669 EFFECTS OF LEAN RED MEAT OR LEAN WHITE MEAT INTAKE ON THE LIPID PROFILE IN WOMEN: A RANDOMIZED CROSSOVER STUDY

2011 ◽  
Vol 12 (1) ◽  
pp. 141
Author(s):  
R. Mateo-Galleqo ◽  
S. Perez-Calahorra ◽  
A.M. Bea ◽  
E. Burillo ◽  
J. Homo ◽  
...  
Keyword(s):  
Crossover Study ◽  
Lipid Profile ◽  
Red Meat ◽  
White Meat ◽  
Meat Intake ◽  
Randomized Crossover Study

scholarly journals Effect of lean red meat from lamb v. lean white meat from chicken on the serum lipid profile: a randomised, cross-over study in women

2011 ◽  
Vol 107 (10) ◽  
pp. 1403-1407 ◽  
Author(s):  
Rocio Mateo-Gallego ◽  
Sofia Perez-Calahorra ◽  
Ana Cenarro ◽  
Ana M. Bea ◽  
Eva Andres ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Saturated Fat ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Blood Cholesterol ◽  
White Meat ◽  
Open Label ◽  
Lipid Response ◽  
Red Meats ◽  
Usual Diet

The main dietary guidelines recommend restricting total and saturated fat intake in the management of high blood cholesterol levels for cardiovascular risk. These recommendations are usually oversimplified by considering that all red meats should be limited and replaced by white meats. However, lean red meat can be as low in fat as white meat. We examined the effects of red meat (lean breed lamb) and lean white meat (chicken) intake on the lipid profile of a group of women with stable life conditions (nuns living in convents). An open-label, randomised, cross-over study was carried out in thirty-six nuns who consumed either lamb or chicken three times per week for 5-week periods with their usual diet. Clinical, dietary and biochemical variables were evaluated at baseline and the end of each diet period. A validated FFQ was used to assess nutrient intake and monitor compliance. The results showed neither between-diet differences in lipid responses nor differences from baseline in total cholesterol, LDL-cholesterol or TAG for any diet period. In conclusion, consumption of lean red meat (lamb) or lean white meat (chicken) as part of the usual diet is associated with a similar lipid response. These two foods can be exchanged in a healthy diet to increase palatability.

scholarly journals Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies

2014 ◽  
Vol 112 (5) ◽  
pp. 762-775 ◽  
Author(s):  
Itziar Abete ◽  
Dora Romaguera ◽  
Ana Rita Vieira ◽  
Adolfo Lopez de Munain ◽  
Teresa Norat
Keyword(s):  
Cohort Studies ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
White Meat ◽  
Meat Intake ◽  
Risk Of Mortality ◽  
Processed Meat Consumption ◽  
Cvd Mortality

An association between processed and red meat consumption and total mortality has been reported by epidemiological studies; however, there are many controversial reports regarding the association between meat consumption and CVD and IHD mortality. The present meta-analysis was carried out to summarise the evidence from prospective cohort studies on the association between consumption of meat (total, red, white and processed) and all-cause, CVD and IHD mortality. Cohort studies were identified by searching the PubMed and ISI Web of Knowledge databases. Risk estimates for the highest v. the lowest consumption category and dose–response meta-analysis were calculated using a random-effects model. Heterogeneity among the studies was also evaluated. A total of thirteen cohort studies were identified (1 674 272 individuals). Subjects in the highest category of processed meat consumption had 22 and 18 % higher risk of mortality from any cause and CVD, respectively. Red meat consumption was found to be associated with a 16 % higher risk of CVD mortality, while no association was found for total and white meat consumption. In the dose–response meta-analysis, an increase of 50 g/d in processed meat intake was found to be positively associated with all-cause and CVD mortality, while an increase of 100 g/d in red meat intake was found to be positively associated with CVD mortality. No significant associations were observed between consumption of any type of meat and IHD mortality. The results of the present meta-analysis indicate that processed meat consumption could increase the risk of mortality from any cause and CVD, while red meat consumption is positively but weakly associated with CVD mortality. These results should be interpreted with caution due to the high heterogeneity observed in most of the analyses as well as the possibility of residual confounding.

scholarly journals Red and White Meat Intake in Relation to Mental Disorders in Iranian Adults

