Urinary Malondialdehyde-Equivalents during ingestion of meat cooked at high or low temperatures

Excretion of malondialdehyde (MDA)-generating substances in the urine has been suggested as an indicator ofin vivo lipid peroxidation. However, MDA in the urine also reflects the amount of lipid peroxidation products consumed in the diet. We determined MDA as the thiobarbituric acid (TBA)-MDA complex in urine of 19 healthy adults (10 male and 9 female) fed large quantities (3.6–4.1 g/kg body weight) of ground beef cooked at a low or a high temperature. Subjects are a controlled diet with no alcohol or nutritional supplements. For 7 d they consumed ground beef cooked at 100°C for 20 min (low-temperature meat) followed by 7 d with meat fried at 250°C for 22 min (high-temperature meat). Prior to the study, subjects consumed their normal free choice diet with moderate amounts of meat. The concentration of MDA in urine at baseline was 2.1±0.3 μmol TBA-MDA equivalents/day (mean±SEM). After 7 d of low-temperature meat, urinary TBA-MDA equivalents increased to 23.1±1.4 μmol/d. Urinary TBA-MDA equivalents were consistently lower (6.9–8.0 μmol/d) 1, 2, 3, and 7 d after subjects changed to high-temperature meat. After 7 d of treatment, 97% of the MDA-equivalents in the meat was recovered in 24-h urine samples. The low temperature meat had 3–4 times more MDA than did the high-temperature meat. These data indicate that the amount of meat eaten and the cooking procedures used can dramatically alter urinary MDA. Dietary sources of MDA must be controlled if urinary MDA is to be used as an indicator of oxidative stress.