scholarly journals Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens?

2019 ◽  
Vol 23 (2) ◽  
pp. 214-220
Author(s):  
Özge Saygın Alparslan ◽  
Nevin Demirbaş
Keyword(s):  
Health Professionals ◽  
Healthcare Professionals ◽  
Meat Products ◽  
Meat Consumption ◽  
Red Meat ◽  
World Health ◽  
Face To Face ◽  
Nationally Representative ◽  
Processed Red Meat

AbstractObjective:This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products.Design:This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products.Setting:This research was carried out in İzmir, which is Turkey’s third largest city. The survey was conducted in 2016 by holding face to face interviews with forty-three specialist doctors, sixteen doctors, twelve dentists, sixty-four nurses and fourteen pharmacists.Subjects:Nationally representative sample of healthcare professionals in Turkey.Results:People educated in healthcare are especially cautious about the consumption of processed red meat products. The results of the research revealed the importance of processing and cooking patterns in red meat consumption preferences.Conclusions:The consequences of the research, in terms of breaking down prejudices and overcoming the anxieties of those with health concerns who do not consume red meat, are important. In fact, the results show that healthcare professionals consume red meat, but they are more careful in their consumption of processed red meat products. This result is in line with the WHO report.

scholarly journals Trends and correlates in meat consumption patterns in the US adult population

2010 ◽  
Vol 13 (9) ◽  
pp. 1333-1345 ◽  
Author(s):  
Youfa Wang ◽  
May A Beydoun ◽  
Benjamin Caballero ◽  
Tiffany L Gary ◽  
Robert Lawrence
Keyword(s):  
Mexican American ◽  
Health Knowledge ◽  
Adult Population ◽  
Meat Products ◽  
Meat Consumption ◽  
Red Meat ◽  
Dietary Quality ◽  
Food Label ◽  
Population Groups ◽  
Nationally Representative

AbstractObjectiveFew studies have examined recent shifts in meat consumption (MC), differences among US population groups, and the influence of psychosocial–behavioural factors.DesignNationally representative data collected for US adults aged ≥18 years in the 1988–1994 and 1999–2004 National Health and Nutrition Examination Survey (NHANES) and the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and Diet and Health Knowledge Survey (DHKS) were used.ResultsWe found a U-shaped trend in MC, a decrease between 1988–1994 and 1994–1996, and an increase from 1994–1996 to 1999–2004. NHANES 1988–1994 and 1999–2004 indicate that MC did not change significantly, particularly for all meat, red meat, poultry and seafood. Between 1994–1996 and 1999–2004, average MC, including red meat, poultry, seafood and other meat products, increased in men. Women’s total MC decreased, mainly due to decreased red meat and other meat products, except for increased seafood. Noticeable differences existed in the changes across population groups. Black men had the largest increase in consumption of total meat, poultry and seafood; Mexican American men had the smallest increase in poultry, seafood and other meat products. In 1999–2004, ethnic differences in MC became greater in women than among women in 1994–1996. Associations between MC and energy intake changed over time. Perceived benefit of dietary quality and food label use were associated with reduced red MC.ConclusionsNoticeable differences exist in the shifts in MC across population groups and surveys. MC increased in men but decreased in women in recent years.

Recomendações de equipamentos de proteção individual no combate ao COVID-19

2020 ◽  
Vol 10 (31) ◽  
pp. 87-95
Author(s):  
Nicole Maria Miyamoto Bettini ◽  
Fabiana Tomé Ramos ◽  
Priscila Masquetto Vieira de Almeida
Keyword(s):  
World Health Organization ◽  
Personal Protective Equipment ◽  
Health Professionals ◽  
Health Personnel ◽  
Healthcare Professionals ◽  
World Health ◽  
Protective Equipment ◽  
Effective Strategy ◽  
The World ◽  
Health Organization

