Abstract
Food may undergo enhanced oxidation in the stomach leading to increases in the generation of deleterious lipid peroxidation products. Following meat consumption an escalation occurs in malondialdehyde (MDA) levels in human plasma. It was hypothesized that MDA could cause postprandial LDL modification in vivo, which can be abolished by the simultaneous addition of red wine polyphenols. Healthy volunteers consumed two test meals for four sequential days: meat cutlets (MC) and meat cutlets with red wine (MCRW). Postprandial plasma MDA levels after meal (MC) increased by 106nmol/ml, and only by 57nmol/ml after meal (MCRW). Following meal (MC) day 1 postprandial MDA–LDL levels increased by 27%. Following 4days of repeated consumption of meal (MC), postprandial MDA–LDL levels increased by 96% (P=0.021) and remained elevated after an overnight fast. Addition of red wine to the meal (MCRW) completely prevented postprandial MDA–LDL modification. It is concluded that the postprandial increase level of MDA in the plasma is partially responsible for LDL modification.
Published Version
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