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Nutrition and Food Science Department-CeRTA,
Faculty of Pharmacy, University of Barcelona, Spain.
We used factorial design to ascertain
the influence of dietary fat source (linseed, sunflower
and oxidized sunflower oils, and beef tallow) and the dietary
supplementation with alpha-tocopheryl acetate (alpha-TA)
(225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on
dark chicken meat oxidation (lipid hydroperoxide and TBA
values and cholesterol oxidation product content). alpha-TA
greatly protected ground and vacuum-packaged raw or cooked
meat from fatty acid and cholesterol oxidation after 0,
3.5, or 7 mo of storage at -20 C. In contrast, AA provided
no protection, and no synergism between alpha-TA and AA
was observed. Polyunsaturated fatty acid-enriched diets
(those containing linseed, sunflower, or oxidized sunflower
oils) increased meat susceptibility to oxidation. Cooking
always involved more oxidation, especially in samples from
linseed oil diets. The values of all the oxidative parameters
showed a highly significant negative correlation with the
alpha-tocopherol content of meat.
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Department of Pharmacology, Faculty of
Medicine, National University of Singapore, Singapore 119260.
The cardiovascular actions of a commercial
chicken-meat extract known as Brand's Essence of Chicken
(Cerebos Pacific Ltd, Singapore; BEC) were investigated
in normo- and hypertensive rats. The spontaneously-hypertensive
rat (SHR), Wistar Kyoto rat (WKY) and Sprague Dawley rat
(SD) were used. The effect of oral feeding of BEC on hypertension,
cardiac hypertrophy and arteriosclerosis in these animals
was studied. The data showed the following effects of oral
feeding of BEC: (1) feeding for 30 d did not affect the
blood pressure and heart rate (determined telemetrically)
of adult SHR and WKY; (2) feeding for 90 d did not affect
the development of hypertension in 1-month-old prehypertensive
SHR; (3) feeding for 4 d dose-dependently (0.2--3.2 ml/kg
per d) attenuated cardiac hypertrophy in experimentally-induced
(coarctation of the abdominal aorta) cardiac hypertrophic
SD; (4) feeding to 1-month-old prehypertensive SHR for 11
months did not affect the age-related development of hypertension
in this animal; (5) there was significant attenuation of
the age-related development of hypertension (determined
by tail-cuff plethysmography) in the WKY (P = 0.011) when
the animals drank an average of 7.5 ml BEC/kg body weight
per d, measured during the last 2 months of the 11-month
treatment period; (6) there was chronic, as in the previous
treatment, attenuation of the age-related development of
cardiac hypertrophy and arteriosclerosis (quantified morphometrically)
in the SHR when the animals drank an average of 2.4 ml BEC/kg
per d, measured during the last 2 months of the 11-month
treatment period. A parallel study using laboratory-prepared
chicken-meat and pork extracts showed that the former, but
not the latter, attenuated cardiac hypertrophy in experimentally-induced
cardiac hypertrophic SD. These findings, showing that chicken-meat
extract (both BEC and laboratory prepared) could have anti-cardiac
hypertrophic, anti-hypertensive and anti-arteriosclerotic
actions, were unexpected and provoking, and would challenge
nutritional scientists with an interest in meat consumption
and cardiovascular diseases.
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Laboratoire Securite des Aliments, Institut
National de la Recherche Agronomique, Ecole Nationale Veterinaire,
Toulouse, France.
High intake of red meat or processed
meat is associated with increased risk of colon cancer.
In contrast, consumption of white meat (chicken) is not
associated with risk and might even reduce the occurrence
of colorectal cancer. We speculated that a diet containing
beef or bacon would increase and a diet containing chicken
would decrease colon carcinogenesis in rats. One hundred
female Fischer 344 rats were given a single injection of
azoxymethane (20 mg/kg i.p.), then randomized to 10 different
AIN-76-based diets. Five diets were adjusted to 14% fat
and 23% protein and five other diets to 28% fat and 40%
protein. Fat and protein were supplied by 1) lard and casein,
2) olive oil and casein, 3) beef, 4) chicken with skin,
and 5) bacon. Meat diets contained 30% or 60% freeze-dried
fried meat. The diets were given ad libitum for 100 days,
then colon tumor promotion was assessed by the multiplicity
of aberrant crypt foci [number of crypts per aberrant crypt
focus (ACF)]. The ACF multiplicity was nearly the same in
all groups, except bacon-fed rats, with no effect of fat
and protein level or source (p = 0.7 between 8 groups by
analysis of variance). In contrast, compared with lard-
and casein-fed controls, the ACF multiplicity was reduced
by 12% in rats fed a diet with 30% bacon and by 20% in rats
fed a diet with 60% bacon (p < 0.001). The water intake
was higher in bacon-fed rats than in controls (p < 0.0001).
