1
|
Maharat M, Rahimlou M, Sioofi A, Sajjadi SF, Moosavian SP. Association of major dietary patterns with socioeconomic status, obesity, and contracting COVID-19 among Iranian adults. Front Nutr 2024; 11:1301634. [PMID: 38347959 PMCID: PMC10859857 DOI: 10.3389/fnut.2024.1301634] [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: 09/25/2023] [Accepted: 01/08/2024] [Indexed: 02/15/2024] Open
Abstract
Background The coronavirus disease 2019 (COVID-19) pandemic clearly affected the lifestyle and dietary habits of millions of people worldwide. The purpose of this study was to evaluate the association of major dietary patterns with socioeconomic status, obesity, and contracting COVID-19. Methods We conducted a cross-sectional study using an online survey for data collection with a total of 1,187 participants (over the age of 18 years) who reported their sociodemographic details, anthropometric index (weight and height), and dietary intake. Multivariable logistic regression models were applied to assess the association between major dietary patterns and study outcomes. Results A total of 1,106 adults were included in the current analysis. We identified three major dietary patterns (plant-based, meat, and Western dietary patterns). The mean age of participants was significantly higher in the upper tertile of plant-based dietary patterns (DPs) compared to the first tertile, while it was lower in the top tertile of meat and Western DPs. The percentage of participants who lived in urban areas was significantly higher in the third tertile of meat DP than in the first tertile (p < 0.001). Moderate adherence to Western DP was significantly associated with increased odds of obesity (OR: 1.79; 95% CI: 1.17, 2.74). In addition, high adherence to Western DP was significantly related to increased odds of obesity after controlling for confounders. Subjects in the second tertile of the Western DP had higher odds (95% Cl: 1.04, 1.92) for COVID-19 infection than the first tertile. Conclusion This study showed that moderate and high adherence to a Western dietary pattern was associated with a higher risk of obesity and COVID-19 infection during the pandemic. Future studies are needed to confirm these findings.
Collapse
Affiliation(s)
- Maryam Maharat
- Department of Community Nutrition, Vice-Chancellery for Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mehran Rahimlou
- Department of Nutrition, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Ali Sioofi
- Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyedeh Forough Sajjadi
- Department of Community Nutrition, Vice-Chancellery for Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyedeh Parisa Moosavian
- Department of Community Nutrition, Vice-Chancellery for Health, Shiraz University of Medical Sciences, Shiraz, Iran
| |
Collapse
|
2
|
Vu THT, Rydland KJ, Achenbach CJ, Van Horn L, Cornelis MC. Dietary Behaviors and Incident COVID-19 in the UK Biobank. Nutrients 2021; 13:2114. [PMID: 34203027 PMCID: PMC8234071 DOI: 10.3390/nu13062114] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 06/06/2021] [Accepted: 06/16/2021] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Nutritional status influences immunity but its specific association with susceptibility to COVID-19 remains unclear. We examined the association of specific dietary data and incident COVID-19 in the UK Biobank (UKB). METHODS We considered UKB participants in England with self-reported baseline (2006-2010) data and linked them to Public Health England COVID-19 test results-performed on samples from combined nose/throat swabs, using real time polymerase chain reaction (RT-PCR)-between March and November 2020. Baseline diet factors included breastfed as baby and specific consumption of coffee, tea, oily fish, processed meat, red meat, fruit, and vegetables. Individual COVID-19 exposure was estimated using the UK's average monthly positive case rate per specific geo-populations. Logistic regression estimated the odds of COVID-19 positivity by diet status adjusting for baseline socio-demographic factors, medical history, and other lifestyle factors. Another model was further adjusted for COVID-19 exposure. RESULTS Eligible UKB participants (n = 37,988) were 40 to 70 years of age at baseline; 17% tested positive for COVID-19 by SAR-CoV-2 PCR. After multivariable adjustment, the odds (95% CI) of COVID-19 positivity was 0.90 (0.83, 0.96) when consuming 2-3 cups of coffee/day (vs. <1 cup/day), 0.88 (0.80, 0.98) when consuming vegetables in the third quartile of servings/day (vs. lowest quartile), 1.14 (1.01, 1.29) when consuming fourth quartile servings of processed meats (vs. lowest quartile), and 0.91 (0.85, 0.98) when having been breastfed (vs. not breastfed). Associations were attenuated when further adjusted for COVID-19 exposure, but patterns of associations remained. CONCLUSIONS In the UK Biobank, consumption of coffee, vegetables, and being breastfed as a baby were favorably associated with incident COVID-19; intake of processed meat was adversely associated. Although these findings warrant independent confirmation, adherence to certain dietary behaviors may be an additional tool to existing COVID-19 protection guidelines to limit the spread of this virus.
Collapse
Affiliation(s)
- Thanh-Huyen T. Vu
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL 60611, USA; (T.-H.T.V.); (C.J.A.); (L.V.H.)
| | - Kelsey J. Rydland
- Research and Information Services, Feinberg School of Medicine, Northwestern University, Chicago, IL 60611, USA;
| | - Chad J. Achenbach
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL 60611, USA; (T.-H.T.V.); (C.J.A.); (L.V.H.)
- Department of Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL 60611, USA
| | - Linda Van Horn
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL 60611, USA; (T.-H.T.V.); (C.J.A.); (L.V.H.)
| | - Marilyn C. Cornelis
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL 60611, USA; (T.-H.T.V.); (C.J.A.); (L.V.H.)
