Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

Causal Relationship between Meat Intake and Biological Aging: Evidence from Mendelian Randomization Analysis

Existing research indicates that different types of meat have varying effects on health and aging, but the specific causal relationships remain unclear. This study aimed to explore the causal relationship between different types of meat intake and aging-related phenotypes. This study employed Mendelian randomization (MR) to select genetic variants associated with meat intake from large genomic databases, ensuring the independence and pleiotropy-free nature of these instrumental variables (IVs), and calculated the F-statistic to evaluate the strength of the IVs. The validity of causal estimates was assessed through sensitivity analyses and various MR methods (MR-Egger, weighted median, inverse-variance weighted (IVW), simple mode, and weighted mode), with the MR-Egger regression intercept used to test for pleiotropy bias and Cochran's Q test employed to evaluate the heterogeneity of the results. The findings reveal a positive causal relationship between meat consumers and DNA methylation PhenoAge acceleration, suggesting that increased meat intake may accelerate the biological aging process. Specifically, lamb intake is found to have a positive causal effect on mitochondrial DNA copy number, while processed meat consumption shows a negative causal effect on telomere length. No significant causal relationships were observed for other types of meat intake. This study highlights the significant impact that processing and cooking methods have on meat's role in health and aging, enhancing our understanding of how specific types of meat and their preparation affect the aging process, providing a theoretical basis for dietary strategies aimed at delaying aging and enhancing quality of life.

Relationship between dietary niacin intake and erectile dysfunction: a population-based study

Existing research on the precise link between dietary niacin intake and erectile dysfunction (ED) is scarce. Thus, this study aimed to investigate the potential association between dietary niacin intake and the risk of ED. Multivariate logistic regression and restricted cubic splines (RCSs) were used to examine the relationship between dietary niacin intake and ED. Subgroup interaction analysis was performed to assess the impact of different subgroups on the study outcomes. In addition, 1:1 propensity score matching (PSM) was employed to adjust for potential confounding factors, ensuring the reliability of the results. The analyzed data were collected from the 2001-2004 National Health and Nutrition Examination Survey (NHANES) in the USA. The study encompassed 3184 adults, among whom 863 participants were identified as having ED. Following adjustments for potential confounders, the findings revealed that higher niacin intake, specifically in the highest tertile, was associated with a decreased risk of ED compared to that in the lowest tertile, showing an odds ratio (OR) of 0.56 (95% confidence interval [CI]: 0.37-0.85). Analysis of dose-response curves illustrated a negative correlation between dietary niacin intake and the risk of ED. Subgroup and interaction analyses fortified the consistency of these results. Furthermore, PSM corroborated the validity of the findings. This study suggests an inverse association between dietary niacin intake and the risk of ED. However, establishing a cause-and-effect relationship remains elusive, and defining the safe threshold of niacin intake to prevent ED requires further investigation.

Predictors of Eating Less Meat and More Plant-Based Food in the Polish Sample

The study aimed to identify predictors of the intention to eat less meat and more plant-based foods, including attitudes towards eating meat, habitual meat eating, subjective norms, and self-identity. A cross-sectional study using CAWI (Computer-Assisted Web Interview) was conducted in a group of 1003 Polish adults in 2023. To measure the predictor variables, the following tools were used: Beliefs and Eating Habits Questionnaire (KomPAN), Meat Attachment Questionnaire (MAQ), and scales to measure subjective norms and self-identity. Logistic regression analysis was used to verify associations between independent variables, and the intentions to eat more plant-based food and less meat next year were treated as dependent variables. More respondents were willing to increase their consumption of plant-based foods rather than reduce their meat consumption. The intention to consume less meat and more plant foods was more prevalent among women, older people (only intention to reduce meat consumption), and better-educated people (only intention to increase plant food consumption). Habitual frequency of eating plant foods, negative feelings about meat, and environmentally oriented identities had a stimulating effect on the intention to eat more plant foods and less meat, while experiencing pleasure in eating meat had a limiting effect on the intention to eat more plant foods and less meat. In addition, the habitual frequency of meat consumption and subjective norms reduced the likelihood of eating less meat, while no predictive effect was observed for the intention to eat more plant foods. In conclusion, educational and promotional activities to raise awareness of the link between food consumption and the environment can have a strong impact on eating less meat and more plant-based food, even among those strongly accustomed to meat consumption.

Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system

Poor personal and environmental hygiene and sanitary conditions of abattoirs in developing countries in sub-Saharan Africa have been implicated in the occurrence and spread of foodborne diseases. This focused review aims to evaluate the sanitation and hygiene practices of slaughterhouses in selected sub-Saharan African countries as well as the microbial (bacterial) contaminants associated with these slaughterhouses. Pathogenic microorganisms of public health importance have been associated with these slaughterhouses due to poor hygiene conditions, non-formal occupational health and safety training, and poor knowledge of workers as well as substandard infrastructures and crude tools in these facilities. Put together, these conditions enable the growth, survival, transmission, and proliferation of foodborne pathogens such as bacteria, parasites, and viruses. To address this issue, there is a need to assess the poor environmental and personal hygiene of butchers and other abattoir workers, the inaccessibility of potable water, waste management practices, and the lack of appropriate infrastructure and technology, which have been identified as some of the enabling factors for bacteria, fungi, and viruses. Sustainable strategies should include instituting regulations that are backed by law.

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.

Heavy metals content in fresh tuna and swordfish caught from Hindian and Pacific Oceans: Health risk assessment of dietary exposure

Background and Aim

Yellowfin tuna and swordfish are seafood commodities commonly caught from deep oceans worldwide. Therefore, this study aimed to assess the levels of three heavy metals, namely, cadmium (Cd), lead (Pb), and mercury (Hg) in yellowfin tuna and swordfish. The results are expected to provide consumers with information on the safety of consuming or exporting these fishes caught in the Hindian and Pacific Oceans.

Materials and Methods

Fresh yellowfin and swordfish were obtained from fishermen's catches in FAO Fishing Zone 57 (Indian Ocean) and 71 (Pacific Ocean) and then collected at Benoa Harbor, Bali Province. The comparative method was to evaluate the levels of heavy metals in each fish. Furthermore, heavy metal concentrations, including Pb, Cd, and Hg, were determined using atomic absorption spectroscopy analysis. These results were then used to assess the safety of these fishes by calculating the estimated daily intake (EDI) and target hazard quotients-total target hazard quotients (THQs-TTHQs).

Results

The analysis showed that none of the samples exceeded the threshold levels for the three heavy metals, which was specified by the Indonesian National Standard (SNI) and European Commission Regulation (CR) No. 1881/2006. The EDI and provisional tolerable weekly index (PTWI) obtained in this study were still in the safe range. However, the PTWI values for Pb in yellowfin tuna product from the Indian Ocean were higher (0.0038 mg/kg) compared to the recommended standard for the adult population. The THQ-TTHQ values of fish caught from these oceans were also within the acceptable range specified by the two agencies, indicating that they are safe for consumption by people with various age groups and for export purposes.

Conclusion

The average levels of three heavy metals (Cd, Pb, and Hg) in muscle samples of yellowfin tuna and swordfish caught from the Pacific and Hindian Oceans were within the acceptable range as specified by the SNI and CR No. 1881/2006. Furthermore, the EDI and THQs values indicated that fishes caught from the Pacific and Hindian Oceans were safe for consumption. This research is still limited to assessing two capture fisheries commodities. Further research is needed on the assessment of heavy metal levels in other capture fisheries commodities in this capture zone.

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value.

