scholarly journals Impact on Longevity of Genetic Cardiovascular Risk and Lifestyle including Red Meat Consumption

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Alda Pereira da Silva ◽  
Maria do Céu Costa ◽  
Laura Aguiar ◽  
Andreia Matos ◽  
Ângela Gil ◽  
...  
Keyword(s):  
Cardiovascular Risk ◽  
Aging Process ◽  
Red Meat ◽  
Exceptional Longevity ◽  
Regular Consumption ◽  
Additive Action ◽  
Frequent Consumption ◽  
Health And Disease ◽  
Genetic And Environmental Factors ◽  
Oxide Synthase

Background. Cardiovascular risk (CVR) underlies aging process and longevity. Previous work points to genetic and environmental factors associated with this risk. Objectives. The aim of this research is to look for any CVR gene-gene and gene-multifactorial/lifestyle interactions that may impact health and disease and underlie exceptional longevity. Methods. A case-control study involving 521 both gender individuals, 253 centenarians (100.26±1.98 years), and 268 controls (67.51±3.25 years), low (LCR, n=107) and high (HCR, n=161) CVR. Hypertension, diabetes, obesity (BMI, kg·m-2), and impaired kidney function were defined according to standard criteria. CVR was calculated using Q risk®. DNA was genotyping (ACE-rs4646994, AGT-rs4762, AGR1-rs5182, GRK4-rs2960306, GRK4-rs1024323, NOS3-rs1799983, and SLC12A3-rs13306673) through iPlex-MassARRAY®, read by MALDI-TOF mass spectrometry, and analyzed by EARTDECODE®. Results. Antilongevity factors consisted (OR 95% CI, p<0.05) BMI 1.558 (1.445-1.680), hypertension 2.358 (1.565-3.553), smoking habits 4.528 (2.579-7.949), diabetes 5.553 (2.889-10.675), hypercholesterolemia 1.016 (1.010-1.022), and regular consumption of red meat 22.363 (13.987-35.755). Genetic aspects particularly for HCR individuals ACE II (OR: 3.96 (1.83-8.56), p<0.0001) and NOS3 TT (OR: 3.11 (1.70-5.70), p<0.0001) genotypes were also risk associate. Obesity, smoking, hypercholesterolemia, and frequent consumption of red meat have an additive action to hypertension in the longevity process. There was a synergistic interaction between the endothelial NOS3 genotypes and the severity of arterial hypertension. An epistatic interaction between functional genetic variants of GRK4 and angiotensinogen was also observed. Conclusions. Cardiovascular risk-related genetic and multifactorial or predominantly lifestyle aspects and its interactions might influence the aging process and contribute to exceptional longevity in Portuguese centenarians. Besides lifestyle, the activity of nitrite oxide synthase may be one of the main physiologic regulators of cardiovascular protection in the path of longevity.

Red Meat and Health

2016 ◽  
pp. 131-177 ◽  
Author(s):  
Kate Marsh ◽  
Angela Saunders ◽  
Carol Zeuschner
Keyword(s):  
Chronic Disease ◽  
Chronic Diseases ◽  
Disease Risk ◽  
Red Meat ◽  
Current Evidence ◽  
Processed Meat ◽  
Mortality Risks ◽  
Regular Consumption ◽  
Health And Disease ◽  
Nutritional Benefits

Despite its nutritional benefits, there is an increasing body of evidence to suggest that regular consumption of red meat may negatively impact health and disease risk, including the risk of most common chronic diseases. This chapter reviews the current evidence linking red and processed meat intakes with chronic disease, obesity and mortality risks and discusses possible mechanisms to explain these associations. Research on the health benefits of diets low in red meat, including vegetarian, vegan, Mediterranean and other plant-based diets, is also reviewed.

scholarly journals Characterization of Portuguese Centenarian Eating Habits, Nutritional Biomarkers, and Cardiovascular Risk: A Case Control Study

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
A. Pereira da Silva ◽  
A. Valente ◽  
C. Chaves ◽  
A. Matos ◽  
A. Gil ◽  
...  
Keyword(s):  
Cardiovascular Risk ◽  
Eating Habits ◽  
Low Frequency ◽  
Hdl Cholesterol ◽  
Red Meat ◽  
Heme Iron ◽  
Overweight And Obesity ◽  
Frequent Consumption ◽  
History Of ◽  
And Gender