A Organização Mundial da Saúde - OMS confirmou a circulação internacional do novo Coronavírus em janeiro de 2020, nomeando-o como COVID-19 e, declarando uma pandemia. É de extrema importância que durante a pandemia, os profissionais de saúde tenham acesso e conhecimento sobre o uso correto dos Equipamentos de Proteção Individual (EPIs) e suas indicações, tomando assim, as devidas precauções na prevenção de infecções. O presente estudo buscou identificar a padronização mundial quanto ao uso dos EPIs utilizados no atendimento a pacientes suspeitos e/ou confirmados de COVID-19 no Brasil, EUA, China, Espanha, Itália e demais países europeus. Os guidelines apresentam a padronização quanto ao uso dos EPIs utilizados no atendimento a suspeitos e/ou confirmados de COVID-19, indo ao encontro das recomendações fornecidas pela OMS. Até o momento, o uso de EPIs é sem dúvida a estratégia mais importante e eficaz para proteger os profissionais de saúde durante a assistência ao paciente com COVID-19.Descritores: Infecções por Coronavírus, Equipamento de Proteção Individual, Pessoal de Saúde, Enfermagem. Recommendations for personal protective equipment to combat COVID-19Abstract: The World Health Organization - WHO confirmed the international circulation of the new Coronavirus in January 2020, naming it as COVID-19 and declaring a pandemic. It is extremely important that during the pandemic, health professionals have access and knowledge about the correct use of Personal Protective Equipment (PPE) and its indications, thus taking appropriate precautions to prevent infections. The present study sought to identify the worldwide standardization regarding the use of PPE utilized to take care of suspected and confirmed patients with COVID-19 in Brazil, USA, China, Spain, Italy and other European countries. The guidelines present a standardization regarding the use of PPE utilized to take care of suspected and confirmed with COVID-19, in line with the recommendations provided by WHO. To date, the use of PPE is undoubtedly the most important and effective strategy to protect healthcare professionals during care for patients with COVID-19.Descriptors: Coronavirus Infections, Personal Protective Equipment, Health Personnel, Nursing. Recomendaciones para el equipo de protección personal para combatir COVID-19Resumen: La Organización Mundial de la Salud - La OMS confirmó la circulación internacional del nuevo Coronavirus en enero de 2020, nombrándolo COVID-19 y declarando una pandemia. Es extremadamente importante que durante la pandemia, los profesionales de la salud tengan acceso y conocimiento sobre el uso correcto del Equipo de Protección Personal (EPP) y sus indicaciones, tomando así las precauciones adecuadas para prevenir infecciones. El presente estudio buscó identificar la estandarización mundial con respecto al uso de EPP utilizado para atender a pacientes sospechosos y/o confirmados con COVID-19 en Brasil, Estados Unidos, China, España, Italia y otros países europeos. Las pautas presentan la estandarización con respecto al uso de EPP utilizado para cuidar COVID-19 sospechoso y/o confirmado, de acuerdo con las recomendaciones proporcionadas por la OMS. Hasta la fecha, el uso de EPP es, sin duda, la estrategia más importante y efectiva para proteger a los profesionales de la salud durante la atención de pacientes con COVID-19.Descriptores: Infecciones por Coronavirus, Equipo de Protección Personal, Personal de Salud, Enfermería.

scholarly journals Red meat intake is positively associated with non-fatal acute myocardial infarction in the Costa Rica Heart Study

2017 ◽  
Vol 118 (4) ◽  
pp. 303-311 ◽  
Author(s):  
Dongqing Wang ◽  
Hannia Campos ◽  
Ana Baylin
Keyword(s):  
Myocardial Infarction ◽  
Acute Myocardial Infarction ◽  
Costa Rica ◽  
Meat Consumption ◽  
Red Meat ◽  
Health Concern ◽  
Meat Intake ◽  
Acute Mi ◽  
Red Meat Intake ◽  
Processed Red Meat