Stroke mortality attributable to high red meat intake in China and South Korea: An age-period-cohort and joinpoint analysis

The high intake of red meat is well recognized as a major health concern worldwide. It has been recognized as a risk factor for several non-communicable chronic diseases, including stroke. However, previously published studies have not performed a comprehensive analysis of the long-time trend of stroke mortality attributable to high red meat intake in China and South Korea, two countries with similar dietary patterns and changing trends. Therefore, this study aimed to reveal the influence of age, time period, and birth cohort on long-term trends of stroke mortality attributable to high red meat intake and relative gender differences in China and South Korea. Data were obtained from the Global Burden of Disease 2019 database. The age–period–cohort model was used to estimate the effect of age, time period, and birth cohort. The average and annual percent changes were estimated using the joinpoint regression analysis. Results indicated that the overall attributable age-standardized mortality rates of stroke in China decreased by 1.0% (P < 0.05) for female and 0.1% (P > 0.05) for male individuals, compared with a decrease of 4.9% for female and 3.7% for male individuals in South Korea (both P < 0.05). Age–period–cohort analysis revealed that the attributable stroke mortality decreased along with the time period, and increased along with age. Significant gender differences were observed, male individuals in both countries were at higher risk than their female counterparts, especially in China. Joinpoint analysis suggested that the attributable stroke mortality for both genders in South Korea and female individuals in China showed a decreasing trend, while it is stable for male individuals in China. Although prominent reductions were observed during the past decades, the attributable stroke mortality risk in China and South Korea is still high. Our findings indicate that controlling the intake of red meat may be a cost-effective strategy to reduce stroke mortality risk and the corresponding disease burden, especially for Chinese male individuals.

Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities

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.

Unhealthy Dietary Patterns Increased Risks of Incident Obesity: A Prospective Cohort Study in Southwest China

PURPOSE

Few studies have explored the associations between diet patterns and incident obesity in China. This study aimed to explore associations between dietary patterns and incident obesity in a prospective community-population cohort in Southwest China.

PATIENTS AND METHODS

Totally, 5742 adult residents from Guizhou province were eligible for this analysis. Demographic characteristics, lifestyle, history of chronic diseases, and dietary patterns measured by hundred-item food frequency questionnaires (FFQs) were collected at the baseline study. Four dietary patterns were identified using factor analysis. Cox proportional hazard models stratified by physical activity were used to explore the association and estimate adjusted hazard ratio (aHR) and 95% confidence interval (CI).

RESULTS

Among 5742 subjects, the average age was 45.06 ± 15.21 years old and more than half were women. During the follow-up of 40,524.15 person years (PYs), the overall incidence rate of obesity was 10.54/1000PYs. After the adjustment for possible confounding factors, subjects with the third (aHR: 1.51, 95% CI: 1.14-2.00) and the fourth quartile (aHR: 1.46, 95% CI: 1.10-1.94) of junk food patterns had statistically increased risk of incident obesity compared to those with the first quartile. Also, subjects with the third quartile of the western pattern had significantly higher risk of incident obesity (aHR: 1.33, 95% CI: 1.01-1.75) than those with the first quartile.

CONCLUSION

There was a high risk in incident obesity among Chinese community population of Southwest China and unhealthy diet significantly increased risk of developing obesity. The findings indicated that effective and targeted measures to improve dietary patterns need to be undertaken urgently in Southwest China.

Qualitative Research on Solving Difficulties in Maintaining Continuity of Food Supply Chain on the Meat Market during the COVID-19 Pandemic

