Effect of high-fat, high-beef diet and of mode of cooking of beef in the diet on fecal bacterial enzymes and fecal bile acids and neutral sterols
1980
Reddy, Bandaru S. | Hanson, Debra | Mangat, Surinder | Mathews, Laurel | Sbaschnig, Michele | Sharma, Chand | Simi, Barbara
Experimental diets were given to 15 couples, 24-41 years old, to determine the effects of high-fat, high-beef consumption and method of cooking on fecal bile acids, neutral sterols, and on activities of cholesterol dehydrogenase, 7 alpha-dehydroxylase, and beta-glucuronidase. Each diet phase (beef cooked rare, medium, or well-done) lasted 4 weeks; the caloric content of the experimental diets was unchanged, adjustments being made at the expense of carbohydrate content. Fecal specimens were collected during the final 3 days of each diet period. The mode of cooking did not affect the potential variables, but during the experimental periods, levels of beta-glucuronidase, secondary bile acid and cholesterol metabolites were significantly higher, and 7 alpha-dehydroxylase and cholesterol dehydrogenase were unaffected.
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