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Red meat

Yurii B Shvetsov, Brook E Harmon, Reynolette Ettienne, Lynne R Wilkens, Loic Le Marchand, Laurence N Kolonel, Carol J Boushey
The alternate Mediterranean diet (aMED) score is an adaptation of the original Mediterranean diet score. Raw (aMED) and energy-standardised (aMED-e) versions have been used. How the diet scores and their association with health outcomes differ between the two versions is unclear. We examined differences in participants' total and component scores and compared the association of aMED and aMED-e with all-cause, CVD and cancer mortality. As part of the Multiethnic Cohort, 193 527 men and women aged 45-75 years from Hawaii and Los Angeles completed a baseline FFQ and were followed up for 13-18 years...
October 21, 2016: British Journal of Nutrition
Yongsoon Park
A healthy lifestyle is important in CVD prevention and treatment through effects on modifiable CVD risk factors, particularly blood pressure. Although the major drawback is the low level of adherence over time, appropriate lifestyle changes may safely and effectively prevent and treat hypertension. The recommended dietary approaches that have been shown to be capable of reducing blood pressure are: salt restriction, moderation of alcohol consumption, high consumption of vegetables and fruits and low-fat and other types of diet, and weight reduction...
September 2016: Journal of Hypertension
Theresa A Hastert, Emily White
PURPOSE: In 2007, the World Cancer Research Fund (WCRF) and American Institute for Cancer Research (AICR) published eight recommendations regarding body weight, physical activity, and dietary behaviors aimed at reducing cancer incidence worldwide. In this paper, we assess whether meeting the WCRF/AICR recommendations is associated with lower colorectal cancer (CRC) incidence; evaluate whether particular recommendations are most strongly associated with lower CRC incidence; and assess whether associations differ by sex...
October 17, 2016: Cancer Causes & Control: CCC
Bojiang Li, Chao Dong, Pinghua Li, Zhuqing Ren, Han Wang, Fengxiang Yu, Caibo Ning, Kaiqing Liu, Wei Wei, Ruihua Huang, Jie Chen, Wangjun Wu, Honglin Liu
Meat color is considered to be the most important indicator of meat quality, however, the molecular mechanisms underlying traits related to meat color remain mostly unknown. In this study, to elucidate the molecular basis of meat color, we constructed six cDNA libraries from biceps femoris (Bf) and soleus (Sol), which exhibit obvious differences in meat color, and analyzed the whole-transcriptome differences between Bf (white muscle) and Sol (red muscle) using high-throughput sequencing technology. Using DEseq2 method, we identified 138 differentially expressed genes (DEGs) between Bf and Sol...
October 17, 2016: Scientific Reports
Xianwen Shang, David Scott, Allison Hodge, Dallas R English, Graham G Giles, Peter R Ebeling, Kerrie M Sanders
BACKGROUND & AIMS: Limited data are available on the relationship of protein from different food sources with metabolic syndrome (MetS) or changes in its components. We aimed to prospectively examine the relationships of protein intakes from animal, plant and major food groups with incident MetS and changes in its components. METHODS: 5324 participants from the Melbourne Collaborative Cohort Study, who were free of cardiovascular disease, cancer, hyperlipidaemia, elevated plasma glucose, elevated blood pressure and elevated waist circumference (WC) at baseline (1990-1994), were included in the present investigation...
October 1, 2016: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
Małgorzata Czerwonka, Andrzej Tokarz
In developed countries, due to high content and bioavailability, red and processed meats are the main sources of iron in the diet. Adequate intake of this nutrient is essential for the proper development and functioning of the human body, and its deficiencies are associated mainly with the occurrence of anemia, which is one of the most widespread nutritional problems in the world. However, excessive intake of iron can be detrimental to health. Studies have shown that high consumption of red meat and its products, and thereby iron, particularly in the form of heme, increases the risk of non-communicable diseases, including cancers, type II diabetes and cardiovascular disease...
