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Red meat benefits

Christine L Cleghorn, Nick Wilson
There is now strong scientific evidence of an increased risk of colorectal cancer with processed meat consumption, some evidence of red meats being associated with colorectal cancer and some evidence of an association between red and processed meat and cardiovascular disease and type 2 diabetes. This is important as these diseases collectively impose substantial health loss for New Zealanders and also large costs on publicly-funded health systems. There are also other indirect health issues involved with meat production including pollution of waterways and greenhouse gas (GHG) emissions from ruminant agriculture that contribute to climate change...
November 18, 2016: New Zealand Medical Journal
N Guess
BACKGROUND: Diets reduced or low in carbohydrates are becoming increasingly popular. The replacement foods and their accompanying nutrients determine the health effects of such diets. However, little is known about the dietary intake of people consuming reduced or low carbohydrate diets. METHODS: In this cross-sectional study, the dietary and nutrient intake of individuals aged 16-75 years consuming less than 40% of energy from carbohydrate (n = 430) was compared with individuals consuming equal to or more than 40% energy from carbohydrate (n = 1833) using the UK National Diet and Nutrition Survey...
October 12, 2016: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
Sébastien Lacroix, Jennifer Cantin, Anil Nigam
In this article, we discuss certain contemporary and controversial topics in cardiovascular (CV) nutrition including recent data regarding the health benefits of the Mediterranean diet, the role of saturated fatty acids, red meat and the microbiome in CV disease and the current role of personalized CV nutrition. Findings from the PREDIMED study now demonstrate the health benefits of the Mediterranean diet even in the absence of heart disease. The study highlighted that even small, sustained and easily implementable changes to diet can provide significant health benefits even in Mediterranean regions...
September 15, 2016: Annals of Physical and Rehabilitation Medicine
Anna Boss, Karen S Bishop, Gareth Marlow, Matthew P G Barnett, Lynnette R Ferguson
The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO...
2016: Nutrients
Katherine Esposito, Maria Ida Maiorino, Giuseppe Bellastella, Demosthenes B Panagiotakos, Dario Giugliano
Dietary patterns influence various cardiometabolic risk factors, including body weight, lipoprotein concentrations, and function, blood pressure, glucose-insulin homeostasis, oxidative stress, inflammation, and endothelial health. The Mediterranean diet can be described as a dietary pattern characterized by the high consumption of plant-based foods, olive oil as the main source of fat, low-to-moderate consumption of fish, dairy products and poultry, low consumption of red and processed meat, and low-to-moderate consumption of wine with meals...
July 9, 2016: Endocrine
Kemal I Deen, Hiroshi Silva, Raeed Deen, Pramodh C Chandrasinghe
At a time where the incidence of colorectal cancer, a disease predominantly of developed nations, is showing a decline in those 50 years of age and older, data from the West is showing a rising incidence of this cancer in young individuals. Central to this has been the 75% increase in rectal cancer incidence in the last four decades. Furthermore, predictive data based on mathematical modelling indicates a 124 percent rise in the incidence of rectal cancer by the year 2030 - a statistic that calls for collective global thought and action...
June 15, 2016: World Journal of Gastrointestinal Oncology
Dulcy Senaratna, Thusith Semini Samarakone, Asoka Gunawardena
Broilers show clear preference towards red color light (RL). However setting of an optimum light intensity is difficult since dim intensities that favor growth reduce welfare. Objective of this experiment was to test the most effective RL intensity regimen [Dim (5 lux; DI) vs. high (320 lux; HI) in combination applied at different growth stages that favors for both performance and welfare. Complete randomize design was adopted with 6 replicates. Treatments were; T1=early DI [8-21d] + latter HI [22- 35d]; T2= early DI [8- 28d] + latter HI [29- 35d], T3= early HI [8- 21d] + latter DI [22- 35d], T4= early HI [8-28d] + latter DI [29- 35d] and T5=Control (white light; WT) [8-35d] at medium intensity(20lux)...
May 22, 2016: Asian-Australasian Journal of Animal Sciences
Stefaan De Smet, Els Vossen
Fresh and processed meats provide high biological value proteins and important micronutrients. On the other hand, a working group of IARC recently classified processed meat as 'carcinogenic to humans' and red meat as 'probably carcinogenic to humans' for colorectal cancer, appealing to critically consider the future role of meat in a healthy diet. This manuscript first evaluates the contribution of meat consumption to the supply of important micronutrients in the human food chain, and the extent to which this can be improved by primary production strategies, and impacts on human health...
October 2016: Meat Science
Cari M Lewis, W Asher Wolf, Pengcheng Xun, Robert S Sandler, Ka He
BACKGROUND: Substantial racial disparities exist in colorectal cancer (CRC) survival. OBJECTIVE: This was an exploratory study to assess the racial differences in dietary changes in relation to quality of life (QoL), recurrence, and survival after a CRC diagnosis. DESIGN: Four hundred fifty-three stage II CRC patients were enrolled in the cohort study through the North Carolina Central Cancer Registry. Self-reported diet, physical activity, treatment, comorbidities, demographic characteristics, and QoL were collected at diagnosis and 12 and 24 mo after diagnosis...
