Abstract：
OBJECTIVE: Rheumatoid Arthritis (RA) has a point prevalence of around 20 million people worldwide. Patients with RA often believe that food intake affects disease activity, and that intake of red meat aggravate symptoms. The main objective of the Postprandial Inflammation in Rheumatoid Arthritis (PIRA) trial was to assess whether postprandial inflammation and serum lipid profile are affected differently by a meal including red meat, fatty fish, or a soy protein (vegan) meal.
METHODS: Using a randomized controlled crossover design, 25 patients were assigned to eat isocaloric hamburger meals consisting of red meat (60% beef, 40% pork), fatty fish (salmon), or soy protein for breakfast. Blood samples were taken before meals and at intervals up to 5 h postprandial. The analysis included the inflammation marker interleukin 6 (IL-6) and serum lipids.
RESULTS: No significant differences in postprandial IL-6 or triglyceride concentrations were found between meals. However, the area under the curve of very low density lipoprotein (VLDL) particle counts, as well as VLDL-4-bound cholesterol, triglycerides, and phospholipids, was higher after the fatty fish compared to both red meat and soy protein.
CONCLUSIONS: Postprandial inflammation assessed by IL-6 did not indicate any acute negative effects of red meat intake compared to fatty fish- or soy protein in patients with RA. The fatty fish meal resulted in a higher number of VLDL-particles and more lipids in the form of small VLDL particles compared to the other protein sources.
METHODS: Using a randomized controlled crossover design, 25 patients were assigned to eat isocaloric hamburger meals consisting of red meat (60% beef, 40% pork), fatty fish (salmon), or soy protein for breakfast. Blood samples were taken before meals and at intervals up to 5 h postprandial. The analysis included the inflammation marker interleukin 6 (IL-6) and serum lipids.
RESULTS: No significant differences in postprandial IL-6 or triglyceride concentrations were found between meals. However, the area under the curve of very low density lipoprotein (VLDL) particle counts, as well as VLDL-4-bound cholesterol, triglycerides, and phospholipids, was higher after the fatty fish compared to both red meat and soy protein.
CONCLUSIONS: Postprandial inflammation assessed by IL-6 did not indicate any acute negative effects of red meat intake compared to fatty fish- or soy protein in patients with RA. The fatty fish meal resulted in a higher number of VLDL-particles and more lipids in the form of small VLDL particles compared to the other protein sources.
摘要：
目的：类风湿关节炎（RA）在全球范围内的患病率约为2000万人。RA患者通常认为食物摄入会影响疾病活动，摄入红肉会加重症状。类风湿性关节炎餐后炎症（PIRA）试验的主要目的是评估餐后炎症和血清脂质分布是否受到包括红肉在内的餐食的不同影响。脂肪鱼，或大豆蛋白（纯素）餐。
方法：使用随机对照交叉设计，25名患者被分配吃由红肉组成的等热量汉堡包餐(60%牛肉，40%猪肉)，脂肪鱼（鲑鱼），早餐吃大豆蛋白.饭前和餐后5小时的间隔采集血样。分析包括炎症标志物白细胞介素6（IL-6）和血脂。
结果：餐后IL-6或甘油三酯浓度没有发现显著差异。然而,极低密度脂蛋白（VLDL）颗粒计数曲线下面积，以及VLDL-4结合的胆固醇，甘油三酯，和磷脂，与红肉和大豆蛋白相比，脂肪鱼之后的含量更高。
结论：在RA患者中，通过IL-6评估的餐后炎症未显示与脂肪鱼或大豆蛋白相比，摄入红肉的任何急性负面影响。与其他蛋白质来源相比，脂肪鱼粉导致更多的VLDL颗粒和更多的小VLDL颗粒形式的脂质。
方法：使用随机对照交叉设计，25名患者被分配吃由红肉组成的等热量汉堡包餐(60%牛肉，40%猪肉)，脂肪鱼（鲑鱼），早餐吃大豆蛋白.饭前和餐后5小时的间隔采集血样。分析包括炎症标志物白细胞介素6（IL-6）和血脂。
结果：餐后IL-6或甘油三酯浓度没有发现显著差异。然而,极低密度脂蛋白（VLDL）颗粒计数曲线下面积，以及VLDL-4结合的胆固醇，甘油三酯，和磷脂，与红肉和大豆蛋白相比，脂肪鱼之后的含量更高。
结论：在RA患者中，通过IL-6评估的餐后炎症未显示与脂肪鱼或大豆蛋白相比，摄入红肉的任何急性负面影响。与其他蛋白质来源相比，脂肪鱼粉导致更多的VLDL颗粒和更多的小VLDL颗粒形式的脂质。
