scholarly journals Effects of meat and processed meat consumption on the lipid profile in the population with cardiovascular diseases

10.5219/1428 ◽  
2020 ◽  
Vol 14 ◽  
pp. 828-835
Author(s):  
Jana Kopčeková ◽  
Jana Mrázová ◽  
Martina Gažarová ◽  
Marta Habánová
Keyword(s):  
Lipid Profile ◽  
Total Cholesterol ◽  
Dietary Habits ◽  
Meat Products ◽  
Meat Consumption ◽  
Processed Meat ◽  
Increased Risk ◽  
Wide Range ◽  
Questionnaire Method ◽  
Processed Meat Consumption

Meat represents an important source of high-quality dietary protein for a large proportion of the global population. Also, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc, selenium, vitamin D, and vitamin B12. Excessive consumption of meat and meat products is often associated with overconsumption of energy and fat, resulting in excess weight, obesity, and an increased risk of chronic diseases, such as cardiovascular disease and type 2 diabetes. This study aims to evaluate the relationship between meat and processed meat consumption frequencies and lipid profile in a group of 800 randomly selected patients hospitalized in the Cardiocentre Nitra. Patients were 20 – 101 years, (men, the average age was 61.13 ±10.47 years). The data necessary for the detection of dietary habits were obtained by a questionnaire method. Statistical comparisons between groups were made utilizing a one-way analysis of variance (one-way ANOVA) followed by Tukey's post hoc test. Our results show, that most respondents consume meat 1 – 2 times per week, while we did not notice a significant effect (p >0.05) of the type of meat on the lipid profile. The highest T-C, LDL-C, and TG values were seen in men who consume pork 3 – 4 times per week. Statistically significant was only the effect of pork meat on total cholesterol and triglycerides (p <0.05). In the consumption of beef and poultry, there was a non-significant effect on biochemical parameters of blood (p >0.05). We recorded a significant effect (p ˂0.05) of the consumption of frankfurters between consumption 1 – 2 times per week and 3 – 4 times per week. Up to 40.2% of respondents consume salami 3 – 4 times per week, and we recorded a significant effect on LDL levels between consumption 1 – 2 times per week and sometimes (p ˂0.05). Respondents who consume sausage, headcheese, and others products 1 – 2 times a week have non-significant higher T-C, LDL, TG, and lower HDL compared to less frequent consumption. High consumption of meat, mainly pork and processed meat seems to be associated with higher levels of total cholesterol, LDL cholesterol, and triglycerides.

scholarly journals Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3601
Author(s):  
Mina Nicole Händel ◽  
Jeanett Friis Rohde ◽  
Ramune Jacobsen ◽  
Berit Lilienthal Heitmann
Keyword(s):  
General Population ◽  
Systematic Reviews ◽  
Methodological Quality ◽  
Meat Products ◽  
Meat Consumption ◽  
Risk Of Bias ◽  
Processed Meat ◽  
Meta Analyses ◽  
Risk Of Cancer ◽  
Processed Meat Consumption

Based on a large volume of observational scientific studies and many summary papers, a high consumption of meat and processed meat products has been suggested to have a harmful effect on human health. These results have led guideline panels worldwide to recommend to the general population a reduced consumption of processed meat and meat products, with the overarching aim of lowering disease risk, especially of cancer. We revisited and updated the evidence base, evaluating the methodological quality and the certainty of estimates in the published systematic reviews and meta-analyses that examined the association between processed meat consumption and the risk of cancer at different sites across the body, as well as the overall risk of cancer mortality. We further explored if discrepancies in study designs and risks of bias could explain the heterogeneity observed in meta-analyses. In summary, there are severe methodological limitations to the majority of the previously published systematic reviews and meta-analyses that examined the consumption of processed meat and the risk of cancer. Many lacked the proper assessment of the methodological quality of the primary studies they included, or the literature searches did not fulfill the methodological standards needed in order to be systematic and transparent. The primary studies included in the reviews had a potential risk for the misclassification of exposure, a serious risk of bias due to confounding, a moderate to serious risk of bias due to missing data, and/or a moderate to serious risk of selection of the reported results. All these factors may have potentially led to the overestimation of the risk related to processed meat intake across all cancer outcomes. Thus, with the aim of lowering the risk of cancer, the recommendation to reduce the consumption of processed meat and meat products in the general population seems to be based on evidence that is not methodologically strong.