| |
Collapse
|
3
|
Beetroot Juice - Legal Doping for Athletes? CENTRAL EUROPEAN JOURNAL OF SPORT SCIENCES AND MEDICINE 2021. [DOI: 10.18276/cej.2021.3-06] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
4
|
Kopčeková J, Mrázová J, Gažarová M, Habánová M. Effects of meat and processed meat consumption on the lipid profile in the population with cardiovascular diseases. POTRAVINARSTVO 2020. [DOI: 10.5219/1428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Meat represents an important source of high-quality dietary protein for a large proportion of the global population. Also, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc, selenium, vitamin D, and vitamin B12. Excessive consumption of meat and meat products is often associated with overconsumption of energy and fat, resulting in excess weight, obesity, and an increased risk of chronic diseases, such as cardiovascular disease and type 2 diabetes. This study aims to evaluate the relationship between meat and processed meat consumption frequencies and lipid profile in a group of 800 randomly selected patients hospitalized in the Cardiocentre Nitra. Patients were 20 – 101 years, (men, the average age was 61.13 ±10.47 years). The data necessary for the detection of dietary habits were obtained by a questionnaire method. Statistical comparisons between groups were made utilizing a one-way analysis of variance (one-way ANOVA) followed by Tukey's post hoc test. Our results show, that most respondents consume meat 1 – 2 times per week, while we did not notice a significant effect (p >0.05) of the type of meat on the lipid profile. The highest T-C, LDL-C, and TG values were seen in men who consume pork 3 – 4 times per week. Statistically significant was only the effect of pork meat on total cholesterol and triglycerides (p <0.05). In the consumption of beef and poultry, there was a non-significant effect on biochemical parameters of blood (p >0.05). We recorded a significant effect (p ˂0.05) of the consumption of frankfurters between consumption 1 – 2 times per week and 3 – 4 times per week. Up to 40.2% of respondents consume salami 3 – 4 times per week, and we recorded a significant effect on LDL levels between consumption 1 – 2 times per week and sometimes (p ˂0.05). Respondents who consume sausage, headcheese, and others products 1 – 2 times a week have non-significant higher T-C, LDL, TG, and lower HDL compared to less frequent consumption. High consumption of meat, mainly pork and processed meat seems to be associated with higher levels of total cholesterol, LDL cholesterol, and triglycerides.
Collapse
|
5
|
Wedekind R, Keski-Rahkonen P, Robinot N, Mercier F, Engel E, Huybrechts I, Scalbert A. Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion. Metabolites 2020; 10:E272. [PMID: 32635215 PMCID: PMC7408382 DOI: 10.3390/metabo10070272] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/29/2020] [Accepted: 07/01/2020] [Indexed: 02/02/2023] Open
Abstract
The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood. A better knowledge of the metabolite profiles of different processed and non-processed meat products from this heterogeneous food group could help in elucidating the mechanisms associated with these health effects. Thirty-three different commercial samples of ten processed and non-processed meat products were digested in triplicate with a standardized static in vitro digestion method in order to mimic profiles of small molecules formed in the gut upon digestion. A metabolomics approach based on high-resolution mass spectrometry was used to identify metabolite profiles specific to the various meat products. Processed meat products showed metabolite profiles clearly distinct from those of non-processed meat. Several discriminant features related to either specific ingredients or processing methods were identified. Those were, in particular, syringol compounds deposited in meat during smoking, biogenic amines formed during meat fermentation and piperine and related compounds characteristic of pepper used as an ingredient. These metabolites, characteristic of specific processed meat products, might be used as potential biomarkers of intake for these foods. They may also help in understanding the mechanisms linking processed meat intake and adverse health outcomes such as cancer.
Collapse
Affiliation(s)
- Roland Wedekind
- Nutrition and Metabolism Section, International Agency for Research on Cancer, 69372 Lyon, France; (R.W.); (P.K.-R.); (N.R.); (I.H.)
| | - Pekka Keski-Rahkonen
- Nutrition and Metabolism Section, International Agency for Research on Cancer, 69372 Lyon, France; (R.W.); (P.K.-R.); (N.R.); (I.H.)
| | - Nivonirina Robinot
- Nutrition and Metabolism Section, International Agency for Research on Cancer, 69372 Lyon, France; (R.W.); (P.K.-R.); (N.R.); (I.H.)
| | - Frederic Mercier
- Micro-Contaminants, Aroma and Separation Sciences (MASS) Group, National Research Institute for Agriculture, Food and Environment (INRAE) UR370 QuaPA, 63122 Saint-Genès-Champanelle, France; (F.M.); (E.E.)
| | - Erwan Engel
- Micro-Contaminants, Aroma and Separation Sciences (MASS) Group, National Research Institute for Agriculture, Food and Environment (INRAE) UR370 QuaPA, 63122 Saint-Genès-Champanelle, France; (F.M.); (E.E.)
| | - Inge Huybrechts
- Nutrition and Metabolism Section, International Agency for Research on Cancer, 69372 Lyon, France; (R.W.); (P.K.-R.); (N.R.); (I.H.)
| | - Augustin Scalbert
- Nutrition and Metabolism Section, International Agency for Research on Cancer, 69372 Lyon, France; (R.W.); (P.K.-R.); (N.R.); (I.H.)
| |
Collapse
|
6
|
Zamani H, de Joode MEJR, Hossein IJ, Henckens NFT, Guggeis MA, Berends JE, de Kok TMCM, van Breda SGJ. The benefits and risks of beetroot juice consumption: a systematic review. Crit Rev Food Sci Nutr 2020; 61:788-804. [PMID: 32292042 DOI: 10.1080/10408398.2020.1746629] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Beetroot juice (BRJ) has become increasingly popular amongst athletes aiming to improve sport performances. BRJ contains high concentrations of nitrate, which can be converted into nitric oxide (NO) after consumption. NO has various functions in the human body, including a vasodilatory effect, which reduces blood pressure and increases oxygen- and nutrient delivery to various organs. These effects indicate that BRJ may have relevant applications in prevention and treatment of cardiovascular disease. Furthermore, the consumption of BRJ also has an impact on oxygen delivery to skeletal muscles, muscle efficiency, tolerance and endurance and may thus have a positive impact on sports performances. Aside from the beneficial aspects of BRJ consumption, there may also be potential health risks. Drinking BRJ may easily increase nitrate intake above the acceptable daily intake, which is known to stimulate the endogenous formation of N-nitroso compounds (NOC's), a class of compounds that is known to be carcinogenic and that may also induce several other adverse effects. Compared to studies on the beneficial effects, the amount of data and literature on the negative effects of BRJ is rather limited, and should be increased in order to perform a balanced risk assessment.