2021 ◽  
Vol 8 ◽  
Author(s):  
Shiva Kazemi ◽  
Ammar Hassanzadeh Keshteli ◽  
Parvane Saneei ◽  
Hamid Afshar ◽  
Ahmad Esmaillzadeh ◽  
...  
Keyword(s):  
Psychological Distress ◽  
Mental Disorders ◽  
Meat Consumption ◽  
Red Meat ◽  
Depression Symptoms ◽  
White Meat ◽  
Meat Intake ◽  
Distress Symptoms ◽  
Increased Risk ◽  
Red Meat Intake

Background: The association between meat consumption and mental disorders is less investigated in Iranian population. We examined the association between meat consumption and prevalence of symptoms of depression, anxiety, and psychological distress in Iranian adults.Methods: This cross-sectional study included 3,362 participants aged 18–55 years old. A dish-based 106-item semiquantitative food frequency questionnaire (FFQ) was used to assess usual dietary intake of study population. Hospital Anxiety and Depression Scale (HADS) and General Health Questionnaire (GHQ), all validated in Iranian population, were applied to collect data on symptoms of anxiety, depression, and psychological distress, respectively.Results: The prevalence of symptoms of depression, anxiety, and psychological distress in the study population was 28.6, 13.6, and 22.6%, respectively. After considering potential confounders, individuals in the top quartile of red meat intake had 43% increased risk of depression symptoms [odds ratio (OR) = 1.43; 95% CI: 1.09–1.89] compared to those in the first quartile. No significant relation was observed between red meat intake and anxiety or psychological distress symptoms. White meat consumption was not associated with mental disorders. Stratified analysis by sex showed that male participants in the highest quartile of red meat intake had 92% greater risk of depression symptoms (95% CI: 1.17–3.15) than those individuals in the lowest category. Red and white meat intake was not associated with mental disorders in women. In overweight or obese individuals, despite lack of any association between red meat intake and mental disorders, high intake of white meat was associated with a lower odds of psychological distress symptoms (OR = 0.64; 95% CI: 0.42–0.99) and a lower risk of depression symptoms (OR = 0.68; 95% CI: 0.45–1.00). In normal-weight participants, those in the highest quartile of red meat intake had greater odds for depression symptoms than those in the lowest quartile (OR = 1.66; 95% CI: 1.14–2.42).Conclusions: We found that red meat consumption was associated with increased risk of depression symptoms, especially in men, and normal-weight participants. In overweight or obese participants, white meat intake was inversely associated with psychological distress symptoms.

scholarly journals Red and white meat intake in relation to mental disorders in adults

2020 ◽  
Author(s):  
Shiva Kazemi ◽  
Ammar Hassanzadeh Keshteli ◽  
Parvane Saneei ◽  
Hamid Afshar ◽  
Ahmad Esmaillzadeh ◽  
...  
Keyword(s):  
Psychological Distress ◽  
Mental Disorders ◽  
General Health Questionnaire ◽  
Depression Scale ◽  
Red Meat ◽  
Normal Weight ◽  
White Meat ◽  
Meat Intake ◽  
Increased Risk ◽  
Red Meat Intake

Abstract Background The association between meat intake and mental disorders are less investigated and the findings are contradicting. We aimed to examine the association between meat intake and depression, anxiety and psychological distress in Iranian adults. Methods This cross-sectional study included 3362 subjects with 18-55 years old. A dish-based 106-item semi-quantitative food frequency questionnaire (FFQ), Hospital Anxiety and Depression Scale (HADS), General Health Questionnaire (GHQ), all validated in Iranian population, were applied to collect data on meat intake, anxiety, depression and psychological distress, respectively. Results The prevalence of depression, anxiety and psychological distress in the study population was 28.6, 13.6 and 22.6%, respectively. After considering potential confounders, individuals in top quartile of red meat intake had 43% increased risk of depression (OR=1.43; 95%CI: 1.09-1.89), compared to the first quartile. No significant relationship was observed between red meat intake and anxiety or psychological distress. White meat intake was not associated with mental disorders. Stratified analysis by gender showed that male participants in the highest quartile of red meat intake had 92% higher risk of depression (95%CI: 1.17-3.15). Red and white meat intake was not associated with mental disorders in women. In overweight or obese individuals, no association was found between red meat intake and mental disorders, while higher intake of white meat was significantly associated with lower odds of psychological distress (OR=0.64; 95%CI: 0.42-0.99) and marginally associated with lower risk of depression (OR= 0.68; 95%CI: 0.45-1.00). In normal weight participants, highest quartile of red meat intake associated with increased odds of depression (OR= 1.66; 95%CI: 1.14-2.42). Conclusions We found that higher intake of red meat was associated with increased risk of depression, especially in males and normal weight participants. In overweight or obese subjects, white meat intake was inversely associated with psychological distress.