Abstract 35: Unprocessed and Processed Meat Consumption and Blood Pressure: The INTERMAP Study

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Linda M Oude Griep ◽  
Paraskevi Seferidi ◽  
Jeremiah Stamler ◽  
Queenie Chan ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Fatty Acids ◽  
Total Cholesterol ◽  
Saturated Fatty Acids ◽  
Meat Consumption ◽  
Urinary Sodium ◽  
Processed Meat ◽  
Processed Meats ◽  
History Of ◽  
Processed Meat Consumption

Background: Evidence from prospective cohort studies indicates that consumption of processed meats is associated with higher incidence of CHD. Processed meats are high in saturated fatty acids, cholesterol, and preservatives including sodium that may unfavorably influence blood pressure (BP), but evidence is limited. We therefore investigated associations with BP of unprocessed and processed meat consumption, including types of processed meats. Methods: We used cross-sectional data from the INTERMAP Study on 4,680 men and women aged 40-59 years from Japan, China, UK, and US. During four visits, eight BPs and four 24-hr dietary recalls were collected. Processed meats included preserved meats; fresh processed meats (ready-made, salted, and/or spiced, no curing), bacon, ham (cured and cooked), cold cuts and sausages, and canned meat products. Country-specific linear regression coefficients were estimated and pooled, weighted by inverse of their variance. Adjustments were made for demographic (age, gender, sample), lifestyle (total energy, alcohol, smoking, education, supplement use, adherence to special diet, low-fat dairy, fruit, vegetables, fiber-rich grain products, fish and shellfish), and clinical confounders (history of cardiovascular diseases or diabetes, family history of hypertension, use of anti-hypertensive, cardiovascular, or diabetes medication, BMI). The influence of adjustment for urinary sodium, total cholesterol, and total saturated fatty acids was additionally investigated. Results: Average daily unprocessed/processed meat consumption (g/1000 kcal) was 41/10 in Asian participants and 82/47 in Western participants. In Western participants, processed meats comprised fresh processed meat (36%), cold cuts and sausages (34%), ham (16%), and bacon (7%). Meat consumption was not associated with BP in Asian participants. After adjustment for demographic and lifestyle factors, significant associations with systolic BP were observed per each 50 g/1000 kcal higher intake of unprocessed (+1.19 mm Hg, P=0.02) and processed (+2.00 mm Hg, P=0.01) meat consumption in Western participants. However, these associations attenuated and did not remain significant after adjustment for BMI. We further examined types of processed meat in Western participants. Consumption of cold cuts and sausages higher by 12,5 g/1000 kcal was associated with a systolic BP difference of +0.72 mm Hg (P=0.02). Consumption of ham higher by 12,5 g/1000 kcal was associated with a systolic BP difference of -0.92 mm Hg (P=0.03). These associations prevailed after adjustment for urinary sodium excretion, intakes of saturated fatty acids, and total cholesterol. Conclusion: Unprocessed and processed meat consumption was not associated with BP, however, some types of processed meat may influence BP in opposite directions.

scholarly journals Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

2021 ◽  
Vol 18 (1) ◽  
pp. 357
Author(s):  
Sarah M. Frank ◽  
Lindsay M. Jaacks ◽  
Carolina Batis ◽  
Lana Vanderlee ◽  
Lindsey Smith Taillie
Keyword(s):  
North America ◽  
Meat Consumption ◽  
The United States ◽  
Processed Meat ◽  
Cross Sectional ◽  
The Us ◽  
Total Meat ◽  
Nationally Representative ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total meat consumers was higher in the US (73.6, 95% CI: 72.3–74.8%) than in Canada (65.6, 63.9–67.2%) or Mexico (62.7, 58.1–67.2%). Men were more likely to consume unprocessed red, processed, and total meat, and had larger estimated intakes. In Mexico, high wealth individuals were more likely to consume all three categories of meat. In the US and Canada, those with high education were less likely to consume total and processed meat. Estimated mean intake of unprocessed red, processed, and total meat did not differ across sociodemographic strata. Overall consumption of red and processed meat remains high in North America. Policies to reduce meat consumption are appropriate for all three countries.

scholarly journals Associations of Human Colorectal Adenoma with Serum Biomarkers of Body Iron Stores, Inflammation and Antioxidant Protein Thiols

