Abstract
The Paleolithic diet excludes two major sources of fibre, grains and legumes. However, it is not known whether this results in changes to resistant starch (RS) consumption. Serum trimethylamine-N-oxide (TMAO) is produced mainly from colonic fermentation and hepatic conversion of animal protein and is implicated in CVD, but changes in RS intake may alter concentrations. We aimed to determine whether intake of RS and serum concentrations of TMAO varied in response to either the Paleolithic or the Australian Guide to Healthy Eating (AGHE) diets and whether this was related to changes in food group consumption. A total of thirty-nine women (mean age 47 (sd 13) years, BMI 27 (sd 4) kg/m2) were randomised to AGHE (n 17) or Paleolithic diets (n 22) for 4 weeks. Serum TMAO concentrations were measured using liquid chromatography-MS; food groups, fibre and RS intake were estimated from weighed food records. The change in TMAO concentrations between groups (Paleolithic 3·39 μm v. AGHE 1·19 μm, P = 0·654) did not reach significance despite greater red meat and egg consumption in the Paleolithic group (0·65 serves/d; 95 % CI 0·2, 1·1; P <0·01, and 0·22 serves/d; 95 % CI 0·1, 0·4, P <0·05, respectively). RS intake was significantly lower on the Paleolithic diet (P <0·01) and was not associated with TMAO concentrations. However, the limited data for RS and the small sample size may have influenced these findings. While there were no significant changes in TMAO concentrations, increased meat consumption and reduced RS intake warrant further research to examine the markers of gastrointestinal health of Paleolithic diet followers and to update Australian food databases to include additional fibre components.
Highlights
Previous research on the Paleolithic diet has examined its impact on cardiovascular, anthropometric and metabolic outcomes[1,2,3,4,5,6,7,8,9]
Over the short-term intervention, our results indicate that fasting serum concentrations of TMAO were not influenced by the relative increase in serves of eggs and red meat consumed on a Paleolithic diet or the decrease in resistant starch (RS) intake
Despite the increased serves of fruits and vegetables consumed in the Paleolithic group and the maintenance of total dietary fibre intake, RS was negatively impacted by the elimination of whole grains, cereals and legumes
Summary
Previous research on the Paleolithic diet has examined its impact on cardiovascular, anthropometric and metabolic outcomes[1,2,3,4,5,6,7,8,9]. The elimination of cereals, legumes and dairy products from the Paleolithic diet means food patterns are likely to change significantly, yet there is little research on the changes in intake from the core food groups[4,5,10]. Dietary fibre intake on a Paleolithic diet is often not significantly different, when compared with a control or standard diet[3,4,5,6,7,8,10], it has yet to be established whether the dietary fibre profile is altered. RS intake on a Paleolithic diet requires quantification to understand potential implications for the long-term gut and overall health outcomes. Trimethylamine (TMA) is produced in vivo by the microbiota of the bowel, from consumption of choline, phosphatidylcholine and L-carnitine[15,16].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