Collapse
Affiliation(s)
- H Zamani
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - M E J R de Joode
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - I J Hossein
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - N F T Henckens
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - M A Guggeis
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - J E Berends
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - T M C M de Kok
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| | - S G J van Breda
- Department of Toxicogenomics, GROW-school for Oncology and Developmental Biology, Maastricht University Medical Center, Maastricht, the Netherlands
| |
Collapse
|
7
|
Wedekind R, Keski-Rahkonen P, Robinot N, Viallon V, Ferrari P, Engel E, Boutron-Ruault MC, Mahamat-Saleh Y, Mancini FR, Kühn T, Johnson T, Boeing H, Bergmann M, Karakatsani A, Trichopoulou A, Peppa H, Agnoli C, Santucci de Magistris M, Palli D, Sacerdote C, Tumino R, Gunter MJ, Huybrechts I, Scalbert A. Syringol metabolites as new biomarkers for smoked meat intake. Am J Clin Nutr 2019; 110:1424-1433. [PMID: 31559413 DOI: 10.1093/ajcn/nqz222] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Accepted: 08/08/2019] [Indexed: 01/11/2023] Open
Abstract
BACKGROUND Processed meat intake is associated with a higher risk of colorectal and stomach cancers, coronary artery disease, and type 2 diabetes and with higher mortality, but the estimation of intake of different processed meat products in this heterogeneous food group in epidemiological studies remains challenging. OBJECTIVE This work aimed at identifying novel biomarkers for processed meat intake using metabolomics. METHODS An untargeted, multi-tiered metabolomics approach based on LC-MS was applied to 33 meat products digested in vitro and secondly to urine and plasma samples from a randomized crossover dietary intervention in which 12 volunteers consumed successively 3 processed meat products (bacon, salami, and hot dog) and 2 other foods used as controls, over 3 consecutive days. The putative biomarkers were then measured in urine from 474 subjects from the European Prospective Investigation into Cancer and Nutrition (EPIC) cross-sectional study for which detailed 24-h dietary recalls and FFQs were available. RESULTS Syringol and 4 derivatives of syringol were found to be characteristic of in vitro digests of smoked meat products. The same compounds present as sulfate esters in urine increased at 2 and 12 h after consumption of smoked meat products (hot dog, bacon) in the intervention study. The same syringol sulfates were also positively associated with recent or habitual consumption of smoked meat products in urine samples from participants of the EPIC cross-sectional study. These compounds showed good discriminative ability for smoked meat intake with receiver operator characteristic areas under the curve ranging from 0.78 to 0.86 and 0.74 to 0.79 for short-term and habitual intake, respectively. CONCLUSIONS Four novel syringol sulfates were identified as potential biomarkers of smoked meat intake and may be used to improve assessment of smoked meat intake in epidemiological studies. This trial was registered at clinicaltrials.gov as NCT03354130.
Collapse
Affiliation(s)
- Roland Wedekind
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Pekka Keski-Rahkonen
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Nivonirina Robinot
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Vivian Viallon
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Pietro Ferrari
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Erwan Engel
- Micro-contaminants, Aroma and Separative Sciences (MASS) Group, National Institute of Agricultural Research (INRA) UR370 QuaPA, Saint-Genès-Champanelle, France
| | - Marie-Christine Boutron-Ruault
- Centre for Research in Epidemiology and Population Health (CESP), Faculty of Medicine, University of Paris-Sud, Faculty of Medicine, Versailles Saint-Quentin-en-Yvelines University, French Institute of Health and Medical Research (INSERM), University of Paris-Saclay, Villejuif, France
- Gustave Roussy, Villejuif, France
| | - Yahya Mahamat-Saleh
- Centre for Research in Epidemiology and Population Health (CESP), Faculty of Medicine, University of Paris-Sud, Faculty of Medicine, Versailles Saint-Quentin-en-Yvelines University, French Institute of Health and Medical Research (INSERM), University of Paris-Saclay, Villejuif, France
- Gustave Roussy, Villejuif, France
| | - Francesca Romana Mancini
- Centre for Research in Epidemiology and Population Health (CESP), Faculty of Medicine, University of Paris-Sud, Faculty of Medicine, Versailles Saint-Quentin-en-Yvelines University, French Institute of Health and Medical Research (INSERM), University of Paris-Saclay, Villejuif, France
- Gustave Roussy, Villejuif, France
| | - Tilman Kühn
- Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
| | - Theron Johnson
- Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
| | - Heiner Boeing
- Department of Epidemiology, German Institute of Human Nutrition, Nuthetal, Germany
| | - Manuela Bergmann
- Department of Epidemiology, German Institute of Human Nutrition, Nuthetal, Germany
| | - Anna Karakatsani
- Hellenic Health Foundation, Athens, Greece
- Pulmonary Medicine Department, School of Medicine, National and Kapodistrian University of Athens, "Attikon" University Hospital, Haidari, Greece
| | | | | | - Claudia Agnoli
- Epidemiology and Prevention Unit, IRCCS National Cancer Institute Foundation, Milan, Italy
| | | | - Domenico Palli
- Cancer Risk Factors and Life-Style Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), Florence, Italy
| | - Carlotta Sacerdote
- Unit of Cancer Epidemiology, Città della Salute e della Scienza University-Hospital and Center for Cancer Prevention (CPO), Turin, Italy
| | - Rosario Tumino
- Cancer Registry and Histopathology Department, "Civic-M.P.Arezzo" Hospital, ASP, Ragusa, Italy
| | - Marc J Gunter
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Inge Huybrechts
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| | - Augustin Scalbert
- Nutrition and Metabolism Section, International Agency for Research on Cancer, Lyon, France
| |
Collapse
|
8
|
Sych J, Kaelin I, Gerlach F, Wróbel A, Le T, FitzGerald R, Pestoni G, Faeh D, Krieger JP, Rohrmann S. Intake of Processed Meat and Association with Sociodemographic and Lifestyle Factors in a Representative Sample of the Swiss Population. Nutrients 2019; 11:E2556. [PMID: 31652799 PMCID: PMC6893731 DOI: 10.3390/nu11112556] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/15/2019] [Accepted: 10/15/2019] [Indexed: 11/30/2022] Open
Abstract
Processed meat (PM) intake is associated with health risks, but data are lacking in Switzerland. Using national representative data from a recent menuCH Survey, we first aimed to quantify intake of PM and its subtypes, and second to investigate associations with sociodemographic and lifestyle factors by multivariable regression analysis. PM was consumed by 72% of the population, and mean daily intake was 42.7 g/day (standard error of the mean (SEM) 1.2 g/day), ranging considerably across PM subtypes: highest intake of sausages 18.1 g/day (SEM 0.7 g/day) and lowest of bacon 2.0 g/day (SEM 0.2 g/day). PM intake by women was 4.7 g/1000 kcal lower than men (95% confidence interval (CI): -6.7; -2.7) and 2.9 g/1000 kcal lower in the French- language region compared with the German region (95% CI: 2.4; 8.7). Among sociodemographic and lifestyle factors examined, BMI (obese vs. normal: 5.5 g/1000 kcal, 95% CI: 2.4; 8.7) and current smoking (vs. never smoked: 3.1 g/kcal, 95% CI: 0.6; 5.6) were independently associated with PM intake. The results are a first description of PM intake, separate from other meat types, and which identified associations with two unhealthy lifestyle factors in Switzerland. Such data will contribute to better nutritional recommendations and guidance for public health interventions.
