Cured #meat intake is associated with worsening #asthma symptoms
http://thoraxbeta.bmj.com/content/early/2016/11/25/thoraxjnl-2016-208375
Higher cured meat intake was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. This research extends the effect of diet on asthma in adults.
http://thoraxbeta.bmj.com/content/early/2016/11/25/thoraxjnl-2016-208375
Higher cured meat intake was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. This research extends the effect of diet on asthma in adults.
Thorax
Cured meat intake is associated with worsening asthma symptoms
Background Cured meat intake—a recent carcinogenic factor—may increase the risk of COPD, but its association with asthma remains unknown. Though body mass index (BMI) is a likely risk factor for asthma, its role in the diet–asthma association as a mediator…
#Meat intake and risk of #diverticulitis among men
http://gutbeta.bmj.com/content/early/2017/01/03/gutjnl-2016-313082
Red meat intake, particularly unprocessed red meat, was associated with an increased risk of diverticulitis. The findings provide practical dietary guidance for patients at risk of diverticulitis.
http://gutbeta.bmj.com/content/early/2017/01/03/gutjnl-2016-313082
Red meat intake, particularly unprocessed red meat, was associated with an increased risk of diverticulitis. The findings provide practical dietary guidance for patients at risk of diverticulitis.
Grilled, Barbecued, and Smoked #Meat Intake and Survival Following Breast #Cancer
http://m.jnci.oxfordjournals.org/content/109/6/djw299
High intake of grilled/barbecued and smoked meat may increase mortality after breast cancer.
http://m.jnci.oxfordjournals.org/content/109/6/djw299
High intake of grilled/barbecued and smoked meat may increase mortality after breast cancer.
#Mortality from different causes associated with #meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study
http://www.bmj.com/content/357/bmj.j1957
Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake.
Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat.
http://www.bmj.com/content/357/bmj.j1957
Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake.
Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat.
The BMJ
Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study:…
Objective To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality.
Design Population based cohort study.
Setting Baseline dietary data of the NIH-AARP Diet and Health Study…
Design Population based cohort study.
Setting Baseline dietary data of the NIH-AARP Diet and Health Study…
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Nitrated #meat products are associated with #mania in humans and altered behavior and brain gene expression in rats
https://www.nature.com/articles/s41380-018-0105-6
Previous studies have suggested that environmental exposures can contribute to mania pathogenesis. We measured dietary exposures in a cohort of individuals with mania and other psychiatric disorders as well as in control individuals without a psychiatric disorder.
We found that a history of eating nitrated dry cured meat but not other meat or fish products was strongly and independently associated with current mania (adjusted odds ratio 3.49, 95% confidence interval (CI) 2.24–5.45, p < 8.97 × 10−8). Lower odds of association were found between eating nitrated dry cured meat and other psychiatric disorders.
We further found that the feeding of meat preparations with added nitrate to rats resulted in hyperactivity reminiscent of human mania, alterations in brain pathways that have been implicated in human bipolar disorder, and changes in intestinal microbiota. These findings may lead to new methods for preventing mania and for developing novel therapeutic interventions.
Nitrated #meat products are associated with #mania in humans and altered behavior and brain gene expression in rats
https://www.nature.com/articles/s41380-018-0105-6
Previous studies have suggested that environmental exposures can contribute to mania pathogenesis. We measured dietary exposures in a cohort of individuals with mania and other psychiatric disorders as well as in control individuals without a psychiatric disorder.
We found that a history of eating nitrated dry cured meat but not other meat or fish products was strongly and independently associated with current mania (adjusted odds ratio 3.49, 95% confidence interval (CI) 2.24–5.45, p < 8.97 × 10−8). Lower odds of association were found between eating nitrated dry cured meat and other psychiatric disorders.
We further found that the feeding of meat preparations with added nitrate to rats resulted in hyperactivity reminiscent of human mania, alterations in brain pathways that have been implicated in human bipolar disorder, and changes in intestinal microbiota. These findings may lead to new methods for preventing mania and for developing novel therapeutic interventions.
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Effects of red #meat, white meat, and nonmeat protein sources on #atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial
https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqz035/5494812
Dietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol..
LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P < 0.0001 for all, except apoB: red meat compared with nonmeat P = 0.0004). This was due primarily to increases in large LDL particles, whereas small + medium LDL and total/high-density lipoprotein cholesterol were unaffected by protein source (P = 0.10 and P = 0.51, respectively). Primary outcomes did not differ significantly between red and white meat. Independent of protein source, high compared with low SFA increased LDL cholesterol (P = 0.0003), apoB (P = 0.0002), and large LDL (P = 0.0002).
Conclusions
The findings are in keeping with recommendations promoting diets with a high proportion of plant-based food but, based on lipid and lipoprotein effects, do not provide evidence for choosing white over red meat for reducing CVD risk.
Effects of red #meat, white meat, and nonmeat protein sources on #atherogenic lipoprotein measures in the context of low compared with high saturated fat intake: a randomized controlled trial
https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqz035/5494812
Dietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol..
LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P < 0.0001 for all, except apoB: red meat compared with nonmeat P = 0.0004). This was due primarily to increases in large LDL particles, whereas small + medium LDL and total/high-density lipoprotein cholesterol were unaffected by protein source (P = 0.10 and P = 0.51, respectively). Primary outcomes did not differ significantly between red and white meat. Independent of protein source, high compared with low SFA increased LDL cholesterol (P = 0.0003), apoB (P = 0.0002), and large LDL (P = 0.0002).
Conclusions
The findings are in keeping with recommendations promoting diets with a high proportion of plant-based food but, based on lipid and lipoprotein effects, do not provide evidence for choosing white over red meat for reducing CVD risk.
OUP Academic
Effects of red meat, white meat, and nonmeat protein sources on atherogenic lipoprotein measures in the context of low compared…
ABSTRACTBackground. Dietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together w
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Association of changes in red #meat consumption with total and cause specific #mortality among US women and men: two prospective cohort studies
https://www.bmj.com/content/365/bmj.l2110
Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17).
For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.
Conclusion Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.
Association of changes in red #meat consumption with total and cause specific #mortality among US women and men: two prospective cohort studies
https://www.bmj.com/content/365/bmj.l2110
Increases in red meat consumption over eight years were associated with a higher mortality risk in the subsequent eight years among women and men (both P for trend<0.05, P for heterogeneity=0.97). An increase in total red meat consumption of at least half a serving per day was associated with a 10% higher mortality risk (pooled hazard ratio 1.10, 95% confidence interval 1.04 to 1.17).
For processed and unprocessed red meat consumption, an increase of at least half a serving per day was associated with a 13% higher mortality risk (1.13, 1.04 to 1.23) and a 9% higher mortality risk (1.09, 1.02 to 1.17), respectively. A decrease in consumption of processed or unprocessed red meat of at least half a serving per day was not associated with mortality risk. The association between increased red meat consumption and mortality risk was consistent across subgroups defined by age, physical activity, dietary quality, smoking status, or alcohol consumption.
Conclusion Increases in red meat consumption, especially processed meat, were associated with higher overall mortality rates.
The BMJ
Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective…
Objective To evaluate the association of changes in red meat consumption with total and cause specific mortality in women and men.
Design Two prospective cohort studies with repeated measures of diet and lifestyle factors.
Setting Nurses’ Health Study and…
Design Two prospective cohort studies with repeated measures of diet and lifestyle factors.
Setting Nurses’ Health Study and…
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Occurrence of #Salmonella, Campylobacter, Clostridium and Enterobacteriaceae in raw #meat-based diets for #dogs
The practice of feeding raw meat-based diets (RMBD) to dogs has increased in popularity in recent years. However, RMBD are based on offal that has not undergone any type of treatment to reduce the microbial content, so there is a risk of potential pathogenic microorganisms being present.
Enterobacteriaceae were detected in all 60 samples and in 31 samples exceeded a level of 5000 bacteria/g, which is the threshold for satisfactory microbial hygiene according to EU regulations. In two samples, the amount of C. perfringens exceeded 5000 bacteria/g, which is the maximum level of anaerobic bacteria permitted by Swedish national guidelines. Salmonella species were found in four (7 per cent) and Campylobacter species in three (5 per cent) samples. These results show that it is critical to maintain good hygiene when storing, handling and feeding RMBD, in order to limit the potential health risks to animals and humans, especially young and immunocompromised individuals.
https://veterinaryrecord.bmj.com/content/184/14/442
Occurrence of #Salmonella, Campylobacter, Clostridium and Enterobacteriaceae in raw #meat-based diets for #dogs
The practice of feeding raw meat-based diets (RMBD) to dogs has increased in popularity in recent years. However, RMBD are based on offal that has not undergone any type of treatment to reduce the microbial content, so there is a risk of potential pathogenic microorganisms being present.
Enterobacteriaceae were detected in all 60 samples and in 31 samples exceeded a level of 5000 bacteria/g, which is the threshold for satisfactory microbial hygiene according to EU regulations. In two samples, the amount of C. perfringens exceeded 5000 bacteria/g, which is the maximum level of anaerobic bacteria permitted by Swedish national guidelines. Salmonella species were found in four (7 per cent) and Campylobacter species in three (5 per cent) samples. These results show that it is critical to maintain good hygiene when storing, handling and feeding RMBD, in order to limit the potential health risks to animals and humans, especially young and immunocompromised individuals.
https://veterinaryrecord.bmj.com/content/184/14/442
Veterinary Record
Occurrence of Salmonella, Campylobacter, Clostridium and Enterobacteriaceae in raw meat-based diets for dogs
The practice of feeding raw meat-based diets (RMBD) to dogs has increased in popularity in recent years. However, RMBD are based on offal that has not undergone any type of treatment to reduce the microbial content, so there is a risk of potential pathogenic…
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Associations of Processed #Meat, Unprocessed Red Meat, Poultry, or #Fish Intake With Incident #Cardiovascular Disease and All-Cause Mortality
Although the associations between processed meat intake and cardiovascular disease (CVD) and all-cause mortality have been established, the associations of unprocessed red meat, poultry, or fish consumption with CVD and all-cause mortality are still uncertain..
