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Yao Y, Huang V, Seah V, Kim JE. Impact of Quantity and Type of Dietary Protein on Cardiovascular Disease Risk Factors Using Standard and Network Meta-analyses of Randomized Controlled Trials. Nutr Rev 2024:nuae086. [PMID: 39013196 DOI: 10.1093/nutrit/nuae086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2024] Open
Abstract
CONTEXT Higher protein diets (HPDs) have shown favorable outcomes on weight maintenance and body-composition management; however, their protective effects against cardiovascular diseases (CVDs) remain uncertain and contentious. Furthermore, it is important to consider the influence of other macronutrients in the diet and type of dietary protein when studying HPDs, because this aspect has been overlooked in previous studies. OBJECTIVE We assessed the impacts of quantity and type of dietary protein on CVD risk factors. DATA SOURCES A database search was conducted in PubMed, Embase, CINAHL, Web of Science, and Cochrane Library and a total of 100 articles met the eligibility criteria. DATA EXTRACTION Extracted data from 100 articles were analyzed using standard meta-analysis, and 41 articles were also analyzed using network meta-analysis. DATA ANALYSIS In the standard meta-analysis, an HPD had significant favorable effects on systolic blood pressure (SBP) (mean difference [MD] = -1.51 mmHg; 95% CI: -2.77, -0.25), diastolic blood pressure (DBP) (MD = -1.08 mmHg; 95% CI: -1.81, -0.35), and flow-mediated dilation (MD = 0.78%; 95% CI: 0.09, 1.47) compared with lower protein diets. The further network meta-analysis supported that the high-protein, high-carbohydrate, low-fat diet was the most recommended diet to ensure a maximum decrease in SBP, DBP, total cholesterol (TC), and low-density-lipoprotein cholesterol (LDL-C). In comparison to animal-protein-rich diets, plant-protein-rich diets (PPRs) exhibited a significant favorable effects on improving TC (MD = -0.12 mmol/L; 95% CI: -0.19, -0.05), triglyceride (MD = -0.05 mmol/L; 95% CI: -0.09, -0.01), LDL-C (MD = -0.11 mmol/L; 95% CI: -0.18, -0.04), and high-density-lipoprotein cholesterol (MD = 0.03 mmol/L; 95% CI: 0.02, 0.04) levels. CONCLUSION Consumption of HPDs and PPRs supports improvements in vascular health and lipid-lipoprotein profiles, respectively. Furthermore, macronutrient composition should be carefully designed in the dietary approach to maximize the effectiveness of HPDs in improving CVD risk factors. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration no. CRD42022369931.
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Affiliation(s)
- Yueying Yao
- Department of Food Science and Technology, National University of Singapore, 117543 Singapore
| | - Vanessa Huang
- Department of Food Science and Technology, National University of Singapore, 117543 Singapore
| | - Vernice Seah
- Department of Food Science and Technology, National University of Singapore, 117543 Singapore
| | - Jung Eun Kim
- Department of Food Science and Technology, National University of Singapore, 117543 Singapore
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Mertens E, Deriemaeker P, Van Beneden K. Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium. Nutrients 2024; 16:1648. [PMID: 38892581 PMCID: PMC11175014 DOI: 10.3390/nu16111648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
BACKGROUND The interest in meat alternatives has increased over the years as people embrace more varied food choices because of different reasons. This study aims to analyse the nutritional composition of ready-to-use meat alternatives and compare them with meat (products). METHODS Nutritional composition values were collected in 2022 of all ready-to-use meat alternatives in Belgian supermarkets, as well as their animal-based counterparts. A one-sample t-test was performed to test the nutritional composition of ready-to-use meat alternatives against norm values, while an independent samples t-test was used to make the comparison with meat. RESULTS Minced meat and pieces/strips/cubes scored favourably on all norm values. Cheeseburgers/schnitzels, nut/seed burgers and sausages contained more than 10 g/100 g total fat. The saturated fat and salt content was lower than the norm value in each category. Legume burgers/falafel contained less than 10 g/100 g protein. Vegetarian/vegan minced meat and bacon contained fewer calories, total and saturated fat, and more fibre compared to their animal-based counterparts. CONCLUSIONS Minced meat and pieces/strips/cubes came out as the most favourable categories regarding nutritional composition norm values. Vegetarian/vegan steak came out the least favourable compared to steak, while vegetarian/vegan minced meat and vegetarian/vegan bacon came out the most favourable compared to their animal-based counterparts.
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Affiliation(s)
- Evelien Mertens
- Department of Health Care, Design and Technology, Nutrition and Dietetics Program, Erasmushogeschool Brussel, 1090 Brussels, Belgium; (P.D.); (K.V.B.)
- Department of Movement and Sport Sciences, Faculty of Physical Education and Physiotherapy, Vrije Universiteit Brussel, 1050 Brussels, Belgium
| | - Peter Deriemaeker
- Department of Health Care, Design and Technology, Nutrition and Dietetics Program, Erasmushogeschool Brussel, 1090 Brussels, Belgium; (P.D.); (K.V.B.)
- Department of Movement and Sport Sciences, Faculty of Physical Education and Physiotherapy, Vrije Universiteit Brussel, 1050 Brussels, Belgium
| | - Katrien Van Beneden
- Department of Health Care, Design and Technology, Nutrition and Dietetics Program, Erasmushogeschool Brussel, 1090 Brussels, Belgium; (P.D.); (K.V.B.)
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Azzani M, Muagan GAP, Atroosh WM, Ng IZ. Risk of cardiovascular diseases among young adults: a cross-sectional study in Malaysia. BMJ Open 2024; 14:e084454. [PMID: 38688667 PMCID: PMC11085987 DOI: 10.1136/bmjopen-2024-084454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 04/11/2024] [Indexed: 05/02/2024] Open
Abstract
BACKGROUND Cardiovascular disease (CVD) is the major cause of mortality worldwide. Recent studies showed that there is increasing CVD incidence at younger ages. Therefore, this study aimed to estimate the risk of CVD and its associated factors among young adults. METHODS A cross-sectional study was conducted among university students in Selangor, Malaysia, using a self-administered questionnaire along with anthropometric measurements. The sample size was calculated using a single proportion formula. The CVD risk was calculated using the non-laboratory-based Inter-Heart Modifiable Risk Score (IHMRS). Participants aged 18 years and above, with no CVD history, were recruited using a convenience sampling method between February and May 2022. CVD risk was classified as low (scores between 0 and 9 points), moderate (scores between 10 and 15 points) and high (scores between 16 and 48 points). The factors associated with the CVD risk were identified using χ2 analysis. RESULTS A total of 241 participants were included in this study. The median age was 28 years and the majority were females (75.1%). The IHMRS revealed that 46.5%, 44.4% and 9% of the respondents have low, moderate and high CVD risk, respectively. The CVD risk associated factors were education, the history of heart attacks among parents, feeling sad or depressed for 2 weeks or more in a row, having several episodes/permanent stress, expose to secondhand smoke and consuming meat and poultry more than two times daily. CONCLUSIONS This study found that more than 50% of study participants had moderate to high risk of CVD. Family history and lifestyle factors are the most likely determinants of CVD risk among the young age group. These findings support the development and implementation of targeted prevention programmes as well as provide useful information for action planning and policymaking to curb the disease in the future.
