Associations Between Dietary Protein Sources, Plasma BCAA and Short-Chain Acylcarnitine Levels in Adults.

As for OW/MS+ individuals, red meat showed a trend toward a positive relationship (β = 16.16, p = 0.0548), and a negative association was observed with eggs (β = −310.14, p = 0.0272).

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None of the food group was significantly associated with plasma BCAA levels in OW/MS+ subjects, but a positive trend was seen for red meat (β = 15.40, p = 0.0713).

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Conclusions In summary, we found a constant tendency toward significance between plasma BCAAs and animal protein or red meat intakes in OW/MS+ individuals.

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Considering all principal protein sources, red meat seems to be driving the positive association of total animal protein intakes with plasma BCAAs since it was the only food group presenting a trend towards significance for an association with plasma BCAAs.

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In OW/MS+ individuals, the association between plasma BCAAs and animal protein presented a trend toward significance that became significant after adjustments.

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