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1195
Author(s):  
Ben Schöttker ◽  
Xīn Gào ◽  
Eugène HJM Jansen ◽  
Hermann Brenner
Keyword(s):  
Iron Overload ◽  
Colorectal Adenoma ◽  
Serum Iron ◽  
Transferrin Saturation ◽  
Meat Consumption ◽  
Total Serum ◽  
Processed Meat ◽  
Hs Crp ◽  
Underlying Mechanisms ◽  
Processed Meat Consumption

Red and processed meat consumption and obesity are established risk factors for colorectal adenoma (CRA). Adverse changes in biomarkers of body iron stores (total serum iron, ferritin, transferrin and transferrin saturation), inflammation (high-sensitivity C-reactive protein [hs-CRP]) and anti-oxidative capacity (total of thiol groups (-S-H) of proteins [SHP]) might reflect underlying mechanisms that could explain the association of red/processed meat consumption and obesity with CRA. Overall, 100 CRA cases (including 71 advanced cases) and 100 CRA-free controls were frequency-matched on age and sex and were selected from a colonoscopy screening cohort. Odds ratios (OR) and 95% confidence intervals (95%CI) for comparisons of top and bottom biomarker tertiles were derived from multivariable logistic regression models. Ferritin levels were significantly positively associated with red/processed meat consumption and hs-CRP levels with obesity. SHP levels were significantly inversely associated with obesity. Transferrin saturation was strongly positively associated with overall and advanced CRA (ORs [95%CIs]: 3.05 [1.30–7.19] and 2.71 [1.03–7.13], respectively). Due to the high correlation with transferrin saturation, results for total serum iron concentration were similar (but not statistically significant). Furthermore, SHP concentration was significantly inversely associated with advanced CRA (OR [95%CI]: 0.29 [0.10–0.84]) but not with overall CRA (OR [95%CI]: 0.65 [0.27–1.56]). Ferritin, transferrin, and hs-CRP levels were not associated with CRA. Conclusions: High transferrin saturation as a sign of iron overload and a low SHP concentration as a sign of redox imbalance in obese patients might reflect underlying mechanisms that could in part explain the associations of iron overload and obesity with CRA.

Red and processed meat consumption and cancer outcomes: Umbrella review

2021 ◽  
Vol 356 ◽  
pp. 129697
Author(s):  
Yin Huang ◽  
Dehong Cao ◽  
Zeyu Chen ◽  
Bo Chen ◽  
Jin Li ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Processed Meat ◽  
Cancer Outcomes ◽  
Umbrella Review ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis

Oncotarget ◽  
2017 ◽  
Vol 8 (47) ◽  
pp. 83306-83314 ◽  
Author(s):  
Zhanwei Zhao ◽  
Quanxin Feng ◽  
Zifang Yin ◽  
Jianbo Shuang ◽  
Bin Bai ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Lipid Lowering Activity and Free Radical Scavenging Effect of Cinnamomum tamala (Fam: Lauraceae)

1970 ◽  
Vol 1 (4) ◽  
pp. 93-96
Author(s):  
R Al-Mamun ◽  
A Hamid ◽  
MK Islam ◽  
JA Chowdhury ◽  
ATM Zafrul Azam
Keyword(s):  
Free Radical ◽  
Lipid Profile ◽  
Total Cholesterol ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Property ◽  
Free Radical Scavenging ◽  
Lipid Lowering ◽  
Increased Risk ◽  
Lowering Activity

Lipid profile is a blood test that measures the amount of lipids, or fats, in your blood. The lipids measured are usually total cholesterol, HDL-C, LDL-C and triglycerides. When levels of these lipids are abnormal, there is an increased risk of heart attack and stroke. In our study, we use methanol crude extract for lipid lowering activity on rabbit and found that lipid profile was reduced by 14.0, 1.0, 4.0 and 15.0 mg/dl for total cholesterol, HDL-C, LDL-C and triglyceride respectively after using the plant extract (dose 500mg/rabbit for 10 days); where atorvastatin (0.005mg/rabbit) was used as standard lipid lowering agent. We also focused on the antioxidant property of crude methanol extract. Here we also carried out free radical-scavenging activity study and found the IC50 value for C. tamala is 6.00 μg/ml where the standard antioxidant (ascorbic acid) gave the value of 3.21μg/ml. DOI: http://dx.doi.org/10.3329/ijns.v1i4.9735 IJNS 2011 1(4): 93-96

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