RT Journal
A1 Pan A, Willett WC, Hu FB
T1 ADditional ways to diminish the deleterious effects of red meat—reply
JF Archives of Internal Medicine
JO Archives of Internal Medicine
YR 2012
FD October 8
VO 172
IS 18
SP 1424
OP 1425
DO 10.1001/archinternmed.2012.4111
UL http://dx.doi.org/10.1001/archinternmed.2012.4111
AB 
We thank Dr Gorelik and colleagues for their suggestion to use red wine to diminish the deleterious effects of red meat. Their experimental studies in rats1 and a small dietary study in 10 healthy adults2 indicated that red meat consumption promoted lipid peroxidation and increased the postprandial plasma malondialdehyde level, while the coconsumption of red wine concentrate, which is rich in polyphenols, with red meat significantly reduced the stomach oxidation process of the meat products and prevented the absorption of meat-derived aldehydes in the plasma. Although this interaction is theoretically possible, there are no data on the health effects of combining red meat with red wine or polyphenols on long-term disease outcomes.