The concentrations of iron and bile acids in fecal water
and total fatty acids in feces changed with diet, but there
was no correlation between these concentrations and the
ACF multiplicity. Thus the hypothesis that colonic iron,
bile acids, or total fatty acids can promote colon tumors
is not supported by this study. The results suggest that,
in rats, beef does not promote the growth of ACF and chicken
does not protect against colon carcinogenesis. A bacon-based
diet appears to protect against carcinogenesis, perhaps
because bacon contains 5% NaCl and increased the rats' water
intake.
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Facultad de Farmacia, Universidad Central
de Venezuela, Caracas, Venezuela.
High cholesterol saturated lipids
ingestion has been linked to the increment of coronary diseases,
particularly atherosclerosis. In this study, samples of
viscera and chicken meat, as well as manufactured chicken
products are characterized from the point of view of their
sterol content, specially cholesterol, with the purpose
to determine their nutritional quality and to contribute
with the development of Venezuelan food composition tables.
Gas-liquid chromatography was the method chosen for the
separation and quantification of cholesterol and fitosterols
eventually present. The method involves lipids extraction,
direct saponification, extraction of the unsaponifiable
matter and its injection in the gas chromatograph. The average
cholesterol values in mg/100 g. wet sample were: 31.13 (manufactured
chicken breast); 57,35 (ham like type of product made with
chicken); 69.02 (chicken sausages); 60.46 (chicken "bologna").
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Chicken meat labeled in vivo with
radio-B12 was ingested by normal volunteers. The absorption,
measured by the fecal excretion method, was similar to that
reported for crystalline radiocyanocobalamin and for mutton,
but exceeded that from eggs. Parenteral injection of 1000
microgram of nonlabeled vitamin B12 did not interfere with
the absorption of the radio-B12 from the meat. The urinary
radioactivities, which were as low as those after oral administration
of radioactive hydroxocobalamin and vitamin B12 coenzyme,
suggested that the radio-B12 was present in meat in coenzyme
form or was converted into the stable hydroxoform during
the process of cooking and digestion. Patients with pernicious
anemia showed insignificant urinary radioactivities in a
standardized urinary excretion test using chicken meat whereas
subjects with simple gastric achlorhydria and partial gastrectomy
had subnormal values although their absorption of crystalline
radiocyanocobalamin was normal. The subnormal serum vitamin
B12 concentration seen in these latter subjects may, therefore,
be due to impaired assimilation of vitamin B12 from food.
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Departamento de Ciencia de Alimentos,
Faculdade de Engenharia de Alimentos, Universidade Estadual
de Campinas, 13083-970, Campinas, Sao Paulo, Brazil.
The contents of cholesterol oxides,
cholesterol, and total lipid, and the fatty acid composition
were determined in frozen turkey meat. The 7-ketocholesterol
content varied from 33 microg/100 g in the breast to 765
microg/100 g in the skin, and the levels of 7 beta-hydroxycholesterol
varied from not detected in the leg, breast, and skin to
370 microg/100 g in the skin. The values for total lipid
(g/100 g) in the wings, legs, breast, and skin were 0.9
+/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively.
The contents for cholesterol (mg/100 g) were 46 +/- 5, 35
+/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast,
and skin, respectively. The main fatty acids identified
in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.
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The development of the poultry industry
and the consumption of poultry meat is traced over the past
quarter of a century and related to the increased incidence
of food poisoning in man. Factors affecting the spread of
the main poultry pathogens which are of human significance
are discussed. The pathogens considered are salmonella,
campylobacter, staphylococci and clostridia. Various preventative
measures are considered including rearing procedures for
poultry, decontamination methods and education of the public.
It is concluded that one of the most effective measures
is irradiation of poultry and poultry products. The difficulties
of introducing this control measure are recognised. It is
concluded that more effective application of existing control
methods would greatly reduce the hazards to public health.
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Division of Epidemiology, School of Public
Health, University of Minnesota, Minneapolis 55454-1015.