Collapse
Affiliation(s)
- Janice Sych
- Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland.
| | - Ivo Kaelin
- Institute of Applied Simulation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 31a, 8820 Wädenswil, Switzerland.
| | - Fabienne Gerlach
- Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland.
| | - Anna Wróbel
- Institute of Applied Simulation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 31a, 8820 Wädenswil, Switzerland.
| | - Thu Le
- Institute of Food and Beverage Innovation, ZHAW School of Life Sciences and Facility Management, Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland.
| | - Rex FitzGerald
- Swiss Centre for Applied Human Toxicology (SCAHT) University of Basel, Missionstrasse 64, 4055 Basel, Switzerland.
| | - Giulia Pestoni
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland.
| | - David Faeh
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland.
- Health Department-Nutrition and Dietetics, Bern University of Applied Sciences, 3008 Bern, Switzerland.
| | - Jean-Philippe Krieger
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland.
| | - Sabine Rohrmann
- Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland.
| |
Collapse
|
9
|
Basak AK, Chatterjee T, Ghosh SK, Chakravarty A. Impacts of dietary exposure to sodium or potassium salts of nitrate and nitrite on the development of Drosophila melanogaster. Interdiscip Toxicol 2017; 10:70-78. [PMID: 30123041 PMCID: PMC6096860 DOI: 10.1515/intox-2017-0012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Accepted: 10/25/2017] [Indexed: 12/27/2022] Open
Abstract
The effects of four food additives, namely sodium nitrite (NaNO2), sodium nitrate (NaNO3), potassium nitrite (KNO2), and potassium nitrate (KNO3), on animal development were evaluated by using Drosophila melanogster, a model organism. Adult male and female flies were allowed to breed in culture medium, each containing one of 4 concentrations, i.e.10, 20, 30 or 40 mM of the above mentioned salts. The concentration of 40 mM, NaNO2 and KNO2 completely arrested the development of the flies. Of the different concentrations of the four salts tested, exposure of flies to 30 mM NaNO2 exhibited only significant delays in the initial appearances of third instar larvae, pupae and young adults, along with huge reduction in the number of pupae and young adults compared to controls. Rearrangements like inversions, deletion looping, regional shrinking, as well as highly enlarged puffing, etc. were also observed in the polytene chromosomes of the third instar larvae exposed to 30 mM NaNO2. Developmental outcomes of the flies exposed to varying concentrations of NaNO3 and KNO3 did not differ significantly from the controls. Owing to the extensive genetic homology between Drosophila and human and the successful uses of this fly as models in developmental and toxicological studies, we speculate that the experimental results exhibited by this organism in our study strongly advocate for abstaining from the dietary use of NaNO2 and KNO2 during human pregnancies to avoid possible negative developmental outcomes.
Collapse
Affiliation(s)
- Ashim Kumar Basak
- Dept. of Molecular Biology, Institute of Genetic Engineering, 30 Thakurhat Road, Kolkata-700128, West Bengal, India
| | - Tridip Chatterjee
- Dept. of Molecular Biology, Institute of Genetic Engineering, 30 Thakurhat Road, Kolkata-700128, West Bengal, India
- Dept. of Human Genetics, Institute of Genetic Medicine and Genomic Science, 30A Thakurhat Road, Kolkata-700128, West Bengal, India
| | - Swapan Kumar Ghosh
- Molecular Mycopathology Lab, Department of Botany, R K Mission VC College, Rahara, Kolkata 700118, India
| | - Amit Chakravarty
- Dept. of Molecular Biology, Institute of Genetic Engineering, 30 Thakurhat Road, Kolkata-700128, West Bengal, India
- Dept. of Human Genetics, Institute of Genetic Medicine and Genomic Science, 30A Thakurhat Road, Kolkata-700128, West Bengal, India
| |
Collapse
|
10
|
Shan LC, Henchion M, De Brún A, Murrin C, Wall PG, Monahan FJ. Factors that predict consumer acceptance of enriched processed meats. Meat Sci 2017; 133:185-193. [PMID: 28711465 DOI: 10.1016/j.meatsci.2017.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 07/06/2017] [Accepted: 07/07/2017] [Indexed: 11/18/2022]
Abstract
The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.
