Characterisation and protein intake analysis of no- to high meat consumption, based on the Swiss National Nutrition Survey menuCH

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Lydia Steinbach ◽  
Ivo Kaelin ◽  
Jean-Philippe Krieger ◽  
David Faeh ◽  
Isabelle Herter-Aeberli ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Health Status ◽  
Dietary Supplements ◽  
Dairy Products ◽  
Protein Intake ◽  
Multinomial Logistic Regression ◽  
Meat Consumption ◽  
Nutrition Survey ◽  
Meat Intake ◽  
Increased Risk

AbstractToday's high interest for no- or low-meat diets is driven by evidence-based associations between high meat consumption and unhealthy lifestyle factors as well as increased risk of various chronic diseases. This study aims to characterize no-, low- and high-meat consumers and describe their protein intake using data from the Swiss nutrition survey menuCH.This first national survey assessed descriptive factors by a questionnaire and dietary intake by 24-hour dietary recall (24 HDR) across all three linguistic regions, German, French and Italian of Switzerland (N = 2057). Data from the questionnaire (food avoidance) and two 24 HDRs were used to categorize total participants (N) into four subgroups: no meat (4.4%); low (15%), medium (65.6%), or high-meat eaters (15%), based on meat-energy contributions of 0; 0–2.4; 2.4–18.7; 18.7–48.4, respectively. Contributions of overall macronutrients and protein from the different food groups were described for each subgroup to identify quantitative and qualitative differences. Multinomial logistic regression analysis was applied to predict the probability of belonging to one of the four subgroups according to the following sociodemographic and behavioral variables: sex, language region, age, nationality, marital status, education, gross household income, BMI, physical activity, smoking, dietary supplements and overall health status. The subgroups differed in protein intake with 11.5%, 12.8%, 15.4% and 19.1% of total energy intake for no-, low-,medium- and high-meat diets, respectively, weighted for sampling design, non-response, weekdays and season. In general, no- and low-meat consumers included a greater variety of foods contributing to protein intake than meat consumers, including more dairy products and meat-alternatives. None of the subgroups met the Swiss Food-based Dietary Guidelines of three portions of dairy products per day. The regression analysis showed that sex, taking dietary supplements or not and BMI were important determinants of the subgroups: women had a higher predicted probability than men to be no- and low-meat eaters and for these same subgroups, individuals showed higher probabilities for taking dietary supplements. Overweight and obese participants showed higher probabilities to be high-meat eaters.These findings show considerable differences in protein intake and in variety of protein-food selections, between extremes of meat intake (no- to high meat consumption). Future surveys should include frequency methods to allow conclusions about habitual meat intake or avoidance and health status screening to analyse individuals health data.

scholarly journals No-meat eaters are less likely to be overweight or obese, but take dietary supplements more often: results from the Swiss National Nutrition survey menuCH

2020 ◽  
pp. 1-10
Author(s):  
Lydia Steinbach ◽  
Sabine Rohrmann ◽  
Ivo Kaelin ◽  
Jean-Philippe Krieger ◽  
Giulia Pestoni ◽  
...  
Keyword(s):  
Total Energy ◽  
Dietary Supplements ◽  
Total Protein ◽  
Protein Intake ◽  
Meat Consumption ◽  
Nutrition Survey ◽  
Meat Eating ◽  
Total Protein Intake ◽  
National Nutrition Survey ◽  
Study Participants