We conducted a case-control study in
Australia, comparing 220 persons with histologically confirmed
incident adenocarcinoma of the colon with 438 age- and gender-matched
controls. Cases were identified via the South Australian Cancer
Registry (1979-80); controls were randomly selected from the
electoral roll. All participants completed a 141-item food-frequency
questionnaire and were interviewed regarding demographic and
other information. Consumption of 8 groups of foods from animal
sources was investigated. Odds ratios (OR) for quartiles of
consumption were obtained using conditional logistic regression.
All analyses were conducted separately for females and males.
The most striking finding was a positive association for egg
consumption in females, with an unadjusted OR of 2.4 (1.1-5.3)
for consumption in the uppermost quartile. The uppermost septile
of egg consumption was associated with an unadjusted OR of
6.3 (1.5-26.1) and a dose-response pattern was suggested.
Intakes of red meat, liver, seafood, and dairy foods were
also weakly positively associated with risk in females. In
males, intakes of red meat and poultry were weakly positively
associated with risk with unadjusted ORs of 1.5 (0.8-2.8)
and 1.4 (0.7-2.6) respectively. The ratio of intake of red
meat to poultry and seafood was also positively associated
with risk in males, with an unadjusted OR of 1.4 (0.8-2.6).
Interpretation of analyses stratified by colon cancer subsite
was limited by the low number of subjects in each sub-site
stratum, yet the results were somewhat supportive of a stronger
risk associated with animal foods in the proximal than in
the distal colon. The results for egg consumption suggest
a role for cholesterol in the etiology of colon cancer, particularly
in proximal cancer for females. Results for vegetable and
fruit consumption are presented in a companion report.
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University of Utah Medical School, Salt
Lake City 84132.
Using cross-sectional data from the
longitudinal Coronary Artery Risk Development in Young Adults
(CARDIA) study, we assessed associations between meat consumption
and other dietary- and health-status indicators. Less than
one percent of this sample (n = 32) ate no red meat or poultry,
and another 1% (n = 47) ate red meat or poultry less than
once per week. Individuals who ate red meat and poultry
less than once per week were less likely to drink alcohol
(P = 0.003); reported more physical activity (P less than
or equal to 0.001); had lower [corrected] Keys scores (P
less than or equal to 0.001); consumed diets higher in carbohydrates,
starch, fiber, vitamins A and C, and calcium and lower in
energy, fat, and protein (P less than or equal to 0.001);
had smaller body sizes as indicated by the body mass index
[calculated as wt(kg)/ht(m2)] (P = 0.01); and had lower
concentrations of total serum cholesterol (P = 0.001), low-density-lipoprotein
cholesterol (P = 0.001), and triglycerides (P = 0.015) compared
with individuals who consumed meat more frequently.
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Channing Laboratory, Department of Medicine,
Harvard Medical School, Boston, Massachusetts.
Some evidence suggests that diets
high in animal fat or red meat may increase the risk of
colon cancer, whereas high intake of fiber or vegetables
may be protective. Frequently, intake of red meat has been
a stronger risk factor than total fat. Because data from
prospective cohort studies are sparse, we examined fat,
meat, fiber, and vegetable intake in relation to risk of
colon cancer in a cohort of 47,949 U.S. male health professionals
who were free of diagnosed cancer in 1986. At baseline,
these men, 40 to 75 years of age, completed a validated
food frequency questionnaire and provided detailed information
on other lifestyle and health-related factors. Between 1986
and 1992, 205 new cases of colon cancer were diagnosed in
these men. Intakes of total fat, saturated fat, and animal
fat were not related to risk of colon cancer. However, an
elevated risk of colon cancer was associated with red meat
intake (relative risk, 1.71; 95% confidence interval, 1.15-2.55
between high and low quintiles; P = 0.005 for trend). Men
who ate beef, pork, or lamb as a main dish five or more
times per week had a relative risk of 3.57 (95% confidence
interval, 1.58-8.06; P = 0.01 for trend) compared to men
eating these foods less than once per month. The association
with red meat was not confounded appreciably by other dietary
factors, physical activity, body mass, alcohol intake, cigarette
smoking, or aspirin use. Other sources of animal fat, including
dairy products, poultry, and fish as well as vegetable fat,
were slightly inversely related to risk of colon cancer.
No clear association existed between fiber or vegetable
intake and risk of colon cancer. These data support the
hypothesis that intake of red meat is related to an elevated
risk of colon cancer.
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Tulane Center for Cardiovascular Health,
Tulane School of Public Health and Tropical Medicine, New
Orleans, LA 70112-2824, USA.
