一项随机对照交叉试验调查了红肉、肥鱼或大豆蛋白餐后的急性炎症和代谢反应:类风湿性关节炎餐后炎症(PIRA)试验。

IF 4.1 2区 医学 Q2 NUTRITION & DIETETICS
European Journal of Nutrition Pub Date : 2024-10-01 Epub Date: 2024-06-27 DOI:10.1007/s00394-024-03451-6
Erik Hulander, Linnea Bärebring, Anna Winkvist, Inger Gjertsson, Helen M Lindqvist
{"title":"一项随机对照交叉试验调查了红肉、肥鱼或大豆蛋白餐后的急性炎症和代谢反应:类风湿性关节炎餐后炎症(PIRA)试验。","authors":"Erik Hulander, Linnea Bärebring, Anna Winkvist, Inger Gjertsson, Helen M Lindqvist","doi":"10.1007/s00394-024-03451-6","DOIUrl":null,"url":null,"abstract":"<p><strong>Purpose: </strong>Rheumatoid Arthritis (RA) has a point prevalence of around 20 million people worldwide. Patients with RA often believe that food intake affects disease activity, and that intake of red meat aggravate symptoms. The main objective of the Postprandial Inflammation in Rheumatoid Arthritis (PIRA) trial was to assess whether postprandial inflammation and serum lipid profile are affected differently by a meal including red meat, fatty fish, or a soy protein (vegan) meal.</p><p><strong>Methods: </strong>Using a randomized controlled crossover design, 25 patients were assigned to eat isocaloric hamburger meals consisting of red meat (60% beef, 40% pork), fatty fish (salmon), or soy protein for breakfast. Blood samples were taken before meals and at intervals up to 5 h postprandial. The analysis included the inflammation marker interleukin 6 (IL-6) and serum lipids.</p><p><strong>Results: </strong>No significant differences in postprandial IL-6 or triglyceride concentrations were found between meals. However, the area under the curve of very low density lipoprotein (VLDL) particle counts, as well as VLDL-4-bound cholesterol, triglycerides, and phospholipids, was higher after the fatty fish compared to both red meat and soy protein.</p><p><strong>Conclusion: </strong>Postprandial inflammation assessed by IL-6 did not indicate any acute negative effects of red meat intake compared to fatty fish- or soy protein in patients with RA. The fatty fish meal resulted in a higher number of VLDL-particles and more lipids in the form of small VLDL particles compared to the other protein sources.</p>","PeriodicalId":12030,"journal":{"name":"European Journal of Nutrition","volume":" ","pages":"2631-2642"},"PeriodicalIF":4.1000,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11490451/pdf/","citationCount":"0","resultStr":"{\"title\":\"A randomized controlled cross-over trial investigating the acute inflammatory and metabolic response after meals based on red meat, fatty fish, or soy protein: the postprandial inflammation in rheumatoid arthritis (PIRA) trial.\",\"authors\":\"Erik Hulander, Linnea Bärebring, Anna Winkvist, Inger Gjertsson, Helen M Lindqvist\",\"doi\":\"10.1007/s00394-024-03451-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Purpose: </strong>Rheumatoid Arthritis (RA) has a point prevalence of around 20 million people worldwide. Patients with RA often believe that food intake affects disease activity, and that intake of red meat aggravate symptoms. The main objective of the Postprandial Inflammation in Rheumatoid Arthritis (PIRA) trial was to assess whether postprandial inflammation and serum lipid profile are affected differently by a meal including red meat, fatty fish, or a soy protein (vegan) meal.</p><p><strong>Methods: </strong>Using a randomized controlled crossover design, 25 patients were assigned to eat isocaloric hamburger meals consisting of red meat (60% beef, 40% pork), fatty fish (salmon), or soy protein for breakfast. Blood samples were taken before meals and at intervals up to 5 h postprandial. The analysis included the inflammation marker interleukin 6 (IL-6) and serum lipids.</p><p><strong>Results: </strong>No significant differences in postprandial IL-6 or triglyceride concentrations were found between meals. However, the area under the curve of very low density lipoprotein (VLDL) particle counts, as well as VLDL-4-bound cholesterol, triglycerides, and phospholipids, was higher after the fatty fish compared to both red meat and soy protein.</p><p><strong>Conclusion: </strong>Postprandial inflammation assessed by IL-6 did not indicate any acute negative effects of red meat intake compared to fatty fish- or soy protein in patients with RA. The fatty fish meal resulted in a higher number of VLDL-particles and more lipids in the form of small VLDL particles compared to the other protein sources.</p>\",\"PeriodicalId\":12030,\"journal\":{\"name\":\"European Journal of Nutrition\",\"volume\":\" \",\"pages\":\"2631-2642\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2024-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11490451/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Journal of Nutrition\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1007/s00394-024-03451-6\",\"RegionNum\":2,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/6/27 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1007/s00394-024-03451-6","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/6/27 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