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Affiliation(s)
- Meram Azzani
- Department of Public Health Medicine, Faculty of Medicine, Universiti Teknologi MARA, Sungai Buloh, Selangor, Malaysia
| | - Gogilawani A P Muagan
- Department of Community Medicine, Faculty of Medicine, MAHSA University, Jenjarum, Selangor, Malaysia
| | - Wahib M Atroosh
- Department of Parasitology' Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia
| | - Ian Zhen Ng
- Zing Healthcare Sdn Bhd, Kuala Lumpur, Malaysia
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Netzer J, Jarchow M. Comparative analysis of diets in Sioux Falls: Influence of sociodemographic characteristics, alignment to US national diet and healthy diet. Heliyon 2024; 10:e28853. [PMID: 38601515 PMCID: PMC11004753 DOI: 10.1016/j.heliyon.2024.e28853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 03/19/2024] [Accepted: 03/26/2024] [Indexed: 04/12/2024] Open
Abstract
Continuous examination of diets and factors that influence dietary patterns is vital to improve diet quality. The objectives of this study are to evaluate the average diet of adults in the Sioux Falls Metropolitan Statistical Area (SFMSA), USA, examining sociodemographic differences in dietary intake and compare the average diet in the SFMSA (SF Diet) to the U.S. national average and USDA healthy dietary guidelines. A cross-sectional population-based study was conducted and 127 individuals were surveyed from August 2020 to August 2021. Dietary intake was assessed using the self-reported single 24-h dietary recall method and sociodemographic questions. Main effects and first order interactions of participant sociodemographic characteristics were considered. Main findings show that men had higher intake of meat, poultry, and eggs (p < 0.05) and alcohol, particularly older men (p < 0.05), than women. Higher alcohol intake was found for participants with lower levels of income and education (p < 0.01). The intake of fish and seafood was higher for older adults with a high level of income (p < 0.01). Differences were found between the SF diet and the national average but both followed a similar trend (e.g., low in fruits and vegetables and high in solid fats) and did not meet dietary guidelines, particularly for nutrient-dense foods. The intake of total vegetables (p < 0.001) and dark green vegetables (p < 0.001) was higher in the SF Diet and the national average was higher in total grains (p < 0.05), refined grains (p < 0.01), oils and fats (p < 0.001), solid fats (p < 0.001), and added sugar (p < 0.001). By not meeting the dietary guidelines, the findings of this study raise public health concerns.
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Affiliation(s)
- Jacinda Netzer
- Department of Sustainability and Environment, University of South Dakota, 414 E Clark St., Vermillion, SD 57069, United States
| | - Meghann Jarchow
- Department of Sustainability and Environment, University of South Dakota, 414 E Clark St., Vermillion, SD 57069, United States
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Mahajan H, Mallinson PAC, Lieber J, Bhogadi S, Banjara SK, Reddy VS, Reddy GB, Kulkarni B, Kinra S. The Association of Total Meat Intake with Cardio-Metabolic Disease Risk Factors and Measures of Sub-Clinical Atherosclerosis in an Urbanising Community of Southern India: A Cross-Sectional Analysis for the APCAPS Cohort. Nutrients 2024; 16:746. [PMID: 38474874 PMCID: PMC10934090 DOI: 10.3390/nu16050746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 02/26/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
AIM Meat is commonly consumed in India; however, in comparison to Western settings, it is eaten in relatively lower quantities and with minimal processing. The association between meat intake and cardio-metabolic diseases (CMDs) and their risk factors in India is currently uncertain. We examined whether meat intake is associated with risk factors for CMDs and the measures of subclinical atherosclerosis in urbanising villages in southern India. METHODS We conducted a cross-sectional analysis of 6012 adults (52.3% male) participating in the Andhra Pradesh Children and Parents' Study (APCAPS), which is a large prospective, intergenerational cohort study in Southern India that began with the long-term follow-up of the Hyderabad Nutrition Trial (1987-1990). We used cross-sectional data from the third wave of data collection conducted in 2010-2012, where total meat intake was assessed using 100-item, semi-quantitative validated food frequency questionnaires (FFQ). The FFQs were validated using multiple weighed 24 h dietary recalls. The main predictor, 'total meat intake', was calculated as the sum of chicken, red meat, and fish consumption. The risk factors for CMDs [systolic blood pressure (SBP), diastolic blood pressure (DBP), body mass index (BMI), waist circumference (WC), fasting glucose, total cholesterol, homeostasis model assessment insulin resistance (HOMA-IR), total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol, triglycerides, and C-reactive protein] and measures of subclinical atherosclerosis [Carotid Intima-Media Thickness, Pulse Wave Velocity, and Augmentation Index] were assessed using standardised clinical procedures. Stratified by gender, the association of meat intake with the risk factors of CMDs and measures of subclinical atherosclerosis was examined using linear multilevel models with random intercept at the household level. RESULTS The mean (SD) age of the male (n = 3128) and female participants (n = 2828) was 34.09 years (15.55) and 34.27 years (12.73), respectively. The median (IQR) intake of meat was 17.79 g/day (8.90, 30.26) in males and 8.90 g/day (4.15, 18.82) in females. In males, a 10 g increase in total meat intake/1000 Kcal/day was positively associated with DBP, BMI, WC, total cholesterol, LDL-C, and triglycerides, whereas in females, a 10 g increase in total meat intake/1000 Kcal/day was positively associated with SBP, DBP, fasting glucose, HOMA-IR, total cholesterol, LDL-C, and triglycerides. There was no relationship between meat consumption and measures of subclinical atherosclerosis. CONCLUSIONS Meat intake had a linear positive association with CMD risk factors among the relatively younger Indian population who were consuming meat at lower levels compared to their European counterparts.
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Affiliation(s)
- Hemant Mahajan
- Indian Council of Medical Research—National Institute of Nutrition, Hyderabad 500007, India; (S.B.); (S.K.B.); (V.S.R.); (G.B.R.)
| | - Poppy Alice Carson Mallinson
- Faculty of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, London WC1E 7HT, UK; (J.L.); (S.K.)
| | - Judith Lieber
- Faculty of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, London WC1E 7HT, UK; (J.L.); (S.K.)
| | - Santhi Bhogadi
- Indian Council of Medical Research—National Institute of Nutrition, Hyderabad 500007, India; (S.B.); (S.K.B.); (V.S.R.); (G.B.R.)
| | - Santosh Kumar Banjara
- Indian Council of Medical Research—National Institute of Nutrition, Hyderabad 500007, India; (S.B.); (S.K.B.); (V.S.R.); (G.B.R.)
| | - Vadde Sudhakar Reddy
- Indian Council of Medical Research—National Institute of Nutrition, Hyderabad 500007, India; (S.B.); (S.K.B.); (V.S.R.); (G.B.R.)
| | - Geereddy Bhanuprakash Reddy
- Indian Council of Medical Research—National Institute of Nutrition, Hyderabad 500007, India; (S.B.); (S.K.B.); (V.S.R.); (G.B.R.)
| | | | - Sanjay Kinra
- Faculty of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, London WC1E 7HT, UK; (J.L.); (S.K.)
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Farah E, Hutchinson JM, Ruan Y, O’Sullivan DE, Hilsden RJ, Brenner DR. The Association between Red Meat Consumption and Advanced Colorectal Adenomas in a Population Undergoing a Screening-Related Colonoscopy in Alberta, Canada. Cancers (Basel) 2024; 16:495. [PMID: 38339247 PMCID: PMC10854640 DOI: 10.3390/cancers16030495] [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: 12/22/2023] [Revised: 01/18/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
The association between red meat consumption and colorectal cancer has been rigorously examined. However, a more comprehensive understanding of how the intake of unprocessed red meat contributes to the development of early precancerous colorectal lesions, such as advanced colorectal adenomas (ACRAs), requires further investigation. We examined the associations between different types of red meat intake and ACRAs in a sample population of 1083 individuals aged ≥ 50 years undergoing an initial screening colonoscopy in Calgary, Alberta, Canada. Associations between grams per day of total, processed, and unprocessed red meat from diet history questionnaires and ACRAs were evaluated with multivariable logistic regression models. We also applied cubic spline models fitted with three knots (10th, 50th, and 90th percentiles) to identify potential nonlinear associations. We did not observe a meaningful association between unprocessed red meat intake and the presence of ACRAs. In contrast, for every 10 g/d increase in total and processed meat intake, we observed an increase in the odds of ACRAs at the screening colonoscopy (adjusted odds ratio (OR) = 1.05, 95% [CI = 1.01-1.09], p = 0.04) and (adjusted OR = 1.11, 95% [CI = 1.02-1.20], p = 0.02), respectively. This study highlights the importance of differentiating between types of red meat consumption in the context of dietary risks associated with ACRAs.
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Affiliation(s)
- Eliya Farah
- Department of Oncology, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (E.F.); (J.M.H.); (D.E.O.)
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (Y.R.); (R.J.H.)
| | - John M. Hutchinson
- Department of Oncology, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (E.F.); (J.M.H.); (D.E.O.)
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (Y.R.); (R.J.H.)
| | - Yibing Ruan
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (Y.R.); (R.J.H.)
