scholarly journals Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

2020 ◽  
Author(s):  
Hewei Peng ◽  
Xiaoxu Xie ◽  
Xinting Pan ◽  
Jing Zheng ◽  
Yidan Zeng ◽  
...  
Keyword(s):  
Liver Disease ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Inverse Probability ◽  
Relationship Analysis ◽  
Glutamyl Transferase

Abstract Background: Non-alcohol fatty liver disease (NAFLD) is the most common liver disease and an unhealthy lifestyle can lead to an increased risk of NAFLD. The present study aims to evaluate the association of meat consumption with NAFLD risk and liver-related biochemical indexes in middle-aged and elderly Chinese.Methods: A cross-sectional study was conducted in individuals who were 45 years or older and underwent a physical examination from April 2015 to August 2017 in Southeast China. To evaluate associations between meat intake and NAFLD risk, inverse probability of treatment weighting and subgroup analyses were performed with logistic regressions. Spearman’s rank correlation was carried out to examine the relationship between meat consumptions and liver-related biochemical indexes. Results: High consumptions of red meat (28.44-49.74 and >71.00 g/day) (ORadjusted=1.948; P<0.001; ORadjusted=1.714; P=0.002) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes. Exposure-response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs=0.176; P<0.001; rs=0.128; P<0.001; rs=0.060; P=0.016; rs=0.085; P=0.001; rs=-0.074; P=0.003). Conclusions: These findings suggest that the reduction of meat consumption may decrease NAFLD risk and should warrant further investigations.

scholarly journals Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Hewei Peng ◽  
Xiaoxu Xie ◽  
Xinting Pan ◽  
Jing Zheng ◽  
Yidan Zeng ◽  
...  
Keyword(s):  
Liver Disease ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Inverse Probability ◽  
Relationship Analysis ◽  
Glutamyl Transferase

Abstract Background Non-alcohol fatty liver disease (NAFLD) is the most common liver disease and an unhealthy lifestyle can lead to an increased risk of NAFLD. The present study aims to evaluate the association of meat consumption with NAFLD risk and liver-related biochemical indexes in middle-aged and elderly Chinese. Methods A cross-sectional study was conducted in individuals who were 45 years or older and underwent a physical examination from April 2015 to August 2017 in Southeast China. To evaluate associations between meat intake and NAFLD risk, inverse probability of treatment weighting and subgroup analyses were performed with logistic regressions. Spearman’s rank correlation was carried out to examine the relationship between meat consumptions and liver-related biochemical indexes. Results High consumptions of red meat (28.44–49.74 and > 71.00 g/day) (ORadjusted = 1.948; P < 0.001; ORadjusted = 1.714; P = 0.002) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes. Exposure–response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs = 0.176; P < 0.001; rs = 0.128; P < 0.001; rs = 0.060; P = 0.016; rs = 0.085; P = 0.001; rs = − 0.074; P = 0.003). Conclusions These findings suggest that the reduction of meat consumption may decrease NAFLD risk and should warrant further investigations.

scholarly journals Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

2021 ◽  
Author(s):  
Hewei Peng ◽  
Xiaoxu Xie ◽  
Xinting Pan ◽  
Jing Zheng ◽  
Yidan Zeng ◽  
...  
Keyword(s):  
Liver Disease ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Inverse Probability ◽  
Relationship Analysis ◽  
Glutamyl Transferase

Abstract Background: Non-alcohol fatty liver disease (NAFLD) is the most common liver disease and an unhealthy lifestyle can lead to an increased risk of NAFLD. The present study aims to evaluate the association of meat consumption with NAFLD risk and liver-related biochemical indexes in middle-aged and elderly Chinese.Methods: A cross-sectional study was conducted in individuals who were 45 years or older and underwent a physical examination from April 2015 to August 2017 in Southeast China. To evaluate associations between meat intake and NAFLD risk, inverse probability of treatment weighting and subgroup analyses were performed with logistic regressions. Spearman’s rank correlation was carried out to examine the relationship between meat consumptions and liver-related biochemical indexes. Results: High consumptions of red meat (28.44-49.74 and >71.00 g/day) (ORadjusted=1.948; P<0.001; ORadjusted=1.714; P=0.002) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes. Exposure-response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs=0.176; P<0.001; rs=0.128; P<0.001; rs=0.060; P=0.016; rs=0.085; P=0.001; rs=-0.074; P=0.003). Conclusions: These findings suggest that the reduction of meat consumption may decrease NAFLD risk and should warrant further investigations.

scholarly journals Association of Meat Consumption With NAFLD Risk and Liver-related Biomarkers in Older Chinese: A Cross-sectional Study

2020 ◽  
Author(s):  
Hewei Peng ◽  
Xiaoxu Xie ◽  
Xinting Pan ◽  
Jing Zheng ◽  
Yidan Zeng ◽  
...  
Keyword(s):  
Density Lipoprotein ◽  
Meat Consumption ◽  
Serum Levels ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Sectional Study ◽  
Abdominal Ultrasonography ◽  
Cross Sectional ◽  
Relationship Analysis ◽  
Glutamyl Transferase

Abstract Background: High meats intake contributes to unhealthy status. The present study aims to evaluate the association of meat consumption with non-alcohol fatty liver disease (NAFLD) risk and liver-related biomarkers in middle-aged and elderly Chinese.Methods: A cross-sectional study was conducted in individuals who were 45 years or older and underwent physical examination from April 2015 to August 2017 in Southeast China. NAFLD was evaluated by abdominal ultrasonography. Results: High consumptions of red meat (28.44-49.74 and >71.00 g/day) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes (ORadjusted=1.948 and 1.1.716, respectively). Exposure-response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs=0.176, 0.128, 0.060, 0.085 and -0.074, respectively). Conclusions: These findings suggest that reduction of meat consumption may decrease NAFLD risk and should warrant further investigations. Meat consumptions were measured by a semi-quantitative food frequency questionnaire.