October 2, 2016: Meat Science
E Zonabend König, J M K Ojango, J Audho, T Mirkena, E Strandberg, A M Okeyo, J Philipsson
Meat production is the most important trait in the breeding objectives of sheep production in East Africa. The aim of this study was to investigate breed differences in live weight, conformation, carcass traits and economic values for meat production among Red Maasai and Dorper sheep and their crosses. In total, 88 ram lambs, which were reared at the ILRI experimental station, Kapiti plains Estate in Central Kenya, were used for the study. The lambs were slaughtered at Kenya Meat Commission (KMC) at about 1 year of age...
October 14, 2016: Tropical Animal Health and Production
Abou Diallo, Mélanie Deschasaux, Valentin Partula, Paule Latino-Martel, Bernard Srour, Serge Hercberg, Pilar Galan, Philippine Fassier, Françoise Guéraud, Fabrice H Pierre, Mathilde Touvier
Experimental results suggested that iron-induced lipid peroxidation may explain the direct associations observed between red/processed meat intakes and colorectal and breast cancer risk. However, epidemiological evidence is lacking. Thus, we investigated the association between dietary iron intake and breast cancer risk, and its potential modulation by an antioxidant supplementation and lipid intake. This prospective study included 4646 women from the SU.VI.MAX trial (daily low-dose antioxidants vs. placebo)...
October 12, 2016: Oncotarget
X Cui, R Liu, H Cui, G Zhao, M Zheng, Q Li, J Liu, Z Liu, J Wen
Capons and ovariectomized chickens are birds that have been gonadectomized to improve the meat quality. This study investigated the effects of caponization and ovariectomy on physical, chemical, and fatty acid and amino acid profiles of meat from Beijing-You chickens (a Chinese local breed) at market age (17 wk). All birds (20 capons, 20 ovariectomized, and 40 controls) were reared under the same conditions. Breast muscle fiber diameter and area were significantly smaller and the fiber density was higher in capons and ovariectomized chickens than in controls (P < 0...
October 12, 2016: Poultry Science
Alexander Scholz, Daniel Gimenez-Monzo, Eva Maria Navarrete-Muñoz, Manuela Garcia-de-la-Hera, Ana Fernandez-Somoano, Adonina Tardon, Loreto Santa Marina, Amaia Irazabal, Dora Romaguera, Mònica Guxens, Jordi Julvez, Sabrina Llop, Maria-Jose Lopez-Espinosa, Jesus Vioque
Trans fatty acid (TFA) intake has been identified as a health hazard in adults, but data on preschool children are scarce. We analyzed the data from the Spanish INMA Project to determine the intake of total, industrial and natural TFA, their main sources and the associated socio-demographic and lifestyle factors in children aged 4-5 (n = 1793). TFA intake was estimated using a validated Food Frequency Questionnaire, and multiple linear regression was used to explore associated factors. The mean daily intakes of total, industrial and natural TFA were 1...
October 10, 2016: Nutrients
Louise M A Jakobsen, Christian C Yde, Thomas Van Hecke, Randi Jessen, Jette F Young, Stefaan De Smet, Hanne Christine Bertram
SCOPE: The scope of the present study was to investigate the effects of red versus white meat intake on the metabolome of rats. METHODS AND RESULTS: Twenty-four male Sprague-Dawley rats were randomly assigned to 15 days of ad libitum feeding of one of four experimental diets: 1) lean chicken, 2) chicken with lard, 3) lean beef, and 4) beef with lard. Urine, feces, plasma and colon tissue samples were analyzed using (1) H NMR-based metabolomics and real-time PCR was performed on colon tissue to examine the expression of specific genes...
October 13, 2016: Molecular Nutrition & Food Research
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
Xiao Jiao Cheng, Jia Cheng Lin, Shui Ping Tu
BACKGROUND: Gastric cancer is a heterogeneous malignant disease associated with environmental and genetic predisposing factors. While gastric cancer incidence and mortality fell greatly globally over the past decades, it remains the fourth cause of cancer-related death worldwide. Thus, prevention of gastric cancer is still a major strategy for improvement of gastric cancer prognosis. SUMMARY: Helicobacter pylori infection has been demonstrated to be a major risk factor for the development of gastric cancer...