Abstract Objective: To describe and analyse the sociodemographic, anthropometric, behavioural and dietary characteristics of different types of Swiss (no-)meat eaters. Design: No-, low-, medium- and high-meat eaters were compared with respect to energy and total protein intake and sociodemographic, anthropometric and behavioural characteristics. Setting: National Nutrition Survey menuCH, the first representative survey in Switzerland. Participants: 2057 participants, aged 18–75 years old, who completed two 24-h dietary recalls (24-HDR) and a questionnaire on dietary habits, sociodemographic and lifestyle factors. Body weight and height were measured by trained interviewers. No-meat eaters were participants who reported meat avoidance in the questionnaire and did not report any meat consumption in the 24-HDR. Remaining study participants were assigned to the group of low-, medium- or high-meat eaters based on energy contributions of total meat intake to total energy intake (meat:energy ratio). Fifteen percentage of the participants were assigned to the low- and high-meat eating groups, and the remaining to the medium-meat eating group. Results: Overall, 4·4 % of the study participants did not consume meat. Compared with medium-meat eaters, no-meat eaters were more likely to be single and users of dietary supplements. Women and high-educated individuals were less likely to be high-meat eaters, whereas overweight and obese individuals were more likely to be high-meat eaters. Total energy intake was similar between the four different meat consumption groups, but no-meat eaters had lowest total protein intake. Conclusions: This study identified important differences in sociodemographic, anthropometric, behavioural and dietary factors between menuCH participants with different meat-eating habits.

scholarly journals Effects of meat consumption and vegetarian diet on risk of wrist fracture over 25 years in a cohort of peri- and postmenopausal women

2008 ◽  
Vol 11 (6) ◽  
pp. 564-572 ◽  
Author(s):  
Donna L Thorpe ◽  
Synnove F Knutsen ◽  
W Lawrence Beeson ◽  
Sujatha Rajaram ◽  
Gary E Fraser
Keyword(s):  
Postmenopausal Women ◽  
Bone Health ◽  
Protein Intake ◽  
Vegetable Protein ◽  
Fruits And Vegetables ◽  
Significant Proportion ◽  
Meat Consumption ◽  
Vegetarian Diet ◽  
Wrist Fracture ◽  
Meat Intake

AbstractBackgroundEvidence suggesting that a diet high in fruits and vegetables may be beneficial to bone health has sparked interest in the potential benefit of a vegetarian diet. However, other studies have raised a question regarding the adequacy of protein in such a diet.ObjectiveThe aim of the present study was to take a whole foods approach in examining the effects of foods high in protein on the risk of wrist fracture (WF) in a cohort with a significant proportion consuming a meat-free diet.DesignA cohort study of women who completed two lifestyle surveys 25 years apart.SubjectsOne thousand eight hundred and sixty-five peri- and postmenopausal women at the time of the first survey.ResultsThere was a significant interaction between meat consumption and foods high in vegetable protein. Among vegetarians, those who consumed the least vegetable protein intake were at highest risk for fracture. However, increasing levels of plant-based high-protein foods decreased WF risk, with a 68% reduction in risk (hazard ratio (HR) = 0.32, 95% confidence interval (CI) 0.13–0.79) in the highest intake group. Among those with lowest vegetable protein consumption, increasing meat intake decreased the risk of WF, with the highest consumption decreasing risk by 80% (HR = 0.20, 95% CI 0.06–0.66).ConclusionsThe finding that higher consumption frequencies of foods rich in protein were associated with reduced WF supports the importance of adequate protein for bone health. The similarity in risk reduction by vegetable protein foods compared with meat intake suggests that adequate protein intake is attainable in a vegetarian diet.

scholarly journals A multilevel analysis of the relationship between parental migration and left-behind children’s macronutrient intakes in rural China

2015 ◽  
Vol 19 (11) ◽  
pp. 1913-1927 ◽  
Author(s):  
Nan Zhang ◽  
Laia Bécares ◽  
Tarani Chandola
Keyword(s):  
Rural Communities ◽  
Rural Areas ◽  
Protein Intake ◽  
Rural China ◽  
Multilevel Modelling ◽  
Nutrition Survey ◽  
Intact Families ◽  
Parental Migration ◽  
Left Behind ◽  
Increased Risk

