The price penalty for red meat substitutes in popular dishes and the diversity in substitution

Life cycle assessments (LCA) often highlight the environmental and health benefits for consumers if western diets substitute red meat. However, the specific trade-off consumer face when asked to substitute a red meat dish is scarcely researched, often neglecting the bouquet of substitution options and/or the price component involved. Four substitution strategies are evaluated within an individually adapted choice based conjoint: the substitution by (1) the same red meat dishes with a halved meat portion size, (2) novel plant-based products that mimic the functionality and taste, (3) authentic plant-based components that just mimic the functionality, and (4) vegetarian dishes that just neglect the meat component if still familiar to consumers. The analysis is executed for three popular red meat dishes to account for consistency across meal scenarios, namely Meatballs, Spaghetti Bolognese and Sausage Buns. The analysis is sensitive to red meat consumption habits to better understand the preferences of consumers that can actually substitute a red meat intake.

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

Circulation ◽

10.1161/circ.141.suppl_1.p512 ◽

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.

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Abstract P144: The Modification Effect of Genetic Variants on the Association Between Dietary Red Meat Intake and Telomere Length

Circulation ◽

10.1161/circ.141.suppl_1.p144 ◽

2020 ◽

Vol 141 (Suppl_1) ◽

Author(s):

Xuling Chang ◽

Rajkumar Dorajoo ◽

Ye Sun ◽

Ling Wang ◽

Renwei Wang ◽

...

Keyword(s):

Linear Regression ◽

Total Energy ◽

Telomere Length ◽

Energy Intake ◽

Genetic Variants ◽

Meat Consumption ◽

Red Meat ◽

Total Energy Intake ◽

Meat Intake ◽

Red Meat Intake

Background: Telomeres are repetitive nucleotide sequences (TTAGGG) combined with associated protein at the end of eukaryote chromosomes. They shorten with each cell division and thus can act as a biomarker of cellular aging. Many factors can influence telomere length, including nutrition, physical activity and other lifestyle factors. However, the effects of diet, such as consumption of red meat on telomere length, is controversial. In East-Asians, the effect of red meat on telomeres as well as the modification effect of red meat on the association between genetic variants and telomeres are largely unknown. Method: Study included 20,011 individuals with complete information. Relative telomere length was determined using monochrome multiplex quantitative PCR (qPCR) and expressed as T/S ratio from 20,011 participants of the prospective Singapore Chinese Health Study (SCHS) Dietary information was collected using a semi-quantitative food frequency questionnaire. Red meat consumption was first adjusted for total energy intake by linear regression and then dichotomized based on median value. Telomere length was standardised by z score transformation. Linear regression was used to test the association between telomere length and red meat consumption. Interaction analyses were performed by introducing the interaction term (red meat x SNP) in the same regression model with adjustment for age, gender, total energy intake and population structure as covariates. Result: Higher intake of red meat was significantly associated with longer telomere length in SCHS (β = 0.027, se = 0.013, p = 0.042). Red meat intake can modify the association between rs7536250 and telomere length (β = -0.170, se = 0.025, p int = 1.35 х 10 -11 ). Rs7536250 was intergenic and found to affect the expression level of several genes through expression quantitative trait loci (eQTL), some of which are known to be involved in T-cell activation, apoptosis and programmed cell death. Conclusion: The association between red meat intake and telomeres is consistent with some previous findings. We also found that genetic variant can modify the association between dietary red meat intake and telomere length.

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The Influence of Red Meat on Colorectal Cancer Occurrence Is Dependent on the Genetic Polymorphisms of S-Glutathione Transferase Genes

Nutrients ◽

10.3390/nu11071682 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1682 ◽

Cited By ~ 6

Author(s):

Justyna Klusek ◽

Anna Nasierowska-Guttmejer ◽

Artur Kowalik ◽

Iwona Wawrzycka ◽

Magdalena Chrapek ◽

...

Keyword(s):