Collapse
Affiliation(s)
- Liran C Shan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Maeve Henchion
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Aoife De Brún
- School of Nursing, Midwifery & Health Systems, University College Dublin, Belfield, Dublin 4, Ireland
| | - Celine Murrin
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Patrick G Wall
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| |
Collapse
|
11
|
Schwedhelm C, Pischon T, Rohrmann S, Himmerich H, Linseisen J, Nimptsch K. Plasma Inflammation Markers of the Tumor Necrosis Factor Pathway but Not C-Reactive Protein Are Associated with Processed Meat and Unprocessed Red Meat Consumption in Bavarian Adults. J Nutr 2017; 147:78-85. [PMID: 27798340 DOI: 10.3945/jn.116.237180] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 08/01/2016] [Accepted: 09/29/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND High consumption of red and processed meats has been linked to higher chronic disease risk. It has been hypothesized that inflammation markers may mediate part of this association. Most previous studies on the association of red meat intake with circulating inflammation markers used C-reactive protein (CRP) but rarely other markers, and not all differentiated between processed meat and unprocessed red meat. OBJECTIVE We investigated the cross-sectional association of processed meat and unprocessed red meat consumption with plasma concentrations of CRP, interleukin 6 (IL-6), tumor necrosis factor (TNF)-α, soluble TNF receptor (sTNF-R) 1, and sTNF-R2 in German adults. METHODS Inflammation markers were quantified in the plasma of 553 adults (233 men and 320 women) aged 18-80 y within the cross-sectional Bavarian Food Consumption Survey II. Dietary intake was estimated from three 24-h dietary recalls. The association between red meat consumption and inflammation markers was analyzed with the use of multivariable-adjusted linear regression. RESULTS Processed meat consumption was borderline significantly associated with higher IL-6 [relative difference per 50-g increment: 5% (95% CI: -1%, 10%)] but not with CRP (2%; 95% CI: -6%, 10%), and it was inversely associated with total TNF-α (-3%; 95% CI: -6%, -1%), sTNF-R1 (-3%; 95% CI: -4%, -1%), and sTNF-R2 (-2%; 95% CI: -4%, 0%) concentrations. Unprocessed red meat consumption was not associated with CRP (-5%; 95% CI: -15%, 5%) or IL-6 (-1%; 95% CI: -9%, 7%) but was inversely associated with sTNF-R1 (-3%; 95% CI: -5%, -1%) and sTNF-R2 (-4%; 95% CI: -7%, -2%). CONCLUSIONS Our results suggest an inverse association between both processed meat and unprocessed red meat with inflammation markers of the TNF pathway in Bavarian adults but no association with CRP. Further research on the role of TNF pathway markers in chronic inflammation is warranted.
Collapse
Affiliation(s)
- Carolina Schwedhelm
- Molecular Epidemiology Research Group, Max-Delbrück Center for Molecular Medicine in the Helmholtz Association, Berlin, Germany
| | - Tobias Pischon
- Molecular Epidemiology Research Group, Max-Delbrück Center for Molecular Medicine in the Helmholtz Association, Berlin, Germany
| | - Sabine Rohrmann
- Division of Chronic Diseases Epidemiology, Epidemiology, Biostatistics and Prevention Institute, Zurich, Switzerland
| | - Hubertus Himmerich
- Institute of Psychiatry, Psychology and Neuroscience, King's College London, London, United Kingdom; and
| | - Jakob Linseisen
- Institute of Epidemiology II, Helmholtz Centre Munich, Neuherberg, Germany
| | - Katharina Nimptsch
- Molecular Epidemiology Research Group, Max-Delbrück Center for Molecular Medicine in the Helmholtz Association, Berlin, Germany;
| |
Collapse
|
12
|
Boada LD, Henríquez-Hernández L, Luzardo O. The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences. Food Chem Toxicol 2016; 92:236-44. [DOI: 10.1016/j.fct.2016.04.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 04/08/2016] [Accepted: 04/11/2016] [Indexed: 02/07/2023]
|
13
|
Abstract
Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.
Collapse
|
14
|
Jakszyn P, Luján-Barroso L, Agudo A, Bueno-de-Mesquita HB, Molina E, Sánchez MJ, Fonseca-Nunes A, Siersema PD, Matiello A, Tumino R, Saieva C, Pala V, Vineis P, Boutron-Ruault MC, Racine A, Bastide N, Travis RC, Khaw KT, Riboli E, Murphy N, Vergnaud AC, Trichopoulou A, Valanou E, Oikonomidou E, Weiderpass E, Skeie G, Johansen D, Lindkvist B, Johansson M, Duarte-Salles T, Freisling H, Barricarte A, Huerta JM, Amiano P, Tjonneland A, Overvad K, Kuehn T, Grote V, Boeing H, Peeters PHM, González CA. Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study. Int J Cancer 2013; 133:2744-50. [PMID: 23728954 DOI: 10.1002/ijc.28291] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 03/18/2013] [Indexed: 01/03/2023]
Abstract
Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC.
Collapse
Affiliation(s)
- Paula Jakszyn
- Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
15
|
Santarelli RL, Naud N, Taché S, Guéraud F, Vendeuvre JL, Zhou L, Anwar MM, Mirvish SS, Corpet DE, Pierre FHF. Calcium inhibits promotion by hot dog of 1,2-dimethylhydrazine-induced mucin-depleted foci in rat colon. Int J Cancer 2013; 133:2533-41. [PMID: 23712585 DOI: 10.1002/ijc.28286] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Accepted: 04/30/2013] [Indexed: 11/12/2022]
Abstract
Epidemiology suggests that processed meat is associated with colorectal cancer risk, but few experimental studies support this association. We have shown that a model of cured meat made in a pilot workshop promotes preneoplastic lesions, mucin-depleted foci (MDF) in the colon of rats. This study had two aims: to check if real store-bought processed meats also promote MDF, and to test if calcium carbonate, which suppresses heme-induced promotion, can suppress promotion by processed meat. A 14-day study was done to test the effect of nine purchased cured meats on fecal and urinary biomarkers associated with heme-induced carcinogenesis promotion. Fecal water from rats given hot dog or fermented raw dry sausage was particularly cytotoxic. These two cured meats were thus given to rats pretreated with 1,2-dimethylhydrazine, to evaluate their effect on colorectal carcinogenesis. After a 100-days feeding period, fecal apparent total N-nitroso compounds (ATNC) were assayed and colons were scored for MDF. Hot dog diet increased fecal ATNC and the number of MDF per colon compared with the no-meat control diet (3.0 ± 1.7 vs. 1.2 ± 1.4, p < 0.05). In a third study, addition of calcium carbonate (150 µmol/g) to the hot dog diet decreased the number of MDF/colon and fecal ATNC compared with the hot dog diet without calcium carbonate (1.2 ± 1.1 vs. 2.3 ± 1.4, respectively, p < 0.05). This is the first experimental evidence that a widely consumed processed meat promotes colon carcinogenesis in rats. It also shows that dietary prevention of this detrimental effect is possible.
