lyon, France.
Abstract
BACKGROUND: Acylcarnitines (ACs) play a major role in fatty acid metabolism and are potential markers of metabolic dysfunction with higher blood concentrations reported in obese and diabetic individuals. Diet, and in particular red and processed meat intake, has been shown to influence AC concentrations but data on the effect of meat consumption on AC concentrations is limited. OBJECTIVES: To investigate the effect of red and processed meat intake on AC concentrations in plasma and urine using a randomized controlled trial with replication in an observational cohort. METHODS: In the randomized crossover trial, 12 volunteers successively consumed 2 different diets containing either pork or tofu for 3 d each. A panel of 44 ACs including several oxidized ACs was analyzed by LC-MS in plasma and urine samples collected after the 3-d period. ACs that were associated with pork intake were then measured in urine (n = 474) and serum samples (n = 451) from the European Prospective Investigation into Cancer and nutrition (EPIC) study and tested for associations with habitual red and processed meat intake derived from dietary questionnaires. RESULTS: In urine samples from the intervention study, pork intake was positively associated with concentrations of 18 short- and medium-chain ACs. Eleven of these were also positively associated with habitual red and processed meat intake in the EPIC cross-sectional study. In blood, C18:0 was positively associated with red meat intake in both the intervention study (q = 0.004, Student's t-test) and the cross-sectional study (q = 0.033, linear regression). CONCLUSIONS: AC concentrations in urine and blood were associated with red meat intake in both a highly controlled intervention study and in subjects of a cross-sectional study. Our data on the role of meat intake on this important pathway of fatty acid and energy metabolism may help understanding the role of red meat consumption in the etiology of some chronic diseases. This trial was registered at Clinicaltrials.gov as NCT03354130.
RCT Entities:
BACKGROUND:Acylcarnitines (ACs) play a major role in fatty acid metabolism and are potential markers of metabolic dysfunction with higher blood concentrations reported in obese and diabetic individuals. Diet, and in particular red and processed meat intake, has been shown to influence AC concentrations but data on the effect of meat consumption on AC concentrations is limited. OBJECTIVES: To investigate the effect of red and processed meat intake on AC concentrations in plasma and urine using a randomized controlled trial with replication in an observational cohort. METHODS: In the randomized crossover trial, 12 volunteers successively consumed 2 different diets containing either pork or tofu for 3 d each. A panel of 44 ACs including several oxidized ACs was analyzed by LC-MS in plasma and urine samples collected after the 3-d period. ACs that were associated with pork intake were then measured in urine (n = 474) and serum samples (n = 451) from the European Prospective Investigation into Cancer and nutrition (EPIC) study and tested for associations with habitual red and processed meat intake derived from dietary questionnaires. RESULTS: In urine samples from the intervention study, pork intake was positively associated with concentrations of 18 short- and medium-chain ACs. Eleven of these were also positively associated with habitual red and processed meat intake in the EPIC cross-sectional study. In blood, C18:0 was positively associated with red meat intake in both the intervention study (q = 0.004, Student's t-test) and the cross-sectional study (q = 0.033, linear regression). CONCLUSIONS:AC concentrations in urine and blood were associated with red meat intake in both a highly controlled intervention study and in subjects of a cross-sectional study. Our data on the role of meat intake on this important pathway of fatty acid and energy metabolism may help understanding the role of red meat consumption in the etiology of some chronic diseases. This trial was registered at Clinicaltrials.gov as NCT03354130.
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