scholarly journals Excessive meat consumption in Brazil: diet quality and environmental impacts

2012 ◽  
Vol 16 (10) ◽  
pp. 1893-1899 ◽  
Author(s):  
Aline Martins de Carvalho ◽  
Chester Luiz Galvão César ◽  
Regina Mara Fisberg ◽  
Dirce Maria Lobo Marchioni
Keyword(s):  
Diet Quality ◽  
Meat Consumption ◽  
Healthy Eating Index ◽  
Processed Meat ◽  
Cross Sectional ◽  
Meat Intake ◽  
Environmentally Sustainable ◽  
Sustainable Diet ◽  
The Impact ◽  
Red And Processed Meat

AbstractObjectiveTo evaluate red and processed meat intake, and the impact meat consumption has on diet quality and the environment.DesignA large cross-sectional health survey performed in São Paulo, Brazil.SettingDiet was assessed by two 24 h dietary recalls. Usual intakes were calculated using the Multiple Source Method. The World Cancer Research Fund recommendation of an average of 71·4 g/d was used as the cut-off point to estimate excessive red and processed meat consumption. To investigate the relationship between meat consumption and diet quality we used the Brazilian Healthy Eating Index Revised. The environmental impact was analysed according to estimates of CO2 equivalent emissions from meat consumption.SubjectsBrazilians (n 1677) aged 19 years and older were studied.ResultsThe mean red and processed meat intake was 138 g/d for men and 81 g/d for women. About 81 % of men and 58 % of women consumed more meat than recommended. Diet quality was inversely associated with excessive meat intake in men. In Brazil alone, greenhouse gas emissions from meat consumption, in 2003, were estimated at approximately 18 071 988 tonnes of CO2 equivalents, representing about 4 % of the total CO2 emitted by agriculture.ConclusionsThe excessive meat intake, associated with poorer diet quality observed, support initiatives and policies advising to reduce red and processed meat intake to within the recommended amounts, as part of a healthy and environmentally sustainable diet.

scholarly journals Estimated Global, Regional, and National Cardiometabolic Disease Burdens Related to Red and Processed Meat Consumption: An Analysis from the Global Dietary Database (P10-073-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dimitra Karageorgou ◽  
Victoria Miller ◽  
Frederick Cudhea ◽  
Jianyi Zhang ◽  
Peilin Shi ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Assessment Model ◽  
Attributable Mortality ◽  
Cardiometabolic Disease ◽  
Processed Meat ◽  
Meat Intake ◽  
Diabetes Mortality ◽  
The Impact ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Abstract Objectives Red and processed meats are associated with cardiometabolic disease (CMD) risk; yet, corresponding global burdens are not well established. We aimed to quantify the impact of meat intake on coronary heart disease (CHD) and type 2 diabetes mortality by nation (n = 187), super-region (n = 9), age (20 + y), and sex using the largest standardized Global Dietary Database (GDD) available. Methods A comparative risk assessment model estimated the absolute and % CHD and diabetes mortality attributable to suboptimal unprocessed red and processed meat consumption, incorporating data and corresponding uncertainty on: intakes from the GDD, estimated by a Bayesian hierarchical imputation model using national and sub-national surveys worldwide (266 surveys; 1630,069 individuals; 113/187 countries; 82% of the world's population); etiologic effects of meat intake on CHD and diabetes mortality from meta-analyses of prospective cohorts; optimal population meat intakes based on observed intakes associated with lowest risk; and disease-specific deaths from the Global Burden of Diseases. Results In 2010, suboptimal red meat intake was associated with 43,987 (95% uncertainty interval: 42,243–45,635) diabetes deaths, accounting for 3.5% (3.4–3.6%) of global diabetes mortality. Highest proportional mortality was estimated in Central African Republic, United Arab Emirates, and Gabon (Figure 1). Similar attributable mortality was seen in men (4%) vs women (3%), and higher in younger (25–54 y; 5–7%) vs older (55–85 y; 1–4%) adults. Processed meat intake was linked to 510,214 (482,092–541,175) CHD and 86,923 (83,832–90,488) diabetes deaths, accounting for 7.3% (6.9–7.8%) of global CHD and 6.9% (6.7–7.2%) of diabetes mortality. CHD mortality was highest in Panama, Costa Rica, and Colombia, and diabetes mortality in Panama, Belarus, and El Salvador (Figure 2). Attributable mortality was higher in men vs women (CHD: 9 vs 6%; diabetes: 8 vs 6%), and in younger vs older adults (14–15% vs 4–11%; 12–15% vs 3–9%). Meat-related CMD burdens in 1990 and 2015 will be presented at the meeting. Conclusions Suboptimal processed meat intake contributed to substantial CMD mortality, greatly exceeding burdens attributed to unprocessed red meats. Such data highlight the need for strategies to reduce meat, particularly processed meat, consumption. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

