Getting the bone out of processed meat: FSIS's mechanically separated meat standard

Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

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Using Histological and Chemical Methods for Detection of Unauthorized Tissues Addition in Emulsion Type Meat Product

International Journal of Veterinary Science ◽

10.37422/ijvs/033 ◽

2020 ◽

Keyword(s):

Vascular Tissue ◽

Meat Product ◽

Calcium Content ◽

Processed Meat ◽

Low Protein ◽

Significant Difference ◽

Different Types ◽

Plant Stem ◽

High Level ◽

Reliable Methods

Total twenty different processed meat plant producing emulsion type sausage were histologically and chemically examined for detection of adulteration with unauthorized tissues. Results revealed that samples were adulterated with different types of animal tissues included; hyaline cartilage, tendon, spongy bone, peripheral nerve trunk, basophilic matrix, lymphatic tissue, fascia, fibrocartilage and vascular tissue. Moreover, these samples were adulterated Also, adulterated with plant tissue included; plant stem, leaves and root. Chemical analysis showed a significant difference in their chemical composition (moisture, fat, protein, ash and calcium) content. Moisture and fat content varied around the permissible limit of E.S.S. while low protein, high ash and calcium content was detected in the examined samples. Therefore, Histological and chemical examinations can be used as reliable methods to detect adultration using unauthorized addition of both animal and plant tissues in processed meat product samples which revealed a high level of falsification.

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Explaining intention to reduce red and processed meat in the UK and Italy using the theory of planned behaviour, meat-eater identity, and the Transtheoretical model

Appetite ◽

10.1016/j.appet.2021.105467 ◽

2021 ◽

pp. 105467

Author(s):

Emily Wolstenholme ◽

Valentina Carfora ◽

Patrizia Catellani ◽

Wouter Poortinga ◽

Lorraine Whitmarsh

Keyword(s):

Transtheoretical Model ◽

Theory Of Planned Behaviour ◽

Processed Meat ◽

Planned Behaviour ◽

The Uk ◽

Red And Processed Meat

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Dietary Behaviors and Incident COVID-19 in the UK Biobank

Nutrients ◽

10.3390/nu13062114 ◽

2021 ◽

Vol 13 (6) ◽

pp. 2114

Author(s):

Thanh-Huyen T. Vu ◽

Kelsey J. Rydland ◽

Chad J. Achenbach ◽

Linda Van Horn ◽

Marilyn C. Cornelis

Keyword(s):

Dietary Behaviors ◽

Processed Meat ◽

Uk Biobank ◽

Processed Meats ◽

Additional Tool ◽

Oily Fish ◽

Case Rate ◽

Specific Association ◽

Socio Demographic Factors ◽

The Uk

Background: Nutritional status influences immunity but its specific association with susceptibility to COVID-19 remains unclear. We examined the association of specific dietary data and incident COVID-19 in the UK Biobank (UKB). Methods: We considered UKB participants in England with self-reported baseline (2006–2010) data and linked them to Public Health England COVID-19 test results—performed on samples from combined nose/throat swabs, using real time polymerase chain reaction (RT-PCR)—between March and November 2020. Baseline diet factors included breastfed as baby and specific consumption of coffee, tea, oily fish, processed meat, red meat, fruit, and vegetables. Individual COVID-19 exposure was estimated using the UK’s average monthly positive case rate per specific geo-populations. Logistic regression estimated the odds of COVID-19 positivity by diet status adjusting for baseline socio-demographic factors, medical history, and other lifestyle factors. Another model was further adjusted for COVID-19 exposure. Results: Eligible UKB participants (n = 37,988) were 40 to 70 years of age at baseline; 17% tested positive for COVID-19 by SAR-CoV-2 PCR. After multivariable adjustment, the odds (95% CI) of COVID-19 positivity was 0.90 (0.83, 0.96) when consuming 2–3 cups of coffee/day (vs. <1 cup/day), 0.88 (0.80, 0.98) when consuming vegetables in the third quartile of servings/day (vs. lowest quartile), 1.14 (1.01, 1.29) when consuming fourth quartile servings of processed meats (vs. lowest quartile), and 0.91 (0.85, 0.98) when having been breastfed (vs not breastfed). Associations were attenuated when further adjusted for COVID-19 exposure, but patterns of associations remained. Conclusions: In the UK Biobank, consumption of coffee, vegetables, and being breastfed as a baby were favorably associated with incident COVID-19; intake of processed meat was adversely associated. Although these findings warrant independent confirmation, adherence to certain dietary behaviors may be an additional tool to existing COVID-19 protection guidelines to limit the spread of this virus.

