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https://www.readbyqxmd.com/read/28231148/potential-use-of-gamma-irradiated-ethnic-ready-to-eat-foods-to-improve-the-nutritional-status-of-landslide-victims
#1
REVIEW
Zubaidah Irawati Koenari, Carmen M Siagian, Bona Simanungkalit, Asti Nilatany, Indra Mustika Pratama, Deudeu Lasmawati, Cecep M Nurcahya
The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited...
July 26, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28196089/taxes-and-subsidies-for-improving-diet-and-population-health-in-australia-a-cost-effectiveness-modelling-study
#2
Linda J Cobiac, King Tam, Lennert Veerman, Tony Blakely
BACKGROUND: An increasing number of countries are implementing taxes on unhealthy foods and drinks to address the growing burden of dietary-related disease, but the cost-effectiveness of combining taxes on unhealthy foods and subsidies on healthy foods is not well understood. METHODS AND FINDINGS: Using a population model of dietary-related diseases and health care costs and food price elasticities, we simulated the effect of taxes on saturated fat, salt, sugar, and sugar-sweetened beverages and a subsidy on fruits and vegetables, over the lifetime of the Australian population...
February 2017: PLoS Medicine
https://www.readbyqxmd.com/read/28053921/what-are-the-links-of-prostate-cancer-with-physical-activity-and-nutrition-a-systematic-review-article
#3
REVIEW
Joanna Kruk, Hassan Aboul-Enein
BACKGROUND: Prostate cancer (PCa) is the second most common malignancy in men worldwide. The purpose of this study was to provide a brief synthesis the current knowledge for the effects of physical activity (PA) and nutrition on PCa risk. METHODS: A systematic review of English languages reviews, meta-analysis, and original articles published from 2009 to 2015 extracted from the following websites: MEDLINE, Web of Science, Health Source, Science Direct, and their references...
December 2016: Iranian Journal of Public Health
https://www.readbyqxmd.com/read/27997546/the-eatwell-guide-modelling-the-health-implications-of-incorporating-new-sugar-and-fibre-guidelines
#4
Linda J Cobiac, Peter Scarborough, Asha Kaur, Mike Rayner
OBJECTIVE: To model population health impacts of dietary changes associated with the redevelopment of the UK food-based dietary guidelines (the 'Eatwell Guide'). METHOD: Using multi-state lifetable methods, we modelled the impact of dietary changes on cardiovascular disease, diabetes and cancers over the lifetime of the current UK population. From this model, we determined change in life expectancy and disability-adjusted life years (DALYs) that could be averted...
2016: PloS One
https://www.readbyqxmd.com/read/27979198/phytanic-acid-consumption-and-human-health-risks-benefits-and-future-trends-a-review
#5
REVIEW
P Roca-Saavedra, P Mariño-Lorenzo, J M Miranda, J J Porto-Arias, A Lamas, B I Vazquez, C M Franco, A Cepeda
Phytanic acid is a methyl-branched fatty acid present in the human diet, derived from the enzymatic degradation of phytol and subsequently oxidized by the rumenal microbiota and certain marine organisms. Consequently, phytanic acid is carried into the human body by means of food ingestion, mostly via red meat, dairy products and fatty marine foods. This fatty acid accumulates in people with some peroxisomal disorders and is traditionally related to neurological damage. However, some benefits derived from phytanic acid intake have also been described, such as the prevention of metabolic syndrome or type 2 diabetes...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27857245/the-benefits-of-constraining-processed-meat-and-red-meat-consumption-in-new-zealand-a-public-health-perspective
#6
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
https://www.readbyqxmd.com/read/27731529/dietary-intake-in-people-consuming-a-reduced-carbohydrate-diet-in-the-national-diet-and-nutrition-survey
#7
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
https://www.readbyqxmd.com/read/27641779/contemporary-issues-regarding-nutrition-in-cardiovascular-rehabilitation
#8
REVIEW
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
https://www.readbyqxmd.com/read/27548217/evidence-to-support-the-anti-cancer-effect-of-olive-leaf-extract-and-future-directions
#9
REVIEW
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...
August 19, 2016: Nutrients
https://www.readbyqxmd.com/read/27395419/mediterranean-diet-for-type-2-diabetes-cardiometabolic-benefits
#10
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
https://www.readbyqxmd.com/read/27326317/colorectal-cancer-in-the-young-many-questions-few-answers
#11
REVIEW
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
https://www.readbyqxmd.com/read/27221249/effects-of-four-dim-vs-high-intensity-red-color-light-regimens-on-growth-performance-and-welfare-of-broilers
#12
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
https://www.readbyqxmd.com/read/27107745/meat-the-balance-between-nutrition-and-health-a-review
#13
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
https://www.readbyqxmd.com/read/27099251/racial-differences-in-dietary-changes-and-quality-of-life-after-a-colorectal-cancer-diagnosis-a-follow-up-of-the-study-of-outcomes-in-colorectal-cancer-survivors-cohort
#14
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
https://www.readbyqxmd.com/read/27091079/natural-antioxidants-as-food-and-feed-additives-to-promote-health-benefits-and-quality-of-meat-products-a-review
#15
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
https://www.readbyqxmd.com/read/27024152/what-you-eat-significantly-impacts-your-heart-health-a-low-fat-diet-plus-more-fruits-grains-nuts-fish-and-poultry-instead-of-red-meat-yields-cardiovascular-health-benefits
#16
(no author information available yet)
No abstract text is available yet for this article.
August 2011: DukeMedicine Healthnews
https://www.readbyqxmd.com/read/27021468/socioeconomic-and-demographic-drivers-of-red-and-processed-meat-consumption-implications-for-health-and-environmental-sustainability
#17
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
https://www.readbyqxmd.com/read/26848763/quantifying-the-benefits-of-mediterranean-diet-in-terms-of-survival
#18
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
https://www.readbyqxmd.com/read/26643369/the-role-of-red-meat-in-the-diet-nutrition-and-health-benefits
#19
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
https://www.readbyqxmd.com/read/26642896/red-meat-consumption-and-healthy-ageing-a-review
#20
REVIEW
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
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