ACHOO! Allergies can be an annoying condition to deal with and finding ways to prevent them from occurring might make many folks breathe a little easier. Allergies are caused by hypersensitivity to a particular substance (e.g., food, pollen, fur, or dust) and the symptoms experienced are the body?s immune response to that substance. When it comes to allergies, there are actually many different ...

ACHOO! Allergies can be an annoying condition to deal with and finding ways to prevent them from occurring might make many folks breathe a little easier. Allergies are caused by hypersensitivity to a particular substance (e.g., food, pollen, fur, or dust) and the symptoms experienced are the body?s immune response to that substance. When it comes to allergies, there are actually many different ...

IMPORTANCE Red meat consumption has been consistently associated with an increased risk of type 2 diabetes mellitus (T2DM). However, whether changes in red meat intake are related to subsequent T2DM risk remains unknown. OBJECTIVE To evaluate the association between changes in red meat consumption during a 4-year period and subsequent 4-year risk of T2DM in US adults. DESIGN AND SETTING Thr...

The association of meat intake and meat-derived mutagens with colorectal tumor risk remains unclear. We evaluated this hypothesis in a large colonoscopy-based case-control study. Included in the study were 2,543 patients with polyp [(1,881 with adenomas and 622 with hyperplastic polyp (HPP)] and 3,764 polyp-free controls. Surveys obtained information about meat intake by cooking methods and don...

Heterocyclic amines (HAAs) are suspected carcinogens that are formed in meat when it is cooked at high temperature for long durations. These compounds require metabolic activation by CYP1A2 and N-acetyltransferase (NAT) 2 or NAT1 before they can bind to DNA. It has been hypothesized that well-done meat increases the risk of colorectal cancer (CRC), especially in individuals with the rapid pheno...

Meats cooked well-done by high temperature techniques produce mutagenic compounds such as heterocyclic amines (HCAs), but the amounts of these compounds vary by cooking techniques, temperature, time, and type of meat. We investigated the role of HCAs in the etiology of colorectal adenomas and the extent to which they may explain the previously observed risk for red meat and meat-cooking methods...

Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patte...

Consumption of poultry meat has risen remarkably over the last two decades due to the perception that it is a “healthier” alternative to red meats. To cope with this increase in consumption processing operations have become larger and many processing plants can now process 6,000 or more carcasses per hour. These high volume plants potentially create problems due to cross contamination, and diff...

Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0-18 years). A str...

BACKGROUND Red and processed meat was concluded as a limited-suggestive risk factor of gastric cancer by the World Cancer Research Fund. However, recent epidemiological studies have yielded inconclusive results. METHODS We searched Medline, EMBASE, and the Cochrane Library from their inception to April 2013 for both cohort and case-control studies which assessed the association between red an...