OBJECTIVE: To document the contribution
of meat consumption to the overall nutritional quality of
the diet and assess its impact on cardiovascular risk factors
in young adults. DESIGN AND SETTING: A cross-sectional survey
of young adults in Bogalusa, La. SUBJECTS: We collected
24-hour dietary recalls from 504 19- to 28-year-olds from
1988 through 1991. STATISTICAL ANALYSES: We examined dietary
composition by meat consumption quartiles. Analysis of variance
and Newman-Keuls range tests were performed. RESULTS: Young
adults consume an average of 6.5 oz meat daily; whites most
often consumed beef and blacks most often consumed pork
and poultry. Persons in the < 25th percentile for meat
consumption consumed a diet closest to recommended levels--with
11% of energy from protein, 55% from carbohydrate, 32% from
fat, 11% from saturated fatty acids, and 264 mg dietary
cholesterol. In contrast, persons in the > 75th percentile
for meat consumption consumed a diet with 18% of energy
from protein, 40% from carbohydrate, 41% from fat, 13% from
saturated fatty acids, and 372 mg dietary cholesterol. Intakes
of heme iron and phosphorus were lower and calcium intake
higher in persons in the < 25th percentile compared with
those in the > 75th percentile for meat consumption.
The percent of persons meeting two thirds of the Recommended
Dietary Allowances for vitamin B-12, niacin, and zinc was
greater in the > 75th percentile for meat consumption
compared with the < 25th percentile for meat consumption.
We noted no differences across meat consumption quartiles
in blood lipids and lipoproteins, anthropometric measurements,
and hemoglobin levels. APPLICATIONS/CONCLUSIONS: Consumption
of moderate amounts of lean meat, along with healthier choices
in other food groups, may be necessary to meet the current
dietary recommendations.
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Department of Biological Chemistry and
Nutrition, University Hohenheim, Stuttgart, Germany.
Based on epidemiological studies
it is assumed that meat, especially red meat, enhances risk
for cancer, particularly of the colon, breast and prostate.
Meat and meat products are important sources of protein,
some micronutrients and fat. High fat intake has been blamed
for correlation with different diseases, including cancer.
Meat protein is reported to contribute to cancer formation.
However, meat, including liver, is not only composed of
fat and protein, it contains essential nutrients which appear
exclusively in meat (vitamin A, vitamin B12) and micronutrients
for which meat is the major source because of either high
concentrations or better bioavailability (folate, selenium,
zinc). In particular, vitamin A, folate and selenium are
reported to be cancer-preventive, with respect to colon,
breast and prostate cancer. Taken together, meat consists
of a few, not clearly defined cancer-promoting and a lot
of cancer-protecting factors. The latter can be optimized
by a diet containing fruit and vegetables, which contain
hundreds of more or less proven bioactive constituents,
many of them showing antioxidative and anticarcinogenic
effects in vitro.
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Medical Research Council, Dunn Nutrition
Unit, Cambridge, UK.
Up to 80% of breast, bowel and prostate
cancers are attributed to dietary practices, and international
comparisons show strong positive associations with meat
consumption. Estimates of relative risk obtained from cohort
investigations are in the same direction, although generally
weak, and red and processed meats rather than white meat
seem to be associated with elevated risk of colon cancer.
In breast cancer, there are consistent associations with
total meat intake and there is evidence of a dose response.
Despite these associations with meat, existing studies suggest
that vegetarians do not have reduced risk of breast, bowel
or prostate cancer, but there are no quantitative estimates
of amounts of meat consumed by meat eaters in these cohort
studies. Possible mechanisms underlying epidemiological
associations include the formation of heterocyclic amines
in meat when it is cooked. These heterocyclic amines require
acetylation by P450 enzymes, and individuals with the fast-acetylating
genotype who eat high amounts of meat may be at increased
risk of large-bowel cancer. NH3 and N-nitroso compounds
(NOC) formed from residues by bacteria in the large bowel
and probably also important. NH3 is a promotor of large-bowel
tumours chemically induced by NOC, and some of the chromosomal
mutations found in human colo-rectal cancer are consistent
with effects of NOC and heterocyclic amines. However, the
type, amount, and cooking method of meat or protein associated
with increased risk are not certain. The effects of high
levels of meat on NH3 and NOC output are not reduced by
increasing the amount of fermentable carbohydrate in the
diet, but interaction between meat, NSP and vegetable intakes
on the risk of cancer has not been studied comprehensively.