AbstractThe adverse effect of red meat consumption on the risk for CVD is a major population health concern, especially in developing Hispanic/Latino countries in which there are clear trends towards increased consumption. This population-based case–control study examined the associations between total, processed and unprocessed red meat intakes and non-fatal acute myocardial infarction (MI) in Costa Rica. The study included 2131 survivors of a first non-fatal acute MI and 2131 controls individually matched by age, sex and area of residence. Dietary intake was assessed with a FFQ. OR were estimated by using conditional logistic regression. Higher intakes of total and processed red meat were associated with increased odds of acute MI. The OR were 1·31 (95 % CI 1·04, 1·65) and 1·29 (95 % CI 1·01, 1·65) for the highest quintiles of total red meat (median: 110·8 g or 1 serving/d) and processed red meat intake (median: 36·1 g or 5 servings/week), respectively. There were increasing trends in the odds of acute MI with higher total (Ptrend=0·01) and processed (Ptrend=0·02) red meat intakes. Unprocessed red meat intake was not associated with increased odds of acute MI. Substitutions of 50 g of alternative foods (fish, milk, chicken without skin and chicken without fat) for 50 g of total, processed and unprocessed red meat were associated with lower odds of acute MI. The positive association between red meat intake and acute MI in Costa Rica highlights the importance of reducing red meat consumption in middle-income Hispanic/Latino populations.

scholarly journals Risk factors for the diagnosis of colorectal cancer

2021 ◽  
Author(s):  
Anna Lewandowska ◽  
Grzegorz Rudzki ◽  
Tomasz Lewandowski ◽  
Aleksandra Stryjkowska-Góra ◽  
Sławomir Rudzki
Keyword(s):  
Colorectal Cancer ◽  
Risk Factors ◽  
Healthy Lifestyle ◽  
Meat Consumption ◽  
Red Meat ◽  
World Health ◽  
Control Group ◽  
Group I ◽  
Modifiable Factors ◽  
Obese Subjects

Abstract Background: Colorectal cancer (CRC), defined as cancer of the colon or rectum, is one of the most frequently diagnosed cancers, and, according to the World Health Organisation database GLOBOCAN, it accounts for about 1.4 million new diagnoses annually worldwide. There is an association between the occurrence of colorectal cancer and non-modifiable risk factors, including age and hereditary factors, as well as with modifiable factors linked to the environment and lifestyle choices.Methods: The study included 800 patients, 400 diagnosed with colorectal cancer and 400 within the control group. The research was based on a clinical, direct, individual, structured, in-depth and focused interview. Assessment of activity and BMI was used according to WHO recommendations, as well as the expert system.Results: The average age of the patients was 64.53 ± 8.86 years, of the control group I - 59.64 ± 9.33 and the control group II - 57.5 (7.83). The association between the incidence of ulcerative colitis and the risk of colorectal cancer was clearly positive (p<0.001). Among obese subjects, the colorectal cancer risk was 1.27 (95% CI, 1.06-1.53) in comparison with non-obese subjects. The relative risk for current smokers was 2.17 (95% CI 1.79-2.66). Higher fat consumption and higher red meat consumption were also associated with the higher risk of colorectal cancer (p=0.01).Conclusions: Obesity, low physical activity, active and passive smoking and high salt and red meat consumption have been linked to a higher risk of colorectal cancer. The results give further evidence of the importance of maintaining a healthy lifestyle.

scholarly journals Processed meat: the real villain?

2015 ◽  
Vol 75 (3) ◽  
pp. 233-241 ◽  
Author(s):  
Sabine Rohrmann ◽  
Jakob Linseisen
Keyword(s):  
Cohort Studies ◽  
Chronic Diseases ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Fatty Tissue ◽  
High Consumption ◽  
Processed Meat Consumption ◽  
Processed Red Meat

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

Assessing the economic burden of processed red meat consumption in the Russian Federation in 2016