.. Intake of processed meat (adjusted HR, 1.03 [95% CI, 1.02-1.05]; adjusted ARD, 0.90% [95% CI, 0.43%-1.38%]) or unprocessed red meat (adjusted HR, 1.03 [95% CI, 1.01-1.05]; adjusted ARD, 0.76% [95% CI, 0.19%-1.33%]) was significantly associated with all-cause mortality. Intake of poultry (adjusted HR, 0.99 [95% CI, 0.97-1.02]; adjusted ARD, −0.28% [95% CI, −1.00% to 0.44%]) or fish (adjusted HR, 0.99 [95% CI, 0.97-1.01]; adjusted ARD, −0.34% [95% CI, −0.88% to 0.20%]) was not significantly associated with all-cause mortality.
Conclusions and Relevance These findings suggest that, among US adults, higher intake of processed meat, unprocessed red meat, or poultry, but not fish, was significantly associated with a small increased risk of incident CVD, whereas higher intake of processed meat or unprocessed red meat, but not poultry or fish, was significantly associated with a small increased risk of all-cause mortality. These findings have important public health implications and should warrant further investigations.
https://bit.ly/2H7UK9s
Associations of Processed #Meat, Unprocessed Red Meat, Poultry, or #Fish Intake With Incident #Cardiovascular Disease and All-Cause Mortality
Although the associations between processed meat intake and cardiovascular disease (CVD) and all-cause mortality have been established, the associations of unprocessed red meat, poultry, or fish consumption with CVD and all-cause mortality are still uncertain..
.. Intake of processed meat (adjusted HR, 1.03 [95% CI, 1.02-1.05]; adjusted ARD, 0.90% [95% CI, 0.43%-1.38%]) or unprocessed red meat (adjusted HR, 1.03 [95% CI, 1.01-1.05]; adjusted ARD, 0.76% [95% CI, 0.19%-1.33%]) was significantly associated with all-cause mortality. Intake of poultry (adjusted HR, 0.99 [95% CI, 0.97-1.02]; adjusted ARD, −0.28% [95% CI, −1.00% to 0.44%]) or fish (adjusted HR, 0.99 [95% CI, 0.97-1.01]; adjusted ARD, −0.34% [95% CI, −0.88% to 0.20%]) was not significantly associated with all-cause mortality.
Conclusions and Relevance These findings suggest that, among US adults, higher intake of processed meat, unprocessed red meat, or poultry, but not fish, was significantly associated with a small increased risk of incident CVD, whereas higher intake of processed meat or unprocessed red meat, but not poultry or fish, was significantly associated with a small increased risk of all-cause mortality. These findings have important public health implications and should warrant further investigations.
https://bit.ly/2H7UK9s
Jamanetwork
Associations of Meat, Poultry, or Fish Intake With Incident CVD and Mortality
This cohort study assesses whether consuming processed meat, unprocessed red meat, poultry, or fish is associated with incident cardiovascular disease and all-cause mortality among US adults participating in 6 long-term cohort studies.
#Meat consumption and risk of incident #dementia: cohort study of 493,888 UK Biobank participants
https://2medical.news/2021/03/31/meat-consumption-and-risk-of-incident-dementia-cohort-study-of-493888-uk-biobank-participants/
Worldwide, the prevalence of dementia is increasing and diet as a modifiable factor could play a role. Meat consumption has been cross-sectionally associated with dementia risk, but specific amounts and types related to risk of incident dementia remain poorly understood. Objective We aimed to investigate associations between meat consumption and risk of incident dementia in the UK Biobank cohort. Methods Meat consumption was estimated using …
https://2medical.news/2021/03/31/meat-consumption-and-risk-of-incident-dementia-cohort-study-of-493888-uk-biobank-participants/
Worldwide, the prevalence of dementia is increasing and diet as a modifiable factor could play a role. Meat consumption has been cross-sectionally associated with dementia risk, but specific amounts and types related to risk of incident dementia remain poorly understood. Objective We aimed to investigate associations between meat consumption and risk of incident dementia in the UK Biobank cohort. Methods Meat consumption was estimated using …
Untargeted metabolomic analysis investigating links between unprocessed red #meat intake and markers of #inflammation
https://2medical.news/2023/11/04/untargeted-metabolomic-analysis-investigating-links-between-unprocessed-red-meat-intake-and-markers-of-inflammation/
https://2medical.news/2023/11/04/untargeted-metabolomic-analysis-investigating-links-between-unprocessed-red-meat-intake-and-markers-of-inflammation/
2Medical.News
Untargeted metabolomic analysis investigating links between unprocessed red #meat intake and markers of #inflammation
BackgroundWhether red meat consumption is associated with higher inflammation or confounded by increased adiposity remains unclear. Plasma metabolites capture the effects of diet after food is proc…