- Department of Cancer Epidemiology and Prevention Research, Cancer Care Alberta, Calgary, AB T2N 4N1, Canada
| | - Dylan E. O’Sullivan
- Department of Oncology, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (E.F.); (J.M.H.); (D.E.O.)
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (Y.R.); (R.J.H.)
- Department of Cancer Epidemiology and Prevention Research, Cancer Care Alberta, Calgary, AB T2N 4N1, Canada
| | - Robert J. Hilsden
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (Y.R.); (R.J.H.)
- Department of Medicine, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada
- Forzani & MacPhail Colon Cancer Screening Centre, Alberta Health Services, Calgary, AB T2N 4Z6, Canada
| | - Darren R. Brenner
- Department of Oncology, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (E.F.); (J.M.H.); (D.E.O.)
- Department of Community Health Sciences, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada; (Y.R.); (R.J.H.)
- Department of Cancer Epidemiology and Prevention Research, Cancer Care Alberta, Calgary, AB T2N 4N1, Canada
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Głodek M, Skibinska M, Suwalska A. Diet and physical activity and metabolic disorders in patients with schizophrenia and bipolar affective disorder in the Polish population. PeerJ 2023; 11:e15617. [PMID: 37456885 PMCID: PMC10348314 DOI: 10.7717/peerj.15617] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Accepted: 06/01/2023] [Indexed: 07/18/2023] Open
Abstract
Introduction There are numerous reports of a higher prevalence of metabolic disorders in patients with schizophrenia and bipolar disorder (BD), yet its connections to diet and physical activity remain not fully explained. This article aimed to evaluate diet, physical activity and selected biochemical and anthropometric parameters associated with metabolism in patients with schizophrenia and BD and to analyse the relationships between these variables in the subjects. Materials and Methods A total of 126 adults participated in the study: 47 patients with schizophrenia, 54 patients with BD and 25 patients in mental illness remission (reference group). Data were collected on the underlying illness and concomitant illnesses, and the severity of symptoms of the current episode was assessed using the following scales: PANSS, MADRS and YMRS. An assessment of the subjects' diet (KomPAN questionnaire) and their physical activity (International Physical Activity Questionnaire) was carried out. Anthropometric and blood pressure measurements were taken and BMI and WHR were calculated. Serum concentrations of fasting glucose, TSH, total cholesterol, LDL and HDL fractions, triglycerides and leptin, ghrelin and resistin were determined. For statistical analysis, the significance level was set at 0.05. For multiple comparisons one way ANOVA or Kruskal Wallis were used with post hoc Tukey and Dunn tests, respectively. To determine correlation of variables, Pearson's linear correlation coefficient or Spearman's rank correlation coefficient were used. Results A total of 50.8% of the subjects had at least one metabolic disorder-most commonly excessive body weight (66.7%) and abdominal obesity (64.3%). Patients did not differ significantly in terms of physical activity, but they did differ in mean time spent sitting-with this being significantly longer for all groups than in the general population. The subjects differed in diet: patients with BD consumed less unhealthy foods than patients with schizophrenia. The highest correlations between physical activity, diet and variables defining metabolic disorders were found in patients with BD. Only in patients with schizophrenia were there significant correlations between the course of the disease and physical activity. Discussion The results suggest the existence of associations between diet, physical activity, and metabolic disorders in both BD and schizophrenia patients. They also suggest a tendency among those patients to spend long periods of time sitting.
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Affiliation(s)
- Magdalena Głodek
- Department of Mental Health, Chair of Psychiatry, Poznan University of Medical Sciences, Poznań, Poland
- Department of Adult Psychiatry, Chair of Psychiatry, Poznan University of Medical Sciences, Poznań, Poland
| | - Maria Skibinska
- Department of Genetics in Psychiatry, Chair of Psychiatry, Poznan University of Medical Sciences, Poznań, Poland
| | - Aleksandra Suwalska
- Department of Mental Health, Chair of Psychiatry, Poznan University of Medical Sciences, Poznań, Poland
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Fan B, Huang X, Zhao JV. Exploration of Metabolic Biomarkers Linking Red Meat Consumption to Ischemic Heart Disease Mortality in the UK Biobank. Nutrients 2023; 15:nu15081865. [PMID: 37111083 PMCID: PMC10142709 DOI: 10.3390/nu15081865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Growing evidence suggests that red meat consumption is a risk factor for cardiovascular health, with potential sex disparity. The metabolic mechanisms have not been fully understood. Using the UK Biobank, first we examined the associations of unprocessed red meat and processed meat with ischemic heart disease (IHD) mortality overall and by sex using logistic regression. Then, we examined the overall and sex-specific associations of red meat consumption with metabolites using multivariable regression, as well as the associations of selected metabolites with IHD mortality using logistic regression. We further selected metabolic biomarkers that are linked to both red meat consumption and IHD, with concordant directions. Unprocessed red meat and processed meat consumption was associated with higher IHD mortality overall and in men. Thirteen metabolites were associated with both unprocessed red meat and IHD mortality overall and showed a consistent direction, including triglycerides in different lipoproteins, phospholipids in very small very-low-density lipoprotein (VLDL), docosahexaenoic acid, tyrosine, creatinine, glucose, and glycoprotein acetyls. Ten metabolites related to triglycerides and VLDL were positively associated with both unprocessed red meat consumption and IHD mortality in men, but not in women. Processed meat consumption showed similar results with unprocessed red meat. Triglycerides in lipoproteins, fatty acids, and some nonlipid metabolites may play a role linking meat consumption to IHD. Triglycerides and VLDL-related lipid metabolism may contribute to the sex-specific associations. Sex differences should be considered in dietary recommendations.
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Affiliation(s)
- Bohan Fan
- School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China
| | - Xin Huang
- School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China
| | - Jie V Zhao
- School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China
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Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men. Nutrients 2023; 15:nu15061410. [PMID: 36986140 PMCID: PMC10052947 DOI: 10.3390/nu15061410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/20/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023] Open
Abstract
Red meat is stigmatized as an unhealthy protein choice; however, its impacts on vascular function have not been evaluated. We aimed to measure the vascular impact of adding either low-fat (~5% fat) ground beef (LFB) or high-fat (~25% fat) ground beef (HFB) to a habitual diet in free-living men. Twenty-three males (39.9 ± 10.8 years, 177.5 ± 6.7 cm, 97.3 ± 25.0 kg) participated in this double-blind crossover study. Assessment of vascular function and aerobic capacity were measured at entry and in the last week of each intervention and washout period. Participants then completed two 5-week dietary interventions (LFB or HFB; 5 patties/week) in a randomized order with a 4-week washout. Data were analyzed via 2 × 2 repeated-measures ANOVA (p < 0.05). The HFB intervention improved FMD relative to all other time points, while lowering systolic (SBP) and diastolic blood pressure (DBP) relative to entry. Neither the HFB nor the LFB altered pulse wave velocity. The addition of either low- or high-fat ground beef did not negatively alter vascular function. In fact, consuming HFB improved FMD and BP values, which may be mediated by lowering LDL-C concentrations.
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Jabbari M, Eini-Zinab H, Safaei E, Poursoleiman F, Amini B, Babashahi M, Barati M, Hekmatdoost A. Determination of the level of evidence for the association between different food groups/items and dietary fiber intake and the risk of cardiovascular diseases and hypertension: An umbrella review. Nutr Res 2023; 111:1-13. [PMID: 36780863 DOI: 10.1016/j.nutres.2022.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 12/19/2022] [Accepted: 12/26/2022] [Indexed: 01/01/2023]
Abstract
Evidence has suggested that nutrition is a preventive factor against cardiovascular disease (CVD) risk. Because of a sharp growth in published meta-analyses and pooled analyses in recent years, a reassessment of old evidence is needed. We aimed to determine the level of evidence for the association between the consumption of different food groups/items and dietary fiber and the incidence risk of CVDs, hypertension, and atrial fibrillation from meta-analyses and pooled analyses of observational studies. Databases Scopus, PubMed/Medline, and Web of Science were searched for related studies. Fifty-eight articles met the inclusion criteria for evidence grading. In summary, grading the level of evidence showed a suggestive inverse association between the higher consumption of fruits, whole grains, fish, legumes, nuts, and dietary fibers with the incidence risk of hypertension and different types of CVD. Also, there was a probable inverse association between the higher consumption of total and low-fat dairy products and the risk of hypertension. Higher red meat consumption had a probable association with the increased risk of ischemic stroke. Higher consumption of processed meat and poultry also had a suggestive direct association with the incidence risk of stroke and hypertension. We have tried to present a comprehensive and useful overview of the level of evidence based on the most updated findings. The summary of results in the current umbrella review can be a helpful tool for nutritionists, dietitians, and researchers to establish new studies and identify research gaps in related issues.