AbstractObjectiveChina’s internal migration has left 61 million children living apart from their parent(s) in rural areas. The present study aimed to examine whether the relative contributions of macronutrients (protein, fat and carbohydrate) to total energy intake differ between children left behind by the father or mother, compared with children from intact families.DesignDrawing on a longitudinal study, the China Health and Nutrition Survey (1997–2009), multilevel modelling analyses (level 1: occasions; level 2: children; level 3: villages) were performed.SettingData from rural communities in nine provinces in China.SubjectsRural children (n 975; 555 boys and 420 girls) from 140 villages.ResultsAmong boys of school age, being left behind by the father tended to reduce the relative protein intake by 0·70 % (P<0·01) compared with boys from intact families. Being left behind by at least the mother was more detrimental for young boys under the age of 6 years than paternal migration, reducing relative protein intake by 1·14 % (P<0·05). Parental migration was associated with a significant increase in young boys’ relative fat intake by 2·60 % (P<0·05). No significant associations were found for girls. Results suggest left-behind boys, especially in early life, are subject to a higher-fat and lower-protein diet compared with non-left-behind boys. This may put them at increased risk of being overweight or obese, or of suffering from stunted growth, when they grow up.ConclusionsPublic health policies should recognise the influences of parental migration on boys, especially maternal migration, and encourage a more balanced diet for children in rural China.

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.

Abstract P055: Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes: Three Cohorts of US Men and Women

Circulation ◽  
2013 ◽  
Vol 127 (suppl_12) ◽  
Author(s):  
An Pan ◽  
Qi Sun ◽  
JoAnn E Manson ◽  
Walter C Willett ◽  
Frank B Hu
Keyword(s):  
Type 2 Diabetes ◽  
Meat Consumption ◽  
Red Meat ◽  
Meat Intake ◽  
Increased Risk ◽  
Red Meat Intake ◽  
Over Time ◽  
Subsequent Risk

Introduction: Red meat consumption has been consistently associated with an increased risk of type 2 diabetes (T2D). However, it remains largely unknown whether changes in red meat intake are related to subsequent T2D risk. Methods: We followed 26,358 men in the Health Professionals Follow-up Study (HPFS, 1986-2006), 48,710 women in the Nurses’ Health Study (NHS, 1986-2006) and 74,077 women in NHS II (1991-2007). Diet was assessed by validated food frequency questionnaires and updated every 4 years. Incident T2D was confirmed by a validated supplementary questionnaire. Time-dependent Cox proportional hazard models were used to calculate relative risks (RRs) for changes in red meat consumption during a 4-year interval in relation to risk of T2D in the subsequent 4 years, with adjustment for age, family history, race, marital status, initial red meat consumption, initial and changes in other lifestyle factors (physical activity, smoking status, alcohol intake, and dietary quality). The results in the three cohorts were pooled by inverse-variance-weighted random-effects meta-analyses. Results: During 1,965,911 person-years of follow-up, we documented 7,521 incident T2D cases. In the multivariate-adjusted models, increasing red meat intake during a 4-year interval was associated with an increased risk of subsequent 4-year T2D risk in each cohort (all P-trend <0.001), and the pooled RR for one serving/d increment of red meat consumption was 1.30 (95% CI: 1.23, 1.38). The RR was attenuated to 1.20 (95% CI: 1.13, 1.27) after adjustment for baseline body mass index and concurrent weight change. We found significant interaction between initial red meat consumption and changes in red meat consumption with the subsequent risk of T2D; among participants with initial low (<2 servings/wk) or moderate (2-6 servings/wk) levels of red meat consumption, an increase of one serving/d during a 4-year interval was related to an elevated risk of incident T2D in the subsequent 4 years, and the pooled RR was 1.99 (95% CI: 1.47, 2.70) and 1.51 (95% CI: 1.25, 1.81), respectively. However, the association was much weaker (pooled RR 1.16; 95% CI: 1.05, 1.27) in individuals with high initial red meat consumption levels (≥1 serving/d), and the association was not linear in the HPFS and NHS II. Conclusions: Increasing red meat consumption over time is associated with an elevated subsequent risk of T2D, and the association is partly mediated by body weight changes. The association also depends on the initial red meat consumption levels. Our results add further evidence that limiting red meat consumption over time can confer benefits on diabetes prevention.

scholarly journals Unscrambling the relations of egg and meat consumption with type 2 diabetes risk