Collapse
Affiliation(s)
- Raphaelle L Santarelli
- Université de Toulouse, ENVT, INRA, UMR1331 ToxAlim, BP-87614, 23 Ch. des Capelles, F-31076, Toulouse, France; IFIP-Institut Français du Porc, 149 rue de Bercy, F-75595, Paris Cedex 12, France
| | | | | | | | | | | | | | | | | | | |
Collapse
|
16
|
Parr CL, Hjartåker A, Lund E, Veierød MB. Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: the Norwegian Women and Cancer (NOWAC) cohort study. Int J Cancer 2013; 133:1153-63. [PMID: 23401013 DOI: 10.1002/ijc.28101] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 01/28/2013] [Accepted: 01/29/2013] [Indexed: 11/08/2022]
Abstract
Red and processed meat intake is an established risk factor for colorectal cancer (CRC), but epidemiological evidence by subsite and sex is still limited. In the population-based Norwegian Women and Cancer cohort, we examined associations of meat intake with incident proximal colon, distal colon and rectal cancer, in 84,538 women who completed a validated food frequency questionnaire (FFQ) during 1996-1998 or 2003-2005 (baseline or exposure update) at age 41-70 years, with follow-up by register linkages through 2009. We also examined the effect of meat cooking methods in a subsample (n = 43,636). Multivariable hazard ratios (HRs) were estimated by Cox regression. There were 459 colon (242 proximal and 167 distal), and 215 rectal cancer cases with follow-up ≥ 1 (median 11.1) year. Processed meat intake ≥60 vs. <15 g/day was associated with significantly increased cancer risk in all subsites with HRs (95% confidence interval, CI) of 1.69 (1.05-2.72) for proximal colon, 2.13 (1.18-3.83) for distal colon and 1.71 (1.02-2.85) for rectal cancer. Regression calibration of continuous effects based on repeated 24-hr dietary recalls, indicated attenuation due to measurement errors in FFQ data, but corrected HRs were not statistically significant due to wider CIs. Our study did not support an association between CRC risk and intake of red meat, chicken, or meat cooking methods, but a high processed meat intake was associated with increased risk of proximal colon, distal colon and rectal cancer. The effect of processed meat was mainly driven by the intake of sausages.
Collapse
Affiliation(s)
- Christine L Parr
- Department of Biostatistics, Institute of Basic Medical Sciences, University of Oslo, Norway.
| | | | | | | |
Collapse
|
17
|
Verbeke W, Pérez-Cueto FJ, Grunert KG. To eat or not to eat pork, how frequently and how varied? Insights from the quantitative Q-PorkChains consumer survey in four European countries. Meat Sci 2011; 88:619-26. [DOI: 10.1016/j.meatsci.2011.02.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2010] [Revised: 02/14/2011] [Accepted: 02/16/2011] [Indexed: 12/01/2022]
|
18
|
Linseisen J, Rohrmann S, Bueno-de-Mesquita B, Büchner FL, Boshuizen HC, Agudo A, Gram IT, Dahm CC, Overvad K, Egeberg R, Tjønneland A, Boeing H, Steffen A, Kaaks R, Lukanova A, Berrino F, Palli D, Panico S, Tumino R, Ardanaz E, Dorronsoro M, Huerta JM, Rodríguez L, Sánchez MJ, Rasmuson T, Hallmans G, Manjer J, Wirfält E, Engeset D, Skeie G, Katsoulis M, Oikonomou E, Trichopoulou A, Peeters PHM, Khaw KT, Wareham N, Allen N, Key T, Brennan P, Romieu I, Slimani N, Vergnaud AC, Xun WW, Vineis P, Riboli E. Consumption of meat and fish and risk of lung cancer: results from the European Prospective Investigation into Cancer and Nutrition. Cancer Causes Control 2011; 22:909-18. [PMID: 21479828 DOI: 10.1007/s10552-011-9764-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2010] [Accepted: 03/25/2011] [Indexed: 11/25/2022]
Abstract
Evidence from case-control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992-2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the measurement error. There were no consistent associations between meat consumption and the risk of lung cancer. Neither red meat (RR = 1.06, 95% CI 0.89-1.27 per 50 g intake/day; calibrated model) nor processed meat (RR = 1.13, 95% CI 0.95-1.34 per 50 g/day; calibrated model) was significantly related to an increased risk of lung cancer. Also, consumption of white meat and fish was not associated with the risk of lung cancer. These findings do not support the hypothesis that a high intake of red and processed meat is a risk factor for lung cancer.
Collapse
Affiliation(s)
- Jakob Linseisen
- Institute of Epidemiology, Helmholtz Zentrum München, Ingolstädter Landstr. Neuherberg, Germany.
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
19
|
Santarelli RL, Vendeuvre JL, Naud N, Taché S, Guéraud F, Viau M, Genot C, Corpet DE, Pierre FHF. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats. Cancer Prev Res (Phila) 2010; 3:852-64. [PMID: 20530708 DOI: 10.1158/1940-6207.capr-09-0160] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 x 2 x 2 x 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high-heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat.