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Affiliation(s)
- Masoumeh Jabbari
- Student Research Committee, Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hassan Eini-Zinab
- Department of Community Nutrition, National Nutrition and Food Technology Research Institute, and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Ehsan Safaei
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Faezeh Poursoleiman
- Department of Cellular and Molecular Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Bahareh Amini
- National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mina Babashahi
- Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran; Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Meisam Barati
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Azita Hekmatdoost
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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11
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Coelho-Júnior HJ, Calvani R, Picca A, Savera G, Tosato M, Landi F, Marzetti E. Protein Intake from Various Foods Sources Is Negatively Associated with Cardiometabolic Risk Markers in Italian Older Adults. J Nutr Health Aging 2023; 27:853-860. [PMID: 37960908 DOI: 10.1007/s12603-023-1981-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 06/01/2023] [Indexed: 11/15/2023]
Abstract
OBJECTIVES To examine the relationships between protein intake from various food sources and cardiometabolic risk markers in Italian older adults. DESIGN Cross-sectional study. SETTING Unconventional settings across Italy (e.g., exhibitions, health promotion campaigns). PARTICIPANTS People 65+ years who provided a written informed consent. MEASUREMENTS Blood pressure (BP), blood glucose, total blood cholesterol, and anthropometric indices were assessed. Daily protein intake was estimated for 12 food items listed in a food frequency questionnaire. RESULTS Three-thousand four-hundred twenty-four older adults (mean age: 72.7 ± 5.7 years; 55% women) were included in the study. Results of linear regression analysis indicated that protein intake from several food sources was negatively associated with BP, waist and hip circumferences, and waist-to-hip ratio in both sexes. Blood glucose levels were inversely associated with many protein sources in women. Positive associations were observed between some protein sources and total blood cholesterol in both men and women. CONCLUSION Our findings suggest that dietary protein is differentially associated with cardiometabolic risk factors depending on sex and food sources.
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Affiliation(s)
- H J Coelho-Júnior
- Hélio José Coelho-Júnior, Emanuele Marzetti, Department of Geriatrics, Orthopedics and Rheumatology, Università Cattolica del Sacro Cuore, 00168 Rome, Italy, (H.J.C.-J.), (E.M.); +39 (06) 3015-4859
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12
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Ishaq A, Irfan S, Sameen A, Khalid N. Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate. Curr Res Food Sci 2022; 5:973-983. [PMID: 35721393 PMCID: PMC9198813 DOI: 10.1016/j.crfs.2022.06.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/17/2022] [Accepted: 06/01/2022] [Indexed: 01/14/2023] Open
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13
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Santos EM, Sánchez-Ortega I, Lorenzo JM, Domínguez R, Munekata PES, Falfán-Cortés RN, Ibarra IS, Rangel-Vargas E. Use of Hibiscus sabdariffa Calyxes in Meat Products. FRONTIERS IN ANIMAL SCIENCE 2022. [DOI: 10.3389/fanim.2022.876042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
In the search for new ingredients that counteract some of the problems associated with the consumption of meat and meat products like high contents of saturated fat, salt, cholesterol, the absence of dietary fiber, and the presence of synthetic additives, Hibiscus sabdariffa calyxes have shown good colorant, antimicrobial, and antioxidant properties. This research paper studies the use of H. sabdariffa roselle calyxes directly or by means of extracts in meat and meat products. Although its application is incipient, the results are promising. The vibrant red color of the calyxes makes calyxes suitable for their use in meat products even though the concentration must be optimized since the acid taste can detract from the overall acceptance. The antimicrobial properties contribute to safer meat products, and antioxidant effects, helping to extend the shelf life of meat products and reducing oxidative processes. Nonetheless, achieving the desired effects is still challenging since several factors can affect these functional properties.
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14
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de Medeiros GCBS, Mesquita GXB, Lima SCVC, Silva DFDO, de Azevedo KPM, Pimenta IDSF, de Oliveira AKDSG, Lyra CDO, Martínez DG, Piuvezam G. Associations of the consumption of unprocessed red meat and processed meat with the incidence of cardiovascular disease and mortality, and the dose-response relationship: A systematic review and meta-analysis of cohort studies. Crit Rev Food Sci Nutr 2022; 63:8443-8456. [PMID: 35491892 DOI: 10.1080/10408398.2022.2058461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
OBJECTIVES The aim of this study was to examine the associations of unprocessed red meat and processed meat consumption with cardiovascular disease (CVD) incidence and mortality, and the dose-response relationship. METHODS Published literature was retrieved through a structured search of 10 electronic databases: MEDLINE/PubMed, Scopus, SciELO, LILACS, ScienceDirect, Web of Science, Cochrane (CENTRAL), WHOLIS, PAHO and Embase, without language or year of publication restrictions. In addition, we searched the references of published studies. This systematic review was performed in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyzes: The PRISMA Statement. RESULTS Twenty-one prospective cohort studies were included in the systematic review. The CVDs evaluated in the inserted studies were stroke, heart failure (HF) and coronary heart disease (CHD). Considering the heterogeneity found in the studies, for the meta-analysis, 9 articles were included. The results presented in the meta-analysis of the association of consumption of unprocessed red meat and CVD indicated that there was a significant association with total stroke incidence (RR 1.10; 95%; CI 1.01 to 1.19; p = 0.02). There was no association with Ischemic stroke incidence, nor CHD Mortality with consumption of unprocessed red meat. However, for Hemorrhagic Stroke Mortality the assessment in the consumption of unprocessed red meat showed an association of protection for women (RR 0.64; 95%; CI 0.45 to 0.91; p = 0.01). As for the results of the meta-analysis of the association between consumption of processed meat and CVD, they indicated that there was a significant association with total stroke incidence (RR 1.17; 95%; CI 1.08 to 1.26; p < 0.0001). There was no association with Ischemic stroke, nor with CHD Mortality with consumption of processed meat. Some studies that showed no association of risk, presented a significant linear trend dose response for the association of the consumption of unprocessed red meat (Bernstein et al. 2010; Nagao et al. 2012) or processed meat (Bernstein et al. 2012) and CVD. CONCLUSION According to the results found in the meta-analysis, the consumption of unprocessed red meat and processed meat are associated with the incidence of stroke, however, no positive association was observed in relation to mortality from CVD. This systematic review and meta-analysis protocol was registered on the PROSPERO (number: CRD42019100914).
