Author Affiliations: Departments of Nutrition (Drs Pan, Willett, and Hu) and Epidemiology (Drs Willett and Hu), Harvard School of Public Health, and Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School (Drs Willett and Hu), Boston, Massachusetts.
We thank Dr Gorelik and colleagues for their suggestion to use red wine to diminish the deleterious effects of red meat. Their experimental studies in rats1 and a small dietary study in 10 healthy adults2 indicated that red meat consumption promoted lipid peroxidation and increased the postprandial plasma malondialdehyde level, while the coconsumption of red wine concentrate, which is rich in polyphenols, with red meat significantly reduced the stomach oxidation process of the meat products and prevented the absorption of meat-derived aldehydes in the plasma. Although this interaction is theoretically possible, there are no data on the health effects of combining red meat with red wine or polyphenols on long-term disease outcomes.
Pan A, Willett WC, Hu FB. Additional Ways to Diminish the Deleterious Effects of Red Meat—Reply. Arch Intern Med. 2012;172(18):1424–1425. doi:10.1001/archinternmed.2012.4111
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: