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Camilleri L, Kirkovski M, Scarfo J, Jago A, Gill PR. Understanding the Meat-Masculinity Link: Traditional and Non-Traditional Masculine Norms Predicting Men's Meat Consumption. Ecol Food Nutr 2024; 63:355-386. [PMID: 38835162 DOI: 10.1080/03670244.2024.2361818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
Conformity to masculinity ideology predicts men's meat consumption and willingness to reduce their meat intake, but it is unknown which specific masculine norms account for these relationships. This study investigated which traditional and non-traditional masculine norms predict meat consumption, red and processed meat consumption, and willingness to reduce meat consumption in 557 Australian and English males. Men who support the use of physical violence and place high importance on sex ate more meat. Willingness to reduce was highest among men with gender egalitarian views. Targeting these specific masculine norms may be important for mitigating men's overconsumption of meat.
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Affiliation(s)
- Lauren Camilleri
- Institute for Health and Sport, Victoria University, Footscray, Australia
| | - Melissa Kirkovski
- Institute for Health and Sport, Victoria University, Footscray, Australia
| | - Jessica Scarfo
- Institute for Health and Sport, Victoria University, Footscray, Australia
| | - Andrew Jago
- Institute for Health and Sport, Victoria University, Footscray, Australia
| | - Peter Richard Gill
- Institute for Health and Sport, Victoria University, Footscray, Australia
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2
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Godos J, Scazzina F, Paternò Castello C, Giampieri F, Quiles JL, Briones Urbano M, Battino M, Galvano F, Iacoviello L, de Gaetano G, Bonaccio M, Grosso G. Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet. J Transl Med 2024; 22:294. [PMID: 38515140 PMCID: PMC10956348 DOI: 10.1186/s12967-024-05095-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 03/15/2024] [Indexed: 03/23/2024] Open
Abstract
Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a "Planeterranean" diet.
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Affiliation(s)
- Justyna Godos
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | | | | | - Francesca Giampieri
- Department of Clinical Sciences, Università Politecnica Delle Marche, Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
| | - José L Quiles
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center, University of Granada, Avda del Conocimiento S/N, Parque Tecnologico de La Salud, Armilla, 18016, Granada, Spain
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016, Granada, Spain
| | - Mercedes Briones Urbano
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, 24560, México
- Universidad Internacional Iberoamericana, Arecibo, PR, 00613, USA
| | - Maurizio Battino
- Department of Clinical Sciences, Università Politecnica Delle Marche, Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | - Licia Iacoviello
- Department of Epidemiology and Prevention, IRCCS Neuromed, Pozzilli, Italy
- Libera Università Mediterranea (LUM) "Giuseppe Degennaro", Casamassima (Bari), Italy
| | | | | | - Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy.
- Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy.
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Chouraqui JP. Vegetarian diets and diets which restrict animal-source foods during childhood in high-income countries. Paediatr Int Child Health 2023; 43:57-82. [PMID: 37649436 DOI: 10.1080/20469047.2023.2245186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 06/21/2023] [Indexed: 09/01/2023]
Abstract
Increasing numbers of populations in the West are restricting their intake of meat and other animal products for reasons relating to health or ethics; in many countries, these restrictions are already common for cultural, religious, or socio-economic reasons. By following their parent's diet, children are exposed in parallel. This narrative review aims at assessing current data regarding vegetarian diets in children from birth to 18 years of age, which include, by increasing degree of restriction, flexitarian, lacto-ovo-vegetarian, lacto-vegetarian, pescatarian, vegan and macrobiotic diets. The 202 references include 45 studies in children. The more restrictive the diet and the younger the child, the greater the risk of nutritional deficiency. Of particular concern are vitamin B12, iron, zinc, calcium, n-3 long-chain polyunsaturated fatty acids, and protein and energy intake, especially in pregnant and nursing women, infants and young children. Providing an adequate lacto-ovo-vegetarian diet is relatively easy, whereas the maintenance of more restrictive diets may be challenging. The benefits and risks of vegetarian diets in adults are relatively well documented, but data for children are scarce. Vegan and macrobiotic diets should be discouraged in pregnant and lactating mothers as well as in young children, who, otherwise, should pay careful attention to ensuring nutritional adequacy, blood testing and appropriate supplementation. The health consequences of a chosen diet should be discussed with parents and adolescents to ensure the best possible adherence to advice and prescriptions. There is a need for well conducted studies in children but also for better knowledge of nutrition in healthcare professionals.Abbreviations: ALA: α-linolenic acid; ARA: arachidonic acid; ASF: animal source foods; BMC: bone mineral content; BMD: bone mineral density; DHA: docosahexaenoic acid; DRV: dietary reference value; EPA: eicosapentaenoic acid; FLD: flexitarian diet; LA: linoleic acid; LC-PUFA: long-chain polyunsaturated fatty acids; LOVD: lacto-ovo-vegetarian diet; LVD: lacto-vegetarian diet; MAD: macrobiotic diet; OMD: omnivorous diet; PSF: plant-source foods; SFA: saturated fatty acids; VGD: vegetarian diets; VND: vegan diet.
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Affiliation(s)
- Jean-Pierre Chouraqui
- Paediatric Division of Nutrition and Gastro-Enterology, Department of Paediatric, Grenoble-Alpes University Hospital (CHUGA), Grenoble, France
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Allen BL, Bobier C, Dawson S, Fleming PJS, Hampton J, Jachowski D, Kerley GIH, Linnell JDC, Marnewick K, Minnie L, Muthersbaugh M, O'Riain MJ, Parker D, Proulx G, Somers MJ, Titus K. Why humans kill animals and why we cannot avoid it. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 896:165283. [PMID: 37406694 DOI: 10.1016/j.scitotenv.2023.165283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/22/2023] [Accepted: 07/01/2023] [Indexed: 07/07/2023]
Abstract
Killing animals has been a ubiquitous human behaviour throughout history, yet it is becoming increasingly controversial and criticised in some parts of contemporary human society. Here we review 10 primary reasons why humans kill animals, discuss the necessity (or not) of these forms of killing, and describe the global ecological context for human killing of animals. Humans historically and currently kill animals either directly or indirectly for the following reasons: (1) wild harvest or food acquisition, (2) human health and safety, (3) agriculture and aquaculture, (4) urbanisation and industrialisation, (5) invasive, overabundant or nuisance wildlife control, (6) threatened species conservation, (7) recreation, sport or entertainment, (8) mercy or compassion, (9) cultural and religious practice, and (10) research, education and testing. While the necessity of some forms of animal killing is debatable and further depends on individual values, we emphasise that several of these forms of animal killing are a necessary component of our inescapable involvement in a single, functioning, finite, global food web. We conclude that humans (and all other animals) cannot live in a way that does not require animal killing either directly or indirectly, but humans can modify some of these killing behaviours in ways that improve the welfare of animals while they are alive, or to reduce animal suffering whenever they must be killed. We encourage a constructive dialogue that (1) accepts and permits human participation in one enormous global food web dependent on animal killing and (2) focuses on animal welfare and environmental sustainability. Doing so will improve the lives of both wild and domestic animals to a greater extent than efforts to avoid, prohibit or vilify human animal-killing behaviour.
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Affiliation(s)
- Benjamin L Allen
- University of Southern Queensland, Institute for Life Sciences and the Environment, Toowoomba, Queensland 4350, Australia; Centre for African Conservation Ecology, Nelson Mandela University, Gqeberha 6034, South Africa.
| | - Christopher Bobier
- Department of Theology and Philosophy, Saint Mary's University of Minnesota, Winona, MN, USA
| | - Stuart Dawson
- Terrestrial Ecosystem Science and Sustainability, Harry Butler Institute, Murdoch University, Perth, Western Australia 6150, Australia; Department of Primary Industries and Regional Development, South Perth, Western Australia 6151, Australia
| | - Peter J S Fleming
- University of Southern Queensland, Institute for Life Sciences and the Environment, Toowoomba, Queensland 4350, Australia; Ecosystem Management, School of Environmental and Rural Science, University of New England, Armidale, New South Wales 2351, Australia; Vertebrate Pest Research Unit, New South Wales Department of Primary Industries, Orange Agricultural Institute, Orange, New South Wales 2800, Australia
| | - Jordan Hampton
- Terrestrial Ecosystem Science and Sustainability, Harry Butler Institute, Murdoch University, Perth, Western Australia 6150, Australia; Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3052, Victoria, Australia
| | - David Jachowski
- Department of Forestry and Environmental Conservation, Clemson University, Clemson, SC, USA
| | - Graham I H Kerley
- Centre for African Conservation Ecology, Nelson Mandela University, Gqeberha 6034, South Africa
| | - John D C Linnell
- Norwegian Institute of Nature Research, Vormstuguveien 40, 2624 Lillehammer, Norway; Inland Norway University of Applied Sciences, Department of Forestry and Wildlife Management, Anne Evenstads vei 80, NO-2480 Koppang, Norway
| | - Kelly Marnewick
- Department of Nature Conservation, Tshwane University of Technology, Pretoria 0001, South Africa
| | - Liaan Minnie
- Centre for African Conservation Ecology, Nelson Mandela University, Gqeberha 6034, South Africa; School of Biology and Environmental Sciences, University of Mpumalanga, Mbombela 1200, South Africa
| | - Mike Muthersbaugh
- Department of Forestry and Environmental Conservation, Clemson University, Clemson, SC, USA
| | - M Justin O'Riain
- Institute for Communities and Wildlife in Africa, Department of Biological Sciences, University of Cape Town, Upper Campus, Rondebosch 7700, South Africa
| | - Dan Parker
- School of Biology and Environmental Sciences, University of Mpumalanga, Mbombela 1200, South Africa
| | - Gilbert Proulx
- Alpha Wildlife Research & Management Ltd, Sherwood Park, Alberta T8H 1W3, Canada
| | - Michael J Somers
- Mammal Research Institute, Centre for Invasion Biology, Department of Zoology and Entomology, University of Pretoria, Pretoria, South Africa
| | - Keifer Titus
- Department of Forestry and Environmental Conservation, Clemson University, Clemson, SC, USA
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Yusuf EH. Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3315-3321. [PMID: 36794485 DOI: 10.1002/jsfa.12507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 11/12/2022] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers. Similar to other meat substitutes, plant-based pork products are attractive both for manufacturers and consumers who are looking for healthy and environmentally friendly food solutions. RESULTS In the present study, soy protein and seitan protein-based bacon food products were evaluated by life cycle assessment (LCA) for global warming, terrestrial acidification, terrestrial toxicity, water consumption, freshwater eutrophication and human carcinogenic toxicity. Moreover, the nutritional characteristics of plant-based bacon products were compared with each other, and seitan protein-based bacon demonstrated more elevated amounts of protein content than pork bacon. According to LCA, the present study has demonstrated the heating of plant-based bacon products with induction, ceramic and electric stoves before consumption. The packaging and packaging materials of plant-based bacon products showed lower environmental impacts compared to the high-risk factors such as petroleum production and diesel combustion. CONCLUSION Soy protein and seitan-based bacon alternatives were low in fat content, and seitan protein-based bacon provides more protein content than original bacon. Moreover, the highest risks of environmental and human health effects of bacon substitutes have not come from individual activities and/or food production, but from side industries that cause the highest amounts of environmental issues crucial for food production and transportation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Emel Hasan Yusuf
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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6
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Chouraqui JP. Risk Assessment of Micronutrients Deficiency in Vegetarian or Vegan Children: Not So Obvious. Nutrients 2023; 15:2129. [PMID: 37432244 DOI: 10.3390/nu15092129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/16/2023] [Accepted: 04/22/2023] [Indexed: 07/12/2023] Open
Abstract
Vegetarian diets have gained in popularity worldwide and therefore an increasing number of children may be exposed to the resulting nutritional consequences. Among them, the risk of micronutrient shortfall is particularly of concern. This narrative review aims to assess and discuss the relevance of micronutrient deficiency risk based on the available data. It mainly draws attention to iron, zinc, iodine, and vitamins B12 and D intake. Diets that are more restrictive in animal source foods, such as vegan diets, have a greater likelihood of nutritional deficiencies. However, the actual risk of micronutrient deficiency in vegetarian children is relatively difficult to assert based on the limitations of evidence due to the lack of well-designed studies. The risk of vitamin B12 deficiency must be considered in newborns from vegan or macrobiotic mothers and children with the most restrictive diet, as well as the risk of iron, zinc, and iodine deficiency, possibly by performing the appropriate tests. A lacto-ovo-vegetarian diet exposes a low risk if it uses a very varied diet with a sufficient intake of dairy products. Vegan and macrobiotic diets should be avoided during pregnancy and childhood. There is a need for education and nutrition guidance and the need for supplementation should be assessed individually.
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Affiliation(s)
- Jean-Pierre Chouraqui
- Paediatric Nutrition and Gastroenterology, Paediatrics Department, University Hospital of Grenoble-Alpes (CHUGA), Quai Yermoloff, 38700 La Tronche, France
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7
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Potegal M, Nordman JC. Non-angry aggressive arousal and angriffsberietschaft: A narrative review of the phenomenology and physiology of proactive/offensive aggression motivation and escalation in people and other animals. Neurosci Biobehav Rev 2023; 147:105110. [PMID: 36822384 DOI: 10.1016/j.neubiorev.2023.105110] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 02/14/2023] [Accepted: 02/18/2023] [Indexed: 02/23/2023]
Abstract
Human aggression typologies largely correspond with those for other animals. While there may be no non-human equivalent of angry reactive aggression, we propose that human proactive aggression is similar to offense in other animals' dominance contests for territory or social status. Like predation/hunting, but unlike defense, offense and proactive aggression are positively reinforcing, involving dopamine release in accumbens. The drive these motivational states provide must suffice to overcome fear associated with initiating risky fights. We term the neural activity motivating proactive aggression "non-angry aggressive arousal", but use "angriffsberietschaft" for offense motivation in other animals to acknowledge possible differences. Temporal variation in angriffsberietschaft partitions fights into bouts; engendering reduced anti-predator vigilance, redirected aggression and motivational over-ride. Increased aggressive arousal drives threat-to-attack transitions, as in verbal-to-physical escalation and beyond that, into hyper-aggression. Proactive aggression and offense involve related neural activity states. Cingulate, insular and prefrontal cortices energize/modulate aggression through a subcortical core containing subnuclei for each aggression type. These proposals will deepen understanding of aggression across taxa, guiding prevention/intervention for human violence.
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Affiliation(s)
| | - Jacob C Nordman
- Department of Physiology, Southern Illinois University School of Medicine, Carbondale, IL, USA.
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Leroy F, Smith N, Adesogan A, Beal T, Iannotti L, Moughan P, Mann N. The role of meat in the human diet: evolutionary aspects and nutritional value. Anim Front 2023; 13:11-18. [PMID: 37073319 PMCID: PMC10105836 DOI: 10.1093/af/vfac093] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/20/2023] Open
Affiliation(s)
- Frédéric Leroy
- Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Nick W Smith
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Adegbola T Adesogan
- Department of Animal Sciences, Global Food Systems Institute, Feed the Future Innovation Lab for Livestock Systems, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL
| | - Ty Beal
- Global Alliance for Improved Nutrition (GAIN), Washington, DC
- Institute for Social, Behavioral and Economic Research, University of California, Santa Barbara, CA
| | - Lora Iannotti
- Institute for Public Health, Brown School, Washington University in St. Louis, St. Louis, MO
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Neil Mann
- School of Agriculture and Food, FVAS, University of Melbourne, Victoria, Australia
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9
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Yang F, Sun J, Cheng J, Fu L, Wang S, Xu M. Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Affiliation(s)
- Fengyi Yang
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Jun Sun
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Jiehong Cheng
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Lvhui Fu
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Simin Wang
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Min Xu
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
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Blank JT, Helena ETDS, Damasceno NRT, Santos RD, Markus MRP, Azevedo LCD. [Meat consumption by adults and the elderly in a city colonized by Germans in the south of Brazil: a population-based study]. CIENCIA & SAUDE COLETIVA 2023; 28:243-255. [PMID: 36629569 DOI: 10.1590/1413-81232023281.01932022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Accepted: 07/13/2022] [Indexed: 01/11/2023] Open
Abstract
Excessive meat consumption, especially red and processed meats, is associated with increased morbidity and mortality. The pattern of meat consumption varies in Brazil and is influenced by economic and cultural factors in the world. The study aimed to analyze the consumption of meat by adults and the elderly in a city colonized by Germans in the south of Brazil. It involved a cross-sectional population study. Sociodemographic and meat consumption data were collected using a previously validated Food Frequency Questionnaire. Frequencies and amounts were analyzed by type of meat and processing. The association between excessive meat consumption and the study variables was estimated by Prevalence Ratio. Among the 1,941 participants, the average amount of meat consumed was 250 g/day, the most consumed being white unprocessed meat (138 g/day), especially poultry (80 g/day). The prevalence of excessive consumption of red and processed meat (more than 500 g/week) was 63%, mainly among men (PR=1.6; 95%CI 1.5-1.8), aged 20 to 29 years (PR=1.4; 95%CI 1.2-1.5), and higher economic class (PR=1.2; 95%CI 1.0-1.3). Excessive consumption of red and processed meat among young men of upper economic class should be the target of public health actions for the adequacy of food consumption.