Background and Aims. Eating habits may contribute to longevity. We characterized the eating habits and cardiovascular risk (CVR) biomarkers in Portuguese centenarians (CENT) compared to controls. Methods and Results. Centenarians (n=253), 100.26 ± 1.98 years, were compared with 268 controls (67.51 ± 3.25), low (LCR) and high (HCR) CVR (QRISK®2-2016). Anthropometric and body composition were evaluated by bioimpedance. Abdominal obesity, BMI, and fat mass (FM) cut-offs were according to the WHO. Sarcopenia was defined by muscle mass index cut-off ≤ 16.7 kg/m2. Daily red meat intake, adjusted for age and gender, was sarcopenia protective (OR = 0.25, 95% CI = 0.096–0.670, P=0.006); however, it contributes for FM excess (OR = 4.946, 95% CI = 1.471–16.626, P=0.01), overweight, and obesity (OR = 4.804, 95% CI = 1.666–13.851, P=0.004). This centenarian eating habit (2%) contrasts to HCR (64.3%). The history of red meat (P<0.0001) and canned/industrialized food intakes (P<0.0001) was associated with HCR. Basal metabolism was lower in centenarians versus LCR/HCR (CENT = 1176.78 ± 201.98; LCR = 1356.54 ± 170.65; HCR = 1561.33 ± 267.85; P<0.0001), BMI (CENT = 21.06 ± 3.68; LCR = 28.49 ± 4.69; HCR = 29.56 ± 5.26; P<0.0001), waist circumference (CENT = 85.29 ± 10.83; LCR = 96.02 ± 11.71; HCR = 104.50 ± 11.84; P<0.0001), and waist-hip ratio (CENT = 0.88 ± 0.07; LCR = 0.92 ± 0.08; HCR = 1.01 ± 0.08; P<0.0001). CENT had lower total cholesterol, LDL cholesterol, non-HDL cholesterol, and cholesterol/HDL ratio than controls. Conclusions. Frequent consumption of red meat, cholesterol, and heme iron rich may contribute to obesity and increased CVR. The low frequency of this consumption, observed in centenarians, although associated with sarcopenia, may be one of the keys to longevity.

Red Meat and Health

Oncology ◽  
2017 ◽  
pp. 216-266
Author(s):  
Kate Marsh ◽  
Angela Saunders ◽  
Carol Zeuschner
Keyword(s):  
Chronic Disease ◽  
Chronic Diseases ◽  
Disease Risk ◽  
Red Meat ◽  
Current Evidence ◽  
Processed Meat ◽  
Mortality Risks ◽  
Regular Consumption ◽  
Health And Disease ◽  
Nutritional Benefits

Despite its nutritional benefits, there is an increasing body of evidence to suggest that regular consumption of red meat may negatively impact health and disease risk, including the risk of most common chronic diseases. This chapter reviews the current evidence linking red and processed meat intakes with chronic disease, obesity and mortality risks and discusses possible mechanisms to explain these associations. Research on the health benefits of diets low in red meat, including vegetarian, vegan, Mediterranean and other plant-based diets, is also reviewed.

Regular consumption of red meat and health behaviors in the Brazilian population

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
D de Assumpção ◽  
S M Álvares Domene ◽  
A M Pita Ruiz ◽  
P M Stolses Bergamo Francisco
Keyword(s):  
Physical Activity ◽  
Health Behaviors ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
National Health Survey ◽  
Red Meat ◽  
Alcoholic Beverages ◽  
Cross Sectional ◽  
Unhealthy Eating ◽  
Regular Consumption

Abstract Background The consumption of red meat should not surpass 500 g of cooked weight per week. Regular consumption can exceed this recommendation, increasing the risk of chronic diseases. Objective Estimate the prevalence of the regular consumption of red meat according to health behaviors in Brazilian adults (≥18 years). Methods A cross-sectional study was conducted with data from the 2013 National Health Survey, which is a household inquiry with a representative sample of the population ≥18 years of age. The regular consumption of red meat (beef, pork, goat) was defined as ≥ 5 days/week. Prevalence ratios (PR) and 95% confidence intervals (CI) were estimated according to health behaviors (healthy and unhealthy eating patterns, smoking, practice of physical activity during leisure and alcohol intake). Results A total of 60,202 adults were interviewed, 52.9% of whom were women and mean age was 42.9 years (95%CI: 42.6-43.2). The prevalence of regular red meat consumption was 36.7% (95%CI: 36.0-37.5) and was higher among those who ingested soft drinks/artificial juice (PR = 1.08) and sweets (PR = 1.05) ≥3 days/week, ingested beans (PR = 1.07) and raw vegetables (PR = 1.03) ≥5 days/week, ingested fatty meat (PR = 1.09), smokers (PR = 1.05), individuals who were inactive during leisure (PR = 1.04) and those who consumed alcohol ≥2 times/week (PR = 1.06). The prevalence was lower among those who ate fruit (PR = 0.99) and chicken (PR = 0.95) ≥5 days/week, those who ate fish (PR = 0.90) at least 1 day/week and those who drank no fat/low fat milk rather than whole milk. Conclusions The regular consumption of red meat was higher among individuals who ingested unhealthy foods more often, those who ingested fatty meat, smokers, those who ingested alcoholic beverages and those who did not practice physical activity. Actions are needed to reduce the frequency of red meat consumption. Key messages Regular consumption of red meat can exceed the recommendation of 500 g of cooked weight per week. The regular consumption of red meat was associated with the more frequent ingestion of unhealthy foods and fatty meat.

