This was posted by someone else on another newsgroup:
"Turkey meat and water"
"Malondialdehyde (MDA) levels nearly quintupled"
Federation of American Societies for Experimental Biology
New discovery could reduce the health risk of high-fat foods
January 14th, 2008
Federation of American Societies for Experimental Biology
(NewsRx.com) -- Just as additives help gasoline burn cleaner, a
research report published in the January 2008 print issue of The FASEB
Journal shows that the food industry could take a similar approach
toward reducing health risks associated with fatty foods. These "meal
additives" would be based on work of Israeli researchers who
discovered that consuming polyphenols (natural compounds in red wine,
fruits, and vegetables) simultaneously with high-fat foods may reduce
health risks associated with these foods.
"We suggest a new hypothesis to explain polyphenols," said Joseph
Kanner, senior author of the report. "For the first time, these
compounds were demonstrated to prevent significantly the appearance of
toxic food derivative compounds in human plasma."
For the study, six men and four women were fed three different meals
consisting of dark meat turkey cutlets. One meal, the control,
consisted of turkey meat and water. The second meal consisted of
turkey meat with polyphenols added after cooking (one tablespoon of
concentrated wine) followed with a glass of red wine (about 7 ounces).
The third meal consisted of turkey meat with polyphenols added before
cooking and then followed by a glass of wine.
At various points during the study, researchers took blood and urine
samples to measure levels of malondialdehyde (MDA), a natural
byproduct of fat digestion known to increase the risk for heart
disease and other chronic conditions. The researchers found that MDA
levels nearly quintupled after the control meal, while MDA was nearly
eliminated after subjects consumed the meals with polyphenols.
"As long as deep fried candy bars are on menus, scientists will need
to keep serving up new ways to prevent the cellular damage caused by
these very tasty treats," said Gerald Weissmann, MD, Editor-in-Chief
of The FASEB Journal. "This study suggests that the time will come
where people can eat french fries without plugging their arteries."
Keywords: Federation of American Societies for Experimental Biology.
This article was prepared by NewsRx editors from staff and other
reports. Copyright 2008, NewsRx.com. |
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