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Affiliation(s)
- Júlia Taynara Blank
- Programa de Pós-Graduação em Saúde Coletiva, Universidade Regional de Blumenau. R. São Paulo 2171, Itoupava Seca. 89030-001 Blumenau SC Brasil.
| | - Ernani Tiaraju de Santa Helena
- Programa de Pós-Graduação em Saúde Coletiva, Universidade Regional de Blumenau. R. São Paulo 2171, Itoupava Seca. 89030-001 Blumenau SC Brasil.
| | | | - Raul D Santos
- Departamento de Medicina Interna B, Universidade de Medicina de Greifswald. Greifswald Alemanha
| | | | - Luciane Coutinho de Azevedo
- Programa de Pós-Graduação em Saúde Coletiva, Universidade Regional de Blumenau. R. São Paulo 2171, Itoupava Seca. 89030-001 Blumenau SC Brasil.
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11
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Fuseini A. Introduction. Anim Welf 2023. [DOI: 10.1007/978-3-031-17566-4_1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition. Animals (Basel) 2022; 12:ani12192597. [PMID: 36230337 PMCID: PMC9559692 DOI: 10.3390/ani12192597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.
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Gbejewoh O, Marais J, Erasmus SW. Planetary health and the promises of plant‐based meat from a sub‐Saharan African perspective: A review. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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Ruedlinger J, Cid-Ossandón V, Huidobro A, Van De Wyngard V, Vargas C, Ferreccio C. Processed meat consumption and associated factors in Chile: A cross-sectional study nested in the MAUCO cohort. Front Public Health 2022; 10:960997. [PMID: 36062116 PMCID: PMC9436317 DOI: 10.3389/fpubh.2022.960997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 08/01/2022] [Indexed: 01/24/2023] Open
Abstract
Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its consumption and health impact. We characterized processed meat intake and associated factors in a population-based cohort of a Chilean agricultural county, MAUCO. We analyzed baseline dietary data of 7,841 participants, 4,358 women and 3,483 men (38-77 years), who answered an adapted Mediterranean index food frequency questionnaire. Eight percent of the participants presented high processed meat consumption (≥5 times per week). We explored associations of processed meat consumption with participant characteristics using multinomial logistic regression models. Main factors associated with higher consumption were being men, younger and currently employed, and having a high intake (>4 times per week) of red meat (Odds ratio, 2.71, 95% CI 2.10-3.48), butter/cream (1.96, 1.60-2.41), whole-fat dairy products (1.32, 1.04-1.67) and a high intake (≥1 time per day) of sugary snacks/sweets (2.49, 2.04-3.03) and sugary drinks (1.97, 1.63-2.38). Processed meat consumption associated to chronic diseases, particularly cardiovascular disease (Prevalence ratio, 2.28, 95% CI 1.58-3.29). Obesity mediated this association in a proportion of 5.0%, whereas for diabetes the proportion was 13.9%. In this population, processed meat was associated with other unhealthy dietary and lifestyle factors, as well as with chronic diseases, particularly cardiovascular disease.
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Affiliation(s)
- Jenny Ruedlinger
- Facultad de Medicina, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
- Advanced Center for Chronic Diseases, Universidad de Chile and Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Vicente Cid-Ossandón
- Facultad de Medicina, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
- Advanced Center for Chronic Diseases, Universidad de Chile and Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Andrea Huidobro
- Advanced Center for Chronic Diseases, Universidad de Chile and Pontificia Universidad Católica de Chile, Santiago, Chile
- Facultad de Medicina, School of Medicine, Universidad Católica del Maule, Talca, Chile
| | - Vanessa Van De Wyngard
- Facultad de Medicina, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
- Advanced Center for Chronic Diseases, Universidad de Chile and Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Claudio Vargas
- Advanced Center for Chronic Diseases, Universidad de Chile and Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Matemáticas y Ciencias de la Computación, Facultad de Ciencias, Universidad de Santiago de Chile, Santiago, Chile
| | - Catterina Ferreccio
- Facultad de Medicina, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
- Advanced Center for Chronic Diseases, Universidad de Chile and Pontificia Universidad Católica de Chile, Santiago, Chile
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15
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Stanton AV, Leroy F, Elliott C, Mann N, Wall P, De Smet S. 36-fold higher estimate of deaths attributable to red meat intake in GBD 2019: is this reliable? Lancet 2022; 399:e23-e26. [PMID: 35227393 DOI: 10.1016/s0140-6736(22)00311-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 02/03/2022] [Accepted: 02/03/2022] [Indexed: 12/13/2022]
Affiliation(s)
- Alice V Stanton
- School of Pharmacy and Biomolecular Sciences, Royal College of Surgeons in Ireland, University of Medicine and Health Sciences, RCSI Education & Research Centre, Beaumont Hospital, Dublin 9QRH+4F, Ireland; Global Innovation Centre, Devenish Nutrition, County Meath, Ireland.
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Christopher Elliott
- School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast, UK
| | - Neil Mann
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC, Australia
| | - Patrick Wall
- School of Public Health, Physiotherapy, and Sports Science, University College Dublin, Dublin, Ireland
| | - Stefaan De Smet
- Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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16
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Grosso G, La Vignera S, Condorelli RA, Godos J, Marventano S, Tieri M, Ghelfi F, Titta L, Lafranconi A, Gambera A, Alonzo E, Sciacca S, Buscemi S, Ray S, Del Rio D, Galvano F. Total, red and processed meat consumption and human health: an umbrella review of observational studies. Int J Food Sci Nutr 2022; 73:726-737. [PMID: 35291893 DOI: 10.1080/09637486.2022.2050996] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Meat consumption has represented an important evolutionary step for humans. However, modern patterns of consumption, including excess intake, type of meat and cooking method have been the focus of attention as a potential cause of rise in non-communicable diseases. The aim of this study was to investigate the association between total, red and processed meat with health outcomes and to assess the level of evidence by performing a systematic search of meta-analyses of prospective cohort studies. Convincing evidence of the association between increased risk of (i) colorectal adenoma, lung cancer, CHD and stroke, (ii) colorectal adenoma, ovarian, prostate, renal and stomach cancers, CHD and stroke and (iii) colon and bladder cancer was found for excess intake of total, red and processed meat, respectively. Possible negative associations with other health outcomes have been reported. Excess meat consumption may be detrimental to health, with a major impact on cardiometabolic and cancer risk.
