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Additional Ways to Diminish the Deleterious Effects of Red Meat

Additional Ways to Diminish the Deleterious Effects of Red Meat We read with great interest the article by Pan et al1 discussing the results of 2 prospective cohort studies addressing the issue of red meat consumption and mortality. The authors found a positive correlation between red meat consumption and an increased risk in total cardiovascular disease (CVD) and cancer mortality. They also proposed the substitution of other healthy protein sources to lower mortality risks due to CVD and cancer. Red meat is a major source of protein and other micronutrients in large populations around the world; therefore, it would not be easy to replace it with other (maybe more expensive) dietary sources. We would like to stress that there might be additional ways to diminish the deleterious effects of red meat rather than avoiding it. Red meat might undergo enhanced lipid peroxidation in the stomach, which serves as an endogenous bioreactor2,3; this process leads to the massive production of lipid peroxidation end products (eg, organic peroxides, reactive aldehydes) that in turn, may gain access to the blood circulation. Many of these deleterious compounds are also carcinogens and strong oxidants and might contribute to development of CVD and cancer. We have demonstrated that the coconsumption of red wine rich in polyphenols with red meat can significantly decrease the stomach oxidation process of the meat products and prevent the absorption of meat-derived aldehydes to the plasma.4 Recently, we also demonstrated that malondialdehyde, one of red meat–derived aldehydes, can interact with low-density lipoprotein (LDL) in plasma and modify it and thus might enhance the production of atherosclerotic plaque. Coconsumption of meat either with plant derived-polyphenols (eg, red wine or coffee polyphenols) can prevent the appearance of malondialdehyde in plasma and LDL modification. Thus, we suggest that the harmful consequences of consumption of red meat products might be partially diminished by the simultaneously addition of polyphenols to red meat meals. Treatment with polyphenols of red meat during its preparation (eg, cooking and processing) may also significantly contribute to prevent the hazardous and deleterious effects of red meat products and might lower mortality due to CVD and cancer. Back to top Article Information Correspondence: Dr Kohen, Institute for Drug Research, School of Pharmacy, The Faculty of Medicine, The Hebrew University of Jerusalem, PO Box 12065, Jerusalem 91120, Israel (ronk@ekmd.huji.ac.il). Financial Disclosure: None reported. References 1. Pan A, Sun Q, Bernstein AM, et al. Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern Med. 2012;172(7):555-56322412075PubMedGoogle ScholarCrossref 2. Gorelik S, Ligumsky M, Kohen R, Kanner J. The stomach as a “bioreactor”: when red meat meets red wine. J Agric Food Chem. 2008;56(13):5002-500718540628PubMedGoogle Scholar 3. Kanner J, Lapidot T. The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants. Free Radic Biol Med. 2001;31(11):1388-139511728810PubMedGoogle Scholar 4. Gorelik S, Ligumsky M, Kohen R, Kanner J. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products. FASEB J. 2008;22(1):41-4617712060PubMedGoogle Scholar http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Archives of Internal Medicine American Medical Association

Additional Ways to Diminish the Deleterious Effects of Red Meat

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References (4)

Publisher
American Medical Association
Copyright
Copyright © 2012 American Medical Association. All Rights Reserved.
ISSN
0003-9926
eISSN
1538-3679
DOI
10.1001/archinternmed.2012.3638
Publisher site
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Abstract

We read with great interest the article by Pan et al1 discussing the results of 2 prospective cohort studies addressing the issue of red meat consumption and mortality. The authors found a positive correlation between red meat consumption and an increased risk in total cardiovascular disease (CVD) and cancer mortality. They also proposed the substitution of other healthy protein sources to lower mortality risks due to CVD and cancer. Red meat is a major source of protein and other micronutrients in large populations around the world; therefore, it would not be easy to replace it with other (maybe more expensive) dietary sources. We would like to stress that there might be additional ways to diminish the deleterious effects of red meat rather than avoiding it. Red meat might undergo enhanced lipid peroxidation in the stomach, which serves as an endogenous bioreactor2,3; this process leads to the massive production of lipid peroxidation end products (eg, organic peroxides, reactive aldehydes) that in turn, may gain access to the blood circulation. Many of these deleterious compounds are also carcinogens and strong oxidants and might contribute to development of CVD and cancer. We have demonstrated that the coconsumption of red wine rich in polyphenols with red meat can significantly decrease the stomach oxidation process of the meat products and prevent the absorption of meat-derived aldehydes to the plasma.4 Recently, we also demonstrated that malondialdehyde, one of red meat–derived aldehydes, can interact with low-density lipoprotein (LDL) in plasma and modify it and thus might enhance the production of atherosclerotic plaque. Coconsumption of meat either with plant derived-polyphenols (eg, red wine or coffee polyphenols) can prevent the appearance of malondialdehyde in plasma and LDL modification. Thus, we suggest that the harmful consequences of consumption of red meat products might be partially diminished by the simultaneously addition of polyphenols to red meat meals. Treatment with polyphenols of red meat during its preparation (eg, cooking and processing) may also significantly contribute to prevent the hazardous and deleterious effects of red meat products and might lower mortality due to CVD and cancer. Back to top Article Information Correspondence: Dr Kohen, Institute for Drug Research, School of Pharmacy, The Faculty of Medicine, The Hebrew University of Jerusalem, PO Box 12065, Jerusalem 91120, Israel (ronk@ekmd.huji.ac.il). Financial Disclosure: None reported. References 1. Pan A, Sun Q, Bernstein AM, et al. Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern Med. 2012;172(7):555-56322412075PubMedGoogle ScholarCrossref 2. Gorelik S, Ligumsky M, Kohen R, Kanner J. The stomach as a “bioreactor”: when red meat meets red wine. J Agric Food Chem. 2008;56(13):5002-500718540628PubMedGoogle Scholar 3. Kanner J, Lapidot T. The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants. Free Radic Biol Med. 2001;31(11):1388-139511728810PubMedGoogle Scholar 4. Gorelik S, Ligumsky M, Kohen R, Kanner J. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products. FASEB J. 2008;22(1):41-4617712060PubMedGoogle Scholar

Journal

Archives of Internal Medicine – American Medical Association

Published: Oct 8, 2012

Keywords: red meat

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