June 2016: American Journal of Clinical Nutrition
Jiang Jiang, Youling L Xiong
Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards...
October 2016: Meat Science
(no author information available yet)
No abstract text is available yet for this article.
August 2011: DukeMedicine Healthnews
Angie Clonan, Katharine E Roberts, Michelle Holdsworth
Red and processed meat (RPM) intake varies widely globally. In some high-income countries (HIC) the last decade has witnessed an overall decline or stabilisation in the consumption of RPM, in contrast to emerging economies where its consumption continues to increase with rising income and rapid urbanisation. The production and consumption of RPM have become major concerns regarding the environmental impacts of livestock in particular, but also because of associations between high RPM consumption and diet-related non-communicable disease...
August 2016: Proceedings of the Nutrition Society
Andrea Bellavia, Thanasis G Tektonidis, Nicola Orsini, Alicja Wolk, Susanna C Larsson
Beneficial effects of Mediterranean diet (MD) have been consistently documented. However, to fully understand the public health implications of MD adherence, an informative step is to quantify these effects in terms of survival time differences. The aim of this study was to evaluate the impact of MD on survival, presenting results in terms of differences in median age at death. We used data from 71,333 participants from a large population-based cohort of Swedish men and women, followed-up between January 1, 1998, and December 31, 2012...
May 2016: European Journal of Epidemiology
Laura Wyness
Red meat has been an important part of the human diet throughout human evolution. When included as part of a healthy, varied diet, red meat provides a rich source of high biological value protein and essential nutrients, some of which are more bioavailable than in alternative food sources. Particular nutrients in red meat have been identified as being in short supply in the diets of some groups of the population. The present paper discusses the role of red meat in the diets of young infants, adolescents, women of childbearing age and older adults and highlights key nutrients red meat can provide for these groups...
August 2016: Proceedings of the Nutrition Society
Matina Kouvari, Stefanos Tyrovolas, Demosthenes B Panagiotakos
According to World Health Organization older individuals is the fastest growing age-group around the globe, thanks to the tremendous improvements in medical and pharmaceutical therapies, as well as in quality of life. Unfortunately, this raise in life span is accompanied by significant increase in disease burden, and consequent economical costs. Lifestyle modifications and effective prevention strategies have shown considerable benefits as regards the development of age-oriented chronic diseases. Among lifestyle factors, nutrition is a key component for achieving good health...
February 2016: Maturitas
Samooel Jung, Young Sik Bae, Hae In Yong, Hyun Jung Lee, Dong Won Seo, Hee Bok Park, Jun Heon Lee, Cheorun Jo
This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used...
December 2015: Asian-Australasian Journal of Animal Sciences
Sara Farchi, Enrica Lapucci, Paola Michelozzi
BACKGROUND: the reduction in red meat consumption has been proposed as one of the climate change mitigation policies associated to health benefits. In the developed world, red meat consumption is above the recommended intake level. OBJECTIVES: the aim is to evaluate health benefits, in term of mortality decline, associated to different bovine meat consumption reduction scenarios and the potential reduction in greenhouse gas (GHG) emissions. DESIGN: meat consumption in Italy has been estimated using the Italian National Food Consumption Survey INRAN-SCAI (2005-2006) and the Multipurpose survey on household (2012) of the Italian National Institute for Statistics...
September 2015: Epidemiologia e Prevenzione
Christina M Nagle, Louise F Wilson, Maria Celia B Hughes, Torukiri I Ibiebele, Kyoko Miura, Christopher J Bain, David C Whiteman, Penelope M Webb
OBJECTIVES: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. METHODS: We estimated the population attributable fraction (PAF) for cancers causally associated with red/processed meat consumption (colon, rectum) using standard formulae incorporating prevalence of consumption (1995 National Nutrition Survey), relative risks associated with consumption and cancer incidence. We also estimated the proportion change in cancer incidence (potential impact fraction [PIF]) that might have occurred under two hypothetical interventions whereby Australian adults reduced their consumption of red/processed meat from prevailing levels to ≤100 g or ≤65 g per day, respectively...
October 2015: Australian and New Zealand Journal of Public Health
Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E Janes, Witoon Prinyawiwatkul
UNLABELLED: Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods...
October 2015: Journal of Food Science
Dagong Zhang, Barbara A Williams, Deirdre Mikkelsen, Xiuhua Li, Helen L Keates, Allan T Lisle, Helen M Collins, Geoffrey B Fincher, Anthony R Bird, David L Topping, Michael J Gidley, Wayne L Bryden
OBJECTIVES: The aim of this study was to investigate how a moderate increase in dietary meat content combined (or not) with soluble fibre would influence protein digestion as well as digesta characteristics and flow. METHODS: Four groups of pigs were fed Western-style diets (high-protein/high-fat) containing two types of barbecued red meat, one with and one without a wheat arabinoxylan-rich fraction. After 4 wk, digesta samples were collected from small and large intestinal sites and analyzed for protein, amino acids, dry matter, and acid-insoluble ash...
September 2015: Nutrition
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