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Affiliation(s)
- Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy.,NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK
| | - Sandro La Vignera
- Department of Clinical and Experimental Medicine, University of Catania, Catania, Italy
| | - Rosita A Condorelli
- Department of Clinical and Experimental Medicine, University of Catania, Catania, Italy
| | - Justyna Godos
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | - Stefano Marventano
- Childhood and Adolescent Department, Rimini Women's Health, AUSL Romagna, Rimini, Italy
| | - Maria Tieri
- Department of Experimental Oncology, SmartFood Program, IEO, European Institute of Oncology IRCCS, Milan, Italy
| | - Francesca Ghelfi
- NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,Department of Pediatrics, Fondazione De Marchi, IRCCS Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Lucilla Titta
- Department of Experimental Oncology, SmartFood Program, IEO, European Institute of Oncology IRCCS, Milan, Italy
| | - Alessandra Lafranconi
- University of Milano, Milan, Italy.,Care and Public Health Research Institute, Maastricht University, Maastricht, The Netherlands
| | - Angelo Gambera
- Azienda Ospedaliero, Universitaria Policlinico, Vittorio Emanuele, Catania, Italy
| | - Elena Alonzo
- Food and Nutrition Security and Public Health Service, ASP Catania, Catania, Italy
| | | | - Silvio Buscemi
- Biomedical Department of Internal and Specialist Medicine (DIBIMIS), University of Palermo, Palermo, Italy
| | - Sumantra Ray
- NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,School of Biomedical Sciences, Ulster University, Ulster, UK.,School of the Humanities and Social Sciences, University of Cambridge, Cambridge, UK
| | - Daniele Del Rio
- NNEdPro Global Centre for Nutrition and Health, St John's Innovation Centre, Cambridge, UK.,Department of Food and Drug, Human Nutrition Unit, University of Parma, Parma, Italy.,School of Advanced Studies on Food and Nutrition, University of Parma, Parma, Italy
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
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17
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Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets - An argument against drastic limitation of livestock in the food system. Animal 2022; 16:100457. [PMID: 35158307 DOI: 10.1016/j.animal.2022.100457] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/06/2022] [Accepted: 01/07/2022] [Indexed: 02/07/2023] Open
Abstract
Animal source foods are evolutionarily appropriate foods for humans. It is therefore remarkable that they are now presented by some as unhealthy, unsustainable, and unethical, particularly in the urban West. The benefits of consuming them are nonetheless substantial, as they offer a wide spectrum of nutrients that are needed for cell and tissue development, function, and survival. They play a role in proper physical and cognitive development of infants, children, and adolescents, and help promote maintenance of physical function with ageing. While high-red meat consumption in the West is associated with several forms of chronic disease, these associations remain uncertain in other cultural contexts or when consumption is part of wholesome diets. Besides health concerns, there is also widespread anxiety about the environmental impacts of animal source foods. Although several production methods are detrimental (intensive cropping for feed, overgrazing, deforestation, water pollution, etc.) and require substantial mitigation, damaging impacts are not intrinsic to animal husbandry. When well-managed, livestock farming contributes to ecosystem management and soil health, while delivering high-quality foodstuffs through the upcycling of resources that are otherwise non-suitable for food production, making use of marginal land and inedible materials (forage, by-products, etc.), integrating livestock and crop farming where possible has the potential to benefit plant food production through enhanced nutrient recycling, while minimising external input needs such as fertilisers and pesticides. Moreover, the impacts on land use, water wastage, and greenhouse gas emissions are highly contextual, and their estimation is often erroneous due to a reductionist use of metrics. Similarly, whether animal husbandry is ethical or not depends on practical specificities, not on the fact that animals are involved. Such discussions also need to factor in that animal husbandry plays an important role in culture, societal well-being, food security, and the provision of livelihoods. We seize this opportunity to argue for less preconceived assumptions about alleged effects of animal source foods on the health of the planet and the humans and animals involved, for less top-down planning based on isolated metrics or (Western) technocratic perspectives, and for more holistic and circumstantial approaches to the food system.
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18
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Szczebyło A, Halicka E, Rejman K, Kaczorowska J. Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities. Foods 2022; 11:358. [PMID: 35159508 PMCID: PMC8834642 DOI: 10.3390/foods11030358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/30/2021] [Accepted: 01/24/2022] [Indexed: 02/07/2023] Open
Abstract
Reducing the consumption of meat constitutes an important part of the global shift towards more sustainable food systems. At the same time, meat is firmly established in the food culture of most human beings, and better understanding of individual behaviors is essential to facilitate a durable change in contemporary eating patterns. To determine the level and nature of attachment to meat among consumers, the Meat Attachment Questionnaire (MAQ) in relation to the phases of behaviour change in the meat consumption reduction process was utilised. Data collected through a survey carried out among Poles aged 25-40 years living in cities were analysed with the use of Spearman's correlations and one-way ANOVA with Tukey's post-hoc tests. The biggest share of the studied group of millennials (N = 317) never considered reducing their meat consumption (Phase 1-41%) and was described by the highest level of MAQ score in all its categories: hedonism, affinity, dependence, and entitlement. More than half of the respondents in Phase 2 participants ("planners") declared a willingness to cut down meat consumption but had not yet put their intentions into practice. Respondents qualified in Phase 3 declared the highest willingness to reduce meat consumption and were significantly less attached to meat regarding all MAQ categories than respondents in Phase 1. The 9% of the study participants (Phase 4) had already limited the frequency of their meat consumption to "several times a week", this however still remains insufficient compared to the ambitious goals of sustainable healthy diets. Results indicated that meat attachment categories, especially hedonism and dependence, were identified as predictors of willingness to reduce meat consumption. Research exploring the determinants of change and possibilities of effective communication about meat reduction on an individual level in different cultural settings are needed.
