Carved crystal of high-fat food

Israeli researchers say the food industry may adopt a method to reduce the risk of disease in high-fat foods. When consuming polyphenols at the same time (natural compounds in red wine, fruits and vegetables) with high fat foods can reduce the negative health effects of this food.

Joseph Kanner, the study's lead author, said: 'We have a hypothesis to explain the mechanism of polyphenols. We have demonstrated that these compounds significantly limit the harmful substances in food that occur in human plasma. '

Simultaneous consumption of polyphenols (natural compounds in red wine, fruits and vegetables) with high-fat foods can reduce the health effects of this food. (Photo: iStockphoto / Diane Diederich)

Participating in the study were 6 men and 4 women who were fed 3 different diets with black turkey cotlet. One has turkey and water. One type of turkey meat and polyphenols are added after processing (a tablespoon of concentrated wine), served with a glass of wine (about 7 ounces). A third serving of turkey meat and polyphenols were added before processing, served with a glass of wine.

During the study, participants were given urine samples and blood samples at different times to determine the ratio of malondialdehyde (MDA). This is a natural waste of fat digestion that increases the risk of heart disease and other chronic diseases. The team found that the MDA rate increased almost 5 times for the first diet, and for those who ate with polyphenols the amount of MDA in the body was almost eliminated .

Gerald Weissmann, editor-in-chief of the FASEB magazine, said: 'As long as the fried fritters are on the menu, scientists will still have to find new ways to limit the cell damage they cause. out. At that time people can eat French fries without worrying about clogged arteries'.

The study was published in the January 2008 issue, FASEB.