Global and National Consumption of Animal Source Foods for Children and Adults in 2015: Systematic Analysis of Country-Specific Nutrition Surveys Worldwide (P10-077-19)

Abstract Objectives Global intakes of animal source foods (ASFs) are important for several health outcomes─ broadly positive for maternal and child health outcomes (MCH) and broadly negative for some non-communicable diseases (NCDs). While ASFs represent an important source of key nutrients for many (particularly lower-income) consumers, the distributions of ASF intake is not well established. Our objective was to generate comprehensive estimates of daily intakes of milk, eggs, unprocessed red meat, and additional ASFs by country, age, sex, education and urban/rural location in 2015. Methods National and subnational surveys on dietary intake were identified through systematic searches of multiple electronic databases, and through personal communication with experts worldwide. Presently, the Global Dietary Database (GDD) includes 1137 survey-years of global data representing participants from 185 countries (97.5% of the world's population). Bayesian hierarchical modeling methods were used to combine individual-level intake data with country-level availability data and estimate mean intake and its statistical uncertainty for each country-, age-, sex-, education-, urban/rural- and year-specific stratum. Results In 2015, global milk intake was 95.0 g/day (95% uncertainty interval [UI] 70.1–134.7 g/day) with region-specific intakes ranging from 49.2 g/day in Asia to 155.9 g/day in high-income countries (Figure 1). Mean national milk intake was highest in Sweden (299.9 g/day) and lowest in China (23.4 g/day). Global egg intake was 25.0 g/day (13.5–54.1 g/day). Region-specific intake was highest in Latin American and the Caribbean (45.4 g/day) and lowest in Sub-Saharan Africa (13.9 g/day; Figure 2). Mean national egg intake was ≥1 serving per day (55 g) in 3 of the 185 countries. Global unprocessed red meat intake was 57.9 g/day (40.1–89.2 g/day) and intake was greatest in the Former Soviet Union (75.3 g) and Latin America and the Caribbean (69.4 g; Figure 3). National red meat intake was ≥1 serving per day (100 g) in 7 of the 185 countries. Additional findings for cheese, yogurt, reduced fat milk, whole milk, seafood and processed meat will be presented at the meeting. Conclusions Our findings highlight the substantial range of ASF intake worldwide. These data are valuable for dietary monitoring and the development of policies to prevent MCH and NCDs associated with both ASF insufficiency and surplus. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

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

British Journal Of Nutrition ◽

10.1017/s000711451700201x ◽

2017 ◽

Vol 118 (4) ◽

pp. 303-311 ◽

Cited By ~ 5

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.

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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

Journal of Nutrition ◽

10.1093/jn/nxy235 ◽

2018 ◽

Vol 148 (12) ◽

pp. 1917-1923 ◽

Cited By ~ 4

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 > 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.

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Urban–Rural Disparities in Energy Intake and Contribution of Fat and Animal Source Foods in Chinese Children Aged 4–17 Years

Nutrients ◽

10.3390/nu9050526 ◽

2017 ◽

Vol 9 (5) ◽

pp. 526 ◽

Cited By ~ 11

Author(s):

Ji Zhang ◽

Dantong Wang ◽

Alison Eldridge ◽

Feifei Huang ◽

Yifei Ouyang ◽

...

Keyword(s):

Energy Intake ◽

Chinese Children ◽

Animal Source Foods ◽

Animal Source ◽

Urban Rural

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Abstract P507: Interplay Between Diet and Gut Microbiota, and Circulating Levels of Trimethylamine N-oxide: Findings From the Men’s Lifestyle Validation Study

Circulation ◽

10.1161/circ.141.suppl_1.p507 ◽

2020 ◽

Vol 141 (Suppl_1) ◽

Cited By ~ 1

Author(s):

Jun Li ◽

Yanping Li ◽

Kerry Ivey ◽

Dong Wang ◽

Jeremy Wilkinson ◽

...