Although the pandemic phenomenon is not the first of its kind in human history, the common feature of COVID-19 is its rapid impact on the global economy. The challenge for the national economy on the world stage is to maintain a continuous food supply. The scientific purpose of the study is to report, analyze and evaluate backgrounds, causes of instabilities and their effects of the COVID-19 pandemic on supply and demand side of the meat market in the United States of America, China and Russia. The practical purpose of the study is to present implemented measures and recommendations on how to return to meat market equilibrium. In the theoretical part of the study, the revised public source of information coming from well-known organizations such as: EC, FAO, OECD, and WB, are used. In the practical part of the manuscript, qualitative research on the People’s Republic of China, Russian Federation, and the United States of America, along with semi-structured in-depth interviews with experts and Ishikawa diagram are presented. The primary data come from authors’ own research and collection of multiple sources. The article indicates the use of qualitative systematic review, supported by a creation of a prototype of the issues of maintaining continuity of the food supply chain during the COVID-19 pandemic in the secondary sources, intensified by a keyword search. The results of the research are diverse and oriented toward the needs of the analyzed meat markets. In the case of the People’s Republic of China, the solution is to develop a system of subsidies and preferential rates for the use of rail transport in exports. In the case of Russia, the solution is to provide support to the meat and poultry farmers for cold storage of slaughtered animals. In the case of the USA, the solution is to develop technical and technological facilities in order to speed up the supply chain between local livestock with meat and poultry farmers. Moreover, the outcomes indicate that sustainability of the food supply chain needs well-thought-out support on agri-food supply production.

Enterotoxigenic methicillin resistant Staphylococcus aureus contamination in salted fish from Gwadar Balochistan

Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.

Nutritional Significance of Fruit and Fruit Products in the Average Polish Diet

The aim of the present study was to analyze the supply of energy, 19 nutrients, free sugars, and dietary fiber in the average Polish diet from fruit and fruit products. Our analysis is based on 2016 data from the national representative household budget survey conducted on a sample of 36,886 households, yielding a population of 99,230 individuals. Fruit and fruit products provided 3.12% of energy to the average diet in Poland with the highest share of bananas and apples. The highest significance of this food group was found for vitamin C (23.65%), including citrus fruits providing 8.03% of vitamin C, berries (5.97%), other fruits (3.45%), and apples (3.13%). The share of fruit and their products in the supply of free sugars is equally high and amounts to 23.52%. This means that apples provide 6.34% of free sugars, while other fruits also have a high supply of free sugars, including berries 3.68%, stone fruits 3.06%, bananas 2.56%, and citrus fruits 2.54%. The proportion of supply exceeding the percentage of energy (which was 3.12%) was obtained for carbohydrate (5.79%), and fiber (13.66%). The food group studied was particularly important (more than 5% share) in providing four minerals: potassium (8.59%), iron (5.07%), magnesium (5.51%), copper (8.81%), and three vitamins: vitamin C (23.65%), vitamin B6 (5.74%), and vitamin E (5.53%). The influence of sociodemographic and economic characteristics of households on the structure of energy and nutrient supply from fruit and fruit products was assessed using cluster analysis. There were four clusters characterized by different energy, nutrient, and fiber supply. The factors with the highest statistical significance on the supply of energy, nutrients, and fiber from fruit and fruit products were month of study, income, degree of urbanization, education, size of town, and land use. The obtained results concerning energy and nutrient supply from fruits and fruit products are important for the Polish society from the public health point of view, as indicated in the discussion of results and conclusions.

Vitamin B6 Status among Vegetarians: Findings from a Population-Based Survey

Vitamin B6 from plant foods may have lower bioavailability than vitamin B6 from animal foods, but studies on objectively measured vitamin B6 status among vegetarians compared to non-vegetarians are lacking. Thus, the vitamin B6 status among vegetarians, but also pescatarians, and flexitarians, compared to meat-eaters was assessed in the population-based NHANES study (cycles 2007–2008 and 2009–2010). Data on serum pyridoxal-5′-phosphate (PLP) and 4-pyridoxic acid (4-PA) measured by high-performance liquid chromatography (HPLC) as well as dietary intakes from 24-h recalls were available for 8968 adults aged 20–80 years. Geometric mean (±standard error) PLP concentrations were 58.2 ± 6.0, 52.1 ± 3.7, 49.2 ± 4.6 and 51.0 ± 1.1 nmol/L among vegetarians, pescatarians, flexitarians, and meat-eaters. The 4-PA concentrations were 32.7 ± 4.0, 29.0 ± 2.5, 34.8 ± 5.6 and 33.0 ± 0.7, respectively. There were no statistically significant differences in PLP, 4-PA, and their ratio across the groups in multivariable linear regression models. Overall, the use of vitamin B6 supplements was the strongest predictor of the vitamin B6 status, followed by the dietary vitamin B6 intake. Interestingly, several other covariates were significantly associated with vitamin B6 biomarker levels, particularly serum albumin, creatinine and alkaline phosphatase, and should be considered when assessing the vitamin B6 status. In summary, our findings suggest that a vegetarian diet does not pose a risk for vitamin B6 deficiency.

Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland

The aim of our study was to analyse vegetables, potatoes and their products as sources of energy and nutrients in the average diet in Poland. Representative data of the 2016 Household Budget Survey from 36,886 households were used. This is the largest study sample in Poland, so we generalized the conclusions to the whole population using the statement ‘average diet’. We analysed three main product groups: vegetables, vegetable products, and potatoes and potatoes products, dividing them into 14 subgroups (e.g., tomatoes, cabbage, carrots, other vegetables, and mushrooms). The percentages of energy, protein, carbohydrates, total fat, nine vitamins (thiamine, riboflavin, niacin, vitamin B6, folate, vitamin C, vitamin A, vitamin D, and vitamin E), seven minerals (calcium, phosphorus, sodium, potassium, iron, magnesium and zinc), and fibre from the analysed food subgroups are presented. Additionally, the influence of household characteristics on the supply of energy and nutrients from each subgroup of vegetables, potatoes, and their products was evaluated using cluster analysis. In the analysis, R programme and Kohonen neural networks were applied. Our study showed that vegetables, potatoes, and their products provide 7.3% of daily dietary energy supply. Vegetables contribute more than 20% of the supply of six nutrients: vitamin C (51.8%), potassium (32.5%), folate (31.0%), vitamin A (30.6%), vitamin B6 (27.8%), and magnesium (20.2%), as well as fibre (31.8%). Cluster analysis distinguished three clusters that differed in nutritional supply from vegetables, potatoes, and their products. Educational level, income measured by quintile groups, village size, socio-economic characteristics, urbanization degree, and land use were the most important factors determining differences between clusters.

Long-term association of red meat consumption and lipid profile: A 13-year prospective population-based cohort study

OBJECTIVES

The long-term associations between red meat consumption and lipid profile are not completely known. This longitudinal study assessed the association of red meat consumption with lipid profile in healthy Iranian adults using repeated measurements of red meat intake.

METHODS

The population-based longitudinal study was conducted within the framework of the Isfahan Cohort Study on a subsample of 1376 healthy adults, aged ≥35 y, for whom complete information was available in all three phases of the study. A simplified qualitative 48-item food frequency questionnaire, blood pressure, anthropometric measurements, and fasting serum lipids and blood sugar were evaluated in three phases. Mixed-effects linear regression was applied to examine the longitudinal associations between red meat consumption and lipid profile.

RESULTS

After adjustment for potential confounders, each single-serving increase in red meat and organ meat consumption was significantly associated with an increment in triacylglycerol (β = 6.30; 95% confidence interval [CI], 3.97-8.63), total cholesterol (β = 3.03; 95% CI, 2.02-4.04), low-density lipoprotein (β = 3.40; 95% CI, 2.64-4.17), high-density lipoprotein (β = 0.60; 95% CI, 0.28-0.93), ratio of low-density to high-density lipoprotein (β = 0.03; 95% CI, 0.01-0.05), and non-high-density lipoprotein (β = 2.42; 95% CI, 1.41-3.43). However, processed meat consumption had no significant association with lipid profile.

CONCLUSIONS

Total red meat intake had a significant, direct association with lipid profile after a 13-year follow-up period in a cohort of the healthy Iranian population.

Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.