Collapse
|
20
|
European citizen and consumer attitudes and preferences regarding beef and pork. Meat Sci 2010; 84:284-92. [DOI: 10.1016/j.meatsci.2009.05.001] [Citation(s) in RCA: 302] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2009] [Revised: 04/26/2009] [Accepted: 05/03/2009] [Indexed: 11/20/2022]
|
21
|
|
22
|
Scientific Opinion on safety of smoke flavour Primary Product – TRADISMOKE™ A MAX. EFSA J 2010. [DOI: 10.2903/j.efsa.2009.1394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
23
|
|
24
|
Dietary intakes of retinol, β-carotene, vitamin D and vitamin E in the European Prospective Investigation into Cancer and Nutrition cohort. Eur J Clin Nutr 2009; 63 Suppl 4:S150-78. [DOI: 10.1038/ejcn.2009.79] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
25
|
Safety of smoke flavour Primary Product - Fumokomp. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.1343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
26
|
Joosen AM, Kuhnle GG, Aspinall SM, Barrow TM, Lecommandeur E, Azqueta A, Collins AR, Bingham SA. Effect of processed and red meat on endogenous nitrosation and DNA damage. Carcinogenesis 2009; 30:1402-7. [PMID: 19498009 PMCID: PMC2718076 DOI: 10.1093/carcin/bgp130] [Citation(s) in RCA: 102] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2009] [Revised: 05/08/2009] [Accepted: 05/19/2009] [Indexed: 01/22/2023] Open
Abstract
Haem in red meat (RM) stimulates the endogenous production of mutagenic nitroso compounds (NOC). Processed (nitrite-preserved red) meat additionally contains high concentrations of preformed NOC. In two studies, of a fresh RM versus a vegetarian (VEG) diet (six males and six females) and of a nitrite-preserved red meat (PM) versus a VEG diet (5 males and 11 females), we investigated whether processing of meat might increase colorectal cancer risk by stimulating nitrosation and DNA damage. Meat diets contained 420 g (males) or 366 g (females) meat/per day. Faecal homogenates from day 10 onwards were analysed for haem and NOC and associated supernatants for genotoxicity. Means are adjusted for differences in male to female ratios between studies. Faecal NOC concentrations on VEG diets were low (2.6 and 3.5 mmol/g) but significantly higher on meat diets (PM 175 +/- 19 nmol/g versus RM 185 +/- 22 nmol/g; P = 0.75). The RM diet resulted in a larger proportion of nitrosyl iron (RM 78% versus PM 54%; P < 0.0001) and less nitrosothiols (RM 12% versus PM 19%; P < 0.01) and other NOC (RM 10% versus PM 27%; P < 0.0001). There was no statistically significant difference in DNA breaks induced by faecal water (FW) following PM and RM diets (P = 0.80). However, PM resulted in higher levels of oxidized pyrimidines (P < 0.05). Surprisingly, VEG diets resulted in significantly more FW-induced DNA strand breaks than the meat diets (P < 0.05), which needs to be clarified in further studies. Meats cured with nitrite have the same effect as fresh RM on endogenous nitrosation but show increased FW-induced oxidative DNA damage.
Collapse
Affiliation(s)
- Annemiek M.C.P. Joosen
- To whom correspondence should be addressed. Tel: +44 1223 252 762; Fax: +44 1223 252 765;
| | | | | | | | | | - Amaya Azqueta
- Department of Nutrition, Faculty of Medicine, University of Oslo, 0316 Oslo, Norway
| | - Andrew R. Collins
- Department of Nutrition, Faculty of Medicine, University of Oslo, 0316 Oslo, Norway
| | | |
Collapse
|
27
|
Safety of smoke flavour primary product ‐ Scansmoke SEF7525. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.1093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
28
|
Safety of smoke flavour Primary Product – SmokEz Enviro 23. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.1092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
29
|
Safety of smoke flavour Primary Product – SmokEz C‐10. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.1091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
30
|
Abstract
Lactobacillus plantarum WCFS1 requires both heme and menaquinone to induce respiration-like behavior under aerobic conditions. The addition of these compounds enhanced both biomass production, without progressive acidification, and the oxygen consumption rate. When both heme and menaquinone were present, L. plantarum WCFS1 was also able to reduce nitrate. The ability to reduce nitrate was severely inhibited by the glucose levels that are typically found in L. plantarum growth media (1 to 2% [vol/vol] glucose). In contrast, comparable mannitol levels did not inhibit the reduction of nitrate. L. plantarum reduced nitrate with concomitant formation of nitrite and ammonia. Genes that encode a bd-type cytochrome (cydABCD) and a nitrate reductase (narGHJI) were identified in the genome of L. plantarum. The narGHJI operon is part of a cluster of genes that includes the molybdopterin cofactor biosynthesis genes and narK. Besides a menaquinone source, isogenic mutants revealed that cydA and ndh1 are required for the aerobic-respiration-like response and narG for nitrate reduction. The ndh1 mutant was still able to reduce nitrate. The existence of a nonredundant branched electron transport chain in L. plantarum WCFS1 that is capable of using oxygen or nitrate as a terminal electron acceptor is proposed.
Collapse
|
31
|
Safety of smoke flavour Primary Product ‐ Scansmoke PB 1110. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.1056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
32
|
Safety of smoke flavour Primary Product Unismoke. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
33
|
Safety of smoke flavour Primary Product Smoke Concentrate 809045. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
34
|
Safety of smoke flavour Primary Product Zesti Smoke Code 10. EFSA J 2009. [DOI: 10.2903/j.efsa.2009.982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
35
|
|
36
|
Statement of EFSA on the risks for public health due to the presence of dioxins in pork from Ireland. EFSA J 2008. [DOI: 10.2903/j.efsa.2008.911] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
37
|
Demeyer D, Honikel K, De Smet S. The World Cancer Research Fund report 2007: A challenge for the meat processing industry. Meat Sci 2008; 80:953-9. [DOI: 10.1016/j.meatsci.2008.06.003] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2008] [Revised: 05/31/2008] [Accepted: 06/10/2008] [Indexed: 01/13/2023]
|
38
|
Rohrmann S, Lukas Jung SU, Linseisen J, Pfau W. Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue. Mutagenesis 2008; 24:127-32. [PMID: 18980957 DOI: 10.1093/mutage/gen058] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
It was the aim of this study to examine the association of the consumption of meat in general, meat prepared by different cooking methods and the dietary intake of heterocyclic aromatic amines (HCA) with the level of DNA adducts in the breast tissue of women undergoing reduction mammoplasty. Dietary intake of meat and HCA were assessed via questionnaire in 44 women undergoing reduction mammoplasty. DNA adduct analysis in breast tissue was performed by (32)P-postlabelling analysis. Spearman rank correlation coefficients (r) were calculated to examine the association of meat consumption and dietary HCA intake with tissue DNA adduct levels. A median DNA adduct level of 18.45 (interquartile range 12.81-25.65) per 10(9) nucleotides in breast tissue was observed; median HCA intake was 40.43 ng/day (interquartile range 19.55-102.33 ng/day). Total HCA intake (r = 0.33, P = 0.03), consumption of fried meat (r = 0.39, P = 0.01), beef (r = 0.32, P = 0.03) and processed meat (r = 0.51, P = 0.0004) were statistically significantly correlated with the level of DNA adducts in breast tissue. The detected DNA adducts could not be confirmed to be specific HCA-derived DNA adducts by comparison with external standards, using the (32)P-postlabelling assay. We observed strong correlations of dietary HCA intake and consumption of fried and processed meat with DNA adduct levels in breast tissue of 44 women. Since the detected DNA adducts were not necessarily specific only for HCA, it is possible that HCA intake is a surrogate of other genotoxic substances, such as polycyclic aromatic hydrocarbons, in meat prepared at high temperatures.
