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

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1682 ◽  
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.

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.

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2019 ◽  
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K. Fensom ◽  
Paul N. Appleby ◽  
Julie A. Schmidt ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Colorectal Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

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

Circulation ◽  
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.

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

Circulation ◽  
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.

scholarly journals Red Meat Intake, NAT2, and Risk of Colorectal Cancer: A Pooled Analysis of 11 Studies

2014 ◽  
Vol 24 (1) ◽  
pp. 198-205 ◽  
Author(s):  
Ashwin N. Ananthakrishnan ◽  
Mengmeng Du ◽  
Sonja I. Berndt ◽  
Hermann Brenner ◽  
Bette J. Caan ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Pooled Analysis ◽  
Red Meat ◽  
Meat Intake ◽  
Red Meat Intake

scholarly journals Red Meat Intake, Doneness, Polymorphisms in Genes that Encode Carcinogen-Metabolizing Enzymes, and Colorectal Cancer Risk

2008 ◽  
Vol 17 (11) ◽  
pp. 3098-3107 ◽  
Author(s):  
Michelle Cotterchio ◽  
Beatrice A. Boucher ◽  
Michael Manno ◽  
Steven Gallinger ◽  
Allan B. Okey ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Metabolizing Enzymes ◽  
Meat Intake ◽  
Red Meat Intake

scholarly journals Red meat intake as a suspicious factor of colorectal cancer at Sanglah General Hospital in 2017

2019 ◽  
Vol 10 (2) ◽  
Author(s):  
Ganeshwary Nishal Ganasan ◽  
Made Agus Dwianthara Sueta ◽  
Made Suka Adnyana
Keyword(s):  
Colorectal Cancer ◽  
General Hospital ◽  
Red Meat ◽  
Meat Intake ◽  
Red Meat Intake

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

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0252675
Author(s):  
Dominic Lemken
Keyword(s):  
Life Cycle ◽  
Health Benefits ◽  
Meat Consumption ◽  
Red Meat ◽  
Portion Size ◽  
Life Cycle Assessments ◽  
Meat Intake ◽  
Trade Off ◽  
Red Meat Intake ◽  
Consumption Habits

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.

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

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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