No short-term effects of calorie-controlled Mediterranean or fast food dietary interventions on established biomarkers of vascular or metabolic risk in healthy individuals
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BACKGROUND/OBJECTIVES: This study addressed the question whether the composition of supposedly ‘healthy’ or ‘unhealthy’dietary regimes has a calorie-independent short-term effect on biomarkers of metabolic stress and vascular risk in healthyindividuals. SUBJECTS/METHODS: Healthy male volunteers (age 29.5 ± 5.9 years, n = 39) were given a standardized baseline diet for twoweeks before randomization into three groups of different dietary regimes: fast food, Mediterranean and German cookingstyle. Importantly, the amount of calories consumed per day was identical in all three groups. Blood samples were analyzedfor biomarkers of cardiovascular risk and metabolic stress after two weeks of the baseline diet and after two weeks of theassigned dietary regime. RESULTS: No dietary intervention affected the metabolic or cardiovascular risk profile when compared in-between groups orcompared to baseline. Subjects applied to the Mediterranean diet showed a statistically significant increase of uric acid comparedto baseline and compared to the German diet group. Plasma concentrations of urea were significantly higher in both thefast food group and the Mediterranean group, when compared to baseline and compared to the German diet group. Nosignificant differences were detected for the levels of vitamins, trace elements or metabolic stress markers(8-hydroxy-2-deoxyguanosine, malondialdehyde and methylglyoxal, a potent glycating agent). Established parameters of vascularrisk (e.g. LDL-cholesterol, lipoprotein(a), homocysteine) were not significantly changed in-between groups or compared to baselineduring the intervention period. CONCLUSIONS: The calorie-controlled dietary intervention caused neither protective nor harmful short-term effects regardingestablished biomarkers of vascular or metabolic risk. When avoiding the noxious effects of overfeeding, healthy individualscan possess the metabolic capacity to compensate for a potentially disadvantageous composition of a certain diet.
Abstract
BACKGROUND/OBJECTIVES: This study addressed the question whether the composition of supposedly ‘healthy’ or ‘unhealthy’dietary regimes has a calorie-independent short-term effect on biomarkers of metabolic stress and vascular risk in healthyindividuals. SUBJECTS/METHODS: Healthy male volunteers (age 29.5 ± 5.9 years, n = 39) were given a standardized baseline diet for twoweeks before randomization into three groups of different dietary regimes: fast food, Mediterranean and German cookingstyle. Importantly, the amount of calories consumed per day was identical in all three groups. Blood samples were analyzedfor biomarkers of cardiovascular risk and metabolic stress after two weeks of the baseline diet and after two weeks of theassigned dietary regime. RESULTS: No dietary intervention affected the metabolic or cardiovascular risk profile when compared in-between groups orcompared to baseline. Subjects applied to the Mediterranean diet showed a statistically significant increase of uric acid comparedto baseline and compared to the German diet group. Plasma concentrations of urea were significantly higher in both thefast food group and the Mediterranean group, when compared to baseline and compared to the German diet group. Nosignificant differences were detected for the levels of vitamins, trace elements or metabolic stress markers(8-hydroxy-2-deoxyguanosine, malondialdehyde and methylglyoxal, a potent glycating agent). Established parameters of vascularrisk (e.g. LDL-cholesterol, lipoprotein(a), homocysteine) were not significantly changed in-between groups or compared to baselineduring the intervention period. CONCLUSIONS: The calorie-controlled dietary intervention caused neither protective nor harmful short-term effects regardingestablished biomarkers of vascular or metabolic risk. When avoiding the noxious effects of overfeeding, healthy individualscan possess the metabolic capacity to compensate for a potentially disadvantageous composition of a certain diet.
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