Going to the roots of reduced magnesium dietary intake: A tradeoff between climate changes and sources

Magnesium is essential in plants where it is associated with chlorophyll pigments and serves as a cofactor of enzymes implicated in photosynthesis and metabolism. It is an essential nutrient for animals, involved in hundreds metabolic reaction and crucial for the biological activity of ATP. Not surprisingly, magnesium deficiency is detrimental for the health of plants and animals. In humans, subclinical magnesium deficiency is common and generates chronic inflammation, which is the common denominator of a wide range of mental and physical health problems from metabolic diseases to cognitive impairment, from osteopenia and sarcopenia to depression. It is ascertained that magnesium content in fruits and vegetables dropped in the last fifty years, and about 80% of this metal is lost during food processing. As a consequence, a large percentage of people all over the world does not meet the minimum daily magnesium requirement. In this scoping review, we summarize how agronomic and environmental factors, including global warming, affect magnesium content and availability in the soil and, consequently, in the food chain, with the aim of attracting the interest of botanists, agronomists, animal and human nutritionists and physicians to work on a strategy that grants adequate magnesium intake for everybody.

Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

In the 21st century, we face a troubling trilemma of expanding populations, planetary and public wellbeing. Given this, shifts from animal to plant food protein are gaining momentum and are an important part of reducing carbon emissions and consumptive water use. However, as this fast-pace of change sets in and begins to firmly embed itself within food-based dietary guidelines (FBDG) and food policies we must raise an important question-is now an opportunistic time to include other novel, nutritious and sustainable proteins within FBGD? The current paper describes how food proteins are typically categorised within FBDG and discusses how these could further evolve. Presently, food proteins tend to fall under the umbrella of being 'animal-derived' or 'plant-based' whilst other valuable proteins i.e., fungal-derived appear to be comparatively overlooked. A PubMed search of systematic reviews and meta-analytical studies published over the last 5 years shows an established body of evidence for animal-derived proteins (although some findings were less favourable), plant-based proteins and an expanding body of science for mycelium/fungal-derived proteins. Given this, along with elevated demands for alternative proteins there appears to be scope to introduce a 'third' protein category when compiling FBDG. This could fall under the potential heading of 'fungal' protein, with scope to include mycelium such as mycoprotein within this, for which the evidence-base is accruing.

Can Meat and Meat-Products Induce Oxidative Stress?

High meat and meat-products consumption has been related to degenerative diseases. In addition to their saturated fatty acids and cholesterol contents, oxidation products generated during their production, storage, digestion, and metabolization have been largely implicated. This review begins by summarizing the concept of meat and meat-products by the main international regulatory agencies while highlighting the nutritional importance of their consumption. The review also dials in the controversy of white/red meat classification and insists in the need of more accurate classification based on adequate scores. Since one of the negative arguments that meat receives comes from the association of its consumption with the increase in oxidative stress, main oxidation compounds (malondialdehyde, thermaloxidized compounds, 4-hydroxy-nonenal, oxysterols, or protein carbonyls) generated during its production, storage, and metabolization, are included as a central aspect of the work. The review includes future remarks addressed to study the effects meat consumption in the frame of diet-gene interactions, stressing the importance of knowing the genetic variables that make individuals more susceptible to a possible oxidative stress imbalance or antioxidant protection. The importance of consumed meat/meat-products in the frame of a personalized nutrition reach in plant-food is finally highlighted considering the importance of iron and plant biophenols on the microbiota abundance and plurality, which in turn affect several aspects of our physiology and metabolism.

Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet

The aim of the study was to analyze the sources of energy, carbohydrates, 10 minerals, and 9 vitamins from nonalcoholic beverages in the average Polish diet. For the analysis, we used data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). According to the source of data, we included four subgroups in analyzed food category: fruit juices, vegetable juices and mixed, mineral and spring waters, and other nonalcoholic beverages. We used the cluster analysis to assess the impact of sociodemographic and economic characteristics of the households on the structure of supplying energy and nutrients from each subgroup of the nonalcoholic beverages. Our analyses have shown that nonalcoholic beverages are primarily important in providing several nutrients: vitamin C (15.9% of the total vitamin C supply), vitamin B6 (8.9% of vitamin B supply), folates (8.5% of folate supply), carbohydrates (6.8% of carbohydrate supply), calcium (5.9% of calcium supply), and magnesium (5.5% of magnesium supply). The analysis of the consumption structure of this category of food showed that the subgroup of other nonalcoholic beverages brings more than three-fourth of carbohydrates (77%), vitamin B6 and folates (76% each), and 43% of vitamin C supplied by nonalcoholic beverages. More than half (51%) of vitamin C provided by nonalcoholic beverages comes from fruit juices and the remaining 6% comes from other juices (vegetable and mixed). In the case of minerals, mineral and spring waters consumption is important as it accounts for 65% of the calcium supply and 55% of the magnesium in nonalcoholic beverages category. The share of individual subgroups of beverages in the supply of ingredients in the diet is significantly differentiated by four socioeconomic characteristics of households: family life phase, age, socioeconomic type of household, and number of people in the household. This is particularly evident in the case of other nonalcoholic beverages, that the share of this subgroup in the energy and carbohydrates supply in the households of young people, employees (both blue-collar and white-collar workers), and families with children increases to 10%. Our results show that in order to reduce the intake of free sugars and increase the intake of deficient minerals, which is crucial in preventing noncommunicable diseases (NCDs), it is necessary to encourage consumers to replace sugar-sweetened beverages (SSBs) with water and eat fruits instead of drinking juice.

Meat and fish intake and type 2 diabetes: Dose-response meta-analysis of prospective cohort studies

AIMS

This meta-analysis aimed to quantitatively examine the possible associations between total meat, red meat, processed meat, poultry and fish intakes and type 2 diabetes (T2D).

METHODS

Relevant articles were identified in PubMed, Embase and Web of Science databases using a search time up to January 2019. Generalized least-squares trend estimations and restricted cubic spline regression models were used for analysis.

RESULTS

Twenty-eight articles were included in the analysis. When comparing the highest with the lowest category of meat intake, the summary relative risk of T2D was 1.33 (95% CI: 1.16-1.52) for total meat, 1.22 (95% CI: 1.16-1.28) for red meat, 1.25 (95% CI: 1.13-1.37) for processed meat, 1.00 (95% CI: 0.93-1.07) for poultry and 1.01 (95% CI: 0.93-1.10) for fish. In the dose-response analysis, each additional 100g/day of total and red meat, and 50g/day of processed meat, were found to be associated with a 36% (95% CI: 1.23-1.49), 31% (95% CI: 1.19-1.45) and 46% (95% CI: 1.26-1.69) increased risk of T2D, respectively. In addition, there was evidence of a non-linear dose-response association between processed meat and T2D (P=0.004), with the risk increasing by 30% with increasing intakes up to 30g/day.

CONCLUSION

Our meta-analysis has shown a linear dose-response relationship between total meat, red meat and processed meat intakes and T2D risk. In addition, a non-linear relationship of intake of processed meat with risk of T2D was detected.

Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet

The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.

Evaluation of Qualitative Dietary Protocol (Diet4Hashi) Application in Dietary Counseling in Hashimoto Thyroiditis: Study Protocol of a Randomized Controlled Trial