Colorectal Cancer ◽

Gene Polymorphism ◽

High Frequency ◽

Glutathione Transferase ◽

Fold Increase ◽

Meat Consumption ◽

Red Meat ◽

Meat Intake ◽

Gstm1 Gene ◽

Red Meat Intake

Background: It is postulated that both individual genotype and environmental factors such as diet may modify the risk of developing colorectal cancer (CRC). The influences of GST gene polymorphism and red meat intake on CRC occurrence in the Polish population were analyzed in this study. Methods: Genotyping was performed with the qPCR method. Results: A high frequency of meat consumption was associated with an over 2-fold increase in the risk of colorectal cancer odds ratio (OR) adjusted for sex and age = 2.4, 95% confidence interval (CI); 1.3–4.4). However, after analyzing the genetic profiles, in the absence of polymorphisms of all three analyzed genes, there was no association between a high frequency of meat consumption and the occurrence of CRC. In the case of GSTM1 gene polymorphism, the high frequency of meat consumption increased the risk of CRC by almost more than 4 times (OR adjusted for sex and age = 3.8, 95% CI: 1.6–9.1). For GSTP1 gene polymorphism, a 3-fold increase in CRC risk was observed with a high frequency of meat consumption (OR adjusted for sex and age = 3.4, 95% CI: 1.4–8.1). In the case of GSTT1 gene polymorphism, the increase in risk of CRC was not statistically significant (OR adjusted for sex and age = 1.9, 95% CI: 0.4–8.5). Conclusions: The frequency of red meat intake in non-smokers increases the risk of colon cancer in the case of GST gene polymorphisms.

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Red and White Meat Intake in Relation to Mental Disorders in Iranian Adults

Frontiers in Nutrition ◽

10.3389/fnut.2021.710555 ◽

2021 ◽

Vol 8 ◽

Author(s):

Shiva Kazemi ◽

Ammar Hassanzadeh Keshteli ◽

Parvane Saneei ◽

Hamid Afshar ◽

Ahmad Esmaillzadeh ◽

...

Keyword(s):

Psychological Distress ◽

Mental Disorders ◽

Meat Consumption ◽

Red Meat ◽

Depression Symptoms ◽

White Meat ◽

Meat Intake ◽

Distress Symptoms ◽

Increased Risk ◽

Red Meat Intake

Background: The association between meat consumption and mental disorders is less investigated in Iranian population. We examined the association between meat consumption and prevalence of symptoms of depression, anxiety, and psychological distress in Iranian adults.Methods: This cross-sectional study included 3,362 participants aged 18–55 years old. A dish-based 106-item semiquantitative food frequency questionnaire (FFQ) was used to assess usual dietary intake of study population. Hospital Anxiety and Depression Scale (HADS) and General Health Questionnaire (GHQ), all validated in Iranian population, were applied to collect data on symptoms of anxiety, depression, and psychological distress, respectively.Results: The prevalence of symptoms of depression, anxiety, and psychological distress in the study population was 28.6, 13.6, and 22.6%, respectively. After considering potential confounders, individuals in the top quartile of red meat intake had 43% increased risk of depression symptoms [odds ratio (OR) = 1.43; 95% CI: 1.09–1.89] compared to those in the first quartile. No significant relation was observed between red meat intake and anxiety or psychological distress symptoms. White meat consumption was not associated with mental disorders. Stratified analysis by sex showed that male participants in the highest quartile of red meat intake had 92% greater risk of depression symptoms (95% CI: 1.17–3.15) than those individuals in the lowest category. Red and white meat intake was not associated with mental disorders in women. In overweight or obese individuals, despite lack of any association between red meat intake and mental disorders, high intake of white meat was associated with a lower odds of psychological distress symptoms (OR = 0.64; 95% CI: 0.42–0.99) and a lower risk of depression symptoms (OR = 0.68; 95% CI: 0.45–1.00). In normal-weight participants, those in the highest quartile of red meat intake had greater odds for depression symptoms than those in the lowest quartile (OR = 1.66; 95% CI: 1.14–2.42).Conclusions: We found that red meat consumption was associated with increased risk of depression symptoms, especially in men, and normal-weight participants. In overweight or obese participants, white meat intake was inversely associated with psychological distress symptoms.

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Red Meat Consumption and Risk of Nonalcoholic Fatty Liver Disease in a Population with Low Red Meat Consumption

Current Developments in Nutrition ◽

10.1093/cdn/nzaa061_041 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1413-1413

Author(s):

Maryam Hashemian ◽

Hossein Poustchi ◽

Shahin Merat ◽

Christian Abnet ◽

Reza Malekzadeh ◽

...

Keyword(s):