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Affiliation(s)
- Gidyenne Christine Bandeira Silva de Medeiros
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Collective Health Postgraduate Program (PPGSCoL), Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Systematic Review and Meta-Analysis Laboratory (Lab-SYS), National Council for Scientific and Technological Development (CNPq), Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | | | - Severina Carla Vieira Cunha Lima
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Graduate Program in Nutrition, Department of Nutrition, Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - David Franciole de Oliveira Silva
- Collective Health Postgraduate Program (PPGSCoL), Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Graduate Program in Nutrition, Department of Nutrition, Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - Kesley Pablo Morais de Azevedo
- Collective Health Postgraduate Program (PPGSCoL), Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Systematic Review and Meta-Analysis Laboratory (Lab-SYS), National Council for Scientific and Technological Development (CNPq), Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - Isac Davidson Santiago Fernandes Pimenta
- Collective Health Postgraduate Program (PPGSCoL), Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Systematic Review and Meta-Analysis Laboratory (Lab-SYS), National Council for Scientific and Technological Development (CNPq), Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - Ana Katherine da Silveira Gonçalves de Oliveira
- Graduate Program in Health Sciences, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Systematic Review and Meta-Analysis Laboratory (Lab-SYS), National Council for Scientific and Technological Development (CNPq), Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - Clélia de Oliveira Lyra
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Collective Health Postgraduate Program (PPGSCoL), Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Graduate Program in Nutrition, Department of Nutrition, Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - Daniel Guillén Martínez
- Department of Nursing, San Antonio de Murcia Catholic University, Spain
- Systematic Review and Meta-Analysis Laboratory (Lab-SYS), National Council for Scientific and Technological Development (CNPq), Federal University of Rio Grande do Norte, Natal, RN, Brasil
| | - Grasiela Piuvezam
- Collective Health Postgraduate Program (PPGSCoL), Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN , Brasil
- Department of Public Health, Federal University of Rio Grande do Norte, Natal, RN, Brasil
- Systematic Review and Meta-Analysis Laboratory (Lab-SYS), National Council for Scientific and Technological Development (CNPq), Federal University of Rio Grande do Norte, Natal, RN, Brasil
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15
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Can information influence meat consumption behaviour? An experimental field study in the university canteen. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104498] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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16
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Changes on meat fatty acid profile, cholesterol and hepatic metabolism associated with antioxidants and canola oil supplementation for Nellore cattle. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104850] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Planche C, Ratel J, Mercier F, Zhang C, Angénieux M, Blinet P, Marchand P, Dervilly G, Albert I, Tressou J, Debrauwer L, Engel E. In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake. Food Chem 2021; 374:131623. [PMID: 34872793 DOI: 10.1016/j.foodchem.2021.131623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 10/08/2021] [Accepted: 11/13/2021] [Indexed: 11/20/2022]
Abstract
In a risk assessment perspective, this work aims to assess the bioaccessibility of PCBs in meat. A standardised in vitro static digestion protocol was set up and coupled with extraction, clean-up and GC × GC-ToF/MS multianalyte method to monitor the fate of PCBs in meat during digestion. Starting with spiked meat, PCB bioaccessibility in 11% fat medium-cooked meat varied in adults from 20.6% to 30.5% according to congeners. PCB bioaccessibility increased to 44.2-50.1% in 5% fat meat and decreased to 6.2-9.1% and to 14.6-19.4% in digestion conditions mimicking infants and elderly, respectively. Intense cooking also decreased PCB bioaccessibility to 18.0-26.7%. Bioaccessibility data obtained with spiked meat were validated with measurements carried out in incurred meat samples. Finally, mean uptake distributions are obtained from a modular Bayesian approach. These distributions feature a lower mode when the fat content is higher, the meat is well-done cooked, and the consumers are older.
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Affiliation(s)
- Christelle Planche
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France; Toxalim, Université de Toulouse, INRAE, ENVT, INP-EI-Purpan, Université de Toulouse 3 Paul Sabatier, F-31027 Toulouse, France; Axiom Platform, UMR Toxalim, MetaToul-MetaboHUB, National Infrastructure of Metabolomics and Fluxomics, F-31027, France
| | - Jérémy Ratel
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Cheng Zhang
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Magaly Angénieux
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Patrick Blinet
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | | | | | - Isabelle Albert
- UMR MIA, INRAE, AgroParisTech, Université Paris Saclay, Paris 518, Paris, France
| | - Jessica Tressou
- UMR MIA, INRAE, AgroParisTech, Université Paris Saclay, Paris 518, Paris, France
| | - Laurent Debrauwer
- Toxalim, Université de Toulouse, INRAE, ENVT, INP-EI-Purpan, Université de Toulouse 3 Paul Sabatier, F-31027 Toulouse, France; Axiom Platform, UMR Toxalim, MetaToul-MetaboHUB, National Infrastructure of Metabolomics and Fluxomics, F-31027, France
| | - Erwan Engel
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France.
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18
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Zhang Y, Li Y, Xia Q, Liu L, Wu Z, Pan D. Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34748438 DOI: 10.1080/10408398.2021.1995842] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
β-glucan from cereals such as wheat, barley, oats and rye are a water-soluble dietary fiber, which are composed of repeating (1→4)-β-bond β-D-glucopyranosyl units and a single (1→3)-β-D-bond separated unit. β-glucan has a series of physicochemical properties (such as viscosity, gelling properties, solubility, etc.), which can be used as a food gel and fat substitute. Its structure endows the healthy functions, including anti-oxidative stress, lowering blood glucose and serum cholesterol, regulating metabolic syndrome and exerting gut immunity via gut microbiota. Due to their unique structural properties and efficacy, cereal β-glucan are not only applied in food substrates in the food industry, but also in food coatings and packaging. This article reviewed the applications of cereal β-glucan in hydrogels, aerogels, intelligent packaging systems and targeted delivery carriers in recent years. Cereal β-glucan in edible film and gel packaging applications are becoming more diversified and intelligent in recent years. Those advances provide a potential solution based on cereal β-glucan as biodegradable substances for immune regulation delivery system and intelligent gelling material in the biomedicine field.
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Affiliation(s)
- Yunzhen Zhang
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Yueqin Li
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Qiang Xia
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
| | - Daodong Pan
- College of Food and Pharmaceutical Sciences, Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food, Ningbo University, Ningbo, Zhejiang Province, PR China
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19
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Angelovičová M, Angelovič M, Zajác P, Čapla J, Šaraková K, Čurlej J. The effect of essential oils on cholesterol content in chicken meat. POTRAVINARSTVO 2021. [DOI: 10.5219/1691] [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
The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler chickens of the Cobb 500 hybrid combination according to the feed supplement used thyme essential oil, cinnamon essential oil, commercial citrus fruit essential oil, and their combination. The control group was without the use of experimental feed supplements and commercial coccidiostats were used in their feed mixtures. The experiment lasted 40 days in welfare conditions. Broiler chickens were used for sample preparation of breast and thigh muscles with the skin and their analysis for dry matter, fat and cholesterol contents. Samples were analyzed using a Nicolet 6700 FT-IR Fourier transform infrared spectrometer. The results were processed by the SAS system program, version 8.2. The results, which were evaluated, indicated a tendency to reduce the cholesterol content in chicken breast muscle due to cinnamon essential oil and the combination of cinnamon essential oil with citrus fruit essential oil as well as thyme essential oil with citrus fruit essential. In the achieved results of dry matter, fat, and cholesterol content in breast and thigh muscles, the difference between the effects of the used feed supplements based on essential oils and concerning the control group were not statistically significant p >0.05. The correlation was a statistically significant strong linear relation only between dry matter content and fat content due to thyme and cinnamon essential oils. In conclusion, it was stated that the investigation of the feed supplement effect based on essential oils is an open question concerning the production of safe food of animal origin.
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20
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Intake of Unprocessed and Processed Meat and the Association with Cardiovascular Disease: An Overview of Systematic Reviews. Nutrients 2021; 13:nu13103303. [PMID: 34684303 PMCID: PMC8539526 DOI: 10.3390/nu13103303] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/15/2021] [Accepted: 09/20/2021] [Indexed: 02/07/2023] Open
Abstract
We conducted an overview of systematic reviews to summarize reviews of cohort studies on intake of unprocessed and processed meat and the risk of cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Systematic reviews of cohort studies published between January 2010 and August 2020 were identified through a systematic literature search in PubMed, Embase, and Web of Science. The quality of how each review was conducted was assessed and the overall confidence in the results of each review was rated using AMSTAR 2. The quality of evidence of each meta-analysis was graded using NutriGrade. Three reviews were included, with meta-analyses of unprocessed red meat and CVD (n = 1) and stroke (n = 2); unprocessed poultry and stroke (n = 1); and processed meat and CVD (n = 1), CHD (n = 1), and stroke (n = 3). The overall confidence in the results of each review was rated as critically low. The meta-evidence was graded moderate for a positive association between unprocessed red meat and stroke and moderate for a positive association between processed meat and CHD and stroke. For other associations the meta-evidence was graded as low or very low. In conclusion, the associations between unprocessed and processed meat with CVD and major subtypes of CVD have not been extensively investigated.
