Aarhus University Seal / Aarhus Universitets segl

Louise Margrethe Arildsen Jakobsen

Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review


  • Thomas Van Hecke, Department of Animal Production, Ghent University, Belgien
  • Louise M A Jakobsen
  • Els Vossen, Department of Animal Production, Ghent University, Belgien
  • Françoise Guéraud, Team 9 Prevention and Promotion of Carcinogenesis by Food, Frankrig
  • Filip De Vos, Ghent University, Department of Pharmaceutical Analysis
  • ,
  • Fabrice Pierre, Team 9 Prevention and Promotion of Carcinogenesis by Food
  • ,
  • Hanne C S Bertram
  • Stefaan De Smet, Department of Animal Production, Ghent University

A high consumption of red and/or processed meat is associated with a higher risk to develop several chronic diseases in which oxidative stress, trimethylamine-N-oxide (TMAO) and/or inflammation are involved. We aimed to elucidate the effect of white (chicken) vs. red (beef) meat consumption in a low vs. high dietary fat context (2 × 2 factorial design) on oxidative stress, TMAO and inflammation in Sprague-Dawley rats. Higher malondialdehyde (MDA) concentrations were found in gastrointestinal contents (up to 96% higher) and colonic tissues (+8.8%) of rats fed the beef diets (all P <0.05). The lean beef diet resulted in lower blood glutathione, higher urinary excretion of the major 4-hydroxy-nonenal metabolite, and higher plasma C-reactive protein, compared to the other dietary treatments (all P <0.05). Rats on the fat beef diet had higher renal MDA (+24.4% compared to all other diets) and heart MDA (+12.9% compared to lean chicken) and lower liver Vitamin E (-26.2% compared to lean chicken) (all P <0.05). Rats on the fat diets had lower plasma Vitamin E (-23.8%), lower brain MDA (-6.8%) and higher plasma superoxide dismutase activity (+38.6%), higher blood glutathione (+16.9%) (all P <0.05) and tendency to higher ventral prostate MDA (+14.5%, P = 0.078) and prostate weight (+18.9%, P = 0.073), compared to rats on the lean diets. Consumption of the beef diets resulted in higher urinary trimethylamine (4.5-fold) and TMAO (3.7-fold) concentrations (P <0.001), compared to the chicken diets. In conclusion, consumption of a high beef diet may stimulate gastrointestinal and/or systemic oxidative stress, TMAO formation and inflammation, depending on the dietary fat content and composition.

TidsskriftFood & Function
Sider (fra-til)3760-3771
Antal sider12
StatusUdgivet - 1 sep. 2016


  • beef, consumption, oxidative stress, rats, dietary fats

Se relationer på Aarhus Universitet Citationsformater

ID: 103333645