scholarly journals Red Meat Consumption and Risk of Nonalcoholic Fatty Liver Disease in a Population with Low Red Meat Consumption

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1413-1413
Author(s):  
Maryam Hashemian ◽  
Hossein Poustchi ◽  
Shahin Merat ◽  
Christian Abnet ◽  
Reza Malekzadeh ◽  
...  
Keyword(s):  
Liver Disease ◽  
Fatty Liver ◽  
Fatty Liver Disease ◽  
Meat Consumption ◽  
Red Meat ◽  
International Agency ◽  
White Meat ◽  
Meat Intake ◽  
Alcoholic Fatty Liver ◽  
Red Meat Intake

Abstract Objectives Non-alcoholic fatty liver disease (NAFLD), as the most common liver disease, can range from simple steatosis, i.e., non-alcoholic fatty liver (NAFL), to hepatocellular fibrosis (non-alcoholic steatohepatitis or NASH). We evaluated the association between meat consumption and the risk of NAFLD in the Golestan Cohort Study (GCS). Methods The GCS enrolled 50,045 participants, aged 40 to 75 years, in Golestan Province, Iran. Dietary information was collected using a 116-item semi-quantitative FFQ at baseline (2004–2008). A random sample of 1612 participants participated in a liver study after a median of 5 years. NAFL were ascertained via ultrasound. We defined NASH as NAFL plus elevated alanine transaminase levels above 45 and 30 IU/L for men and women, respectively. Multivariable logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CI). Meat consumption was categorized into quartiles based on the GCS population, with the first quartile as the referent group. Results The median intakes of red and white meat were 17 and 53 grams/day, respectively. During follow-up, 505 individuals (37.7%) were diagnosed with NAFL, and 124 (9.2%) with NASH. High total red meat consumption was associated with higher risk for NAFL (ORQ4 vs Q1 = 1.59, 95% CI = 1.06 to 2.38, p trend = 0.03). The highest quartile of unprocessed meat consumption (OR Q4 vs Q1 = 1.73, 95% CI = 1.13 to 2.66, p trend = 0.16) and organ meat consumption were associated with NAFL (OR Q4 vs Q1 = 1.70, 95% CI = 1.19 to 2.44, p trend = 0.003). High total red meat consumption showed a non-significant association with NASH, but this association was statistically significant for the highest quantile of unprocessed red meat intake (ORQ4 vs Q1 = 2.29, 95% CI = 1.09 to 4.80). Processed meat, total white meat, chicken and fish consumption were not significantly associated with NAFLD. Conclusions This is a population with relatively low consumption of red meat, even so, red meat intake was associated with a higher risk of NAFLD. Furthermore, this is the first study to show a dose-response association between organ meat consumption and NAFL. Funding Sources The Intramural Program of the US National Cancer Institute (NIH), Tehran University of Medical Sciences, Cancer Research UK, and the International Agency for Research on Cancer.

scholarly journals Different forms and sources of iron in relation to colorectal cancer risk: a case–control study in China

2019 ◽  
Vol 121 (7) ◽  
pp. 735-747 ◽  
Author(s):  
Hong Luo ◽  
Nai-Qi Zhang ◽  
Jing Huang ◽  
Xin Zhang ◽  
Xiao-Li Feng ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Chinese Population ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
White Meat ◽  
Meat Intake ◽  
Face To Face ◽  
Red Meat Intake ◽  
Control Study