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Affiliation(s)
- Agata Szczebyło
- Institute of Human Nutrition Sciences, WULS-SGGW, 02-787 Warsaw, Poland; (E.H.); (K.R.); (J.K.)
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19
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Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Recent advances in the development of healthier meat products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:123-179. [PMID: 36064292 DOI: 10.1016/bs.afnr.2022.04.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.
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Affiliation(s)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Universidad de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
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20
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Colbran LL, Johnson MR, Mathieson I, Capra JA. Tracing the Evolution of Human Gene Regulation and Its Association with Shifts in Environment. Genome Biol Evol 2021; 13:evab237. [PMID: 34718543 PMCID: PMC8576593 DOI: 10.1093/gbe/evab237] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/16/2021] [Indexed: 12/16/2022] Open
Abstract
As humans populated the world, they adapted to many varying environmental factors, including climate, diet, and pathogens. Because many of these adaptations were mediated by multiple noncoding variants with small effects on gene regulation, it has been difficult to link genomic signals of selection to specific genes, and to describe the regulatory response to selection. To overcome this challenge, we adapted PrediXcan, a machine learning method for imputing gene regulation from genotype data, to analyze low-coverage ancient human DNA (aDNA). First, we used simulated genomes to benchmark strategies for adapting PrediXcan to increase robustness to incomplete data. Applying the resulting models to 490 ancient Eurasians, we found that genes with the strongest divergent regulation among ancient populations with hunter-gatherer, pastoralist, and agricultural lifestyles are enriched for metabolic and immune functions. Next, we explored the contribution of divergent gene regulation to two traits with strong evidence of recent adaptation: dietary metabolism and skin pigmentation. We found enrichment for divergent regulation among genes proposed to be involved in diet-related local adaptation, and the predicted effects on regulation often suggest explanations for known signals of selection, for example, at FADS1, GPX1, and LEPR. In contrast, skin pigmentation genes show little regulatory change over a 38,000-year time series of 2,999 ancient Europeans, suggesting that adaptation mainly involved large-effect coding variants. This work demonstrates that combining aDNA with present-day genomes is informative about the biological differences among ancient populations, the role of gene regulation in adaptation, and the relationship between genetic diversity and complex traits.
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Affiliation(s)
- Laura L Colbran
- Vanderbilt Genetics Institute, Vanderbilt University Medical Center, USA
- Department of Genetics, Perelman School of Medicine, University of Pennsylvania, USA
| | - Maya R Johnson
- School for Science and Math at Vanderbilt, Vanderbilt University, USA
- Department of Computer Science, Bryn Mawr College, Pennsylvania, USA
| | - Iain Mathieson
- Department of Genetics, Perelman School of Medicine, University of Pennsylvania, USA
| | - John A Capra
- Vanderbilt Genetics Institute, Vanderbilt University Medical Center, USA
- Department of Biological Sciences, Vanderbilt University, USA
- Department of Biomedical Informatics, Vanderbilt University, USA
- Bakar Computational Health Sciences Institute, University of California, San Francisco, USA
- Department of Epidemiology and Biostatistics, University of California, San Francisco, USA
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21
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Oliveira TPR, Cutrim Júnior JAA, Costa JB, Gois GC, Queiroz MAÁ, Quadros CP, Wagner R, Vendruscolo RG, Figueirêdo Neto A, Rodrigues RTS. Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000277] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Thamys P. R. Oliveira
- Department of Animal Science Universidade Federal do Vale do São Francisco – UNIVASF Petrolina PE 56300‐000 Brazil
| | - José A. A. Cutrim Júnior
- Department of Animal Science Ciência e Tecnologia do Maranhão – IFMA Instituto Federal de Educação São Luís MA 65000‐000 Brazil
| | - Joaquim B. Costa
- Empresa Brasileira de Pesquisa Agropecuária – Embrapa Cocais São Luís MA 65065‐470 Brazil
| | - Glayciane C. Gois
- Department of Animal Science Universidade Federal do Vale do São Francisco – UNIVASF Petrolina PE 56300‐000 Brazil
| | - Mário A. Á. Queiroz
- Department of Animal Science Universidade Federal do Vale do São Francisco – UNIVASF Petrolina PE 56300‐000 Brazil
| | - Cedenir P. Quadros
- Department of Pharmaceutical Sciences Universidade Federal do Vale do São Francisco – UNIVASF Petrolina PE 56304‐917 Brazil
| | - Roger Wagner
- Department of Food Science and Technology Universidade Federal de Santa Maria – UFSM Santa Maria RS 97105‐900 Brazil
| | - Raquel G. Vendruscolo
- Department of Food Science and Technology Universidade Federal de Santa Maria – UFSM Santa Maria RS 97105‐900 Brazil
| | - Acácio Figueirêdo Neto
- Department of Agricultural Engineering Universidade Federal do Vale do São Francisco – UNIVASF Juazeiro BA 48902‐300 Brazil
| | - Rafael T. S. Rodrigues
- Department of Animal Science Universidade Federal do Vale do São Francisco – UNIVASF Petrolina PE 56300‐000 Brazil
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22
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De Marchi M, Costa A, Pozza M, Goi A, Manuelian CL. Detailed characterization of plant-based burgers. Sci Rep 2021; 11:2049. [PMID: 33479456 PMCID: PMC7820238 DOI: 10.1038/s41598-021-81684-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 01/11/2021] [Indexed: 12/23/2022] Open
Abstract
Flexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with 'meaty' characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the 'simulated beef burgers' nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how 'simulated beef' products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these 'new' vegan products so that consumers can adjust their diet to nutritional needs.
