scholarly journals Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Yingying Zhu ◽  
Xisha Lin ◽  
Fan Zhao ◽  
Xuebin Shi ◽  
He Li ◽  
...  
Keyword(s):  
Meat Products ◽  
Red Meat ◽  
Gut Bacteria ◽  
Processed Meat ◽  
Gut Health ◽  
White Meat ◽  
Meat Protein ◽  
Excessive Intake ◽  
Meat Proteins

Abstract Long-term consumption of red meat has been considered a potential risk to gut health, but this is based on clinic investigations, excessive intake of fat, heme and some injurious compounds formed during cooking or additions to processed meat products. Whether intake of red meat protein affects gut bacteria and the health of the host remains unclear. In this work, we compared the composition of gut bacteria in the caecum, by sequencing the V4-V5 region of 16S ribosomal RNA gene, obtained from rats fed with proteins from red meat (beef and pork), white meat (chicken and fish) and other sources (casein and soy). The results showed significant differences in profiles of gut bacteria between the six diet groups. Rats fed with meat proteins had a similar overall structure of caecal bacterial communities separated from those fed non-meat proteins. The beneficial genus Lactobacillus was higher in the white meat than in the red meat or non-meat protein groups. Also, rats fed with meat proteins and casein had significantly lower levels of lipopolysaccharide-binding proteins, suggesting that the intake of meat proteins may maintain a more balanced composition of gut bacteria, thereby reducing the antigen load and inflammatory response in the host.

scholarly journals Impact of chronic dietary red meat, white meat, or non-meat protein on trimethylamine N-oxide metabolism and renal excretion in healthy men and women

2018 ◽  
Vol 40 (7) ◽  
pp. 583-594 ◽  
Author(s):  
Zeneng Wang ◽  
Nathalie Bergeron ◽  
Bruce S Levison ◽  
Xinmin S Li ◽  
Sally Chiu ◽  
...  
Keyword(s):  
Renal Excretion ◽  
Red Meat ◽  
White Meat ◽  
Men And Women ◽  
Healthy Men ◽  
Meat Protein

Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

2015 ◽  
Vol 85 (1-2) ◽  
pp. 70-78 ◽  
Author(s):  
Evelyne Battaglia Richi ◽  
Beatrice Baumer ◽  
Beatrice Conrad ◽  
Roger Darioli ◽  
Alexandra Schmid ◽  
...  
Keyword(s):  
Total Mortality ◽  
The Elderly ◽  
Epidemiological Studies ◽  
Red Meat ◽  
Processed Meat ◽  
Increased Risk ◽  
Meta Analyses ◽  
Protein Supply

Abstract. Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis. The association has not always been noted with red meat, and it has been absent with white meat. There is evidence of several mechanisms for the observed adverse effects that might be involved, however, their individual role is not defined at present. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. Restrictive recommendations should not be applied to subjects above about 70 years of age, as the studies quoted herein did not examine this age group, and the inclusion of sufficient protein supply (e. g. in the form of meat) is particularly important in the elderly.

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 Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality

2005 ◽  
Vol 93 (6) ◽  
pp. 933-942 ◽  
Author(s):  
Meadhbh Cosgrove ◽  
Albert Flynn ◽  
Máiréad Kiely
Keyword(s):  
Meat Consumption ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Processed Meat ◽  
Dietary Recommendations ◽  
Food Diary ◽  
White Meat ◽  
Cross Sectional ◽  
Processed Meat Consumption

The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

scholarly journals Consumption of meet during adolescent period as a predictor for colorectal cancer

2012 ◽  
Vol 59 (2) ◽  
pp. 107-110
Author(s):  
Liljana Sokolova-Djokic ◽  
S. Djukic-Dejanovic ◽  
N. Djokic ◽  
Z. Prijic ◽  
R. Jovicic
Keyword(s):  
High School ◽  
Colon Cancer ◽  
High School Students ◽  
Meat Products ◽  
Male Student ◽  
Red Meat ◽  
Processed Meat ◽  
School Students ◽  
Male Population ◽  
Processed Meats

Red meat and processed meat may increase the risk of developing colon cancer. A small amount of red meat, not more than 50 gr. week and avoid processed meats completely, significantly reducing the risk of this disease. The aim of this study was to investigate the frequency of consumption of red meat, meat products and eggs, and chicken meat and fish in high school and college students in Sombor and assume the risk of colon cancer. A survey was conducted on the incidence of these foods alone during their weekly food and on the basis of the obtained data on height and weight, calculated body mass index (BMI). Surveyed a total of 225 adolescents, of which 145 high school students, 115 girls and 32 men and 78 students, 43 girls and 35 men from different places in Vojvodina. 84% of high school students were normally nourished, 46% male and 98% of female students. More than 50% of the male student population is over-nourished. Half of the surveyed male population of red meat daily, while the girls eat more fish and chicken. Male population has higher risk for the development of colon cancer.

