scholarly journals Allergic Reactions and Immunity in Response to Tick Salivary Biogenic Substances and Red Meat Consumption in the Zebrafish Model

2020 ◽  
Vol 10 ◽  
Author(s):  
Marinela Contreras ◽  
Iván Pacheco ◽  
Pilar Alberdi ◽  
Sandra Díaz-Sánchez ◽  
Sara Artigas-Jerónimo ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Red Meat ◽  
Allergic Reactions ◽  
Zebrafish Model ◽  
Biogenic Substances

КЛИНИЧЕСКОЕ ЗНАЧЕНИЕ ПИЩЕВЫХ АЛЛЕРГЕНОВ ЖИВОТНОГО ПРОИСХОЖДЕНИЯ

2019 ◽  
Author(s):  
A.N. Pampura ◽  
E.E. Varlamov
Keyword(s):  
Clinical Manifestations ◽  
Red Meat ◽  
Cross Reactivity ◽  
Allergic Reactions ◽  
Essential Nutrients ◽  
Animal Products ◽  
Food Animal ◽  
Mammalian Meat

Продукты животного происхождения обладают наиболее сбалансированным комплексом необходимых нутриентов, поэтому их включение в пищевой рацион оправданно в различные возрастные периоды. Клинические проявления аллергии к данным продуктам крайне разнообразны. Одним из ключевых аспектов обозначенной проблемы является диагностика и оценка вероятности развития перекрестной реактивности. К пищевым продуктам животного происхождения, наиболее часто индуцирующим симптомы, относятся коровье молоко, куриное яйцо, рыба, моллюски, ракообразные, мясо млекопитающих. В представленной статье изложены данные об основных классах пищевых аллергенов животного происхождения, индуцирующих развитие перекрестных аллергических реакций. Описаны синдромы, связанные с перекрестной реактивностью: птица-яйцо , кошка-свинина , рыба-курица и -Gal-синдром/ синдром красного мяса .Animal foods products contain the most balanced complex of essential nutrients. The clinical manifestations of allergy to these products are varied. Key aspect of this problem is diagnostics and assessment of cross-reactivity. The food animal products that more often induce symptoms include cows milk, hens egg, fish, mollusks, crustaceans, mammalian meat. Data on the main classes of food animal allergens inducing the development of cross-allergic reactions as well as syndromes associated with cross-reactivity like bird-egg , cat-pork , fish-chicken and a-Gal-syndrome/ red meat syndrome are described in this article.

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.

Red meat consumption and type 2 diabetes mellitus risk

2015 ◽  
Vol 45 (4) ◽  
pp. 524-541
Author(s):  
Emma Derbyshire ◽  
Carrie Ruxton
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Clinical Studies ◽  
Meat Consumption ◽  
Red Meat ◽  
Review Literature ◽  
Processed Meat ◽  
Content Type

Purpose – This review aims to evaluate and review literature published in the area of rising concerns that red meat consumption may be associated with risk of type 2 diabetes mellitus (T2DM), although there have been discrepancies between study findings, and put the findings into context. Design/methodology/approach – Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, a systematic literature review was undertaken to locate and summarise relevant studies which included epidemiological and clinical studies published between 2004 and 2014. Findings – A total of 23 studies were found, with 21 epidemiological and two clinical studies meeting the criteria. Overall, the totality of the evidence indicates that while processed meat consumption appears to be associated with T2DM risk, the effect is much weaker for red meat, with some associations attenuated after controlling for body weight parameters. Where studies have considered high intakes in relation to T2DM risk, meat intake has tended to exceed 600 g per week. Therefore, keeping red meat intakes within recommended guidelines of no more than 500 g per week, while opting for lean cuts or trimming fat, would seem to be an evidence-based response. Research limitations/implications – The majority of studies conducted to date have been observational cohorts which cannot determine cause and effect. Most of these used food frequency questionnaires which are known to be subject to misclassification errors (Brown, 2006). Clearly, more randomised controlled trials are needed to establish whether red meat consumption impacts on markers of glucose control. Until then, conclusions can only be viewed as speculative. Originality/value – This paper provides an up-to-date systematic review of the literature, looking at inter-relationships between red meat consumption and T2DM risk.

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

2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Maryam Hashemian ◽  
Shahin Merat ◽  
Hossein Poustchi ◽  
Elham Jafari ◽  
Amir-Reza Radmard ◽  
...  
Keyword(s):  
Liver Disease ◽  
Fatty Liver ◽  
Nonalcoholic Fatty Liver Disease ◽  
Fatty Liver Disease ◽  
Meat Consumption ◽  
Red Meat ◽  
Nonalcoholic Fatty Liver

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 positively associated with non-fatal acute myocardial infarction in the Costa Rica Heart Study

2017 ◽  
Vol 118 (4) ◽  
pp. 303-311 ◽  
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.

Sign in / Sign up

Export Citation Format

Share Document