Collapse
Affiliation(s)
- Sabine Rohrmann
- Division of Clinical Epidemiology, German Cancer Research Centre, Heidelberg, Germany.
| | | | | | | |
Collapse
|
39
|
Nettleton JA, Diez-Roux A, Jenny NS, Fitzpatrick AL, Jacobs DR. Dietary patterns, food groups, and telomere length in the Multi-Ethnic Study of Atherosclerosis (MESA). Am J Clin Nutr 2008; 88:1405-12. [PMID: 18996878 PMCID: PMC3037593 DOI: 10.3945/ajcn.2008.26429] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND Telomere length reflects biological aging and may be influenced by environmental factors, including those that affect inflammatory processes. OBJECTIVE With data from 840 white, black, and Hispanic adults from the Multi-Ethnic Study of Atherosclerosis, we studied cross-sectional associations between telomere length and dietary patterns and foods and beverages that were associated with markers of inflammation. DESIGN Leukocyte telomere length was measured by quantitative polymerase chain reaction. Length was calculated as the amount of telomeric DNA (T) divided by the amount of a single-copy control DNA (S) (T/S ratio). Intake of whole grains, fruit and vegetables, low-fat dairy, nuts or seeds, nonfried fish, coffee, refined grains, fried foods, red meat, processed meat, and sugar-sweetened soda were computed with responses to a 120-item food-frequency questionnaire completed at baseline. Scores on 2 previously defined empirical dietary patterns were also computed for each participant. RESULTS After adjustment for age, other demographics, lifestyle factors, and intakes of other foods or beverages, only processed meat intake was associated with telomere length. For every 1 serving/d greater intake of processed meat, the T/S ratio was 0.07 smaller (beta +/- SE: -0.07 +/- 0.03, P = 0.006). Categorical analysis showed that participants consuming >or=1 serving of processed meat each week had 0.017 smaller T/S ratios than did nonconsumers. Other foods or beverages and the 2 dietary patterns were not associated with telomere length. CONCLUSIONS Processed meat intake showed an expected inverse association with telomere length, but other diet features did not show their expected associations.
Collapse
Affiliation(s)
- Jennifer A Nettleton
- Division of Epidemiology and Disease Control, University of Texas Health Sciences Center, Houston, TX 77005, USA.
| | | | | | | | | |
Collapse
|
40
|
Perez-Cueto F, Verbeke W, Lachat C, Remaut-De Winter AM. Changes in dietary habits following temporal migration. The case of international students in Belgium. Appetite 2008; 52:83-8. [PMID: 18786581 DOI: 10.1016/j.appet.2008.08.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2008] [Revised: 08/13/2008] [Accepted: 08/14/2008] [Indexed: 11/26/2022]
Abstract
This paper reports findings from a cross-sectional survey carried out in April-May 2006 among international students enrolled at Ghent University in Belgium. The aim of the study was to assess their knowledge and attitudes related to nutrition, perceived changes in dietary habits, perceived barriers to healthy eating and the determinants of dietary changes since their arrival in Belgium. In total, 235 students from 60 countries participated. Following the reported dietary changes, which were factor-analyzed into "less energy-dense" foods, "more fruits and vegetables" and "less processed" foods, three clusters could be identified. Cluster 1 composed of students who increased their fruits, vegetables and fiber intake. Cluster 2, the largest, reported dietary changes overall and in particular towards less processed foods. Cluster 3 composed of students who changed in the main towards less energy-dense foods. Gender differences were observed in healthy dietary changes, particularly in males. Healthier choices were hindered by a perceived unavailability of healthy food products. Gender and availability of healthy foods should be taken into consideration when informing temporal migration populations, such as international students in this study, about the healthy food options available during their stay in a different cultural, food and dietary environment.
Collapse
Affiliation(s)
- Federico Perez-Cueto
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | | | | | | |
Collapse
|
41
|
Santarelli RL, Pierre F, Corpet DE. Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence. Nutr Cancer 2008; 60:131-44. [PMID: 18444144 DOI: 10.1080/01635580701684872] [Citation(s) in RCA: 262] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of death in affluent countries. The epidemiologic studies published to date conclude that the excess risk in the highest category of processed meat-eaters is comprised between 20% and 50% compared with non-eaters. In addition, the excess risk per gram of intake is clearly higher than that of fresh red meat. Several hypotheses, which are mainly based on studies carried out on red meat, may explain why processed meat intake is linked to cancer risk. Those that have been tested experimentally are (i) that high-fat diets could promote carcinogenesis via insulin resistance or fecal bile acids; (ii) that cooking meat at a high temperature forms carcinogenic heterocyclic amines and polycyclic aromatic hydrocarbons; (iii) that carcinogenic N-nitroso compounds are formed in meat and endogenously; (iv) that heme iron in red meat can promote carcinogenesis because it increases cell proliferation in the mucosa, through lipoperoxidation and/or cytotoxicity of fecal water. Nitrosation might increase the toxicity of heme in cured products. Solving this puzzle is a challenge that would permit to reduce cancer load by changing the processes rather than by banning processed meat.
Collapse
Affiliation(s)
- Raphaëlle L Santarelli
- UMR1089 INRA-ENVT Xénobiotiques, Université de Toulouse, Ecole Nationale Vétérinaire, Toulouse, France.
| | | | | |
Collapse
|