ArticleCurrent research in food science2026
Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Red meat consumption has been associated with less favorable health outcomes, whereas fish intake is often considered beneficial. These differences may partly relate to variations in fatty acid composition and heme iron content, which can influence oxidative processes during digestion and thereby affect intestinal and systemic responses. This study investigated the effects of pork- and salmon-based diets, differing primarily in fatty acid profile and heme iron content but matched for macronutrient composition, on oxidative stress, gut microbiota, fermentation metabolites, and inflammation in rats. The pork-based diet supplied 2.3-fold more SFA and 14-fold more heme iron than the salmon-based diet, which in turn provided 14-fold more n-3 PUFA. Consumption of pork significantly increased propanal (+81%), hexanal (17-fold), and 4-hydroxy-2-nonenal (27-fold) in stomach contents, and elevated thiobarbituric acid reactive substances (TBARS, +45%) in plasma. In contrast, salmon consumption raised TBARS in duodenal mucosa (+19%) and C-reactive protein (+30%) in plasma. Only subtle diet-related changes were observed in gut microbiota composition and fermentation metabolites, with no difference in fecal calprotectin. A small number of discriminant taxa were identified, including
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