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Affiliation(s)
- Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy.
| | - Angela Costa
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Marta Pozza
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Arianna Goi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy
| | - Carmen L Manuelian
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020, Legnaro, PD, Italy.
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23
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Rodríguez R, Balocchi O, Alomar D, Morales R. Comparison of a Plantain-Chicory Mixture with a Grass Permanent Sward on the Live Weight Gain and Meat Quality of Lambs. Animals (Basel) 2020; 10:E2275. [PMID: 33276554 PMCID: PMC7761527 DOI: 10.3390/ani10122275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/27/2020] [Accepted: 11/30/2020] [Indexed: 11/16/2022] Open
Abstract
Under the predicted conditions of climate change, the productivity of temperate grasslands may be affected by drought stress, especially in spring and summer. In this scenario, water-deficit-tolerant species such as plantain and chicory are interesting alternatives for use in sheep production systems. In this study, we compared a mixture of plantain and chicory herbage (PCH) with a grass-based permanent sward (GBS) on the weight gain and meat quality of lambs finished on these grasslands. Fifteen weaned lambs (31.3 kg and 4 months of age) were assigned to each treatment for seven weeks in late spring and live weight gain (LWG), carcass and meat quality were evaluated. There was a tendency (p = 0.09) in final weight (40.3 ± 0.8 kg) and live weight gain (173 ± 10 g/d) to be higher in PCH compared to GBS. Carcass weight, dressing percentage and meat quality in terms of pH, color and tenderness did not differ (p > 0.05) and were considered to be of good quality. We concluded that both swards result in comparable lamb performance and good meat quality.
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Affiliation(s)
- Romina Rodríguez
- Escuela de Graduados, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Casilla 567, Valdivia 5090000, Chile;
- Instituto Producción Animal, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Casilla 567, Valdivia 5090000, Chile; (O.B.); (D.A.)
| | - Oscar Balocchi
- Instituto Producción Animal, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Casilla 567, Valdivia 5090000, Chile; (O.B.); (D.A.)
| | - Daniel Alomar
- Instituto Producción Animal, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Casilla 567, Valdivia 5090000, Chile; (O.B.); (D.A.)
| | - Rodrigo Morales
- Instituto de Investigaciones Agropecuarias, INIA Remehue, Ruta 5 Norte km 8, P.O. Box 24–0, Osorno 5290000, Chile
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24
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Fujimori S. Gastric acid level of humans must decrease in the future. World J Gastroenterol 2020; 26:6706-6709. [PMID: 33268958 PMCID: PMC7684463 DOI: 10.3748/wjg.v26.i43.6706] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 10/24/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
Proton pump inhibitors strongly inhibit gastric acid production, but digestion problems do not generally arise. We can intake almost ordinary food even after total gastrectomy. Small intestine itself can digest and absorb food using various digestive enzymes without digestion in the stomach. The pH level of gastric acid in humans is much lower than that of most animals, and very close to that of carrion-eating animals called scavengers. It is assumed that ancient humans became bipedal approximately 4 million years ago. It was difficult for humans, who just started unstable bipedal locomotion, to catch quadrupedal-walking animals that can move faster, without special hunting tools. They may have eaten remaining carcasses, which is mainly the leftovers of carnivora species, as animal-derived food. The benefit to produce a volume of gastric acid for humans is carrion eating, in which disinfection by gastric acid is important. Humans produce a high concentration of gastric acid to enable consumption of a diet containing some bacteria and support this lifestyle by consuming significant energy to protect themselves from gastric acid. Now, the opportunity for strong deleterious bacteria to enter the gastrointestinal tract has decreased because of the organized clean environment. If this hygienic environment is maintained for a long time, our gastric acid level must be decreased gradually.
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Affiliation(s)
- Shunji Fujimori
- Department of Gastroenterology, Chiba Hokusoh Hospital, Nippon Medical School, Inzai 270-1694, Chiba, Japan
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25
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Leroy F, Barnard ND. Children and adults should avoid consuming animal products to reduce risk for chronic disease: NO. Am J Clin Nutr 2020; 112:931-936. [PMID: 32889537 DOI: 10.1093/ajcn/nqaa236] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Excessive attention to the animal versus plant binary food choice reflects society's moral views on eating right. To claim that avoidance of animal products is required to prevent chronic disease is not supported by evidence, makes little sense from an evolutionary perspective, and distracts policy makers from common-sense approaches to achieve adequate nutrition. Animal products provide highly bioavailable nutrients, some of which are not easily obtained from plants, and can play a key role in meeting the nutritional challenges of populations in both high- and low-income countries. This role goes beyond the need for protein and relates to vitamins, minerals, and numerous often-overlooked nutrients, such as long-chain fatty acids, taurine, and choline. Restrictive dietary prescriptions that exclude animal products complicate the quest for optimal nutrition by undermining dietary diversity and flexibility, and by introducing a dependency on fortification and supplementation. Thus, a vegan diet may put the general population at increased risk of poor nutrition, a problem of particular concern for those with special nutritional requirements.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Neal D Barnard
- Adjunct Faculty, George Washington University School of Medicine and Health Sciences, Washington, DC, USA.,Physicians Committee for Responsible Medicine, Washington, DC, USA
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26
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Sousa LKSD, Roque-Specht VF, Gomes EMDC. Principais Direcionadores de Compra de Carnes em Hipermercados. RAC: REVISTA DE ADMINISTRAÇÃO CONTEMPORÂNEA 2020. [DOI: 10.1590/1982-7849rac2020190097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
RESUMO Objetivo: a urbanização e migração para os grandes centros tem provocado mudanças no comportamento dos consumidores de carnes, não somente no que se refere a escolha do produto, mas também, ao processo de compra. Neste sentido, fatores como proximidade, disponibilidade do produto, e preço são relacionados como fatores que definem compras. Na tentativa de ampliar o entendimento sobre o que os consumidores consideram importante, este trabalho objetiva analisar os principais fatores associados ao consumo das carnes bovina, suína e de frango no Distrito Federal, Brasil. Métodos: a pesquisa foi realizada em três redes distintas de hipermercados. Realizou-se uma avaliação socioeconômica dos entrevistados, seguida da aplicação de um Survey, através de sentenças afirmativas estruturadas, categorizadas em dimensões sociocultural, econômica, saúde/alimento e ambiente. As sentenças foram avaliadas através da Escala Likert de sete pontos. Os dados socioeconômicos dos entrevistados foram analisados por testes de Qui-quadrado e as respostas obtidas por meio da Escala Likert foram transformados em Mean Item Score (MIS). Resultados e Conclusões: os resultados indicaram que o controle de qualidade de exposição das carnes nos supermercados e a praticidade de encontrar o mesmo tipo de carne em vários locais são os principais influenciadores de tomada de decisão de compra pelos consumidores.
