The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial
Abstract
:1. Introduction
2. Materials and Methods
2.1. Test Burger Meal
2.2. Burger Antioxidant Composition Analysis
2.3. Subjects
2.4. Study Design
2.5. Anthropometric and Blood Pressure Measurements
2.6. Mediterranean Diet Score
2.7. Biochemical Procedures
2.8. Statistical Analysis
3. Results
3.1. Burger Composition
3.2. Subject Baseline Characteristics
3.3. Anthropometric Measurements and Metabolic Syndrome Component Prevalence over Time
3.4. Effect of Consuming Burgers on Plasma Glucose and Insulin Levels
3.5. Effect of Consuming Burgers on Antioxidants and the Total Antioxidant Capacity in Plasma
3.6. Effect of Consuming Burgers on Oxidative Damage Markers in Plasma
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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WGPF-Burger (100 g) | Control-Burger (100 g) | |
---|---|---|
Energy (kcal) | 168 | 168 |
Proteins (g) | 13.3 ± 0.16 | 16.0 ± 0.24 |
Total fats (g) | 10.9 ± 0.02 | 11.6 ± 0.06 |
Saturated fatty acids (g) | 5.7 ± 0.04 | 5.9 ± 0.07 |
Trans fatty acids (g) | 0.0 | 0.0 |
Monounsaturated fatty acids (g) | 5.0 ± 0.04 | 5.3 ± 0.05 |
Polyunsaturated fatty acids (g) | 0.2 ± 0.05 | 0.2 ± 0.05 |
Cholesterol (mg) | 81 ± 4 | 81 ± 4 |
Available carbohydrates * (g) | 4.1 ± 0.67 | 0.0 |
Total sugars (g) | 0.1 | 0.0 |
Fiber (g) | 3.5 ± 0.67 | 0.0 |
Polyphenols (mg GE/g) | 1.21 ± 0.02 | 0.396 ± 0.019 |
ORAC (μmol TE/g) | 17.2 ± 1.29 | 1.82 ± 0.23 |
Parameter | Mean ± SD |
---|---|
Age (years) | 43.6 ± 11.2 |
Anthropometric parameters | |
Weight (kg) | 87.1 ± 13.5 |
Body mass index (kg/m2) | 29.5 ± 3.7 |
Waist circumference (cm) | 101.0 ± 9.6 |
Blood pressure | |
Systolic blood pressure (mmHg) | 122.1 ± 15.1 |
Diastolic blood pressure (mmHg) | 80.2 ± 10.6 |
Glucose metabolism | |
Glucose (mg/dL) | 89.3 ± 7.0 |
Insulin (mg/dL) | 14.2 ± 6.8 |
Lipid profile | |
Total cholesterol (mg/dL) | 189.8 ± 30.5 |
LDL cholesterol (mg/dL) | 109.7 ± 31.1 |
HDL cholesterol (mg/dL) | 47.3 ± 14.7 |
Triglycerides (mg/dL) | 163.3 ± 133.9 |
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Urquiaga, I.; Troncoso, D.; Mackenna, M.J.; Urzúa, C.; Pérez, D.; Dicenta, S.; De la Cerda, P.M.; Amigo, L.; Carreño, J.C.; Echeverría, G.; et al. The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial. Nutrients 2018, 10, 1388. https://doi.org/10.3390/nu10101388
Urquiaga I, Troncoso D, Mackenna MJ, Urzúa C, Pérez D, Dicenta S, De la Cerda PM, Amigo L, Carreño JC, Echeverría G, et al. The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial. Nutrients. 2018; 10(10):1388. https://doi.org/10.3390/nu10101388
Chicago/Turabian StyleUrquiaga, Inés, Danitza Troncoso, Maria José Mackenna, Catalina Urzúa, Druso Pérez, Sara Dicenta, Paula María De la Cerda, Ludwig Amigo, Juan Carlos Carreño, Guadalupe Echeverría, and et al. 2018. "The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial" Nutrients 10, no. 10: 1388. https://doi.org/10.3390/nu10101388