Red meat subtypes and colorectal cancer risk

Orthorexia symptoms and disordered eating behaviors in young women with cancer

OBJECTIVE

A cancer diagnosis can motivate people to modify behaviors believed to influence prognosis or recurrence risk, including their eating habits. Orthorexia is a type of disordered eating that involves an extreme fixation on healthy eating. The current study examined: 1) the presence of orthorexia symptoms and disordered eating behavior in young adult women with cancer; 2) factors associated with orthorexia and disordered eating behaviors; and 3) the type and frequency of eating behavior changes made following cancer diagnosis.

METHODS

Young adult women with cancer participated in an online survey. The Düsseldorf Orthorexia Scale measured orthorexia symptoms and the Eating Habits Questionnaire assessed disordered eating behaviors. Fear of cancer recurrence, body image satisfaction, intolerance of uncertainty, internet use, and eating habit changes were also assessed.

RESULTS

Of participants (N = 93), 36.7 % scored in the clinical range for orthorexia symptoms. A greater perceived knowledge of nutrition was related to higher cancer-related body image dissatisfaction (p = .03) and more years of education (p = .001). Approaching statistical significance (p = .05) were a positive correlation between intolerance of uncertainty and orthorexia symptom severity, a positive correlation between fear of cancer recurrence and problems associated with eating habits, and a negative correlation between internet use and positive emotions associated with healthy eating habits. Overall, 44.1 % of young adult women changed their eating habits since their cancer diagnosis and 69.9 % intended to in the next year.

CONCLUSIONS

Young adult women with cancer show elevated orthorexia symptoms and disordered eating behaviors, which are associated with potentially modifiable psychosocial factors.

Applications of Fluorescence Spectroscopy, RGB- and MultiSpectral Imaging for Quality Determinations of White Meat: A Review

Fluorescence spectroscopy, color imaging and multispectral imaging (MSI) have emerged as effective analytical methods for the non-destructive detection of quality attributes of various white meat products such as fish, shrimp, chicken, duck and goose. Based on machine learning and convolutional neural network, these techniques can not only be used to determine the freshness and category of white meat through imaging and analysis, but can also be used to detect various harmful substances in meat products to prevent stale and spoiled meat from entering the market and causing harm to consumer health and even the ecosystem. The development of quality inspection systems based on such techniques to measure and classify white meat quality parameters will help improve the productivity and economic efficiency of the meat industry, as well as the health of consumers. Herein, a comprehensive review and discussion of the literature on fluorescence spectroscopy, color imaging and MSI is presented. The principles of these three techniques, the quality analysis models selected and the research results of non-destructive determinations of white meat quality over the last decade or so are analyzed and summarized. The review is conducted in this highly practical research field in order to provide information for future research directions. The conclusions detail how these efficient and convenient imaging and analytical techniques can be used for non-destructive quality evaluation of white meat in the laboratory and in industry.

[Miraculous low carbohydrate or carbophobic diets: evidence-based nursing perspective]

Given the obesity epidemic in Western society today, as well as its influence on population's health as a risk factor for the most pressing health problems, diet treatment to control overweight ought to be considered as a priority in the specialized and primary health nursing care. A review of some supposedly miraculous diets, based on drastic reduction of consumed carbohydrates, as well as the available scientific evidence show that such diets pose a health hazard besides being ineffective to control excess weight in the short- and long-term. The negative consequences of a reduction of the percentage of consumed carbohydrates, thus resulting in an increase of proteins in the diet are set forth. Besides, suitable recommendations for patients to get loss weight are presented in an effective and safe manner.

Red Meat and Colorectal Cancer

Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented.