lean beef or chicken? Science weighs

Curious if red meat or chicken is better for your gut? This new study reveals that Lean Pirenaica Beef could be less annoying to your gut gutcinocate than chicken, causing common nutritional hypotheses.

Study: Impact of lean red meat consumption from beef (Pirenaica Breed) against lean white meat (chicken) in the germus intestine: A randomized cross -period study in healthy young adults. Credit Picture: Bigacis / Shutterstock

In a recent study published in the magazine Molecular Nutrition and Food ResearchThe researchers investigated the effects of the intake of beef and chicken on the gut.

The microbial intestine has emerged as a key factor in human health and diseases. Similarly, the diet can regulate the diversity of germs, composition and metabolic activity. Specifically, meat intake has been criticized by environmental, humid and moral perspectives.

Recruitment of processed or non -processed red meat is a risk factor for type 2 diabetes and cardiovascular disease. In addition, animal consumption standards have been significant in recent years.

In addition to their shape, sensitivity and taste, consumers are interested in the potential impact of their health, sustainable production methods and origin. However, there is limited data on the impact of meat intake on the human gut.

For the study

In the present study, the researchers evaluated the effects of the consumption of beef and chicken on the gut. This randomized, cross -test controlled test included two phases of intervention. Participants were healthy young adults without endocrine, metabolic, chronic or nutritional diseases. The participants were, on average, 20 years old, with the majority falling between 18 and 22 years. Only 16 people who completed the collection of stool samples were included in the four times were included in the final analysis, resulting in exploratory findings. They were randomized on a chicken diet (lean white meat) or in a beef Pirenaica (lean red meat of cattle raised to extensive local livestock systems).

Participants were instructed to consume their diets three times a week and follow their usual diet. They started with a chicken or beef -based diet for eight weeks and then turned into an alternative diet for another eight weeks, with a five -week riding period between the two periods. The nutritional value of both diets was similar. A food frequency questionnaire was given at the beginning of each intervention.

The Quality Quality Index (DQI) was calculated to evaluate overall eating habits beyond the specified products. The stool samples were collected at the beginning and the end of each intervention. The bacterial DNA was extracted from stool samples and its concentration and purity were measured. The microbial intestine was analyzed with reinforcement and sequence of the 16s RRNA V3 -V4 areas.

The relative abundances and the diversity of the alpha were calculated. A paired Wilcoxon signed signed test was used to evaluate differences in the diversity of alpha and the relative abundance between the start and the end of each experimental period. The intervention results were examined using a model of linear mixed results for repeated measures.

Findings

The study included 16 people, with an average age of 20 years. There were no significant differences in socio -demographic characteristics among the participants who started with a chicken -based diet and those who started with a beef -based diet. While the DQI base was comparable among the groups, a significant decrease in DQI after the chicken -based diet was observed, which may have affected the subsequent germs.

After eight weeks, the team eating lean beef showed some reductions in certain types of bowel bacteria but only the reduction of the Chlorofyex It was considered statistically significant, which means that this change is unlikely to be due to luck. There have been no significant changes in the overall microbial diversity of the bowel in this group.

In the group eating chicken, there were significant reductions in both Associate and Chlorofyex Bacteria, as well as clear reductions in microbial wealth measures and bowel diversity. Statistical significance means that these changes are unlikely to be due to luck.

Looking more carefully at specific bacteria, beef -based diet led to a significant increase Peak and decreases Halli Eubacterium group, Rose; Curtain. Chicken -based diet resulted in reductions in various bacteria, including Eligens Eubacterium group, Sugar; Bacteroid; Adlercreutzia; Rackand increases Peak; Vigomon; Family xiii ad3011 group.

The linear mixed model revealed that both dietary interventions had a significant effect on the bacterial brochure. Both diets were significantly associated with reductions in Associate and Chlorofyex and growth Bacillus. In addition, both diets significantly reduced the wealth of species, the Shannon index and the Fisher index. However, the reverse Simpson index showed a significant reduction only after the chicken -based diet was inserted.

There was an important result related to the period: the relative abundance Associate and Chlorofyex increased while it was Bacillus declined during the second period. In addition, Alpha’s diversity has shown significant increases in species wealth, Shannon and Fisher indicators during the second experimental period compared to the first period.

The chicken -based diet has been associated with a broader decrease in microbial functioning capacity, including reductions in the paths associated with the onset of fatty acids, glyconeogenesis and biosynthesis of aromatic amino acids. The microbial functional activity was relatively stable after beef -based diet intervention.

Conclusions

In short, the findings indicate moderate changes in the microbial composition at Phylum level after chicken or beef -based diets, with no significant differences between the two interventions. While both diets reduced microbial wealth and diversity, significant reductions were observed only after the chicken -based diet, indicating that the beef -based diet can have a relatively mild impact on microbial diversity.

The authors note that the results must be carefully interpreted due to the small size of the sample and the exploratory nature of the study. In addition, this local and extensive Pirenaica Beef Production System can limit generality to other red meats.