Meat and seafood may enhance the quality of life for people with intermittent claudication

This study was published in Vascular Medicine February 2000 vol. 5 no. 1 11-19

Study title and authors:
Nutritional therapy for peripheral arterial disease: a double-blind, placebo-controlled, randomized trial of Heart Bar
Andrew J Maxwell, Barbara E Anderson, John P Cooke
Division of Research and Development, Cooke Pharma, Inc., Belmont, CA, USA

This study can be accessed at: http://vmj.sagepub.com/content/5/1/11.short

The study investigated the clinical effects of bars of food enriched in l-arginine in individuals with claudication from atherosclerotic peripheral arterial disease.

41 subjects with intermittent claudication were randomized to three groups: 

(i) two active bars

(ii) one active and one placebo bar

(iii) two placebo bars per day

The study found:

(a) After 2 weeks of treatment, the pain-free walking distance increased 66% while the total walking distance increased 23% in the group taking two active bars/day. The general and emotional/social functioning of the two active bar group also improved. 

(b) After 2 weeks of treatment, beneficial effects were not observed in the one active bar/day and placebo groups.

(c) The beneficial effects of the two active bars/day group were maintained after 10 weeks and, in addition, an improvement in walking distance was observed in the group taking one active bar.

This study shows that l-arginine improves pain-free and total walking distance as well as quality of life in individuals with intermittent claudication.

Rich dietary sources of L-Arginine are turkey, beef, pork, gelatin, wild game, seafood and dairy products.

Red meat may help people with intermittent claudication walk for longer and with less pain

This study was published in Circulation 1988 Vol 77, 767-773

Study title and authors:
Increases in walking distance in patients with peripheral vascular disease treated with L-carnitine: a double-blind, cross-over study
G Brevetti, M Chiariello, G Ferulano, A Policicchio, E Nevola, A Rossini, T Attisano, G Ambrosio, N Siliprandi and C Angelini
Department of Medicine, Second Medical School, University of Naples, Italy.

This study can be accessed at: http://circ.ahajournals.org/content/77/4/767.full.pdf+html

The study evaluated the effects of L-carnitine in 20 patients with peripheral vascular disease.

The patients were randomly assigned to receive placebo or L- carnitine for a period of 3 weeks and were then crossed over to the other treatment for an additional 3 weeks. The effect on walking distance at the end of each treatment period was measured by treadmill test.

The study found:
(a) When assigned to placebo walking distance by patients was 174 meters.
(b) When assigned to L-carnitine walking distance by patients was 306 meters.
(c) Patients assigned to L-carnitine had fewer symptoms of "pins and needles", were less tired, and had less pain during walking compared to patients on placebo.
(d) Patients assigned to placebo had more lactate in their blood after exercise compared to patients assigned to L-carnitine. (Exccess lactate may lead to a deficiency in the amount of oxygen reaching body tissues).

The study demonstrated that L-carnitine, improved the walking capacity of patients with intermittent claudication.

Animal products like meat, fish, poultry, and milk are the best sources of carnitine. In general, the redder the meat, the higher its carnitine content. E.g. In 4 ounces of Beef steak there are 56-162 milligrams of carnitine, 1 cup of whole milk yields 8 milligams and chicken breast provides 3-5 milligams per 4 ounces. Conversely plant foods are poor providers of carnitine; 2 slices of whole-wheat bread only have 0.2 milligrams and 1/2 cup of asparagus yields just 0.1 milligrams.                                         

Carnitine helps to treat peripheral arterial disease

This post includes a synopsis of a study published in Clinical Drug Investigation Volume 21, Number 8, 1 August 2001 , pp. 555-561(7) and a recipe for New England chuck roast.

Study title and authors:
Efficacy of L-Propionyl Carnitine in the Treatment of Chronic Critical Limb Ischaemia

Authors: Signorelli S.S.1; Di Pino L.1; Costa M.P.1; Digrandi D.1; Pennisi G.1; Marchese G.1

Books:

1: Istituto di Medicina Interna ‘A. Francaviglia’, Servizio Autonomo di Angiologia Medica, Facoltà di Medicina e Chirurgia, Università degli Studi di Catania, Catania, Italy

This study can be accessed at: http://www.ingentaconnect.com/content/adis/cdi/2001/00000021/00000008/art00004
 
The objective of the study was to compare the therapeutic benefits of L-propionyl carnitine (LPC) with those of pentoxifylline in the clinical treatment of patients with peripheral arterial disease and intermittent claudication.
 
The study found that both carnitine and pentoxifylline (Trental) relieved peripheral arterial disease and intermittent claudication symptoms, however:
(a) those taking the carnitine could walk a longer pain free distance than those taking pentoxifylline.
(b) those taking the carnitine had less pain than those taking pentoxifylline.
(c) ulcers decreased more with those taking the carnitine compared with those taking pentoxifylline.

Meat, poultry, fish, and dairy products are the richest sources of L-carnitine. Grains, fruits, and vegetables contain little or no carnitine.

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Recipe of the day

New England Chuck Roast

Ingredients:

Food Mall: Chuck Beef Roast

3 lb chuck beef roast

1/4 t salt
1/4 t pepper
2 onion -- cut into quarters
4 carrot -- cut into quarters
1 celery -- cut into eight chuncks
1 bay leaf
5 c water
1 sm cabbage -- cut into wedges

Instructions:
Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges, cover and cook on high 15-20 minutes or until cabbage is done.

Chuck Roast