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Towards refining WCRF/AICR cancer prevention recommendations for red and processed meat intake: Insights from Alberta’s Tomorrow Project cohort

British Journal Of Nutrition ◽

10.1017/s0007114521001240 ◽

2021 ◽

pp. 1-38

Author(s):

Ala Al Rajabi ◽

Geraldine Lo Siou ◽

Alianu K. Akawung ◽

Kathryn L McDonald ◽

Tiffany R. Price ◽

...

Keyword(s):

Cancer Prevention ◽

Proportional Hazards ◽

Red Meat ◽

Cox Proportional Hazards ◽

Processed Meat ◽

Carcinogenic Effect ◽

Meat Intake ◽

Increased Risk ◽

Red Meats ◽

Red And Processed Meat

ABSTRACT Current cancer prevention recommendations advise limiting red meat intake to <500g/week and avoiding consumption of processed meat, but do not differentiate the source of processed meat. We examined the associations of processed meat derived from red vs. non-red meats with cancer risk in a prospective cohort of 26,218 adults who reported dietary intake using the Canadian Diet History Questionnaire. Incidence of cancer was obtained through data linkage with Alberta Cancer Registry with median (IQR) follow-up of 13.3 (5.1) years. Multivariable Cox proportional hazards regression models were adjusted for covariates and stratified by age and gender. The median (IQR) consumption (g/week) of red meat, processed meat from red meat and processed meat from non-red meat were 267.9 (269.9), 53.6 (83.3), and 11.9 (31.8), respectively. High intakes (4th Quartile) of processed meat from red meat was associated with increased risk of gastro-intestinal cancer Adjusted Hazard Ratio (AHR) (95% CI): 1.68 (1.09 – 2.57) and colorectal cancers AHR (95% CI): 1.90 (1.12 – 3.22), respectively in women. No statistically significant associations were observed for intakes of red meat or processed meat from non-red meat. Results suggests that the carcinogenic effect associated with processed meat intake may be limited to processed meat derived from red meats. The findings provide preliminary evidence toward refining cancer prevention recommendations for red and processed meat intake.

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Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18010357 ◽

2021 ◽

Vol 18 (1) ◽

pp. 357

Author(s):

Sarah M. Frank ◽

Lindsay M. Jaacks ◽

Carolina Batis ◽

Lana Vanderlee ◽

Lindsey Smith Taillie

Keyword(s):

North America ◽

Meat Consumption ◽

The United States ◽

Processed Meat ◽

Cross Sectional ◽

The Us ◽

Total Meat ◽

Nationally Representative ◽

Processed Meat Consumption ◽

Red And Processed Meat

Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total meat consumers was higher in the US (73.6, 95% CI: 72.3–74.8%) than in Canada (65.6, 63.9–67.2%) or Mexico (62.7, 58.1–67.2%). Men were more likely to consume unprocessed red, processed, and total meat, and had larger estimated intakes. In Mexico, high wealth individuals were more likely to consume all three categories of meat. In the US and Canada, those with high education were less likely to consume total and processed meat. Estimated mean intake of unprocessed red, processed, and total meat did not differ across sociodemographic strata. Overall consumption of red and processed meat remains high in North America. Policies to reduce meat consumption are appropriate for all three countries.