scholarly journals A Randomized, Two-Arm Crossover, Controlled-Feeding Trial Comparing Effects of Pork and Chicken Diets on System Biology, Microbiome and Metabolome Changes in Healthy Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1554-1554
Author(s):  
Samitinjaya Dhakal ◽  
Cydne Perry ◽  
Seyedeh Moazzami ◽  
Moul Dey
Keyword(s):  
Gut Microbiota ◽  
Biogenic Amine ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Cardiometabolic Health ◽  
Processed Meat ◽  
White Meat ◽  
Mixed Effect ◽  
Lipid Panel ◽  
The Impact

Abstract Objectives Majority of Americans practice a meat-based dietary lifestyle. We hypothesized that switching between chicken and pork meats within a nutritionally balanced diet would minimally impact gut microbiota composition, biogenic amine levels, and cardiometabolic health markers in healthy, non-diabetic adults. Methods 36 eligible men and women 50 years or older were randomized into chicken and pork meat groups consuming an isocaloric (1920 kcal/day) diet. The 10 day diet arms were separated by minimum of two weeks washout period. Following the current dietary guidelines for Americans, daily meals consisting of 156 g minimally-processed meat were provided to participants. Stool, urine and blood samples were collected before and after each diet phase followed by 16S targeted metagenomics and hydrophilic interaction chromatography analyses of metabolites. Proposed outcome measures were selected based on their ability to quickly respond to dietary changes and were assessed after overnight fasting. Linear mixed effect and regression models as well as other relevant approach were applied in R studio for data analyses. Results No differential outcome was observed between the chicken and pork diet groups for body weight and body composition features, lipid panel markers, blood pressures, inflammatory and oxidative stress markers, and kidney function measures (all, P &gt; 0.05). Alpha diversity of the gut microbiome was not differential. A small number of OTU level differences in beta diversity measures were present (padj &lt; 0.05). Plasma trimethyl amine-N-oxide, trimethylamine, carnitine, and choline levels were similar between the groups. Ongoing side-by-side examination of the impact of the two meats on an extended array of over hundred biogenic amine species may reveal novel changes. Several within group effects of the intervention were observed that were non-differential between the groups. Conclusions White meat is generally perceived as healthier than red meat. Our comprehensive data suggest minimal differential metabolic impact on the host and the gut microbiota when switched between chicken (white meat) and pork (red meat). Additional assessments are needed to reflect on the long-term metabolic outcome of routine red meat intake in healthy non-vegetarian individuals. Funding Sources National Pork Board and National Institute of Food and Agriculture.

Dietary meat, endogenous nitrosation and colorectal cancer

2007 ◽  
Vol 35 (5) ◽  
pp. 1355-1357 ◽  
Author(s):  
G.G.C. Kuhnle ◽  
S.A. Bingham
Keyword(s):  
Colorectal Cancer ◽  
Red Meat ◽  
Nitroso Compounds ◽  
Processed Meat ◽  
Nitroso Compound ◽  
White Meat ◽  
Total N ◽  
Increased Risk ◽  
Endogenous Formation ◽  
Red And Processed Meat

Colorectal cancer is the third most common cancer in developed countries such as the U.K., but incidence rates around the world vary approx. 20-fold. Diet is thought to be a key factor determining risk: red and processed meat, but not white meat or fish, are associated with an increased risk of colorectal cancer. The endogenous formation of N-nitroso compounds is a possible explanation because red and processed meat, but not white meat or fish, cause a dose-dependent increase in faecal ATNCs (apparent total N-nitroso compounds) and the formation of nitroso-compound-specific DNA adducts in humans. Red meat is particularly rich in haem which has been found to promote the endogenous formation of ATNC. Nitrosyl haem and nitroso thiols have been identified as major constituents of both faecal and ileal ATNC with a significant increase in the formation of these compounds following a diet rich in red meat. In vitro incubations show that, under simulated gastric conditions, nitroso thiols are the main species of nitroso compound formed, suggesting that acid-catalysed thionitrosation is the initial step in the endogenous formation of nitroso compounds. Nitrosyl haem and other nitroso compounds can then form under the alkaline and reductive conditions of the small and large bowel.

White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins

2021 ◽  
Author(s):  
Jing Zhu ◽  
Shangxin Song ◽  
Xinglian Xu ◽  
Guanghong Zhou ◽  
Chunbao Li
Keyword(s):  
Red Meat ◽  
White Meat ◽  
Antioxidative Status ◽  
Meat Proteins
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