The interaction between dietary low-penetrance genetic polymorphic
and somatic mutation factors has also been investigated
to a limited extent. Current Department of Health (1998)
recommendations are that meat consumption should not rise,
and that consumers at the top end of the distribution should
consider a reduction in intakes.
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School of Biological and Chemical Sciences,
Deakin University, Melbourne, Australia.
A randomised crossover dietary intervention
study was performed to evaluate the effects of replacing
meat protein in the diet with a soyabean product, tofu,
on blood concentrations of testosterone, dihydrotestosterone,
androstanediol glucuronide, oestradiol, sex hormone-binding
globulin (SHBG), and the free androgen index (total testosterone
concentration/SHBG concentration x 100; FAI). Forty-two
healthy adult males aged 35-62 years were studied. Diets
were isoenergetic, with either 150 g lean meat or 290 g
tofu daily providing an equivalent amount of macronutrients,
with only the source of protein differing between the two
diets. Each diet lasted for 4 weeks, with a 2-week interval
between interventions. Fasting blood samples were taken
between 07.00 and 09.30 hours. Urinary excretion of genistein
and daidzein was significantly higher after the tofu diet
(P < 0.001). Blood concentrations of sex hormones did
not differ after the two diets, but the mean testosterone:oestradiol
value was 10% higher (P = 0.06) after the meat diet. SHBG
was 3% higher (P = 0.07), whereas the FAI was 7% lower (P
= 0.06), after the tofu diet compared with the meat diet.
There was a significant correlation between the difference
in SHBG and testosterone:oestradiol and weight change. Adjusting
for weight change revealed SHBG to be 8.8% higher on the
tofu diet (mean difference 3 (95% CI 0.7, 5.2) nmol/l; P
= 0.01) and testosterone:oestradiol to be significantly
lower, P = 0.049). Thus, replacement of meat protein with
soyabean protein, as tofu, may have a minor effect on biologically-active
sex hormones, which could influence prostate cancer risk.
However, other factors or mechanisms may also be responsible
for the different incidence rates in men on different diets.
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University of Calgary, Health Sciences
Centre, Alberta.
Canadians are becoming increasingly
aware of the importance of nutrition in their long-term
health prospects. With this increased awareness, however,
has come an abundance of misconceptions including the notion
that meat is "bad" for you. In their haste to
avoid saturated fat, physicians and the public alike have
lost sight of the fact that lean meat in reasonable serving
sizes poses no threat to health and is an extremely important
source of many nutrients. The mistaken notion that only
animal fats are saturated has resulted in a change in the
source of fat but not the quantity. Health professionals
must work together to educate the public about the many
nutrient-dense, low-fat food choices available in a well-balanced
diet.
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Fachhochschule Hamburg.
From the point of view of the nutritionist,
meat has an important role to play in supplying the body
with proteins (essential amino acids, vitamins and minerals).
There is no doubt that meat is the most valuable source
of dietary iron. These facts make meat an important constituent
of a balanced diet in a range of age and performance groups,
including children and adolescents, pregnant women and nursing
mothers, senior citizens and athletes. In the discussion
about the nutritional/physiological quality of meat and
meat products, total fat, cholesterol and purines must also
be considered. About 80 g of lean meat per day, or a portion
of about 150 g three times a week in patients with disorders
of fat metabolism or elevated uric acid levels complies
with the recommendations for low-fat and low-cholesterol
alimentation, and helps ensure a balanced diet.
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Department of Food Science, RMIT University,
Melbourne, VIC, Australia.
Scientific evidence is accumulating
that meat itself is not a risk factor for Western lifestyle
diseases such as cardiovascular disease, but rather the
risk stems from the excessive fat and particularly saturated
fat associated with the meat of modern domesticated animals.
In our own studies, we have shown evidence that diets high
in lean red meat can actually lower plasma cholesterol,
contribute significantly to tissue omega-3 fatty acid and
provide a good source of iron, zinc and vitamin B12. A study
of human and pre-human diet history shows that for a period
of at least 2 million years the human ancestral line had
been consuming increasing quantities of meat. During that
time, evolutionary selection was in action, adapting our
genetic make up and hence our physiological features to
a diet high in lean meat. This meat was wild game meat,
low in total and saturated fat and relatively rich in polyunsaturated
fatty acids (PUFA). The evidence presented in this review
looks at various lines of study which indicate the reliance
on meat intake as a major energy source by pre-agricultural
humans. The distinct fields briefly reviewed include: fossil
isotope studies, human gut morphology, human encephalisation
and energy requirements, optimal foraging theory, insulin
resistance and studies on hunter-gatherer societies. In
conclusion, lean meat is a healthy and beneficial component
of any well-balanced diet as long as it is fat trimmed and
consumed as part of a varied diet.