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21
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Perez‐Baez AJ, Camou JP, Gonzalez‐Aguilar G, Lucas‐Gonzalez R, Valenzuela‐Melendres M, Viuda‐Martos M. Roselle (
Hibiscus sabdariffa
L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Judith Perez‐Baez
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Juan Pedro Camou
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Gustavo Gonzalez‐Aguilar
- Centro de Investigación en Alimentación y Desarrollo Coordinación de Tecnología de Alimentos de Origen Vegetal Hermosillo México
| | - Raquel Lucas‐Gonzalez
- IPOA Research Group Agro‐Food Technology Department Higher Polytechnic School of Orihuela Miguel Hernández University Orihuela Spain
| | - Martin Valenzuela‐Melendres
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Manuel Viuda‐Martos
- IPOA Research Group Agro‐Food Technology Department Higher Polytechnic School of Orihuela Miguel Hernández University Orihuela Spain
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22
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Asghari G, Farhadnejad H, Teymoori F, Emamat H, Shahrzad MK, Habibi-Moeini AS, Mirmiran P, Azizi F. Association of Dietary Diabetes Risk Reduction Score With Risk of Cardiovascular Diseases in the Iranian Population: Tehran Lipid and Glucose Study. Heart Lung Circ 2021; 31:101-109. [PMID: 34176740 DOI: 10.1016/j.hlc.2021.05.091] [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: 09/26/2020] [Revised: 02/28/2021] [Accepted: 05/21/2021] [Indexed: 11/30/2022]
Abstract
BACKGROUND There are no data available regarding the association of dietary diabetes risk reduction score (DDRRS) and risk of cardiovascular disease (CVD) worldwide. We aimed to investigate the association of the DDRRS with the risk of CVD outcomes in a prospective population-based study. METHOD Individuals without CVD (n=2,195) were recruited from participants of the Tehran Lipid and Glucose Study (2006-2008) and followed for a mean of 6.7 years. The DDRRS was determined on the basis of eight components using a validated 168-item food frequency questionnaire. Cox proportional hazard regression models, adjusted for potential confounders, were used to estimate the hazard ratios and 95% confidence interval (CI) of CVD across quartiles of DDRRS. RESULTS The mean ± standard deviation age of participants (44.8% male) was 38.8±13.0 years at baseline. Median DDRRS for all patients was 23 (intequartile range 20-26). During follow-up, 77 (3.5%) new cases of CVD were identified. After adjustment for confounding variables, including age, sex, body mass index, physical activity, smoking, energy intake, diabetes, and hypertension, no association was found between DDRRS and risk of CVD (odds ratio, 0.70; 95% CI, 0.36-1.37 [p-value for trend=0.351]). CONCLUSIONS The findings of this study showed that higher DDRRS is not associated with risk of CVD events.
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Affiliation(s)
- Golaleh Asghari
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hossein Farhadnejad
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Farshad Teymoori
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Hadi Emamat
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Karim Shahrzad
- Department of Internal Medicine and Endocrinology, Shohadae Tajrish Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Ali Siamak Habibi-Moeini
- Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parvin Mirmiran
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Fereidoun Azizi
- Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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23
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Kawada T. Red meat consumption and biological markers of metabolic disorders. Eur J Nutr 2021; 60:2999-3000. [PMID: 34152458 DOI: 10.1007/s00394-021-02609-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/28/2021] [Indexed: 12/01/2022]
Affiliation(s)
- Tomoyuki Kawada
- Department of Hygiene and Public Health, Nippon Medical School, 1-1-5 Sendagi, Bunkyo, Tokyo, 113-8602, Japan.
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24
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Zhang J, Hayden K, Jackson R, Schutte R. Association of red and processed meat consumption with cardiovascular morbidity and mortality in participants with and without obesity: A prospective cohort study. Clin Nutr 2021; 40:3643-3649. [DOI: 10.1016/j.clnu.2020.12.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 12/19/2022]
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Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial. Nutrients 2021; 13:nu13051480. [PMID: 33925704 PMCID: PMC8146046 DOI: 10.3390/nu13051480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of the study was to analyze how cardiovascular risk factors can be modified using nutritionally improved cooked ham enriched with a pool of antioxidants to influence relevant metabolic targets. Sixty-five untreated subjects (49.2% males, 50.8% females, mean age 40.92 ± 9.03 years) with total cholesterol level ≥180 mg/dL or LDL cholesterol ≥130 mg/dL participated in a 8-weeks randomized, double-blind controlled trial. Participant in the intervention group (51.5% males, 48.5% females, mean age 41.6 ± 9.8 years and mean BMI 25.1 ± 3.6 kg/m2) consumed cooked ham enriched with antioxidants (100 g/d) and controls (49.9% males, 53.1% females, mean age 40.2 ± 8.3 years and mean BMI 26.3 ± 3.2 kg/m2) received placebo. At 8 weeks, oxidized LDL decreased significantly between experimental and placebo groups (p < 0.036). Experimental group differences were also significant (p < 0.05). Similar findings in malondialdehyde, total cholesterol, high-sensitivity C-reactive protein, and interleukin 6 were observed in the intervention group. Significant between-group differences in these variables were also found, except for total cholesterol and interleukin 6. The effects on inflammation and oxidation support the direct action of these antioxidants on the etiopathogenic factors of atheromatous plaque. We also observed an improvement in the lipid profiles among the subjects.
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Arnold KF, Berrie L, Tennant PWG, Gilthorpe MS. A causal inference perspective on the analysis of compositional data. Int J Epidemiol 2021; 49:1307-1313. [PMID: 32154892 PMCID: PMC7660155 DOI: 10.1093/ije/dyaa021] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/22/2020] [Indexed: 11/13/2022] Open
Abstract
Background Compositional data comprise the parts of some whole, for which all parts sum to that whole. They are prevalent in many epidemiological contexts. Although many of the challenges associated with analysing compositional data have been discussed previously, we do so within a formal causal framework by utilizing directed acyclic graphs (DAGs). Methods We depict compositional data using DAGs and identify two distinct effect estimands in the generic case: (i) the total effect, and (ii) the relative effect. We consider each in the context of three specific example scenarios involving compositional data: (1) the relationship between the economically active population and area-level gross domestic product; (2) the relationship between fat consumption and body weight; and (3) the relationship between time spent sedentary and body weight. For each, we consider the distinct interpretation of each effect, and the resulting implications for related analyses. Results For scenarios (1) and (2), both the total and relative effects may be identifiable and causally meaningful, depending upon the specific question of interest. For scenario (3), only the relative effect is identifiable. In all scenarios, the relative effect represents a joint effect, and thus requires careful interpretation. Conclusions DAGs are useful for considering causal effects for compositional data. In all analyses involving compositional data, researchers should explicitly consider and declare which causal effect is sought and how it should be interpreted.
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Affiliation(s)
- Kellyn F Arnold
- Leeds Institute for Data Analytics, University of Leeds, Leeds, UK.,School of Medicine, University of Leeds, Leeds, UK
| | - Laurie Berrie
- Leeds Institute for Data Analytics, University of Leeds, Leeds, UK.,School of Medicine, University of Leeds, Leeds, UK
| | - Peter W G Tennant
- Leeds Institute for Data Analytics, University of Leeds, Leeds, UK.,School of Medicine, University of Leeds, Leeds, UK.,The Alan Turing Institute, London, UK
| | - Mark S Gilthorpe
- Leeds Institute for Data Analytics, University of Leeds, Leeds, UK.,School of Medicine, University of Leeds, Leeds, UK.,The Alan Turing Institute, London, UK
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Lupoli R, Vitale M, Calabrese I, Giosuè A, Riccardi G, Vaccaro O. White Meat Consumption, All-Cause Mortality, and Cardiovascular Events: A Meta-Analysis of Prospective Cohort Studies. Nutrients 2021; 13:nu13020676. [PMID: 33672599 PMCID: PMC7924043 DOI: 10.3390/nu13020676] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/05/2021] [Accepted: 02/15/2021] [Indexed: 01/22/2023] Open
Abstract
The association of meat consumption with mortality and morbidity for non-communicable diseases has been extensively studied. However, the relation of white meat consumption with health outcomes remains controversial. The present meta-analysis was conducted to comprehensively analyze the available evidence on the consistency and strength of the association between the consumption of white meat, death from any cause and incidence of fatal and non-fatal cardiovascular (CV) events. PubMed, Web of Science, Scopus and Embase databases were searched for articles published up to April 30, 2020. We included prospective cohort studies reporting relative risks and pertinent 95% confidence intervals (CI) for all-cause mortality and/or CV events (fatal or non-fatal). A total of 22 studies were included in the meta-analysis. Eleven studies (14 data sets) reported data on all-cause mortality, 10 studies (15 datasets) on cardiovascular disease (CVD) mortality and 10 studies (11 datasets) on non-fatal CV events. When comparing the highest versus the lowest consumption of white meat, the pooled OR and pertinent 95% CI were 0.94 (0.90, 0.97, p < 0.001) for all-cause mortality, 0.95 (0.89, 1.01, p = 0.13) for CV mortality, and 0.99 (0.95, 1.02, p = 0.48) for non-fatal CV events. In conclusion, the study shows for the first time a robust and inverse association between white meat consumption and all-cause mortality and a neutral association with CV mortality and morbidity. This highlights the importance of differentiating the meat types for what concerns their health effects and suggests that white meat might be a healthier alternative to read and processed meat consumption.
