Controlled Feeding Trial, Healthy Eating Index, Meat, Red Meat
Conditions
Brief summary
This controlled feeding trial will identify biomarkers in the metabolome and microbiome that may differ when consuming a healthy diet with or without red and processed meat.
Detailed description
This is a randomized cross-over feeding trial to test whether red and processed meat consumption, in the context of a controlled diet based on HEI-2015, will cause shifts in the metabolome and the microbiome compared to a controlled HEI-2015 diet with no red or processed meat. Twenty healthy adult volunteers will consume two diets in random order: 1) Diet A is based on the Healthy Eating Index-2015 (HEI-2015) and includes no red or processed meat; 2) Diet B is based on the Healthy Eating Index-2015 and includes red and processed meat (HEI-2015-M) as some of the protein sources. Both diet periods last 21 days and an approximately 21-day washout period occurs between diets.
Interventions
OTHERRandomized, cross-over controlled feeding trial testing a Healthy Eating Index 2015 (HEI-2015) diet with and without red and processed meat
Healthy Eating Index-2015 (HEI-2015) with or without red/processed meat (HEI-2015-M)
Sponsors
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Fred Hutchinson Cancer Center
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
DOUBLE (Investigator, Outcomes Assessor)
Intervention model description
Randomized cross-over
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy adult, * 18-50 years of age, * able to read, speak, and understand English, and * willing to come to the Fred Hutchinson Cancer Research Center campus twice weekly during study
Exclusion criteria
* known allergy to red or processed meat, * vegetarian or vegan, * any religious or personal reason(s) to avoid red and processed meat, * pregnant an/or exclusively breastfeeding, and/or * alcohol or recreational drug abuse
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Day 21 | Plasma aqueous metabolomics were evaluated via Liquid Chromatography/Mass Spectrometry (LC/MS). Data are relative concentrations - the concentration of a specified biomarker is relative to the concentration of all other biomarkers. Data are reported as the mean ratio of relative concentration on day 21 compared to day 0 \[(relative concentration day 21)/(relative concentration day 0)\]. A value above 1.0 indicates that the relative concentration of the metabolite increased from baseline at the end of the diet, whereas a value below 1.0 indicates the relative concentration decreased, and a value of 1.0 indicates no change from baseline. |
| Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Day 21 | Plasma lipid metabolomics were evaluated via Liquid Chromatography/Mass Spectrometry (LC/MS). Data are absolute concentrations. Data are reported as the mean ratio of relative concentration on day 21 compared to day 0 \[(relative concentration day 21)/(relative concentration day 0)\]. A value above 1.0 indicates that the relative concentration of the metabolite increased from baseline at the end of the diet, whereas a value below 1.0 indicates the relative concentration decreased, and a value of 1.0 indicates no change from baseline. |
| Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Day 21 | Effects of the intervention on urine metabolomic biomarkers were evaluated via Nuclear Magnetic Resonance (NMR). Urine metabolites are absolute concentrations standardized (as a ratio) to trimethyl-silylpropionic-2,2,3,3-d4 acid sodium salt (TSP). Data are reported as the mean ratio of relative concentration on day 21 compared to day 0 \[(relative concentration day 21)/(relative concentration day 0)\]. A value above 1.0 indicates that the relative concentration of the metabolite increased from baseline at the end of the diet, whereas a value below 1.0 indicates the relative concentration decreased, and a value of 1.0 indicates no change from baseline. |
| Test the Effects of Red and Processed Meat on Gut Microbiome | Day 21 | Shannon's Diversity Index (SDI) was used as a measure of species diversity, calculated as the sum of -p/ln(p), where p is the proportion of the sample made up of each OTU using the QIIME2 shannon\_pd plugin. Sampled 16S rRNA sequences were organized into 'amplicon sequence variants' (ASVs), ASVs were filtered by abundance with a threshold of 1e - 5. This measure is a unitless scale proportion ranging from zero to infinity. Zero indicates a completely homogenous sample, and higher scores indicate greater species diversity. |
| Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Day 21 | Fecal bacterial functional genes were evaluated via digital droplet PCR. Data are reported as the difference between day 21 and day 0 (calculated as day 21 - day 0) of each diet in the relative abundance (calculated as gene counts/16s rRNA gene counts) of fecal bacterial functional genes. A value that is positive indicates that the relative abundance increased from baseline to the end of the diet, whereas a negative value indicates the relative abundance decreased. |
Countries
United States
Participant flow
Participants by arm
| Arm | Count |
|---|---|
| Controlled HEI-2015-M Diet, Followed by Controlled HEI-2015 Diet. Participants first complete a 21-day controlled HEI-2015 diet with red and processed meat (HEI-2015-M). After a washout period of 1 week or longer, participants then complete the same 21-day controlled HEI-2015 diet without red and processed meat (HEI-2015) | 12 |
| Controlled HEI-2015 Diet, Followed by Contrilled HEI-2015-M Diet. Participants first complete a 21-day controlled HEI-2015 diet without red and processed meat (HEI-2015). After a washout period of 1 week or longer, participants then complete the same 21-day controlled HEI-2015 diet with red and processed meat (HEI-2015-M). | 11 |
| Total | 23 |
Withdrawals & dropouts
| Period | Reason | FG000 | FG001 |
|---|---|---|---|
| Overall Study | Withdrawal by Subject | 2 | 1 |
Baseline characteristics
| Characteristic | Total | Controlled HEI-2015-M Diet, Followed by Controlled HEI-2015 Diet. | Controlled HEI-2015 Diet, Followed by Contrilled HEI-2015-M Diet. |
|---|---|---|---|
| Age, Categorical <=18 years | 0 Participants | 0 Participants | 0 Participants |
| Age, Categorical >=65 years | 0 Participants | 0 Participants | 0 Participants |
| Age, Categorical Between 18 and 65 years | 23 Participants | 12 Participants | 11 Participants |
| Age, Continuous | 34 years | 34 years | 34 years |
| Ethnicity (NIH/OMB) Hispanic or Latino | 1 Participants | 0 Participants | 1 Participants |
| Ethnicity (NIH/OMB) Not Hispanic or Latino | 22 Participants | 12 Participants | 10 Participants |
| Ethnicity (NIH/OMB) Unknown or Not Reported | 0 Participants | 0 Participants | 0 Participants |
| Race (NIH/OMB) American Indian or Alaska Native | 1 Participants | 0 Participants | 1 Participants |
| Race (NIH/OMB) Asian | 7 Participants | 4 Participants | 3 Participants |
| Race (NIH/OMB) Black or African American | 0 Participants | 0 Participants | 0 Participants |
| Race (NIH/OMB) More than one race | 0 Participants | 0 Participants | 0 Participants |
| Race (NIH/OMB) Native Hawaiian or Other Pacific Islander | 0 Participants | 0 Participants | 0 Participants |
| Race (NIH/OMB) Unknown or Not Reported | 0 Participants | 0 Participants | 0 Participants |
| Race (NIH/OMB) White | 15 Participants | 8 Participants | 7 Participants |
| Sex: Female, Male Female | 17 Participants | 9 Participants | 8 Participants |
| Sex: Female, Male Male | 6 Participants | 3 Participants | 3 Participants |
Adverse events
| Event type | EG000 affected / at risk | EG001 affected / at risk |
|---|---|---|
| deaths Total, all-cause mortality | 0 / 23 | 0 / 23 |
| other Total, other adverse events | 0 / 23 | 0 / 23 |
| serious Total, serious adverse events | 0 / 23 | 0 / 23 |
Outcome results
Primary
Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome
Plasma aqueous metabolomics were evaluated via Liquid Chromatography/Mass Spectrometry (LC/MS). Data are relative concentrations - the concentration of a specified biomarker is relative to the concentration of all other biomarkers. Data are reported as the mean ratio of relative concentration on day 21 compared to day 0 \[(relative concentration day 21)/(relative concentration day 0)\]. A value above 1.0 indicates that the relative concentration of the metabolite increased from baseline at the end of the diet, whereas a value below 1.0 indicates the relative concentration decreased, and a value of 1.0 indicates no change from baseline.