scholarly journals Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2182
Author(s):  
Victoria Howatt ◽  
Anna Prokop-Dorner ◽  
Claudia Valli ◽  
Joanna Zajac ◽  
Malgorzata Bala ◽  
...  
Keyword(s):  
Cancer Risk ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Processed Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Introduction: Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat consumption are small and uncertain. As such, individual decisions to reduce consumption are value- and preference-sensitive. Consequently, we undertook a pilot cross-sectional study to explore people’s values and preferences towards meat consumption in the face of cancer risk. Methods and analysis: The mixed-method pilot study included a quantitative questionnaire followed by qualitative evaluation to explore the dietary habits of 32 meat eaters, their reasons for eating meat, and willingness to change their meat consumption when faced with a potential risk reduction of cancer over a lifetime based on a systematic review and dose–response meta-analysis. We recruited a convenience sample of participants from two Canadian provinces: Nova Scotia and Prince Edward Island. This project was approved by the Research Ethics Board for Health Sciences research at Dalhousie University, Canada. Results: The average weekly consumption of red meat was 3.4 servings and the average weekly consumption of processed meat was 3 servings. The determinants that influenced meat intake were similar for both red and processed meat. Taste, cost, and family preferences were the three most commonly cited factors impacting red meat intake. Taste, cost, and (lack of) cooking time were the three most commonly cited factors impacting processed meat intake. None of the participants were willing to eliminate red or processed meat from their diet. About half of participants were willing to potentially reduce their meat consumption, with one third definitely willing to reduce their consumption. Strengths and limitations: This study is the first that we are aware of to share data with participants on the association of red meat and processed meat consumption and the risk of cancer mortality and cancer incidence, including the certainty of evidence for the risk reduction. The limitations of this study include its small sample size and its limited geographic sampling. Conclusions: When presented explicit information about the small uncertain cancer risk associated with red and processed meat consumption, study participants were unwilling to eliminate meat, while about one-third were willing to reduce their meat intake.

scholarly journals Excessive red and processed meat intake: relations with health and environment in Brazil

2016 ◽  
Vol 115 (11) ◽  
pp. 2011-2016 ◽  
Author(s):  
Aline Martins de Carvalho ◽  
Soraya Sant’ana de Castro Selem ◽  
Andreia Machado Miranda ◽  
Dirce Maria Marchioni
Keyword(s):  
Environmental Impact ◽  
Population Based ◽  
Processed Meat ◽  
Cross Sectional ◽  
Meat Intake ◽  
Dietary Recommendation ◽  
Sustainable Diet ◽  
South Of Brazil ◽  
Extreme North ◽  
Red And Processed Meat

AbstractThe aims of the present study were to verify the proportion of population that consumed more red and processed meat than the World Cancer Research Fund (WCRF) dietary recommendation, to estimate the environmental impact of beef intake and the possible reduction of greenhouse gas emissions if the dietary recommendation was followed. We used the largest, cross-sectional, population-based survey entitled the National Dietary Survey (34 003 participants aged 10–104 years). The usual meat intake was obtained by two food records completed on 2 non-consecutive days. The usual intake was estimated by the multiple source method. The environmental impact was analysed according to estimates of CO2 equivalent emissions from beef intake as a proxy for beef production in Brazil. The red and processed meat intake mean was 88 g/d. More than 80 % of the population consumed more red and processed meat than the WCRF recommendation. Beef was the type of meat most consumed, accounting to almost 50 %. Each person contributed 1005 kg of CO2 equivalents from beef intake in 2008, the same quantity of CO2 produced if a car travelled a distance between the extreme north and south of Brazil (5370 km). The entire Brazilian population contributed more than 191 million tons of CO2 equivalents, which could have been reduced to more than 131 million tons if the dietary recommendation was followed. The present study shows that the magnitude of the excessive red and processed meat intake in Brazil can impact on health and the environment, pointing to the urgency of promoting a sustainable diet.

scholarly journals The impact of reduced red and processed meat consumption on cardiovascular risk factors; an intervention trial in healthy volunteers