摘要

目的:类风湿性关节炎(RA)在全球的发病率约为 2000 万。类风湿关节炎患者通常认为食物摄入会影响疾病活动,而摄入红肉会加重症状。类风湿关节炎餐后炎症(PIRA)试验的主要目的是评估红肉、肥鱼或大豆蛋白(素食)餐对餐后炎症和血清脂质的影响是否不同:采用随机对照交叉设计,将 25 名患者分配到早餐食用由红肉(60% 的牛肉、40% 的猪肉)、肥鱼(鲑鱼)或大豆蛋白组成的等热量汉堡餐。在餐前和餐后 5 小时内采集血液样本。分析包括炎症指标白细胞介素 6(IL-6)和血清脂质:结果:两餐之间的餐后 IL-6 或甘油三酯浓度无明显差异。然而,与红肉和大豆蛋白相比,进食肥鱼后极低密度脂蛋白(VLDL)颗粒计数曲线下面积以及与 VLDL-4 结合的胆固醇、甘油三酯和磷脂更高:通过 IL-6 评估餐后炎症,与肥鱼或大豆蛋白相比,红肉摄入对 RA 患者没有任何急性负面影响。与其他蛋白质来源相比,肥鱼餐会导致更多的 VLDL 颗粒和更多以小 VLDL 颗粒形式存在的脂质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A randomized controlled cross-over trial investigating the acute inflammatory and metabolic response after meals based on red meat, fatty fish, or soy protein: the postprandial inflammation in rheumatoid arthritis (PIRA) trial.

A randomized controlled cross-over trial investigating the acute inflammatory and metabolic response after meals based on red meat, fatty fish, or soy protein: the postprandial inflammation in rheumatoid arthritis (PIRA) trial.

Purpose: Rheumatoid Arthritis (RA) has a point prevalence of around 20 million people worldwide. Patients with RA often believe that food intake affects disease activity, and that intake of red meat aggravate symptoms. The main objective of the Postprandial Inflammation in Rheumatoid Arthritis (PIRA) trial was to assess whether postprandial inflammation and serum lipid profile are affected differently by a meal including red meat, fatty fish, or a soy protein (vegan) meal.

Methods: Using a randomized controlled crossover design, 25 patients were assigned to eat isocaloric hamburger meals consisting of red meat (60% beef, 40% pork), fatty fish (salmon), or soy protein for breakfast. Blood samples were taken before meals and at intervals up to 5 h postprandial. The analysis included the inflammation marker interleukin 6 (IL-6) and serum lipids.

Results: No significant differences in postprandial IL-6 or triglyceride concentrations were found between meals. However, the area under the curve of very low density lipoprotein (VLDL) particle counts, as well as VLDL-4-bound cholesterol, triglycerides, and phospholipids, was higher after the fatty fish compared to both red meat and soy protein.

Conclusion: Postprandial inflammation assessed by IL-6 did not indicate any acute negative effects of red meat intake compared to fatty fish- or soy protein in patients with RA. The fatty fish meal resulted in a higher number of VLDL-particles and more lipids in the form of small VLDL particles compared to the other protein sources.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
10.20
自引率
2.00%
发文量
295
审稿时长
6 months
期刊介绍: The European Journal of Nutrition publishes original papers, reviews, and short communications in the nutritional sciences. The manuscripts submitted to the European Journal of Nutrition should have their major focus on the impact of nutrients and non-nutrients on immunology and inflammation, gene expression, metabolism, chronic diseases, or carcinogenesis, or a major focus on epidemiology, including intervention studies with healthy subjects and with patients, biofunctionality of food and food components, or the impact of diet on the environment.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信