AbstractFew studies have examined the association of various types of Fe with colorectal cancer risk. The aim of this study was to investigate different forms and sources of Fe in relation to colorectal cancer risk in a Chinese population. A total of 2138 patients with colorectal cancer and 2144 sex- and age-matched (5-year interval) controls were recruited from July 2010 to November 2017. Dietary information was assessed by face-to-face interviews using a validated FFQ. Multivariable logistic regression was used to estimate the OR and 95 % CI on models. Intake of Fe from plants and Fe from white meat were inversely associated with the risk of colorectal cancer, while haem Fe and Fe from red meat were positively associated with colorectal cancer risk. The multivariable OR for the highest quartilev.the lowest quartile were 0·72 (95 % CI 0·59, 0·87,Ptrend<0·001) for Fe from plants, 0·54 (95 % CI 0·45, 0·66,Ptrend<0·001) for Fe from white meat, 1·26 (95 % CI 1·04, 1·53,Ptrend=0·005) for haem Fe and 1·83 (95 % CI 1·49, 2·24,Ptrend<0·001) for Fe from red meat intake, respectively. However, no significant association was found between the consumption of total dietary Fe, non-haem Fe, Fe from meat and colorectal cancer risk. This study showed that lower intake of Fe from plants and white meat, as well as higher intake of haem Fe and Fe from red meat, were associated with colorectal cancer risk in a Chinese population.

scholarly journals Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Simone G. van Breda ◽  
Karen Mathijs ◽  
Virág Sági-Kiss ◽  
Gunter G. Kuhnle ◽  
Ben van der Veer ◽  
...  
Keyword(s):  
Drinking Water ◽  
Vitamin C ◽  
Daily Intake ◽  
Red Meat ◽  
Leafy Vegetables ◽  
Nitroso Compounds ◽  
White Meat ◽  
Meat Intake ◽  
Endogenous Formation ◽  
Processed Red Meat

Abstract Background Nitrate is converted to nitrite in the human body and subsequently can react with amines and amides in the gastrointestinal tract to form N-nitroso compounds (NOCs), which are known to be carcinogenic in animals. Humans can be exposed to nitrate via consumption of drinking water and diet, especially green leafy vegetables and cured meat. The contribution of nitrate from drinking water in combination with meat intake has not been investigated thoroughly. Therefore, in the present pilot study, we examined the effect of nitrate from drinking water, and its interaction with the consumption of white and processed red meat, on the endogenous formation of NOCs, taking into account the intake of vitamin C, a nitrosation inhibitor. Methods Twenty healthy subjects were randomly assigned to two groups consuming either 3.75 g/kg body weight (maximum 300 g per day) processed red meat or unprocessed white meat per day for two weeks. Drinking water nitrate levels were kept low during the first week (< 1.5 mg/L), whereas in week 2, nitrate levels in drinking water were adjusted to the acceptable daily intake level of 3.7 mg/kg bodyweight. At baseline, after 1 and 2 weeks, faeces and 24 h urine samples were collected for analyses of nitrate, apparent total N-nitroso compounds (ATNC), compliance markers, and genotoxic potential in human colonic Caco-2 cells. Results Urinary nitrate excretion was significantly increased during the high drinking water nitrate period for both meat types. Furthermore, levels of compliance markers for meat intake were significantly increased in urine from subjects consuming processed red meat (i.e. 1-Methylhistidine levels), or unprocessed white meat (i.e. 3-Methylhistidine). ATNC levels significantly increased during the high drinking water nitrate period, which was more pronounced in the processed red meat group. Genotoxicity in Caco-2 cells exposed to faecal water resulted in increased genotoxicity after the interventions, but results were only significant in the low drinking water nitrate period in subjects consuming processed red meat. Furthermore, a positive correlation was found between the ratio of nitrate/vitamin C intake (including drinking water) and the level of ATNC in faecal water of subjects in the processed red meat group, but this was not statistically significant. Conclusions Drinking water nitrate significantly contributed to the endogenous formation of NOC, independent of the meat type consumed. This implies that drinking water nitrate levels should be taken into account when evaluating the effect of meat consumption on endogenous formation of NOC. Trial registration Dutch Trialregister: 29707. Registered 19th of October 2018. Retrospectively registered.

scholarly journals Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

2015 ◽  
Vol 103 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Kirsty M Turner ◽  
Jennifer B Keogh ◽  
Peter M Clifton
Keyword(s):  
Crossover Study ◽  
Acute Effect ◽  
Red Meat ◽  
Randomized Crossover Study

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

Sign in / Sign up

Export Citation Format

Share Document