Hep C and Grilled Meat

For for protection of the liver from fibrosis it is recommended to avoid grilling and frying,  since the brown crusts on meat surfaces often contain advanced glycylation end products, which have been shown to increase liver fibrosis in this abstract to be presented at the upcoming 2010 liver meeting of the AASLD in Boston:


Advanced glycation endproducts augment hepatic fibrosis in an experimental model of chronic liver disease
M. Goodwin1, 2; C. B. Herath2; Z. Jia2; J. M. Forbes3; P. W. Angus1, 2
1. Gastroenterology & Hepatology, Austin Health, Melbourne, VIC, Australia.
2. Medicine, University of Melbourne, Melbourne, VIC, Australia.
3. Baker Heart and Diabetes Institute, Melbourne, VIC, Australia.



Advanced glycation endproducts (AGEs) are compounds formed through the non-enzymatic reaction of proteins with sugars. They contribute to the pathogenesis of diabetic renal and vascular disease via a number of mechanisms, including activation of RAGE (receptor for AGEs), induction of epithelial–to-mesenchymal transition and oxidative stress. Given the known association between diabetes and fibrosis progression in several human liver diseases, we hypothesised that AGEs are injurious to the liver and may contribute to hepatic fibrosis.

Methods: AGE-BSA was prepared by incubation of BSA with 0.5M glucose for 6 weeks at 37°C, then passed over an endotoxin column to remove possible contaminants. Sprague Dawley rats were exposed to either AGE-BSA or BSA (both groups n=10) for 16 weeks via daily intraperitoneal injection and then sacrificed. Another group of rats was exposed to a high AGE diet. In a separate experiment, rats underwent bile duct ligation (BDL) and received AGE-BSA (28mg/kg/day via intraperitoneal injection) or BSA over 2 weeks commencing the day of BDL. Both groups were sacrificed 2 weeks after BDL. For all studies liver biochemistry was assessed at the time of sacrifice and assessment of liver fibrosis was performed by hydroxyproline assay and computerised morphometry. Real-time quantitative PCR was used to determine expression of genes associated with fibrosis and RAGE. α-smooth muscle actin (αSMA) protein expression was quantitated with immunohistochemistry. Hepatic oxidative stress was assessed by measurement of 8-isoprostane concentrations.

Results: In normal animals, chronic AGE-BSA infusion and high AGE diet lead to a significant increase in αSMA gene expression (p<0.05) but did not produce fibrosis or biochemical evidence of liver injury. In BDL animals, AGE-BSA infusion significantly increased hepatic collagen content compared with BDL alone (39% increase in area stained with picro Sirius, and 42% increase in hydroxyproline concentrations, p<0.05). This was accompanied by a significant increase, compared to BDL alone, in αSMA gene and protein expression, as well as elevated bilirubin, ALT, ALP and GGT levels and increased oxidative stress (p<0.05). BDL resulted in elevated hepatic RAGE gene expression, with a further significant increase with AGE infusion.
Summary/Conclusions: In normal liver, AGE exposure does not cause significant liver injury. However, these compounds significantly augment fibrosis in experimental liver injury, and this is associated with increased RAGE and α-SMA expression and higher levels of oxidative stress. These findings suggest that AGEs may contribute to progression of chronic liver diseases.

[Anne1717]

NNNNOOOOOOOOOOO !!!!!! Please say it ain't so !!!!!

[Trinity4]

mmmmgood.  An occasional steak or burger with a lovely brown crust hot off the gas grill.  I'm sure my city water has chemicals in it that are much more damaging to my liver.  

[mhudnall]

You should have a couple martini's with your steak!

MMMMgood!

[Trinity4]

That's ok Mike, I don't drink alcohol so you go ahead and allow yourself that mmmgood pleasure.  Maybe you can wash your Hepatitis Technology supplements down with a good stiff martini.  See, I'm not being shrill or finger pointing, I'm plugging your supplements as I speak.  hahaha

Trin

[Willy50]

you guys crack me up.

http://www.nih.gov/news/pr/jan2005/niehs-31.htm

[babs824]

from what i understand marinating meat can cut this down significantly. this is the same carcinagenic effect that i have read about i believe. moderation in all things. so best to have a really good steak once a month than a mediocre grilled burger 3x week.

[mhudnall]

The carcinogenic effect of grilled meat has been well established. However, this is the first time the link between grilled meat and fibrosis has been reported. Their findings are that grilled meat is not fibrogenic in normal livers, but is significantly fibrogenic in patients with liver injury.

Based on the study, the conclusion is that. "These findings suggest that AGEs may contribute to progression of chronic liver diseases."

[Bali05]

From what I know what is really bad for your liver and HCC promoting
are certain forms of mold (fungi) and they can be on our foods without
being visable to the eye.

[uncledudeness]

Philly style for me.....cooked on oak....black on the outside and red on the inside....

AGE, is that what is used to tenderize meat?

[blondie717]

You are so funny gal. I enjoy you humor and even the sarcasm. Truly I do. I like that old pic of you with your dairy aire (dressed in jeans, if this is the same trin?) Facing the world. I hope you are ok.

[GSDgirl]

So, I guess med rare is OK?  But the Pittsburgh (philly) Rare is the bomb!

[johnny679]

No alcohol , no steak no grill , no fry , I agree with the alcohol but to eat grilled or fryed food a few times a week surely cant be that bad

[IMstacie]

since I can't eat grilled steak, I guess I will eat fried pork chops with canned baked beans, and potatoes with lots and lots of processed cheese and..... I won't forget dessert - something like baked alaska. hmmmm yum.

I'm hungry.

[smaug48]

Hearing this is about as much fun as hearing HCV can replicate in the brain

[FlGuy]

Fresh liver, fava beans, chianti.

[mhudnall]

Are you having a friend for dinner?

[evangelin]

Maybe this article  will be encouraging.




The Claim: Rosemary Helps Reduce Toxins in Grilled Meat
By ANAHAD O'CONNOR
Published: May 31, 2010

Christoph Niemann

Related
More Really? ColumnsCooking meat at high temperatures is known to create toxins called heterocyclic amines, which have been linked to some cancers. Marinating lowers the risk by preventing the formation of the toxins. But one ingredient that makes a big difference is rosemary. Studies show that adding it to ground beef and other types of muscle meat before grilling, frying, broiling or barbecuing significantly reduces heterocyclic amines.

In a study published in The Journal of Food Science in March, scientists tested extracts of rosemary on ground beef patties that were cooked at temperatures from 375 degrees to 400 degrees Fahrenheit. The extract was added to both sides of the meat before cooking. The higher the concentration, the greater the reduction in heterocyclic amines (in some cases by over 90 percent.

Scientists attribute this to specific antioxidants in rosemary: rosmarinic acid, carnosol and carnosic acid. Another study two years ago compared several marinades and found that the one that was most protective was a Caribbean mixture, which, they wrote, “contained considerable amounts” of the same three antioxidants.

If rosemary is not your thing, or you have an allergy, try marinades with garlic, onion and lemon juice. They have also been shown in studies to be effective (garlic and onion much more so than lemon juice).

THE BOTTOM LINE

Studies show that marinades with rosemary help eliminate some carcinogens in grilled meat.

***@****

[nygirl7]

I am not giving up Burger King.  No way.

[Marcia2202]

I gave up meat over 10 years ago...  :-)

[eureka254]

I always found it counter-intuitive (even ironic) that liver, grilled or otherwise, is not good for someone with liver disease.  
And fava beans just aren't the same without some chianti and liver...