Liver Disease ◽

Fatty Liver ◽

Fatty Liver Disease ◽

Meat Consumption ◽

Red Meat ◽

International Agency ◽

White Meat ◽

Meat Intake ◽

Alcoholic Fatty Liver ◽

Red Meat Intake

Abstract Objectives Non-alcoholic fatty liver disease (NAFLD), as the most common liver disease, can range from simple steatosis, i.e., non-alcoholic fatty liver (NAFL), to hepatocellular fibrosis (non-alcoholic steatohepatitis or NASH). We evaluated the association between meat consumption and the risk of NAFLD in the Golestan Cohort Study (GCS). Methods The GCS enrolled 50,045 participants, aged 40 to 75 years, in Golestan Province, Iran. Dietary information was collected using a 116-item semi-quantitative FFQ at baseline (2004–2008). A random sample of 1612 participants participated in a liver study after a median of 5 years. NAFL were ascertained via ultrasound. We defined NASH as NAFL plus elevated alanine transaminase levels above 45 and 30 IU/L for men and women, respectively. Multivariable logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CI). Meat consumption was categorized into quartiles based on the GCS population, with the first quartile as the referent group. Results The median intakes of red and white meat were 17 and 53 grams/day, respectively. During follow-up, 505 individuals (37.7%) were diagnosed with NAFL, and 124 (9.2%) with NASH. High total red meat consumption was associated with higher risk for NAFL (ORQ4 vs Q1 = 1.59, 95% CI = 1.06 to 2.38, p trend = 0.03). The highest quartile of unprocessed meat consumption (OR Q4 vs Q1 = 1.73, 95% CI = 1.13 to 2.66, p trend = 0.16) and organ meat consumption were associated with NAFL (OR Q4 vs Q1 = 1.70, 95% CI = 1.19 to 2.44, p trend = 0.003). High total red meat consumption showed a non-significant association with NASH, but this association was statistically significant for the highest quantile of unprocessed red meat intake (ORQ4 vs Q1 = 2.29, 95% CI = 1.09 to 4.80). Processed meat, total white meat, chicken and fish consumption were not significantly associated with NAFLD. Conclusions This is a population with relatively low consumption of red meat, even so, red meat intake was associated with a higher risk of NAFLD. Furthermore, this is the first study to show a dose-response association between organ meat consumption and NAFL. Funding Sources The Intramural Program of the US National Cancer Institute (NIH), Tehran University of Medical Sciences, Cancer Research UK, and the International Agency for Research on Cancer.

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Abstract P055: Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes: Three Cohorts of US Men and Women

Circulation ◽

10.1161/circ.127.suppl_12.ap055 ◽

2013 ◽

Vol 127 (suppl_12) ◽

Author(s):

An Pan ◽

Qi Sun ◽

JoAnn E Manson ◽

Walter C Willett ◽

Frank B Hu

Keyword(s):

Type 2 Diabetes ◽

Meat Consumption ◽

Red Meat ◽

Meat Intake ◽

Increased Risk ◽

Red Meat Intake ◽

Over Time ◽

Subsequent Risk

Introduction: Red meat consumption has been consistently associated with an increased risk of type 2 diabetes (T2D). However, it remains largely unknown whether changes in red meat intake are related to subsequent T2D risk. Methods: We followed 26,358 men in the Health Professionals Follow-up Study (HPFS, 1986-2006), 48,710 women in the Nurses’ Health Study (NHS, 1986-2006) and 74,077 women in NHS II (1991-2007). Diet was assessed by validated food frequency questionnaires and updated every 4 years. Incident T2D was confirmed by a validated supplementary questionnaire. Time-dependent Cox proportional hazard models were used to calculate relative risks (RRs) for changes in red meat consumption during a 4-year interval in relation to risk of T2D in the subsequent 4 years, with adjustment for age, family history, race, marital status, initial red meat consumption, initial and changes in other lifestyle factors (physical activity, smoking status, alcohol intake, and dietary quality). The results in the three cohorts were pooled by inverse-variance-weighted random-effects meta-analyses. Results: During 1,965,911 person-years of follow-up, we documented 7,521 incident T2D cases. In the multivariate-adjusted models, increasing red meat intake during a 4-year interval was associated with an increased risk of subsequent 4-year T2D risk in each cohort (all P-trend <0.001), and the pooled RR for one serving/d increment of red meat consumption was 1.30 (95% CI: 1.23, 1.38). The RR was attenuated to 1.20 (95% CI: 1.13, 1.27) after adjustment for baseline body mass index and concurrent weight change. We found significant interaction between initial red meat consumption and changes in red meat consumption with the subsequent risk of T2D; among participants with initial low (<2 servings/wk) or moderate (2-6 servings/wk) levels of red meat consumption, an increase of one serving/d during a 4-year interval was related to an elevated risk of incident T2D in the subsequent 4 years, and the pooled RR was 1.99 (95% CI: 1.47, 2.70) and 1.51 (95% CI: 1.25, 1.81), respectively. However, the association was much weaker (pooled RR 1.16; 95% CI: 1.05, 1.27) in individuals with high initial red meat consumption levels (≥1 serving/d), and the association was not linear in the HPFS and NHS II. Conclusions: Increasing red meat consumption over time is associated with an elevated subsequent risk of T2D, and the association is partly mediated by body weight changes. The association also depends on the initial red meat consumption levels. Our results add further evidence that limiting red meat consumption over time can confer benefits on diabetes prevention.

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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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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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