scholarly journals Variation in Red Meat Categories Meaningfully Influences Red Meat Intake Estimates of the U.S. Population Aged 2 + Years

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1071-1071
Author(s):  
Lauren O'Connor ◽  
Kirsten Herrick ◽  
Ruth Parsons ◽  
Jill Reedy
Keyword(s):  
Red Meat ◽  
Dietary Guidelines ◽  
Processed Meat ◽  
Pairwise Comparisons ◽  
Eating Patterns ◽  
Meat Intake ◽  
Lean Meat ◽  
Red Meat Intake ◽  
The U.S ◽  
Red And Processed Meat

Abstract Objectives Limitations in dietary assessment methodology lead to broad and inconsistent red meat intake categories. For example, red meat is often combined with processed meat, which includes processed poultry. Our objective was to quantitatively assess how these limitations influence red meat intake estimates of the U.S. population. Methods Three distinct red meat categories were identified from a series of systematic literature reviews. By systematically disaggregating and reaggregating meat variables (lean meat oz-eq) from the USDA's Food Pattern Equivalents Database, the following categories were created: 1) ‘unprocessed red meat’, 2) ‘total red meat’ [unprocessed red meat + processed red meat], and 3) ‘mixed red and processed meat’ [unprocessed red meat + total processed meat which includes processed poultry]. The 2015–16 and 2017–18 cycles of NHANES (n = 15,039) were combined to estimate and compare mean intakes across these three categories as well as the proportion of the population that exceeded age- and sex-specific red meat allotments in the Dietary Guidelines for Americans recommended eating patterns for those aged 2 + years. The two-part correlated model of the NCI Usual Intake method in SAS was used. Estimates were adjusted for age, sex, race, and ethnicity and pairwise comparisons were made across categories; P < 0.05. Results Mean intake estimates (lean meat oz-eq/day) differed by red meat category (pairwise comparisons P < 0.00,001): 1.5 ± 0.04 for unprocessed red meat, 2.2 ± 0.05 for total red meat, 2.4 ± 0.05 for mixed red and processed meat. The % of the population exceeding their respective age-sex red meat allotment in the DGA eating patterns also differed by category (pairwise comparisons P < 0.00,001): 18.3 ± 1.9% for unprocessed red meat, 45.1 ± 1.8% for total red meat, 55.2 ± 1.8% for mixed red and processed meat. Conclusions Our results emphasize the importance of accurate and transparent red meat categories in nutrition epidemiology when estimating population intakes. Future research should examine how differences in these intake categories can influence associations between red meat intake and chronic disease. Funding Sources Not applicable.

scholarly journals A metabolomic study of red and processed meat intake and acylcarnitine concentrations in human urine and blood

2020 ◽  
Vol 112 (2) ◽  
pp. 381-388
Author(s):  
Roland Wedekind ◽  
Agneta Kiss ◽  
Pekka Keski-Rahkonen ◽  
Vivian Viallon ◽  
Joseph A Rothwell ◽  
...  
Keyword(s):  
Intervention Study ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Processed Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Red Meat Intake ◽  
Red And Processed Meat

ABSTRACT Background Acylcarnitines (ACs) play a major role in fatty acid metabolism and are potential markers of metabolic dysfunction with higher blood concentrations reported in obese and diabetic individuals. Diet, and in particular red and processed meat intake, has been shown to influence AC concentrations but data on the effect of meat consumption on AC concentrations is limited. Objectives To investigate the effect of red and processed meat intake on AC concentrations in plasma and urine using a randomized controlled trial with replication in an observational cohort. Methods In the randomized crossover trial, 12 volunteers successively consumed 2 different diets containing either pork or tofu for 3 d each. A panel of 44 ACs including several oxidized ACs was analyzed by LC-MS in plasma and urine samples collected after the 3-d period. ACs that were associated with pork intake were then measured in urine (n = 474) and serum samples (n = 451) from the European Prospective Investigation into Cancer and nutrition (EPIC) study and tested for associations with habitual red and processed meat intake derived from dietary questionnaires. Results In urine samples from the intervention study, pork intake was positively associated with concentrations of 18 short- and medium-chain ACs. Eleven of these were also positively associated with habitual red and processed meat intake in the EPIC cross-sectional study. In blood, C18:0 was positively associated with red meat intake in both the intervention study (q = 0.004, Student's t-test) and the cross-sectional study (q = 0.033, linear regression). Conclusions AC concentrations in urine and blood were associated with red meat intake in both a highly controlled intervention study and in subjects of a cross-sectional study. Our data on the role of meat intake on this important pathway of fatty acid and energy metabolism may help understanding the role of red meat consumption in the etiology of some chronic diseases. This trial was registered at Clinicaltrials.gov as NCT03354130.

scholarly journals A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer Incidence in the Black Women's Health Study

