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与等能量摄入的碳水化合物、蛋白质和混合膳食相比,健康年轻男性急性摄入脂餐可加剧餐后氧化应激。

Exacerbated postprandial oxidative stress induced by the acute intake of a lipid meal compared to isoenergetically administered carbohydrate, protein, and mixed meals in young, healthy men.

机构信息

Cardiorespiratory/Metabolic Laboratory, The University of Memphis, Memphis, TN 38152, USA.

出版信息

J Am Coll Nutr. 2010 Aug;29(4):373-81. doi: 10.1080/07315724.2010.10719854.

Abstract

OBJECTIVE

To compare the oxidative stress response following isocaloric consumption of a lipid, carbohydrate, protein, and mixed meal.

DESIGN

Ten young (27.3 ± 7.0 years), healthy (body mass index = 24.9 ± 4.0 kg·m(-2)) men consumed isocaloric test meals on 4 separate days, separated by 1 week, in a random-order crossover design. Blood samples were collected premeal and at 1, 2, 4, and 6 hours postmeal and assayed for various markers of oxidative stress, as well as triglycerides (TAG) and glucose. Total area under the curve (AUC) was calculated for each variable, and a 4 × 5 analysis of variance (ANOVA) was used to further analyze data.

RESULTS

Significant meal effects were noted for hydrogen peroxide AUC (p = 0.004), with values higher for the lipid meal compared with all other meals (p < 0.05). Contrasts revealed greater AUC for TAG (p = 0.05), malondialdehyde (p = 0.002), and nitrate/nitrite (p = 0.02) for the lipid meal compared with the protein meal. With regard to the ANOVA, oxidative stress values were highest for the lipid meal and increased from 2-6 hours postmeal following lipid ingestion (p < 0.05). No other meals resulted in a significant increase in oxidative stress (p > 0.05).

CONCLUSIONS

These data indicate that when controlling for total dietary energy, a lipid meal results in the greatest increase in postprandial oxidative stress in a sample of young, healthy men.

摘要

目的

比较等热量摄入脂肪、碳水化合物、蛋白质和混合膳食后的氧化应激反应。

设计

10 名年轻(27.3±7.0 岁)、健康(体重指数=24.9±4.0kg·m(-2))男性在随机交叉设计的 4 天内分别摄入等热量的测试餐,间隔 1 周。在餐前和餐后 1、2、4 和 6 小时采集血样,并检测各种氧化应激标志物以及甘油三酯(TAG)和葡萄糖。计算每个变量的总曲线下面积(AUC),并使用 4×5 方差分析(ANOVA)进一步分析数据。

结果

氢过氧化物 AUC 存在显著的膳食效应(p=0.004),与其他所有膳食相比,脂质膳食的值更高(p<0.05)。对比显示,脂质膳食的 TAG(p=0.05)、丙二醛(p=0.002)和硝酸盐/亚硝酸盐(p=0.02)的 AUC 更高,与蛋白质膳食相比。关于 ANOVA,脂质膳食的氧化应激值最高,并在脂质摄入后 2-6 小时内逐渐升高(p<0.05)。其他膳食没有导致氧化应激的显著增加(p>0.05)。

结论

这些数据表明,在控制总膳食能量的情况下,脂质膳食会导致年轻健康男性餐后氧化应激增加最大。

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