The current state of knowledge related to diet in Hashimoto thyroiditis (HT) is far from satisfactory, as many HT subjects experience several disorders and report reduced quality of life. There are three aims of the study: (1) to develop a qualitative dietary protocol (QDP; 'Diet4Hashi') as a simple, graphic-text tool dedicated to TH subjects, (2) to evaluate the use of the QDP in dietetic counseling compared to conventional dietetic counseling (CDC) in HT women, and (3) to assess the impact of both the QDP and the CDC on the diet quality, quality of life, adiposity, and metabolic parameters of HT women. The QDP is based on subject self-monitoring supported with a graphic-text tool to help them in food selection and adequate food frequency consumption, while the CDC on oral explanation and printed sample menus were provided by a dietician. The QDP contains two lists: (A) foods recommended for consumption and (B) foods with limited consumption, along with indicated consumption frequency per day/week/month. Both approaches include the same dietary recommendations for HT extracted from the literature but differ in subject-dietician cooperation. To summarize the evidence regarding dietary recommendations in HT, the PubMed, Embase, and Cochrane Library databases (to March 2019) and the bibliographies of key articles were searched. The study is designed as a dietary intervention lasting six months in two parallel groups: experimental and control. In the experimental group, the QDP will be applied, while in the control group, the CDC will be applied. In total, the study will include a baseline of 100 women with diagnosed HT. The subjects will be randomly allocated into the experimental/control groups (50/50). Data related to diet quality and other lifestyle factors, nutrition knowledge, quality of life, thyroid function, body composition, blood pressure, serum fasting glucose, and lipid profile at baseline and after a six-month follow-up will be collected. This study was conducted to develop a dietary protocol (Diet4Hashi) that is easy to follow for HT subjects, and it will contribute to providing valuable data that are useful to dieticians and physicians. It is anticipated that this graphic-text qualitative dietary protocol, by improving food selection and diet quality, may reduce adiposity and improve metabolic parameters and the quality of life of HT women.

Food Sources of Potassium in the Average Polish Diet

The aim of this study was to identify the food sources of potassium in the average Polish diet based on the data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). This survey is organized by the Central Statistical Office and is related to the expenditures, quantitative consumption and revenues in households. We analyzed 91 sub-groups (i.e., milk, red meat) from 13 food categories (i.e., milk and dairy products, meat and products). Our findings indicated that the daily supply of potassium in the average Polish diet was 2617.9 mg, which meant covering the average allowance in 83%. Vegetables provided 32.5% of potassium, of which potatoes accounted for 16.2% of supply, and other vegetables for 16.2%. Tomatoes as well as other vegetables and mushrooms provided a total of 8.2% of potassium among vegetables. The next position was taken by the meat and meat products category (17.7%), with the largest share of meat products (6.7%) and red meat (5.2%). Cereal products supplied 16.64% of potassium, of which bread, rolls and bread products (12.2%) were of the greatest importance. Milk and dairy products turned out to be the fourth product category as a source of potassium (11.9%), with the highest share of milk (6.8%) and yoghurts and milk drinks (3.9%).

Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet

The main aim of this study was to identify the dairy sources of energy and 44 nutrients in the average Polish diet. Our research included: carbohydrates, protein, total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, 18 amino acids, 9 minerals, and 10 vitamins. The analysis was conducted based on the data from the 2016 Household Budget Survey, a representative sample of the Polish population (i.e., 36,886 households). The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and other dairy products) and seven sub-groups (i.e., whole milk, reduced fat milk, condensed and powdered milk, ripened and melted cheese, cottage cheese, yoghurts, milk drinks and other dairy products). Milk and dairy products provided 9.1% of the total energy supply. A high share (above 20%) in the supply of nutrients was noted in the case of calcium (54.7%), riboflavin (28.1%), vitamin B12 (26.1%), and phosphorus (24.6%). Supply at the level of 10-20% was observed for protein, SFA, zinc, total fat, cholesterol, potassium, magnesium, and vitamin A. Of the amino acids, the share above 20% from dairy category was recorded in the case of 6 amino acids (proline, tyrosine, serine, lysine, valine, and leucine) and at the level of 10-20% for 10 amino acids (isoleucine, histidine, threonine, tryptophan, phenylalanine, methionine, glutamic acid, aspartic acid, alanine, and arginine).

How Important are Cereals and Cereal Products in the Average Polish Diet?

The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20⁻30% was observed for protein, thiamin, phosphorus and zinc, and at 10⁻20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30⁻40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20⁻30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10⁻20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.

Food Products as Sources of Protein and Amino Acids-The Case of Poland

The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.