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 288-288
Author(s):  
Ioanna Yiannakou ◽  
Lauren E. Barber ◽  
Shanshan Sheehy ◽  
Julie R. Palmer ◽  
Lynn Rosenberg ◽  
...  
Keyword(s):  
African American ◽  
African American Women ◽  
Red Meat ◽  
Health Study ◽  
Processed Meat ◽  
Meat Intake ◽  
Processed Meats ◽  
Increased Risk ◽  
Red Meat Intake ◽  
Red And Processed Meat

Abstract Objectives African Americans have the highest incidence of colorectal cancer (CRC) of any racial/ethnic group in the US. High intake of red and processed meats has been shown to increase CRC risk in populations of European ancestry, but evidence in African American populations is limited. The association between saturated and monounsaturated fatty acid intakes, the primary types of fat in red and processed meat, and CRC is inconclusive. Thus, we prospectively assessed the intake of red and processed meats and dietary saturated and monounsaturated fatty acids in relation to CRC risk, utilizing the Black Women's Health Study (BWHS, 1995–2018). Methods Dietary data were derived from validated food frequency questionnaires completed in 1995 and 2001 by 52,695 BWHS participants. Multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards regression adjusted for energy, fiber, and discretionary fat. Results Over a median follow-up of 22 years, 564 women developed incident CRC. Total red meat intake was associated with a 25% increased risk of CRC per 100 g/day (HR = 1.25; 95% CI: 0.94–1.66), which was primarily due to intake of unprocessed red meat (HR = 1.33, 95% CI: 1.05–1.70). Processed meat and total saturated and monounsaturated fatty acid intakes were not associated with an increased risk of CRC. Conclusions Unprocessed red meat intake was associated with an increased risk of CRC in this cohort of African American women. The strong evidence, now including African American women, that red meat plays a role in the etiology of CRC suggests opportunities for prevention. Funding Sources This research was funded by National Institutes of Health grants U01 CA164974 and R01 CA058420, the Karin Grunebaum Cancer Research Foundation, and the Boston University Peter Paul Career Development Professorship.

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

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.

scholarly journals Adopting a Mediterranean-Style Eating Pattern with Different Amounts of Lean Unprocessed Red Meat Does Not Influence Short-Term Subjective Personal Well-Being in Adults with Overweight or Obesity

2018 ◽  
Vol 148 (12) ◽  
pp. 1917-1923 ◽  
Author(s):  
Lauren E O'Connor ◽  
Sarah L Biberstine ◽  
Douglas Paddon-Jones ◽  
A J Schwichtenberg ◽  
Wayne W Campbell
Keyword(s):  
Quality Of Life ◽  
Well Being ◽  
Red Meat ◽  
Eating Patterns ◽  
Short Term ◽  
Eating Pattern ◽  
Meat Intake ◽  
Perceived Quality Of Life ◽  
Red Meat Intake

ABSTRACT Background Reducing red meat intake is commonly recommended. Limited observational studies suggest that healthy eating patterns with red meat are associated with improved quality of life. Objective The secondary objectives of this randomized crossover controlled-feeding trial were to assess the effects of following a Mediterranean-style eating pattern (Med-Pattern) with different amounts of red meat on indexes of personal well-being (i.e., perceived quality of life, mood, and sleep) in overweight or obese adults. We hypothesized that following a Med-Pattern would improve these outcomes, independent of red meat intake amount. Methods Forty-one participants [aged 46 ± 2 y; body mass index (kg/m2): 30.5 ± 0.6;n = 28 women,n = 13 men) were provided Med-Pattern foods for two 5-wk periods separated by 4 wk of self-selected eating. The Med-Red Pattern contained ∼500 g/wk (typical US intake), and the Med-Control Pattern contained ∼200 g/wk (commonly recommended intake in heart-healthy eating patterns) of lean, unprocessed beef or pork compensated with mainly poultry and dairy. Baseline and postintervention outcomes measured were perceived quality of life via the MOS 36-Item Short-Form Health Survey, version 2 (SF-36v2), daily mood states via the Profile of Mood States (POMS), sleep perceptions via the Pittsburgh Sleep Quality Index, and sleep patterns via actigraphy. Data were analyzed via a doubly repeated-measures ANOVA adjusted for age, sex, and body mass at each time point. Results Following a Med-Pattern did not change domains of physical health, mental health, total mood disturbances, sleep perceptions, and sleep patterns but improved subdomains of physical health role limitations (SF-36v2: 93.6–96.7%;P = 0.038), vitality (SF-36v2: 57.9–63.0%;P = 0.020), and fatigue (POMS: 2.9–2.5 arbitrary units;P = 0.039). There were no differences between the Med-Red and Med-Control Patterns (time × pattern,P-interaction &gt; 0.05). Conclusion Following a Med-Pattern, independent of lean, unprocessed red meat intake, may not be an effective short-term strategy to meaningfully improve indexes of personal well-being in adults who are overweight or obese. This trial was registered atclinicaltrials.gov as NCT02573129.

