Publications by authors named "Vic S C Chiang"
Article Synopsis
- Cooking red meat alters its texture and tenderness, potentially affecting digestibility and hormonal responses in consumers.
- In a study, 12 healthy males ate beef steak sandwiches cooked by either pan-frying or sous-vide methods, and their plasma amino acids (AAs) and gastrointestinal hormones were measured.
- Results showed that while certain essential, nonessential, and nonproteogenic AAs increased in circulation after eating, there were no significant differences between the two cooking methods regarding AA levels or hormonal responses like GIP and GLP-1.
- Overall, cooking method didn't impact protein digestion or GI hormone reactions in the participants.
Purpose: Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability.
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