Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, β-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men

摘要: Background: Dietary guidelines generally recommend increasing fish intake and reducing red meat for better long-term health. Few studies have compared the metabolic differences between eating fish. Objective: The objective of this study was to determine whether there are in postprandial plasma response meals containing baked beef, herring, pickled herring. Methods: Seventeen overweight men (BMI 25-30 kg/m(2), 41-67 y age) were included a randomized crossover intervention study. Subjects ate beef based order blood samples taken over 7 h. Plasma metabolomics measured with use gas chromatography mass spectrometry areas under curve detected metabolites meals. Results: 2-aminoadipic acid, suggested marker diabetes risk, 1.6 times higher after meal than herring (P < 0.001). p-alanine 4-hydroxyproline both markedly greater (16 3.4 respectively; P Herring led from docosahexaenoic acid (DHA) cetoleic (17.6 150 greater, 0.001), whereas hippuric benzoic elevated (5.4 43 higher; Conclusions: These results confirm that DHA reflect intake, potential biomarkers intake. rise meal, coupled its proposed role stimulating insulin secretion, may importance context increased risk.