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 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.

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 Meat intake and cancer risk: prospective analyses in UK Biobank

2020 ◽  
Vol 49 (5) ◽  
pp. 1540-1552
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K Fensom ◽  
Paul N Appleby ◽  
Julie A Schmidt ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Multiple Testing ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

Abstract Background Red and processed meat have been consistently associated with colorectal cancer risk, but evidence for other cancer sites and for poultry intake is limited. We therefore examined associations between total, red and processed meat and poultry intake and incidence for 20 common cancers. Methods We analyzed data from 474 996 participants (54% women) in UK Biobank. Participants were aged 37–73 years and cancer-free at baseline (2006–10). Multivariable-adjusted Cox proportional hazards models were used to determine associations between baseline meat intake and cancer incidence. Trends in risk across the baseline categories were calculated, assigning re-measured intakes from a subsample. Results During a mean follow-up of 6.9 years, 28 955 participants were diagnosed with malignant cancer. After correction for multiple testing, red and processed meat combined, and processed meat, were each positively associated with colorectal cancer risk [hazard ratio (HR) per 70 g/day higher intake of red and processed meat 1.32, 95% confidence interval 1.14–1.53; HR per 20 g/day higher intake of processed meat 1.18, 1.03–1.31] and red meat was associated with colon cancer risk (HR per 50 g/day higher intake of red meat 1.36, 1.13–1.64). Positive associations of red meat intake with colorectal and prostate cancer, processed meat intake with rectal cancer and poultry intake with cancers of the lymphatic and haematopoietic tissues did not survive multiple testing. Conclusions Higher intake of red and processed meat was specifically associated with a higher risk of colorectal cancer; there was little evidence that meat intake was associated with risk of other cancers.

scholarly journals A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial

2018 ◽  
Vol 108 (1) ◽  
pp. 33-40 ◽  
Author(s):  
Lauren E O'Connor ◽  
Douglas Paddon-Jones ◽  
Amy J Wright ◽  
Wayne W Campbell
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Density Lipoprotein ◽  
Red Meat ◽  
Cardiometabolic Disease ◽  
Eating Patterns ◽  
Feeding Trial ◽  
Eating Pattern ◽  
Meat Intake ◽  
Red Meat Intake

ABSTRACT Background A Mediterranean-style eating pattern (Mediterranean Pattern) is often described as being low in red meat. Research shows that lean, unprocessed red meat can be incorporated into healthy eating patterns to improve cardiometabolic disease (CMD) risk factors. Objective We assessed the effects of consuming different amounts of lean, unprocessed red meat in a Mediterranean Pattern on CMD risk factors. We hypothesized that consuming a Mediterranean Pattern would improve CMD risk factors and that red meat intake would not influence these improvements. Design In an investigator-blinded, randomized, crossover, controlled feeding trial, 41 subjects [mean ± SD age: 46 ± 2 y; mean ± SD body mass index (kg/m2): 30.5 ± 0.6] were provided with a Mediterranean Pattern for two 5-wk interventions separated by 4 wk of self-selected eating. The Mediterranean Patterns contained ∼500 g [typical US intake (Med-Red)] and ∼200 g [commonly recommended intake in heart-healthy eating patterns (Med-Control)] of lean, unprocessed beef or pork per week. Red meat intake was compensated by poultry and other protein-rich foods. Baseline and postintervention outcomes included fasting blood pressure, serum lipids, lipoproteins, glucose, insulin, and ambulatory blood pressure. The presented results were adjusted for age, sex, and body mass at each time point (P < 0.05). Results Total cholesterol decreased, but greater reductions occurred with Med-Red than with Med-Control (−0.4 ± 0.1 and −0.2 ±0.1 mmol/L, respectively, intervention × time = 0.045]. Low-density lipoprotein decreased with Med-Red but was unchanged with Med-Control [−0.3 ± 0.1 and −0.1 ± 0.1 mmol/L, respectively, intervention × time = 0.038], whereas high-density lipoprotein (HDL) concentrations decreased nondifferentially [−0.1 ± 0.0 mmol/L]. Triglycerides, total cholesterol:HDL, glucose, and insulin did not change with either Med-Red or Med-Control. All blood pressure parameters improved, except during sleep, independent of the red meat intake amount. Conclusions Adults who are overweight or moderately obese may improve multiple cardiometabolic disease risk factors by adopting a Mediterranean-style eating pattern with or without reductions in red meat intake when red meats are lean and unprocessed. This trial was registered at clinicaltrials.gov as NCT02573129.

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