2018 ◽  
Vol 108 (5) ◽  
pp. 1121-1128 ◽  
Author(s):  
Joan Sabaté ◽  
Nasira M Burkholder-Cooley ◽  
Gina Segovia-Siapco ◽  
Keiji Oda ◽  
Briana Wells ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Meat Consumption ◽  
Health Study ◽  
Meat Intake ◽  
Food Frequency ◽  
Egg Consumption ◽  
Increased Risk ◽  
Adjusted Logistic Regression

ABSTRACT Background Meat intake is associated with increased risk of type 2 diabetes (T2D). It is not clear if egg intake is associated with T2D risk because purported associations may be due to concurrent consumption of eggs with meat. Objective Our aim was to differentiate any associations between meat and egg consumption and the risk of T2D. Design In this longitudinal study, 55,851 participants of the Adventist Health Study 2 who were free of diabetes provided demographic, anthropometric, and dietary data at baseline. Meat and egg intakes were assessed with a validated quantitative food-frequency questionnaire. Responses to 2 follow-up questionnaires determined incident T2D cases. Multivariate-adjusted logistic regression was used to determine relations between meat and egg intake and incident T2D. Results T2D cases identified during a mean 5.3 y of follow-up totaled 2772. Meat intake of >0 to <25 g/d, ≥25 to <70 g/d, and ≥70 g/d significantly increased the risk of T2D compared with no meat intake (OR: 1.29; 95% CI: 1.16, 1.44; OR: 1.42; 95% CI: 1.25, 1.61; and OR: 1.65; 95% CI: 1.39, 1.96, respectively; P-trend < 0.0001). Egg intake compared with no egg intake was not associated with T2D risk. A significant meat-egg interaction (P = 0.019) showed that within every category of egg intake, there was an incremental rise in T2D risk as meat intake increased. However, within categories of meat intake, increasing egg intake did not increase the risk of T2D except among nonmeat-eaters consuming ≥5 eggs/wk (OR: 1.52; 95% CI: 1.09, 2.12). Conclusions Meat consumption, but not egg consumption, is independently associated with T2D risk. Egg intake seems not to increase T2D risk further with meat intake. Our findings suggest that the purported egg-T2D risk relation in US populations may be biased due to failure to investigate egg-meat interactions. Further investigations are needed to ascertain T2D risk among nonmeat-eaters with high egg intakes.

scholarly journals Meat consumption and risk of ischemic heart disease and stroke: results from the UK Biobank

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Keren Papier ◽  
Georgina Fensom ◽  
Anika Knuppel ◽  
Timothy Key ◽  
Aurora Perez-Cornago
Keyword(s):  
Meat Consumption ◽  
Haemorrhagic Stroke ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Increased Risk ◽  
Total Meat ◽  
Red And Processed Meat

AbstractIntroductionMeat consumption may be associated with a higher risk of cardiovascular diseases, but the evidence remains inconclusive. We prospectively examined the association between meat (total meat, red and processed meat, red meat, processed meat and poultry) intake and risk of ischemic heart disease (IHD) and stroke, including ischemic and haemorrhagic subtypes, in a large British cohort.Materials and methodsData were from UK Biobank participants who were free of IHD, stroke and cancer at recruitment (2006–2010), with available information on meat intake in the baseline touchscreen survey, and linked hospital admissions and death data for IHD, stroke, and stroke subtypes over follow-up (n = 441,700). We used multivariable Cox proportional hazards models to assess associations between meat consumption and risk of IHD, total stroke and ischemic and haemorrhagic stroke subtypes.ResultsOver a mean of 8.1 years of follow-up, 13,590 incident cases of IHD, 5,441 cases of total stroke, 2,258, cases of ischaemic stroke, and 949 cases of haemorrhagic stroke occurred. The risk of IHD was positively associated with intakes of total meat (Hazard ratio (HR) = 1.18, 95% Confidence Interval (CI) 1.09, 1.27 per 100 g/day higher intake), red and processed meat (HR = 1.15, 95% CI 1.08, 1.24 per 70 g/day higher intake), red meat (HR = 1.15, 95%, CI 1.07–1.24 per 50 g/day higher intake), processed meat (HR = 1.11, 95% CI 1.05, 1.16 per 20 g/day higher intake), and poultry (HR = 1.07, 95% CI 1.01, 1.13 per 30 g/day higher intake). The risk of total stroke was positively associated with intakes of total meat (HR = 1.15, 95% CI 1.02–1.29 per 100 g/day higher intake) and red and processed meat (HR = 1.14, 95% CI 1.03–1.27 per 70 g/day higher intake). Meat intake was not associated with ischaemic or haemorrhagic stroke.DiscussionThis large prospective study found that any meat consumption was associated with an increased risk of IHD and that red and processed meat consumption was associated with an increased risk of total stroke. Our findings for IHD and total stroke in relation to red and processed meat are in line with previous studies but our positive findings for poultry and IHD and null findings for red meat and ischaemic stroke are not, thus warranting further study.