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Affiliation(s)
- Roberta Lupoli
- Department of Clinical Medicine and Surgery, “Federico II” University, 80131 Naples, Italy; (R.L.); (M.V.); (I.C.); (A.G.)
| | - Marilena Vitale
- Department of Clinical Medicine and Surgery, “Federico II” University, 80131 Naples, Italy; (R.L.); (M.V.); (I.C.); (A.G.)
| | - Ilaria Calabrese
- Department of Clinical Medicine and Surgery, “Federico II” University, 80131 Naples, Italy; (R.L.); (M.V.); (I.C.); (A.G.)
| | - Annalisa Giosuè
- Department of Clinical Medicine and Surgery, “Federico II” University, 80131 Naples, Italy; (R.L.); (M.V.); (I.C.); (A.G.)
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, “Federico II” University, 80131 Naples, Italy; (R.L.); (M.V.); (I.C.); (A.G.)
- Correspondence: ; Tel.: +390817462117; Fax: +390817464736
| | - Olga Vaccaro
- Department of Pharmacy, “Federico II” University, 80131 Naples, Italy;
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Abstract
Abstract
Associations between meat consumption and heart disease have been assessed in several studies, but it has been suggested that other dietary factors influence these associations. The aim of the present study was to assess whether meat consumption is associated with ischaemic heart disease (IHD), and if the association is modified by dietary quality. The analyses were based on the cohort of adult participants in the Danish National Survey on Diet and Physical Activity in 2000–2002, 2003–2008 and 2011–2013. From these surveys, information on meat consumption and dietary quality was extracted. The cohort was followed in national registers to identify incident IHD. Associations were estimated using Cox regression analyses adjusting for socio-demographic and lifestyle factors. Analyses of associations between meat consumption and IHD stratified by dietary quality were subsequently evaluated. Among the 8007 participants, the median follow-up was 9·8 years and 439 cases of IHD were recorded. The results suggested a trend between consumption increments of 100 g/d of red meat (hazard ratio (HR) = 1·23; 95 % CI 0·99, 1·53) or of 50 g/d of processed meat (HR = 1·09; 95 % CI 0·93, 1·29) and higher risk of IHD. The trends were, however, not statistically significant. Stratification by dietary quality did not suggest that associations between meat consumption and risk of IHD were modified by dietary quality. This population-based cohort study with detailed dietary information suggested a trend with higher meat consumption being associated with higher risk of IHD, but the association was not statistically significant. Results did not indicate that dietary quality modifies such associations.
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30
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Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods 2020; 9:foods9081057. [PMID: 32759875 PMCID: PMC7466358 DOI: 10.3390/foods9081057] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/26/2020] [Accepted: 08/03/2020] [Indexed: 11/17/2022] Open
Abstract
Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g-1) as well as a level of beta-glucans per single portion (2.96 g 100 g-1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness.
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31
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Seah JYH, Ong CN, Koh WP, Yuan JM, van Dam RM. A Dietary Pattern Derived from Reduced Rank Regression and Fatty Acid Biomarkers Is Associated with Lower Risk of Type 2 Diabetes and Coronary Artery Disease in Chinese Adults. J Nutr 2019; 149:2001-2010. [PMID: 31386157 PMCID: PMC6825830 DOI: 10.1093/jn/nxz164] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/10/2019] [Accepted: 06/18/2019] [Indexed: 01/29/2023] Open
Abstract
BACKGROUND Combinations of circulating fatty acids may affect the risk of type 2 diabetes (T2D) and coronary artery disease (CAD). No previous studies have identified a dietary pattern predicting fatty acid profiles using reduced rank regression (RRR) and evaluated its associations with the risk of T2D and CAD. OBJECTIVE The aim of this study was to derive a dietary pattern to explain variation in plasma fatty acid concentrations using RRR and evaluate these in relation to risk of T2D and CAD. METHODS We derived a dietary pattern using fatty acid concentrations from 711 controls of a nested case-control study in the Singapore Chinese Health Study using RRR with 36 food and beverages as predictors and 19 fatty acid biomarkers as responses. Dietary pattern scores were then calculated for the full cohort of men and women (mean age: 56 y). We followed up 45,411 and 58,065 participants for incident T2D and CAD mortality, respectively. Multivariable Cox regression models were used to estimate HRs and 95% CIs. RESULTS We identified a dietary pattern high in soy, vegetables, fruits, tea, tomato products, bread, fish, margarine and dairy, and low in rice, red meat, coffee, alcohol, sugar-sweetened beverages, and eggs. This pattern predicted higher circulating n-3 (ω-3) PUFAs (18:3n-3, 20:3n-3, 20:5n-3), odd-chain fatty acids (15:0, 17:0), 18:2n-6 and 20:1, and lower 20:4n-6 and 16:1. During a mean follow-up of 11 y and 19 y, 5207 T2D and 3016 CAD mortality events, respectively, were identified. Higher dietary pattern scores were associated with a lower risk of T2D [multivariable-adjusted HR comparing extreme quintiles, 0.86 (95% CI: 0.79, 0.95); P-trend <0.001] and CAD mortality [HR, 0.76 (95% CI: 0.68, 0.86); P-trend <0.001]. CONCLUSIONS Dietary patterns reflecting higher circulating n-3 PUFAs, odd-chain fatty acids, and linoleic acid may be associated with lower T2D and CAD risk in Chinese adults. This trial was registered at www.clinicaltrials.gov as NCT03356340.
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Affiliation(s)
- Jowy Y H Seah
- Saw Swee Hock School of Public Health, National University of Singapore (NUS), Singapore
- NUS Graduate School for Integrative Sciences and Engineering, NUS, Singapore
| | - Choon Nam Ong
- Saw Swee Hock School of Public Health, National University of Singapore (NUS), Singapore
- NUS Environmental Research Institute, National University of Singapore, Singapore
| | - Woon-Puay Koh
- Saw Swee Hock School of Public Health, National University of Singapore (NUS), Singapore
- Health Services and Systems Research, Duke-NUS Medical School, Singapore
| | - Jian-Min Yuan
- Division of Cancer Control and Population Sciences, UPMC Hillman Cancer Center, University of Pittsburgh, Pittsburgh, PA, USA
- Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, Pittsburgh, PA, USA
| | - Rob M van Dam
- Saw Swee Hock School of Public Health, National University of Singapore (NUS), Singapore
- NUS Graduate School for Integrative Sciences and Engineering, NUS, Singapore
- Department of Medicine, Yong Loo Lin School of Medicine, NUS and National University Health System, Singapore
- Department of Nutrition, Harvard School of Public Health, Boston, MA, USA
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Pascual V, Perez Martinez P, Fernández JM, Solá R, Pallarés V, Romero Secín A, Pérez Jiménez F, Ros E. [SEA/SEMERGEN consensus document 2019: Dietary recommendations in the prevention of cardiovascular disease]. Semergen 2019; 45:333-348. [PMID: 31164311 DOI: 10.1016/j.semerg.2019.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Accepted: 02/14/2019] [Indexed: 12/12/2022]
Abstract
The current paradigm in the nutrition sciences states that the basic nutritional unit is not the nutrients, but the foods that contain them (oils, nuts, dairy products, eggs, red or processed meats, etc.). These act as a food matrix in which the different nutrients synergistically or antagonistically modulate their effects on the various metabolic pathways determining health and disease. Food is not based on nutrients or isolated foods but on complex mixtures of one and the other that are part of a specific food pattern, a concept that has been targeted as the most pertinent to evaluate the associations between nutrition and health or disease. This document presents a summary of the available evidence on the relationship between different foods and cardiovascular health, and offers simple recommendations to be implemented in the dietary advice offered by the health professional.