September 2016: Gastrointestinal Tumors
Juan Tuan, Ying-Xuan Chen
BACKGROUND: Diets and lifestyles have been strongly associated with colorectal cancer (CRC). In the past several decades, emerging evidence has suggested that the gut microbiota may have a role in the development of CRC. Its interaction with diets and lifestyles could affect the carcinogenesis of CRC. SUMMARY: This review presents the most recent epidemiologic and experimental evidence of three factors that may convincingly have a role in CRC, including fiber, red or processed meat, and alcohol, focusing on potential mechanisms and their interactions with the gut microbiota...
September 2016: Gastrointestinal Tumors
Inyoung Choi, Jun Young Lee, Monique Lacroix, Jaejoon Han
A new colorimetric pH indicator film was developed using agar, potato starch, and natural dyes extracted from purple sweet potato, Ipomoea batatas. Both agar and potato starch are solid matrices used to immobilize natural dyes, anthocyanins. The ultraviolet-visible (UV-vis) spectrum of anthocyanin extract solutions and agar/potato starch films with anthocyanins showed color variations to different pH values (pH 2.0-10.0). Fourier transform infrared (FT-IR) and UV-vis region spectra showed compatibility between agar, starch, and anthocyanin extracts...
March 1, 2017: Food Chemistry
Deborah S do Amaral, Alejandra Cardelle-Cobas, Bárbara M S do Nascimento, Marta S Madruga, Maria Manuela E Pintado
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to develop new products addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh sausage, was produced with the objective of evaluating the effect of inclusion of chitosan on quality, stability and shelf life. Sausages containing 2% chitosan were formulated with different fat levels (5%, 12...
September 14, 2016: Food & Function
Jaqueline Lopes Pereira, Aline Mendes, Sandra Patricia Crispim, Dirce Maria Marchioni, Regina Mara Fisberg
BACKGROUND: Although studies show that portion size affects energy intake, few have demonstrated a link between portion size and weight status, especially in free-living populations. The objective of the present study was to assess the relationship between food portion sizes and overweight in a representative population of adults of São Paulo, Brazil. METHODS: Cross-sectional population-based study with 1005 adults from São Paulo, Brazil. Dietary data were obtained from two 24-hour recalls...
2016: PloS One
Lin Ye, Guobin Wang, Yong Tang, Jie Bai
AIMS: Many epidemiological studies have investigated the correlation between adiponectin, C1Q and collagen domain containing (ADIPOQ) single nucleotide polymorphisms (SNPs) and risk of colorectal cancer (CRC). Although conflicting results have been reported, there was dispute regarding two SNPs (rs2241766 T/G and rs1501299 G/T). Therefore, we conducted a meta-analysis to systematically assess the associations and try to find the reasons for the dispute. METHODS: We searched PubMed, the Cochrane Library, Elsevier, Wiley Online Library, China National Knowledge Infrastructure, WanFang data and Chongqing VIP to search for all eligible case-control studies published up to January 2015...
October 4, 2016: International Journal of Clinical Oncology
Zhanwei Zhao, Zifang Yin, Zhongshu Pu, Qingchuan Zhao
BACKGROUND & AIMS: The relationship between consumption of red and processed meat and pancreatic cancer risk is inconclusive. We conducted a systematic review and meta-analysis to analyze this relationship. METHODS: We performed a systematic search of PubMed, EMBASE, and the Web of Science to identify studies that examined associations between consumption of different kinds of meat with pancreatic cancer, published through February 2016. Using data from these articles, we associated level of consumption with cancer risk, and performed subgroup, meta-regression, and publication bias analyses...
September 27, 2016: Clinical Gastroenterology and Hepatology
Jörg Fahrer, Bernd Kaina
Colorectal cancer (CRC) is one of the most frequently diagnosed cancers, which is causally linked to dietary habits, notably the intake of processed and red meat. Processed and red meat contain dietary carcinogens, including heterocyclic aromatic amines (HCAs) and N-nitroso compounds (NOC). NOC are agents that induce various N-methylated DNA adducts and O(6)-methylguanine (O(6)-MeG), which are removed by base excision repair (BER) and O(6)-methylguanine-DNA methyltransferase (MGMT), respectively. HCAs such as the highly mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) cause bulky DNA adducts, which are removed from DNA by nucleotide excision repair (NER)...
October 6, 2016: Food and Chemical Toxicology
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