Consuming Selected Groups of Products Among Polish and Spanish Physical Education Students Within the Context of the Assumptions Proposed by the Mediterranean Diet

2020 ◽  
Vol 30 (92) ◽  
pp. 15-16
Author(s):  
Maria Gacek ◽  
Grażyna Kosiba ◽  
Agnieszka Wojtowicz ◽  
Jacek Szalewski
Keyword(s):  
Physical Education ◽  
Mediterranean Diet ◽  
Statistical Significance ◽  
Red Meat ◽  
Poultry Meat ◽  
Processed Meat ◽  
Education Students ◽  
Physical Education Students ◽  
Frequent Consumption ◽  
The Mediterranean

Introduction: Nutritional behaviour is determined by individual and environmental factors. Aim: The aim of the study was to analyse the frequency of consuming selected groups of food products within the context of the recommendations proposed by the Mediterranean diet model, depending on the country of residence: Polish vs. Spanish physical education students. Material and methods: Research was carried out among 219 Polish and 280 Spanish students, using the standardised Kom-PAN questionnaire. In the statistical analysis, the chi-square test was used, at the α=0.05 level of statistical significance. Results: Nutritional mistakes of the general population were related to the low frequency of consuming: fruit, vegetables, wholemeal bread and other whole grains, fermented dairy products and vegetable oils, and the relatively frequent consumption of red meat, processed meat products and confectionery. Among the Polish students, significantly more frequent consumption of some products recommended in the Mediterranean diet (fruit, vegetables and wholegrain cereal products) as well as poultry meat was noted, but also more frequent consumption of sweets and confectionery products (p<0.001). The Spanish students significantly more often consumed the recommended dishes with legume seeds and sea fish (p<0.001), but also non-recommended products - red meat and fast food (p<0.01). Conclusions: Among Polish and Spanish physical education students, the assumptions of the Mediterranean diet were implemented to a limit extent, while depending on the country of residence, their differentiation was demonstrated.

scholarly journals Effect of moderate and regular consumption of Cinco Jotas acorn-fed 100% Iberian ham on overall cardiovascular risk: A cohort study

2018 ◽  
Vol 6 (8) ◽  
pp. 2553-2559 ◽  
Author(s):  
Emilio Márquez Contreras ◽  
Ignacio Vázquez-Rico ◽  
Agueda Baldonedo-Suárez ◽  
Sara Márquez-Rivero ◽  
Jesús Jiménez ◽  
...  
Keyword(s):  
Cohort Study ◽  
Cardiovascular Risk ◽  
Regular Consumption

scholarly journals Arginine Derivatives in Cerebrovascular Diseases: Mechanisms and Clinical Implications

2020 ◽  
Vol 21 (5) ◽  
pp. 1798 ◽  
Author(s):  
Gerrit M. Grosse ◽  
Edzard Schwedhelm ◽  
Hans Worthmann ◽  
Chi-un Choe
Keyword(s):  
Ischemic Stroke ◽  
Vascular Function ◽  
Cerebrovascular Diseases ◽  
Current Evidence ◽  
Clinical Implications ◽  
Pathophysiological Role ◽  
Health And Disease ◽  
Oxide Synthase ◽  
Derivatives Of

The amino acid L-arginine serves as substrate for the nitric oxide synthase which is crucial in vascular function and disease. Derivatives of arginine, such as asymmetric (ADMA) and symmetric dimethylarginine (SDMA), are regarded as markers of endothelial dysfunction and have been implicated in vascular disorders. While there is a variety of studies consolidating ADMA as biomarker of cerebrovascular risk, morbidity and mortality, SDMA is currently emerging as an interesting metabolite with distinct characteristics in ischemic stroke. In contrast to dimethylarginines, homoarginine is inversely associated with adverse events and mortality in cerebrovascular diseases and might constitute a modifiable protective risk factor. This review aims to provide an overview of the current evidence for the pathophysiological role of arginine derivatives in cerebrovascular ischemic diseases. We discuss the complex mechanisms of arginine metabolism in health and disease and its potential clinical implications in diverse aspects of ischemic stroke.

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