2019 ◽  
Vol 10 (10) ◽  
pp. 6690-6698
Author(s):  
Elizabeth J. Simpson ◽  
Marie Clark ◽  
Azlina A. Razak ◽  
Andrew Salter
Keyword(s):  
Meat Consumption ◽  
Processed Meat ◽  
Intervention Trial ◽  
Short Term ◽  
Meat Intake ◽  
Cell Numbers ◽  
Red Meat Intake ◽  
The Impact ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Reductions in red meat intake lowered LDL in men, but may have unfavourable short term impact on blood cell numbers.

scholarly journals 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

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.

scholarly journals Acculturation and Diet Among Chinese American Immigrants in New York City

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Lindsey Kirshner ◽  
Stella S Yi ◽  
Judith Wylie-Rosett ◽  
Nirupa R Matthan ◽  
Jeannette M Beasley
Keyword(s):  
New York ◽  
New York City ◽  
Diet Quality ◽  
York City ◽  
Chinese American ◽  
Processed Meat ◽  
Cross Sectional ◽  
Unit Increase ◽  
Chinese American Immigrants ◽  
Red And Processed Meat

ABSTRACT Background There are limited data on the social and cultural determinants of dietary intake in Chinese Americans. Over 560,000 New York City residents are Chinese American, and there has been a growing trend over the past 30 y of permanent migration from China to the USA. Objectives The purpose of this secondary data analysis is to describe associations between diet, measured by self-report, and diet quality, with level of acculturation in a cross-sectional sample of urban-dwelling Chinese American immigrants. Methods This was a cross-sectional study involving 2071 foreign-born Chinese American adults. Acculturation was assessed using the Stephenson Multigroup Acculturation Scale, diet using a Chinese-adapted FFQ, and diet quality using the Alternative Healthy Eating Index (AHEI). Multivariable regression was used to assess associations between ethnic (ESI; Chinese) and dominant (DSI; American) society immersion scores with self-reported dietary measures. Results No significant associations were found between acculturation and overall AHEI score. Higher ESI and DSI scores were associated with higher vegetable, fruit, and nut/legume scores; a higher DSI score only was associated with higher whole grain and PUFA scores. A 1-unit increase in the ESI score was associated with a 0.005 (P = 0.009) lower red and processed meat component score, whereas a 1-unit increase in DSI score was associated with a 0.01 (P = 0.025) higher red and processed meat component score. Conclusions Assessment of acculturation level may help to tailor dietary strategies that are appropriate to what Chinese American immigrant communities are consuming to more effectively decrease the risk of chronic disease.

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2019 ◽  
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K. Fensom ◽  
Paul N. Appleby ◽  
Julie A. Schmidt ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Colorectal Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

scholarly journals Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6–7 years: association with nutrient intake and overall diet quality

2003 ◽  
Vol 89 (3) ◽  
pp. 419-428 ◽  
Author(s):  
Fernando Rodríguez-Artalejo ◽  
Esther López García ◽  
Lydia Gorgojo ◽  
Carmen Garcés ◽  
Miguel Ángel Royo ◽  
...  
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Soft Drinks ◽  
Bakery Products ◽  
Cross Sectional ◽  
Saturated Fats ◽  
The Difference ◽  
The Impact

The present study tests the hypothesis that higher consumption of bakery products, sweetened soft drinks and yogurt is associated with higher intake of energy, saturated fats, sugars and worse overall diet quality among Spanish children. This is a cross-sectional study covering 1112 children aged 6.0–7.0 years in four Spanish cities. Nutrient and food intake were obtained through a food-frequency questionnaire, and overall diet quality calculated using the healthy-eating index (HEI) developed by <bibr rid="b20">Kennedy et al. (1995)</bibr>. Standardized methods were used to measure anthropometric variables. Associations of interest were summarized as the difference in nutrient and food consumption between the value of the fifth and the first quintile of consumption (dq) of bakery products, sweetened soft drinks or yogurt, adjusted for energy intake and BMI. Bakery products, sweetened soft drinks and yogurt supplied 15·5, 1·0 and 5·6 % energy intake respectively. Higher consumption of these three foods was associated with greater energy intake (P<0·001), but not with higher BMI. Consumption of bakery products was associated with the proportion of energy derived from intake of total carbohydrates (dq 4·5 %, P<0·001) and sugars (dq 2 %, P<0·001), but did not show association with the HEI. Consumption of sweetened soft drinks was associated with a lower consumption of milk (dq −88 ml, P<0·001) and Ca (dq −175 m/, P<0·001), and worse HEI (dq −2, P<0·01). Consumption of yogurt, while associated with higher energy intake from saturated fats (dq 1·77 %, P<0·001) and sugars (dq 2·02 %, P<0·001), showed no association with the HEI. Differences in the intake of nutrients and foods across quintiles of consumption of bakery products, sweetened soft drinks and yogurt were usually very small. We conclude that the impact of the consumption of bakery products, sweetened soft drinks and yogurt on the quality of the diet of Spanish children is only modest, although it may contribute to aggravating certain unhealthy characteristics of their diet, particularly excess energy, saturated fats and sugars. Therefore, consumption of bakery products and sweetened soft drinks should be moderated, and priority given to consumption of low-fat, low-sugar yogurt.