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.

The association between meat consumption and the metabolic syndrome: a cross-sectional study and meta-analysis

2021 ◽  
pp. 1-15
Author(s):  
Khemayanto Hidayat ◽  
Wan-Zhan Zhu ◽  
Si-Min Peng ◽  
Jin-Jin Ren ◽  
Meng-Lan Lu ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Fish Consumption ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Inverse Association ◽  
Sectional Study ◽  
Cross Sectional ◽  
The Metabolic Syndrome

Abstract The findings regarding the associations between red meat, fish and poultry consumption, and the metabolic syndrome (Mets) have been inconclusive, and evidence from Chinese populations is scarce. A cross-sectional study was performed to investigate the associations between red meat, fish and poultry consumption, and the prevalence of the Mets and its components among the residents of Suzhou Industrial Park, Suzhou, China. A total of 4424 participants were eligible for the analysis. A logistic regression model was used to estimate the OR and 95 % CI for the prevalence of the Mets and its components according to red meat, fish and poultry consumption. In addition, the data of our cross-sectional study were meta-analysed under a random effects model along with those of published observational studies to generate the summary relative risks (RR) of the associations between the highest v. lowest categories of red meat, fish and poultry consumption and the Mets and its components. In the cross-sectional study, the multivariable-adjusted OR for the highest v. lowest quartiles of consumption was 1·23 (95 % CI 1·02, 1·48) for red meat, 0·83 (95 % CI 0·72, 0·97) for fish and 0·93 (95 % CI 0·74, 1·18) for poultry. In the meta-analysis, the pooled RR for the highest v. lowest categories of consumption was 1·20 (95 % CI 1·06, 1·35) for red meat, 0·88 (95 % CI 0·81, 0·96) for fish and 0·97 (95 % CI 0·85, 1·10) for poultry. The findings of both cross-sectional studies and meta-analyses indicated that the association between fish consumption and the Mets may be partly driven by the inverse association of fish consumption with elevated TAG and reduced HDL-cholesterol and, to a lesser extent, fasting plasma glucose. No clear pattern of associations was observed between red meat or poultry consumption and the components of the Mets. The current findings add weight to the evidence that the Mets may be positively associated with red meat consumption, inversely associated with fish consumption and neutrally associated with poultry consumption.

scholarly journals Red meat intake is associated with early onset of rheumatoid arthritis: a cross-sectional study

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jiayang Jin ◽  
Jing Li ◽  
Yuzhou Gan ◽  
Jiajia Liu ◽  
Xiaozhen Zhao ◽  
...  
Keyword(s):  
Rheumatoid Arthritis ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Dietary Factors ◽  
Onset Age ◽  
Sectional Study ◽  
High Intake ◽  
Cross Sectional ◽  
Meat Intake ◽  
Red Meat Intake

AbstractAccumulating evidence has implicated dietary factors as important risks for rheumatoid arthritis (RA) development, but analyses of the effects of red meat consumption on RA have yielded diverging results. The aim of this study was to explore the association between red meat and RA in a large-scale, cross-sectional study. From June to December 2016, a total of 733 patients were investigated, from which 707 participants were included in the analysis. These patients were divided into two groups according to their consumption of red meat (< 100 g/day; ≥ 100 g/day). The intake of red meat was assessed via physician-administered questionnaire. Generalized linear models were used to analyze relationships between the red meat intake and RA, adjusting for potential confounders including demographic, clinical, laboratory, and other dietary factors. Compared with low-intake red meat RA patients, high-intake red meat patients had an earlier onset age (p = 0.02) and had higher BMI (p = 0.003). The age at disease onset for the high-intake patients was 6.46 years earlier than for low-intake patients, after adjustment for demographic and other possible confounders (β = − 6.46, 95% CI − 9.77, − 3.15; p = 0.0001). Further, stratified analyses showed that this inverse association of red meat intake with RA onset age was especially evident in smokers and overweight patients (BMI ≥ 24 kg/m2). In conclusion, high-intake red meat is associated with early onset of RA, especially in smokers or overweight patients. The findings indicate that eating less red meat could be a recommendation given to patients at risk for RA development.

scholarly journals The association of red meat consumption and mental health in women: A cross-sectional study

2021 ◽  
Vol 56 ◽  
pp. 102588
Author(s):  
Manije Darooghegi Mofrad ◽  
Hadis Mozaffari ◽  
Ali Sheikhi ◽  
Behzad Zamani ◽  
Leila Azadbakht
Keyword(s):  
Mental Health ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Sectional Study ◽  
Cross Sectional

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.

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.

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