Keyword(s):

Validation Study ◽

Microbial Metabolism ◽

Red Meat ◽

Cardiometabolic Health ◽

Metagenomic Sequencing ◽

Free Living ◽

Meat Intake ◽

Fecal Samples ◽

Red Meat Intake ◽

Cardiometabolic Traits

Background: Trimethylamine N-oxide (TMAO) is proposed as a possible culprit linking red meat intake and poor cardiovascular health. The relationship between diet, microbial metabolism, circulating TMAO levels, and cardiometabolic health in free-living individuals, is yet to be elucidated. Hypothesis: Specific microbial taxa may modulate associations of choline/L-carnitine and red meat intake with plasma TMAO levels and cardiometabolic traits. Method: We collected 2 pairs of fecal samples (n=925) and, simultaneously, 2 blood samples (n=473), 6 months apart, from 307 healthy men in the Men’s Lifestyle Validation Study in 2012. We performed Shotgun metagenomic sequencing using fecal samples and identified microbial taxonomic features using MetaPhlAn2. We measured hemoglobin A1c (HBA1c), and plasma levels of TMAO, lipids, and other cardiometabolic risk markers. Diet was assessed repeatedly using validated food-frequency questionnaires and dietary records. Results: Multivariable random-effect linear regressions identified 10 bacterial species that were significantly associated with TMAO levels ( FDR <0.05; Figure A ), and these species significantly modified the associations of dietary choline/L-carnitine and/or red meat intake with TMAO levels ( P interaction <0.05). In particular, Alistipes s hahii and Clostridium c itroniae significantly strengthened the association between red meat intake and TMAO levels, whereas Eubacterium b iforme attenuated this association ( P interaction <0.05). Consistently, the associations of higher red meat intake with higher HBA1c and lower high-density lipoprotein cholesterol levels were more pronounced in the presence of A. s hahii and C. c itroniae or in the absence of E. b ifome ( Figure B ). Conclusions: We identified microbial taxa that modify the associations of red meat intake with circulating TMAO levels and cardiometabolic traits, in free-living men, suggesting an interplay between diet and microbial metabolism in producing TMAO and affecting cardiometabolic health.

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Regulatory Focus and the Effect of Nutritional Messages on Health and Well‐Being: The Case of Red Meat Intake

Applied Psychology Health and Well-Being ◽

10.1111/aphw.12180 ◽

2019 ◽

Vol 12 (1) ◽

pp. 212-230 ◽

Cited By ~ 3

Author(s):

Mauro Bertolotti ◽

Valentina Carfora ◽

Patrizia Catellani

Keyword(s):

Regulatory Focus ◽

Well Being ◽

Red Meat ◽

Meat Intake ◽

Red Meat Intake ◽

Health And Well Being

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Different Frames to Reduce Red Meat Intake: The Moderating Role of Self-Efficacy

Health Communication ◽

10.1080/10410236.2019.1567444 ◽

2019 ◽

Vol 35 (4) ◽

pp. 475-482 ◽

Cited By ~ 4

Author(s):

Mauro Bertolotti ◽

Valentina Carfora ◽

Patrizia Catellani

Keyword(s):

Self Efficacy ◽

Red Meat ◽

Meat Intake ◽

Red Meat Intake ◽

Moderating Role

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Effect of Lower Versus Higher Red Meat Intake on Cardiometabolic and Cancer Outcomes

Annals of Internal Medicine ◽

10.7326/m19-0622 ◽

2019 ◽

Vol 171 (10) ◽

pp. 721 ◽

Cited By ~ 27

Author(s):

Dena Zeraatkar ◽

Bradley C. Johnston ◽

Jessica Bartoszko ◽

Kevin Cheung ◽

Malgorzata M. Bala ◽

...

Keyword(s):

Red Meat ◽

Cancer Outcomes ◽

Meat Intake ◽

Red Meat Intake

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Red meat intake and risk of coronary heart disease among US men: prospective cohort study

BMJ ◽

10.1136/bmj.m4141 ◽

2020 ◽

pp. m4141

Author(s):

Laila Al-Shaar ◽

Ambika Satija ◽

Dong D Wang ◽

Eric B Rimm ◽

Stephanie A Smith-Warner ◽

...

