New discovery could reduce the health risk of high-fat foods

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Public release date: 2-Jan-2008

http://www.eurekalert.org/pub_releases/2008-01/foas-ndc122107.php

Contact: Cody Mooneyhan

cmooneyhan@...

Federation of American Societies for Experimental Biology

New discovery could reduce the health risk of high-fat foods

Chemical in red wine, fruits and vegetables counters unhealthy effects

of high-fat foods

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 ph

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.”

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The FASEB Journal (www.fasebj.org) is published by the Federation of

American Societies for Experimental Biology (FASEB) and is consistently

ranked among the top three biology journals worldwide by the Institute

for Scientific Information. FASEB comprises 21 nonprofit societies with

more than 80,000 members, making it the largest coalition of biomedical

research associations in the United States. FASEB advances biological

science through collaborative advocacy for research policies that

promote scientific progress and education and lead to improvements in

human health.

--

ne Holden, MS, RD < fivestar@... >

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