Time frame: Day 21
Population: Cross-over design; each participant completed each arm in random order
| Arm | Measure | Group | Value (MEAN) | Dispersion |
|---|---|---|---|---|
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Hydroxyproline | 0.87 ratio of day 21 to day 0 | Standard Deviation 0.43 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | 1/3-Methylhistidine | 3.48 ratio of day 21 to day 0 | Standard Deviation 4.5 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Acetylcarnitine | 0.99 ratio of day 21 to day 0 | Standard Deviation 0.24 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Lactose/Trehalose | 1.17 ratio of day 21 to day 0 | Standard Deviation 0.61 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | N-AcetylGlycine | 1.36 ratio of day 21 to day 0 | Standard Deviation 0.98 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Cis-Aconitate | 1.05 ratio of day 21 to day 0 | Standard Deviation 0.33 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | N-AcetylGlycine | 1.10 ratio of day 21 to day 0 | Standard Deviation 0.62 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Hydroxyproline | 0.60 ratio of day 21 to day 0 | Standard Deviation 0.3 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Lactose/Trehalose | 0.91 ratio of day 21 to day 0 | Standard Deviation 0.49 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | 1/3-Methylhistidine | 5.66 ratio of day 21 to day 0 | Standard Deviation 7.55 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Cis-Aconitate | 0.89 ratio of day 21 to day 0 | Standard Deviation 0.34 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Aqueous Biomarkers of the Blood Metabolome | Acetylcarnitine | 0.88 ratio of day 21 to day 0 | Standard Deviation 0.24 |
Primary
Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome
Effects of the intervention on urine metabolomic biomarkers were evaluated via Nuclear Magnetic Resonance (NMR). Urine metabolites are absolute concentrations standardized (as a ratio) to trimethyl-silylpropionic-2,2,3,3-d4 acid sodium salt (TSP). Data are reported as the mean ratio of relative concentration on day 21 compared to day 0 \[(relative concentration day 21)/(relative concentration day 0)\]. A value above 1.0 indicates that the relative concentration of the metabolite increased from baseline at the end of the diet, whereas a value below 1.0 indicates the relative concentration decreased, and a value of 1.0 indicates no change from baseline.
Time frame: Day 21
Population: Cross-over design; each participant completed each arm in random order
| Arm | Measure | Group | Value (MEAN) | Dispersion |
|---|---|---|---|---|
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Allantoin | 1.54 ratio of day 21 to day 0 | Standard Deviation 0.96 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | 2_Oxoglutarate | 1.17 ratio of day 21 to day 0 | Standard Deviation 1.31 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Glucose | 1.10 ratio of day 21 to day 0 | Standard Deviation 0.63 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Choline | 1.34 ratio of day 21 to day 0 | Standard Deviation 1.01 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | 3_hydroxyisovaleric acid | 1.16 ratio of day 21 to day 0 | Standard Deviation 0.7 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Ascorbic Acid | 2.59 ratio of day 21 to day 0 | Standard Deviation 3.16 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Creatine | 1.21 ratio of day 21 to day 0 | Standard Deviation 0.8 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Propanediol | 2.60 ratio of day 21 to day 0 | Standard Deviation 4.62 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Citrate | 0.99 ratio of day 21 to day 0 | Standard Deviation 0.61 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Propanediol | 3.43 ratio of day 21 to day 0 | Standard Deviation 4.91 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Citrate | 1.09 ratio of day 21 to day 0 | Standard Deviation 0.42 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Allantoin | 2.18 ratio of day 21 to day 0 | Standard Deviation 1.41 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | 3_hydroxyisovaleric acid | 1.24 ratio of day 21 to day 0 | Standard Deviation 0.41 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Glucose | 1.22 ratio of day 21 to day 0 | Standard Deviation 0.45 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Creatine | 0.90 ratio of day 21 to day 0 | Standard Deviation 0.42 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | 2_Oxoglutarate | 1.11 ratio of day 21 to day 0 | Standard Deviation 0.36 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Choline | 1.12 ratio of day 21 to day 0 | Standard Deviation 1.59 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Biomarkers on the Urine Metabolome | Ascorbic Acid | 3.02 ratio of day 21 to day 0 | Standard Deviation 3.53 |
Primary
Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes
Fecal bacterial functional genes were evaluated via digital droplet PCR. Data are reported as the difference between day 21 and day 0 (calculated as day 21 - day 0) of each diet in the relative abundance (calculated as gene counts/16s rRNA gene counts) of fecal bacterial functional genes. A value that is positive indicates that the relative abundance increased from baseline to the end of the diet, whereas a negative value indicates the relative abundance decreased.