2019 ◽  
Vol 22 (6) ◽  
pp. 34
Author(s):  
D.K. Mukaneeva ◽  
A.V. Kontsevaya ◽  
N.S. Karamnova ◽  
A.O. Myrzamatova ◽  
M.B. Khudyakov ◽  
...  
Keyword(s):  
Russian Federation ◽  
Economic Burden ◽  
Meat Consumption ◽  
Red Meat ◽  
The Russian Federation ◽  
Processed Red Meat

Advice from Healthcare Professionals

2018 ◽  
Author(s):  
Jonathan D’Angelo ◽  
Anne-Lise D'Angelo
Keyword(s):  
Health Professionals ◽  
Healthcare Professionals ◽  
Future Research ◽  
Face To Face ◽  
Health Advice

This chapter reviews the research and theory related to advice in health contexts. The focus is on interpersonal advice offered face-to-face or by phone from health professionals to laypeople. The first part of the chapter discusses who gives advice to whom and who seeks advice. Next, three elements that impact advice efficacy and utilization are considered: source factors, message factors, and receiver factors. The chapter then discusses the development and application of theories of advice in health contexts and identifies areas for future research. Finally, the chapter offers guidelines for those professionals in a position to provide health advice.

Abstract P512: Red Meat Intake and Risk of Coronary Heart Disease Among US Men

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Laila Al-Shaar ◽  
Ambika Satija ◽  
Dong Wang ◽  
Eric Rimm ◽  
Stephanie A Smith-Warner ◽  
...  
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Meat Consumption ◽  
Whole Grains ◽  
Red Meat ◽  
Meat Intake ◽  
Chd Risk ◽  
Red Meat Intake ◽  
Processed Red Meat

Background: The relation of red meat to risk of coronary heart disease (CHD) is of great interest, but this is likely to depend on the foods to which red meat is compared. Objective: We investigated the associations between total, processed and unprocessed red meat consumption and CHD risk and also estimated the effects of substituting other protein sources for red meat. Methods: We prospectively followed 43,259 men in the Health Professionals Follow up Study (1986-2012) who had no known history of cancer or cardiovascular disease. Diet was assessed by a standardized and validated food frequency questionnaire that was updated every 4 years. Multivariate Cox models were used to estimate hazard ratios (HR) and 95% confidence intervals (CI) of CHD risk across categories of red meat consumption. Substitution analyses were done by comparing coefficients in models including alternative foods as continuous variables. Results: During 932,968 person-years of follow-up, we documented 4,148 incident CHD cases of which 1,680 were fatal CHD cases. After multivariate adjustment for dietary and nondietary risk factors, both total and processed red meat intake were associated with a modestly higher risk of CHD (HR for a one serving/day increment: 1.08; 95% CI, 1.01-1.14 for total and HR=1.13; 95% CI, 1.03-1.22 for processed red meat). Substitutions of 1-serving per day of other foods (including nuts, legumes, soy, whole grains, low- and high-fat dairy) for 1-serving per day of total red meat were associated with a 10%-47% lower CHD risk. Stronger inverse associations were observed between some of these substitutions for red meat and risk of fatal CHD [substituting nuts (-17%, -27% to -6%) or whole grains (-48%, -60% to -32%), and were more pronounced when replacing processed red meat. Conclusions: Our results suggest that red meat consumption, particularly processed red meat, is associated with higher risk of CHD. Substituting high-quality plant foods such as legumes, nuts, soy, and whole grains for red meat may substantially lower CHD risk.

scholarly journals Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes

2017 ◽  
Vol 118 (3) ◽  
pp. 222-228 ◽  
Author(s):  
Yvonne M. Lenighan ◽  
Anne P. Nugent ◽  
Kaifeng F. Li ◽  
Lorraine Brennan ◽  
Janette Walton ◽  
...  
Keyword(s):  
Risk Factor ◽  
Dietary Patterns ◽  
Meat Consumption ◽  
Red Meat ◽  
Healthy Eating Index ◽  
Food Groups ◽  
Cross Sectional ◽  
Metabolic Outcomes ◽  
Food Consumption Survey ◽  
Processed Red Meat

AbstractEvidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18–90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed.

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