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Department of Food Science, RMIT University,
Melbourne, VIC, Australia.
OBJECTIVE: The aim of this study
was to assess thrombosis tendency in subjects who were habitual
meat-eaters compared with those who were habitual vegetarians.
DESIGN: Cross-sectional comparison of habitual meat-eaters
and habitual vegetarians. SETTING: Free living subjects.
SUBJECTS: One hundred and thirty-nine healthy male subjects
(vegans n = 18, ovolacto vegetarians n = 43, moderate-meat-eaters
n = 60 and high-meat-eaters n = 18) aged 20-55 y who were
recruited in Melbourne. OUTCOME MEASURES: Dietary intake
was assessed using a semi-quantitative Food Frequency Questionnaire.
The parameters of thrombosis were measured by standard methods.
RESULTS: Saturated fat and cholesterol intakes were significantly
higher and polyunsaturated fat (PUFA) was significantly
lower in the meat-eaters compared with vegetarians. In the
meat-eaters, the platelet phospholipids AA levels were significantly
higher than in the vegetarians, but there was no increase
in ex vivo platelet aggregation and plasma 11-dehydro thromboxane
B2 levels. Vegetarians, especially the vegans, had a significantly
increased mean collagen and ADP stimulated ex vivo whole
blood platelet aggregation compared with meat-eaters. The
vegan group had a significantly higher mean platelet volume
than the other three dietary groups. However, meat-eaters
had a significantly higher cluster of cardiovascular risk
factors compared with vegetarians, including increased body
mass index, waist to hip ratio, plasma total cholesterol
(TC), triacylglycerol and LDL-C levels, ratio of TC/HDL-C
and LDL-C/HDL-C and plasma factor VII activity. CONCLUSIONS:
Consumption of meat is not associated with an increased
platelet aggregation compared with vegetarian subjects.
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Department of Epidemiology, Harvard School
of Public Health, Boston, MA 02115-6096, USA.
BACKGROUND: More than 20 studies
have investigated the relation between meat and dairy food
consumption and breast cancer risk with conflicting results.
Our objective was to evaluate the risk of breast cancer
associated with meat and dairy food consumption and to assess
whether non-dietary risk factors modify the relation. METHODS:
We combined the primary data from eight prospective cohort
studies from North America and Western Europe with at least
200 incident breast cancer cases, assessment of usual food
and nutrient intakes, and a validation study of the dietary
assessment instrument. The pooled database included 351,041
women, 7379 of whom were diagnosed with invasive breast
cancer during up to 15 years of follow-up. RESULTS: We found
no significant association between intakes of total meat,
red meat, white meat, total dairy fluids, or total dairy
solids and breast cancer risk. Categorical analyses suggested
a J-shaped association for egg consumption where, compared
to women who did not eat eggs, breast cancer risk was slightly
decreased among women who consumed < 2 eggs per week
but slightly increased among women who consumed > or
= 1 egg per day. CONCLUSIONS: We found no significant associations
between intake of meat or dairy products and risk of breast
cancer. An inconsistent relation between egg consumption
and risk of breast cancer merits further investigation.
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Research Department of Human Nutrition,
Copenhagen, Denmark.
Interviews undertaken in a study
of consumers' views on food quality were re-analysed with
special reference to the narrative themes raised by consumers
when describing their views on the quality of meat and meat
products. Negative attitudes towards meat were frequently
expressed, and with more emotion than comments about any
other food. Being based on interviews made prior to the
BSE crisis, the study gives evidence that the popularity
of meat was in a process of decline already before this
crisis. It was found that critical attitudes centred around
the following four themes: the manner in which meat is produced
and processed in modern agriculture and industry, the fact
that meat derives from animals, the food culture associated
with meat eating and the perceived unhealthiness of meat.
In spite of their critical attitudes, the interviewees nevertheless
consumed meat on a daily basis. This study suggests that
negative attitudes towards meat are not necessarily associated
with decreased meat consumption, but are associated with
a tendency to re-structure meals with special reference
to the role assigned to meat.
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