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Omaye AT, Omaye ST. Caveats for the Good and Bad of Dietary Red Meat. Antioxidants (Basel) 2019; 8:E544. [PMID: 31726758 PMCID: PMC6912709 DOI: 10.3390/antiox8110544] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/04/2019] [Accepted: 11/06/2019] [Indexed: 12/21/2022] Open
Abstract
Red meat and its constituents of heme iron or free iron have been the target of scrutiny related to their purported association to many chronic diseases. However, in contrast, red meat provides a rich source of nutrition. In 2007, Al Tappel hypothesized that the mechanistic explanation for the adverse impact of iron and heme iron could be the strong influence these substances have in initiating and promoting oxidative stress. Also, there is an emphasis on the importance of dietary antioxidants in the modulation of these adverse effects. The goal of this argumentative review is to provide an update of the importance of dietary red meat for health, and the hypothesis that oxidative stress initiated by dietary iron and heme iron may be related to chronic diseases, with a particular emphasis on recent research that impacts the paradigm. We also examine potential dietary changes that could substantially modify the potential adverse outcomes of chronic diseases initiated by heme iron mechanisms, e.g., consumption of antioxidant-rich fruits and vegetables.
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Affiliation(s)
| | - Stanley T. Omaye
- Department of Nutrition, University of Nevada, Reno, NE 89557, USA
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Curtain F, Grafenauer S. Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves. Nutrients 2019; 11:nu11112603. [PMID: 31671655 PMCID: PMC6893642 DOI: 10.3390/nu11112603] [Citation(s) in RCA: 174] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/24/2019] [Accepted: 10/24/2019] [Indexed: 01/17/2023] Open
Abstract
Demand for plant-based meat substitutes is growing globally for nutritional and environmental reasons, with Australia the third-fastest growing vegan market worldwide. This study aimed to profile and compare plant-based meat substitutes (mimicking meat) with equivalent meat products, and 2015 data. An audit undertaken in May (updated in September 2019) from four metropolitan Sydney supermarkets (Coles, Woolworths, Aldi, IGA), collected nutrition information and Health Star Rating (HSR) from 137 products (50 burgers, 10 mince, 29 sausages, 24 chicken, 9 seafood, 15 other). Mean (± standard deviation (SD)) and median (range) was calculated for nutrients and HSR. Plant-based options were generally lower in kilojoules, total and saturated fat, higher in carbohydrate, sugars, and dietary fibre compared with meat. Only 4% of products were low in sodium (58–1200 mg/100 g). Less than a quarter of products (24%) were fortified with vitamin B12, 20% with iron, and 18% with zinc. HSR featured on 46% (3.6–4.4 stars). On-pack claims were vegetarian/vegan/plant-based (80%), protein (63%), non-genetically modified/organic (34%), gluten free (28%). Product numbers increased five-fold (↑429%) in four years. The plant protein trend has prompted innovation in meat substitutes, however wide nutrient ranges and higher sodium levels highlights the importance of nutrition guidelines in their development to ensure equivalence with animal-based proteins.
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Affiliation(s)
- Felicity Curtain
- Grains & Legumes Nutrition Council, Mount Street, North Sydney 2060, Australia.
| | - Sara Grafenauer
- Grains & Legumes Nutrition Council, Mount Street, North Sydney 2060, Australia.
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia.
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Abstract
Cell-based meat, also called 'clean', lab, synthetic or in vitro meat, has attracted much media interest recently. Consumer demand for cellular meat production derives principally from concerns over environment and animal welfare, while secondary considerations include consumer and public health aspects of animal production, and food security. The present limitations to cellular meat production include the identification of immortal cell lines, availability of cost-effective, bovine-serum-free growth medium for cell proliferation and maturation, scaffold materials for cell growth, scaling up to an industrial level, regulatory and labelling issues and at what stage mixing of myo-, adipo- and even fibrocytes can potentially occur. Consumer perceptions that cell-based meat production will result in improvements to animal welfare and the environment have been challenged, with the outcome needing to wait until the processes used in cell-based meat are close to a commercial reality. Challenges for cell-based meat products include the simulation of nutritional attributes, texture, flavour and mouthfeel of animal-derived meat products. There is some question over whether consumers will accept the technology, but likely there will be acceptance of cell-based meat products, in particular market segments. Currently, the cost of growth media, industry scale-up of specific components of the cell culture process, intellectual property sharing issues and regulatory hurdles mean that it will likely require an extended period for cellular meat to be consistently available in high-end restaurants and even longer to be available for the mass market. The progress in plant-based meat analogues is already well achieved, with products such as the ImpossibleTM Burger and other products already available. These developments may make the development of cellular meat products obsolete. But the challenges remain of mimicking not only the nutritional attributes, flavour, shape and structure of real meat, but also the changes in regulation and labelling.
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Marti-Quijal FJ, Zamuz S, Tomašević I, Gómez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.097] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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