Time frame: Day 21
| Arm | Measure | Group | Value (MEAN) | Dispersion |
|---|---|---|---|---|
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Butyryl-CoA:acetate CoA transferase (in bacteria species Roseburia) | 0.54 proportion of gene counts | Standard Deviation 1.9 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Butyryl-CoA:acetate CoA transferase (in bacteria species Eubacteirum rectale) | 0.07 proportion of gene counts | Standard Deviation 0.4 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Nitrate reductase (in bacteria species Escherichia/Shigella) | 0.23 proportion of gene counts | Standard Deviation 0.5 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Butyryl-CoA:acetate CoA transferase (in bacteria species Roseburia) | 0.24 proportion of gene counts | Standard Deviation 1.3 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Butyryl-CoA:acetate CoA transferase (in bacteria species Eubacteirum rectale) | 0.19 proportion of gene counts | Standard Deviation 0.6 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Fecal Bacterial Functional Genes | Nitrate reductase (in bacteria species Escherichia/Shigella) | 0.11 proportion of gene counts | Standard Deviation 0.3 |
Primary
Test the Effects of Red and Processed Meat on Gut Microbiome
Shannon's Diversity Index (SDI) was used as a measure of species diversity, calculated as the sum of -p/ln(p), where p is the proportion of the sample made up of each OTU using the QIIME2 shannon\_pd plugin. Sampled 16S rRNA sequences were organized into 'amplicon sequence variants' (ASVs), ASVs were filtered by abundance with a threshold of 1e - 5. This measure is a unitless scale proportion ranging from zero to infinity. Zero indicates a completely homogenous sample, and higher scores indicate greater species diversity.
Time frame: Day 21
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Gut Microbiome | 0.99 score on a scale | Standard Deviation 0.1 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Gut Microbiome | 1.00 score on a scale | Standard Deviation 0.07 |
Primary
Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome
Plasma lipid metabolomics were evaluated via Liquid Chromatography/Mass Spectrometry (LC/MS). Data are absolute concentrations. Data are reported as the mean ratio of relative concentration on day 21 compared to day 0 \[(relative concentration day 21)/(relative concentration day 0)\]. A value above 1.0 indicates that the relative concentration of the metabolite increased from baseline at the end of the diet, whereas a value below 1.0 indicates the relative concentration decreased, and a value of 1.0 indicates no change from baseline.
Time frame: Day 21
Population: Cross-over design; each participant completed each arm in random order
| Arm | Measure | Group | Value (MEAN) | Dispersion |
|---|---|---|---|---|
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Triacylglycerol 54:7-FA22:5 | 1.37 ratio of day 21 to day 0 | Standard Deviation 0.75 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylethanolamine 20:3 | 1.11 ratio of day 21 to day 0 | Standard Deviation 0.34 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Cholesterol Esther 18:3 | 1.00 ratio of day 21 to day 0 | Standard Deviation 0.31 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphoinositides 18:0/18:1 | 0.93 ratio of day 21 to day 0 | Standard Deviation 0.37 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Ceramides d18:1(24:0) | 0.90 ratio of day 21 to day 0 | Standard Deviation 0.18 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylethanolamine 22:5 | 0.89 ratio of day 21 to day 0 | Standard Deviation 0.29 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Diacylglycerol 18:2/20:4 | 1.15 ratio of day 21 to day 0 | Standard Deviation 0.19 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/20:4 | 1.10 ratio of day 21 to day 0 | Standard Deviation 0.44 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Hexosylceramides d18:1(22:0) | 0.88 ratio of day 21 to day 0 | Standard Deviation 0.14 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 18:0/20:5 | 1.11 ratio of day 21 to day 0 | Standard Deviation 1.14 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylcholine (19:0) | 1.13 ratio of day 21 to day 0 | Standard Deviation 0.3 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Triacylglycerol 54:8-FA22:6 | 1.36 ratio of day 21 to day 0 | Standard Deviation 0.74 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylethanolamine 20:2 | 0.79 ratio of day 21 to day 0 | Standard Deviation 0.22 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/20:3 | 1.10 ratio of day 21 to day 0 | Standard Deviation 0.47 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 16:0/20:5 | 1.06 ratio of day 21 to day 0 | Standard Deviation 0.83 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:1/18:1 | 0.84 ratio of day 21 to day 0 | Standard Deviation 0.27 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 18:0/20:3 | 1.12 ratio of day 21 to day 0 | Standard Deviation 0.41 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:1/18:2 | 0.82 ratio of day 21 to day 0 | Standard Deviation 0.24 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 18:2/20:3 | 1.10 ratio of day 21 to day 0 | Standard Deviation 0.33 