scholarly journals Association between Oral Health Status and Relative Handgrip Strength in 11,337 Korean

2021 ◽  
Vol 10 (22) ◽  
pp. 5425
Author(s):  
Ji-Eun Kim ◽  
Na-Yeong Kim ◽  
Choong-Ho Choi ◽  
Ki-Ho Chung
Keyword(s):  
Regression Analysis ◽  
Health Status ◽  
Oral Health ◽  
Handgrip Strength ◽  
Adult Population ◽  
Multiple Logistic Regression Analysis ◽  
Oral Health Status ◽  
Continuous Variables ◽  
Nutrition Survey ◽  
Systemic Health

Grip strength is a simple indicator of physical strength and is closely associated with systemic health. Conversely, oral health has also been reported to have an important association with systemic health. The present study aimed to assess the effect of oral health status on relative handgrip strength. The data pertaining to 11,337 participants were obtained by means of the seventh Korea National Health and Nutrition Survey (2016 to 2018). Oral health status was evaluated on the basis of the presence of periodontitis and number of remaining teeth (PT, present teeth). Relative handgrip strength was evaluated by means of a digital dynamometer and the value pertaining to the lower 25% of measurements was used as the quartile by gender. The association between oral health status and relative handgrip strength was evaluated by means of multiple regression analysis and multiple logistic regression analysis with covariate correction. Analysis of the crude model revealed a significant association in the group of patients with periodontal disease (odds ratio = 1.69, 95% confidence interval: 1.51–1.89). However, analysis with adjusted covariates revealed that the association was not statistically significant. Moreover, statistical analysis after adjustment for covariates revealed a consistent correlation between PT and relative handgrip strength as categorical and continuous variables. Hence, the present study observed a significant association between oral health status and relative handgrip strength among the Korean adult population.

The Relationship Between The Perception of Elderly’s Health Status and Health Behaviors in Nakhon Nayok Province, Thailand

2019 ◽  
Vol 12 (1) ◽  
pp. 420-423
Author(s):  
Prapada Watcharanat ◽  
Prasong Tanpichai ◽  
Ravee Sajjasophon
Keyword(s):  
Regression Analysis ◽  
Health Status ◽  
Health Behaviors ◽  
Multiple Regression Analysis ◽  
Multiple Regression ◽  
Statistical Significance ◽  
The Elderly ◽  
Cross Sectional ◽  
Congenital Diseases ◽  
The Relationship

Purpose: This research aims to study the relationship between perception of elderly’s health and health behaviors in Nakhon Nayok province, Thailand Methods: This research was a cross-sectional study. The questionnaire was used to collect the data. This research was conducted in Nakhon Nayok province. The sample size was 270 which applied Taro Yamane's formula at a significant level 0.05. The descriptive statistics was implemented to describe the variables by presenting the frequency, percentage, mean and standard deviation. Furthermore, multiple regression analysis was applied to analyze the relationship between perception of elderly’s health and health behaviors. The statistical significance was considered to reject Hypothesis-null at < 0.05. Results: From a total of 270 people, more than 58.22% of the elderly perceived that they had moderate health conditions. Most elderly had congenital diseases (62.2%). The multiple regression analysis results showed that health status perception and health status perception when compared to their cohort related significantly to health behavior. Conclusion: The government should support the elderly on participation, trust, engagement, and cultural concern of the people in the community, which can contribute to promoting the physical, mental and social condition of the elderly.

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