scholarly journals Food security of food recipients of a food pantry and soup kitchen

2019 ◽  
Vol 22 (8) ◽  
pp. 1451-1460
Author(s):  
Tamara Y Mousa ◽  
Jeanne H Freeland-Graves
Keyword(s):  
Food Security ◽  
Food Insecurity ◽  
Diet Quality ◽  
Cross Sectional Study ◽  
Positive Influence ◽  
Healthy Eating Index ◽  
Cross Sectional ◽  
Food Pantry ◽  
Soup Kitchen ◽  
The Impact

AbstractObjectiveTo discern the impact of food donations provided by a food pantry and soup kitchen on food security.DesignIn this cross-sectional study, participants completed a demographic questionnaire, core food security module, FFQ and list of food donations. The FFQ was utilized to assess diet quality as estimated via the 2010 Healthy Eating Index.SettingClients were selected randomly from a food pantry and soup kitchen in Central Texas, USA.ParticipantsA total of 222 adults.ResultsApproximately 73 % of participants lacked food security. Compared with the food secure, the food insecure consisted of 61 % men, 42 % Caucasians, 56 % single and 67 % homeless. Also, of the food insecure, 60 % were soup kitchen clients and 64 % had an annual income <$US 1000 (P<0·01). The probability of food insecurity was reduced by ≥1·17-fold when the total dietary intake included the food donations, as these were rich in fruits, total vegetables and grains, dairy and protein foods (P<0·05).ConclusionsFood insecurity was quite prevalent in this sample of individuals who visited food pantries and soup kitchens. The addition of food donations improved the quality of the participants’ total diet and had a positive influence on food security. Thus, community organizations should financially support these food assistance agencies and strive to offer a variety of healthy and tasty foods in adequate quantities to provide optimum diet quality.

scholarly journals Background Diet Influences TMAO Concentrations Associated with Red Meat Intake without Influencing Apparent Hepatic TMAO-Related Activity in a Porcine Model

Metabolites ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 57 ◽  
Author(s):  
Rebekka Thøgersen ◽  
Martin Krøyer Rasmussen ◽  
Ulrik K. Sundekilde ◽  
Sophie A. Goethals ◽  
Thomas Van Hecke ◽  
...  
Keyword(s):  
Mrna Expression ◽  
Red Meat ◽  
Processed Meat ◽  
Related Activity ◽  
Cvd Risk ◽  
Meat Intake ◽  
Expression Of Genes ◽  
Background Diet ◽  
The Impact ◽  
Red And Processed Meat

Red meat has been associated with an increased cardiovascular disease (CVD) risk, possibly through gut microbial-derived trimethylamine-N-oxide (TMAO). However, previous reports are conflicting, and influences from the background diet may modulate the impact of meat consumption. This study investigated the effect of red and white meat intake combined with two different background diets on urinary TMAO concentration and its association with the colon microbiome in addition to apparent hepatic TMAO-related activity. For 4 weeks, 32 pigs were fed chicken or red and processed meat combined with a prudent or western background diet. 1H NMR-based metabolomics analysis was conducted on urine samples and hepatic Mrna expression of TMAO-related genes determined. Lower urinary TMAO concentrations were observed after intake of red and processed meat when consumed with a prudent compared to a western background diet. In addition, correlation analyses between urinary TMAO concentrations and relative abundance of colon bacterial groups suggested an association between TMAO and specific bacterial taxa. Diet did not affect the hepatic Mrna expression of genes related to TMAO formation. The results suggest that meat-induced TMAO formation is regulated by mechanisms other than alterations at the hepatic gene expression level, possibly involving modulations of the gut microbiota.

Sign in / Sign up

Export Citation Format

Share Document