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:1/20:4 | 1.11 ratio of day 21 to day 0 | Standard Deviation 0.44 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine O-16:0/22:6 | 1.13 ratio of day 21 to day 0 | Standard Deviation 0.51 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/20:5 | 0.80 ratio of day 21 to day 0 | Standard Deviation 0.48 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-16:0/18:1 | 0.93 ratio of day 21 to day 0 | Standard Deviation 0.28 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Cholesterol Esther 20:5 | 1.09 ratio of day 21 to day 0 | Standard Deviation 0.67 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-16:0/18:2 | 0.88 ratio of day 21 to day 0 | Standard Deviation 0.31 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Triacylglycerol 51:2-FA16:0 | 1.42 ratio of day 21 to day 0 | Standard Deviation 1.56 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-16:0/22:5 | 0.90 ratio of day 21 to day 0 | Standard Deviation 0.25 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/22:5 | 0.89 ratio of day 21 to day 0 | Standard Deviation 0.28 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/18:1 | 0.84 ratio of day 21 to day 0 | Standard Deviation 0.23 |
| Controlled HEI-2015-M | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/18:2 | 0.82 ratio of day 21 to day 0 | Standard Deviation 0.27 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/18:1 | 0.72 ratio of day 21 to day 0 | Standard Deviation 0.17 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/18:2 | 0.67 ratio of day 21 to day 0 | Standard Deviation 0.19 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/20:4 | 0.97 ratio of day 21 to day 0 | Standard Deviation 0.37 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/22:5 | 0.78 ratio of day 21 to day 0 | Standard Deviation 0.29 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:1/20:4 | 0.95 ratio of day 21 to day 0 | Standard Deviation 0.35 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphoinositides 18:0/18:1 | 0.82 ratio of day 21 to day 0 | Standard Deviation 0.3 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Triacylglycerol 54:8-FA22:6 | 1.78 ratio of day 21 to day 0 | Standard Deviation 1.14 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:1/18:1 | 0.68 ratio of day 21 to day 0 | Standard Deviation 0.2 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Cholesterol Esther 20:5 | 0.98 ratio of day 21 to day 0 | Standard Deviation 0.58 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylethanolamine 20:3 | 0.97 ratio of day 21 to day 0 | Standard Deviation 0.29 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylethanolamine 22:5 | 0.80 ratio of day 21 to day 0 | Standard Deviation 0.18 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 18:0/20:5 | 0.90 ratio of day 21 to day 0 | Standard Deviation 0.83 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/20:3 | 0.88 ratio of day 21 to day 0 | Standard Deviation 0.33 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:1/18:2 | 0.65 ratio of day 21 to day 0 | Standard Deviation 0.2 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-18:0/20:5 | 0.59 ratio of day 21 to day 0 | Standard Deviation 0.28 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Triacylglycerol 51:2-FA16:0 | 1.39 ratio of day 21 to day 0 | Standard Deviation 1.86 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Triacylglycerol 54:7-FA22:5 | 1.62 ratio of day 21 to day 0 | Standard Deviation 0.88 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Cholesterol Esther 18:3 | 0.90 ratio of day 21 to day 0 | Standard Deviation 0.28 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Ceramides d18:1(24:0) | 0.84 ratio of day 21 to day 0 | Standard Deviation 0.2 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Diacylglycerol 18:2/20:4 | 1.31 ratio of day 21 to day 0 | Standard Deviation 0.66 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Hexosylceramides d18:1(22:0) | 0.82 ratio of day 21 to day 0 | Standard Deviation 0.13 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylcholine (19:0) | 1.05 ratio of day 21 to day 0 | Standard Deviation 0.31 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Lysophosphatidylethanolamine 20:2 | 0.68 ratio of day 21 to day 0 | Standard Deviation 0.19 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 16:0/20:5 | 0.89 ratio of day 21 to day 0 | Standard Deviation 0.57 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 18:0/20:3 | 1.01 ratio of day 21 to day 0 | Standard Deviation 0.39 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylcholine 18:2/20:3 | 0.94 ratio of day 21 to day 0 | Standard Deviation 0.29 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine O-16:0/22:6 | 0.94 ratio of day 21 to day 0 | Standard Deviation 0.37 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-16:0/18:1 | 0.83 ratio of day 21 to day 0 | Standard Deviation 0.21 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-16:0/18:2 | 0.77 ratio of day 21 to day 0 | Standard Deviation 0.23 |
| Controlled HEI-2015 | Test the Effects of Red and Processed Meat on Lipid Biomarkers of the Blood Metabolome | Phosphatidylethanolamine P-16:0/22:5 | 0.79 ratio of day 21 to day 0 | Standard Deviation 0.21 |