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Protein Intake and Physical Activity in Newly Diagnosed Patients with Acute Coronary Syndrome: A 5-Year Longitudinal Study

Nutrients ◽

10.3390/nu13020634 ◽

2021 ◽

Vol 13 (2) ◽

pp. 634 ◽

Cited By ~ 1

Author(s):

Andrea Greco ◽

Agostino Brugnera ◽

Roberta Adorni ◽

Marco D’Addario ◽

Francesco Fattirolli ◽

...

Keyword(s):

Physical Activity ◽

Acute Coronary Syndrome ◽

Protein Intake ◽

Processed Meat ◽

High Morbidity ◽

Newly Diagnosed ◽

Healthy Behaviors ◽

Coronary Syndrome ◽

Over Time

Cardiovascular disease is one of the most common causes of hospitalization and is associated with high morbidity and mortality rates. Among the most important modifiable and well-known risk factors are an unhealthy diet and sedentary lifestyle. Nevertheless, adherence to healthy lifestyle regimes is poor. The present study examined longitudinal trajectories (pre-event, 6-, 12-, 24-, 36-, and 60-month follow-ups) of protein intake (fish, legumes, red/processed meat) and physical activity in 275 newly-diagnosed patients with acute coronary syndrome. Hierarchical Generalized Linear Models were performed, controlling for demographic and clinical variables, the season in which each assessment was made, and the presence of anxiety and depressive symptoms. Significant changes in protein intake and physical activity were found from pre-event to the six-month follow-up, suggesting the adoption of healthier behaviors. However, soon after the six-month follow-up, patients experienced significant declines in their healthy behaviors. Both physical activity and red/processed meat intake were modulated by the season in which the assessments took place and by anxiety symptoms over time. The negative long-term trajectory of healthy behaviors suggests that tailored interventions are needed that sustain patients’ capabilities to self-regulate their behaviors over time and consider patient preference in function of season.

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Associations of Human Colorectal Adenoma with Serum Biomarkers of Body Iron Stores, Inflammation and Antioxidant Protein Thiols

Antioxidants ◽

10.3390/antiox10081195 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1195

Author(s):

Ben Schöttker ◽

Xīn Gào ◽

Eugène HJM Jansen ◽

Hermann Brenner

Keyword(s):

Iron Overload ◽

Colorectal Adenoma ◽

Serum Iron ◽

Transferrin Saturation ◽

Meat Consumption ◽

Total Serum ◽

Processed Meat ◽

Hs Crp ◽

Underlying Mechanisms ◽

Processed Meat Consumption

Red and processed meat consumption and obesity are established risk factors for colorectal adenoma (CRA). Adverse changes in biomarkers of body iron stores (total serum iron, ferritin, transferrin and transferrin saturation), inflammation (high-sensitivity C-reactive protein [hs-CRP]) and anti-oxidative capacity (total of thiol groups (-S-H) of proteins [SHP]) might reflect underlying mechanisms that could explain the association of red/processed meat consumption and obesity with CRA. Overall, 100 CRA cases (including 71 advanced cases) and 100 CRA-free controls were frequency-matched on age and sex and were selected from a colonoscopy screening cohort. Odds ratios (OR) and 95% confidence intervals (95%CI) for comparisons of top and bottom biomarker tertiles were derived from multivariable logistic regression models. Ferritin levels were significantly positively associated with red/processed meat consumption and hs-CRP levels with obesity. SHP levels were significantly inversely associated with obesity. Transferrin saturation was strongly positively associated with overall and advanced CRA (ORs [95%CIs]: 3.05 [1.30–7.19] and 2.71 [1.03–7.13], respectively). Due to the high correlation with transferrin saturation, results for total serum iron concentration were similar (but not statistically significant). Furthermore, SHP concentration was significantly inversely associated with advanced CRA (OR [95%CI]: 0.29 [0.10–0.84]) but not with overall CRA (OR [95%CI]: 0.65 [0.27–1.56]). Ferritin, transferrin, and hs-CRP levels were not associated with CRA. Conclusions: High transferrin saturation as a sign of iron overload and a low SHP concentration as a sign of redox imbalance in obese patients might reflect underlying mechanisms that could in part explain the associations of iron overload and obesity with CRA.

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