Gene Expression, Oxidative Stress, and Senescence of Primary Coronary Endothelial Cells Exposed to Postprandial Serum of Healthy Adult and Elderly Volunteers after Oven-Cooked Meat Meals
Table 1
Changes in the serum glucose, total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride levels, and lipemic index after 4 h from the meat meal consumption. Data represent mean ± SEM.
FS
CMS
RMS
PMS
Adult
Elderly
Adult
Elderly
Adult
Elderly
Adult
Elderly
Glucose (mg/dl)
91 ± 9
97 ± 9
87 ± 14
78 ± 5
87 ± 8
83 ± 5
90 ± 12
85 ± 3
Lipemic index (mg/dl)
12 ± 5
10 ± 2
44 ± 17
45 ± 15
50 ± 20
74 ± 43
98 ± 49
154 ± 64
Triglycerides (mg/dl)
86 ± 25
82 ± 29
158 ± 27
165 ± 19
167 ± 29
170 ± 39
185 ± 63
215 ± 47
HDL cholesterol (mg/dl)
59 ± 14
68 ± 15
55 ± 11
60 ± 13
50 ± 11
64 ± 7
53 ± 10
62 ± 7
LDL cholesterol (mg/dl)
133 ± 31
106 ± 26
126 ± 36
105 ± 29
112 ± 32
87 ± 17
117 ± 25
84 ± 17
Total cholesterol (mg/dl)
204 ± 33
190 ± 27
199 ± 43
189 ± 22
176 ± 43
176 ± 13
196 ± 29
188 ± 16
versus the respective FS; versus the respective FS; versus elderly group. FS: fasting serum; CMS: chicken meal serum; RMS: rabbit meal serum; PMS: pork meat serum.