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Affiliation(s)
- Vicente Pascual
- Centro de Salud Palleter, Castellón, España; Grupo de Trabajo Nutrición y Estilo de Vida, Sociedad Española de Arteriosclerosis (SEA); Grupo de Trabajo Nutrición de SEMERGEN; Universidad CEU-Cardenal Herrera, Castellón, España.
| | - Pablo Perez Martinez
- Unidad de Lípidos y Arterioesclerosis, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Unidad de Gestión Clínica de Medicina Interna, Hospital Universitario Reina Sofía, Universidad de Córdoba, Córdoba, España; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, España; Grupo de Trabajo Nutrición y Estilo de Vida, Sociedad Española de Arteriosclerosis (SEA)
| | - José Manuel Fernández
- Centro de Salud de Valga, Valga, Pontevedra, España; Grupo de Trabajo Nutrición de SEMERGEN
| | - Rosa Solá
- Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Hospital Universitario Sant Joan, EURECAT-Technological Center of Nutrition and Health (CTNS), Facultad de Medicina y Ciencias de la Salud, Universidad Rovira i Virgili, Reus, Tarragona, España; Grupo de Trabajo Nutrición y Estilo de Vida, Sociedad Española de Arteriosclerosis (SEA)
| | - Vicente Pallarés
- Unidad de Vigilancia de la Salud, Unión de Mutuas, Castellón, España; Grupo de Trabajo de Hipertensión Arterial y Enfermedad Cardiovascular de SEMERGEN; Departamento de Medicina, Universitat Jaume I, Castellón, España
| | - Anny Romero Secín
- Centro de Salud de Tineo, Tineo, Asturias, España; Grupo de Trabajo Nutrición de SEMERGEN
| | - Francisco Pérez Jiménez
- Unidad de Lípidos y Arterioesclerosis, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Unidad de Gestión Clínica de Medicina Interna, Hospital Universitario Reina Sofía, Universidad de Córdoba, Córdoba, España; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, España; Grupo de Trabajo Nutrición y Estilo de Vida, Sociedad Española de Arteriosclerosis (SEA)
| | - Emilio Ros
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, España; Instituto de Investigaciones Biomédicas August Pi i Sunyer (IDIBAPS), Hospital Clínic, Universidad de Barcelona, Barcelona, España; Unidad de Lípidos, Servicio de Endocrinología y Nutrición, Hospital Clínic, Barcelona, España; Grupo de Trabajo Nutrición y Estilo de Vida, Sociedad Española de Arteriosclerosis (SEA)
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33
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SEA/SEMERGEN consensus document 2019: Dietary recommendations in the prevention of cardiovascular disease. CLINICA E INVESTIGACION EN ARTERIOSCLEROSIS 2019; 31:186-201. [PMID: 30910237 DOI: 10.1016/j.arteri.2019.02.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 02/14/2019] [Indexed: 01/15/2023]
Abstract
The current paradigm in the nutrition sciences states that the basic nutritional unit is not the nutrients, but the foods that contain them (oils, nuts, dairy products, eggs, red or processed meats, etc.). These act as a food matrix in which the different nutrients synergistically or antagonistically modulate their effects on the various metabolic pathways determining health and disease. Food is not based on nutrients or isolated foods but on complex mixtures of one and the other that are part of a specific food pattern, a concept that has been targeted as the most pertinent to evaluate the associations between nutrition and health or disease. This document presents a summary of the available evidence on the relationship between different foods and cardiovascular health, and offers simple recommendations to be implemented in the dietary advice offered by the health professional.
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34
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Ding N, Wang X, Tucker KL, Weisskopf MG, Sparrow D, Hu H, Park SK. Dietary patterns, bone lead and incident coronary heart disease among middle-aged to elderly men. ENVIRONMENTAL RESEARCH 2019; 168:222-229. [PMID: 30317107 PMCID: PMC6263823 DOI: 10.1016/j.envres.2018.09.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 09/10/2018] [Accepted: 09/26/2018] [Indexed: 05/10/2023]
Abstract
BACKGROUND Most absorbed lead ends up in the bone, where it can be measured as a biomarker of cumulative exposure, elevations of which have been shown to predict a higher risk of coronary heart disease (CHD). Knowledge about the role of dietary patterns is critical to the development of effective interventions for the cardiovascular toxicity of cumulative lead exposure. METHODS 594 men, free of CHD at baseline, were followed from August 1991 to June 2011 in the Normative Aging Study. Bone lead concentrations were measured by K-shell-X-ray fluorescence. Dietary patterns were identified using principal components analysis. Two dietary patterns were identified: a 'prudent' pattern characterized by high intake of fruit, vegetables, legumes, tomatoes, poultry, and seafood; and a 'Western' pattern, with high intake of red meat, processed meat, refined grains, high-fat dairy products, high-energy drinks, fries, butter and eggs. Cox proportional hazard models were used to compute hazard ratios (HRs) and 95% confidence intervals (CIs) for incident CHD. Effect modification on the multiplicative scale was examined through cross-product interaction terms. RESULTS 137 men developed incident CHD events during 5071 person-years of follow-up. After adjusting for age, body mass index, total energy intake, smoking status, total cholesterol to high-density lipoprotein ratio, education and occupation, an HR of incident CHD was 1.64 (95% CI: 1.27-2.11) with each doubling in patella lead concentration in the low prudent diet group (< median prudent score); and the HR decreased to 1.07 (95% CI: 0.86-1.34) in the high prudent diet (≥ median prudent score) (p-for-interaction = 0.01), suggesting protective effects of prudent diet against lead-related CHD. By contrast, the association between tibia lead and CHD was non-significantly larger in the low Western diet group (HR = 1.43, 95% CI: 1.14-1.80) compared with the high Western diet group (HR = 1.08, 95% CI: 0.86-1.34) (p-for-interaction = 0.06). No significant effect modifications were detected by Western diet in the patella lead-CHD association and by prudent diet in the tibia lead-CHD association. CONCLUSIONS Prudent diet may reduce the risk of development of CHD in relation to patella lead. However, these findings need to be interpreted with caution, given the modest sample size.
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Affiliation(s)
- Ning Ding
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI, USA
| | - Xin Wang
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI, USA
| | - Katherine L Tucker
- Department of Clinical Laboratory and Nutritional Sciences, University of Massachusetts at Lowell, Lowell, MA, USA
| | - Marc G Weisskopf
- Department of Environmental Health, Harvard School of Public Health, Boston, MA, USA
| | - David Sparrow
- Normative Aging Study, Veterans Affairs Boston Healthcare System, and Department of Medicine, Boston University School of Medicine, Boston, MA, USA
| | - Howard Hu
- School of Public Health, University of Washington, Seattle, WA, USA
| | - Sung Kyun Park
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI, USA; Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI, USA.
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Bogueva D, Marinova D. Reconciling Not Eating Meat and Masculinity in the Marketing Discourse for New Food Alternatives. ENVIRONMENTAL, HEALTH, AND BUSINESS OPPORTUNITIES IN THE NEW MEAT ALTERNATIVES MARKET 2019. [DOI: 10.4018/978-1-5225-7350-0.ch014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Traditional hegemonic masculinity can be traced on the typical man's plate where meat represents the centerpiece. Meat consumption dominates the current marketing discourse which builds on masculinity to reinforce the stereotyped gender-based diets. In light of scientific evidence about the detrimental impacts of meat consumption on human wellbeing and environmental health, this chapter argues that men are at the crossroads where the concept of masculinity is being redefined. Their social role is similarly changing with new expectations for more sustainable diets which call for plant-based food choices and possibly lab-grown meat. Some men are endorsing these imperatives while others continue to succumb to social inertia. A new marketing discourse is needed which reconciles masculinity with not eating meat and encourages a transition to alternative dietary choices that are better for personal health, allow improved use of the planet's resources, and have less impact on climate change.
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