Keyword(s):

Dairy Products ◽

Whole Grains ◽

Red Meat ◽

Meat Intake ◽

Protein Sources ◽

Chd Risk ◽

Red Meat Intake ◽

Meat And Eggs ◽

Processed Red Meat

AbstractObjectivesTo study total, processed, and unprocessed red meat in relation to risk of coronary heart disease (CHD) and to estimate the effects of substituting other protein sources for red meat with CHD risk.DesignProspective cohort study with repeated measures of diet and lifestyle factors.SettingHealth Professionals Follow-Up Study cohort, United States, 1986-2016.Participants43 272 men without cardiovascular disease or cancer at baseline.Main outcome measuresThe primary outcome was total CHD, comprised of acute non-fatal myocardial infarction or fatal CHD. Cox models were used to estimate hazard ratios and 95% confidence intervals across categories of red meat consumption. Substitution analyses were conducted by comparing coefficients for red meat and the alternative food in models, including red meat and alternative foods as continuous variables.ResultsDuring 1 023 872 person years of follow-up, 4456 incident CHD events were documented of which 1860 were fatal. After multivariate adjustment for dietary and non-dietary risk factors, total, unprocessed, and processed red meat intake were each associated with a modestly higher risk of CHD (hazard ratio for one serving per day increment: 1.12 (95% confidence interval 1.06 to 1.18) for total red meat, 1.11 (1.02 to 1.21) for unprocessed red meat, and 1.15 (1.06 to 1.25) for processed red meat). Compared with red meat, the intake of one serving per day of combined plant protein sources (nuts, legumes, and soy) was associated with a lower risk of CHD (0.86 (0.80 to 0.93) compared with total red meat, 0.87 (0.79 to 0.95) compared with unprocessed red meat, and 0.83 (0.76 to 0.91) compared with processed red meat). Substitutions of whole grains and dairy products for total red meat and eggs for processed red meat were also associated with lower CHD risk.ConclusionsSubstituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of CHD. Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.

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Interplay between Diets, Health, and Climate Change

Sustainability ◽

10.3390/su12093878 ◽

2020 ◽

Vol 12 (9) ◽

pp. 3878 ◽

Cited By ~ 1

Author(s):

Prajal Pradhan ◽

Jürgen P. Kropp

Keyword(s):

Climate Change ◽

Environmental Impacts ◽

Fruits And Vegetables ◽

Dietary Habits ◽

Red Meat ◽

Animal Source Foods ◽

Global Challenge ◽

Animal Source ◽

Total Calorie ◽

Prevalence Of Obesity

The world is facing a triple burden of undernourishment, obesity, and environmental impacts from agriculture while nourishing its population. This burden makes sustainable nourishment of the growing population a global challenge. Addressing this challenge requires an understanding of the interplay between diets, health, and associated environmental impacts (e.g., climate change). For this, we identify 11 typical diets that represent dietary habits worldwide for the last five decades. Plant-source foods provide most of all three macronutrients (carbohydrates, protein, and fat) in developing countries. In contrast, animal-source foods provide a majority of protein and fat in developed ones. The identified diets deviate from the recommended healthy diet with either too much (e.g., red meat) or too little (e.g., fruits and vegetables) food and nutrition supply. The total calorie supplies are lower than required for two diets. Sugar consumption is higher than recommended for five diets. Three and five diets consist of larger-than-recommended carbohydrate and fat shares, respectively. Four diets with a large share of animal-source foods exceed the recommended value of red meat. Only two diets consist of at least 400 gm/cap/day of fruits and vegetables while accounting for food waste. Prevalence of undernourishment and underweight dominates in the diets with lower calories. In comparison, a higher prevalence of obesity is observed for diets with higher calories with high shares of sugar, fat, and animal-source foods. However, embodied emissions in the diets do not show a clear relation with calorie supplies and compositions. Two high-calorie diets embody more than 1.5 t CO 2 eq/cap/yr, and two low-calorie diets embody around 1 t CO 2 eq/cap/yr. Our analysis highlights that sustainable and healthy diets can serve the purposes of both nourishing the population and, at the same time, reducing the environmental impacts of agriculture.

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