Urinary Metabolome Analysis Reveals Potential Microbiota Alteration and Electrophilic Burden Induced by High Red Meat Diet: Results from the French NutriNet-Sante Cohort and an In Vivo Intervention Study in Rats

ScopeHigh red and processed meat consumption is associated with several adverse outcomes such as colorectal cancer and overall global mortality. However, the underlying mechanisms remain debated and need to be elucidated. Methods and resultsUrinary untargeted Liquid Chromatography-Mass Spectrometry (LC-MS) metabolomics data from 240 subjects from the French cohort NutriNet-Sante are analyzed. Individuals are matched and divided into three groups according to their consumption of red and processed meat: high red and processed meat consumers, non-red and processed meat consumers, and at random group. Results are supported by a preclinical experiment where rats are fed either a high red meat or a control diet. Microbiota derived metabolites, in particular indoxyl sulfate and cinnamoylglycine, are found impacted by the high red meat diet in both studies, suggesting a modification of microbiota by the high red/processed meat diet. Rat microbiota sequencing analysis strengthens this observation. Although not evidenced in the human study, rat mercapturic acid profile concomitantly reveals an increased lipid peroxidation induced by high red meat diet. ConclusionNovel microbiota metabolites are identified as red meat consumption potential biomarkers, suggesting a deleterious effect, which could partly explain the adverse effects associated with high red and processed meat consumption.

Automated summary

High consumption of red and processed meat is associated with adverse outcomes such as colorectal cancer and overall global mortality. This study analyzed metabolomics data and conducted preclinical experiments to investigate the underlying mechanisms. The results suggest that microbiota-derived metabolites, such as indoxyl sulfate and cinnamoylglycine, are impacted by a high red meat diet, indicating a modification of the gut microbiota. These findings provide potential biomarkers for red meat consumption and help explain the adverse effects associated with high red and processed meat consumption.