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 ...

PURPOSE High meat consumption, especially red and processed meat consumption is associated with an increased risk of several cancers, however, evidence for oral cavity and oropharynx cancer is limited. Thus, we performed this meta-analysis to determine the association between intakes of total meat, processed meat, red meat, and white meat, and the risk of oral cavity and oropharynx cancer. ME...

Introduction e rst national report in the lay press on galactose-α-1,3-galactose-mediated meat allergy (or red meat allergy) appeared in the German newspaper “Der Spiegel” in December 2012 [1]. Since then, awareness of this clinical picture has increased signi cantly, not least among a‚ected patients, and it is not infrequent for a‚ected individuals to take the initiative in terms of obtaining ...

The present study was conducted to analyze the physico-chemical and colour properties of emu meat. The leg, back and breast portion along with a uniform mix of these three cuts were taken for evaluation of emu meat quality in respect to various physico-chemical parameters. The pH of breast meat was found significantly (P<0.05) lower than meat from leg and back portion. Water holding capacity of...

OBJECTIVE To assess the validity of the adapted Radimer/Cornell questionnaire to measure food insecurity in low-income urban households in Tehran, the capital of Iran. DESIGN The Radimer/Cornell questionnaire was modified and used to assess the applicability, validity and reliability of such a measure in a culturally different context of urban households in Tehran. Factor analysis and Cronbac...

An increasing literature associates high intake of meat, especially red meat and processed meat with an increased risk of cancers, especially colorectal cancer. There is evidence that this risk may not be a function of meat per se, but may reflect high-fat intake, and/or carcinogens generated through various cooking and processing methods. The cancer risk may be modulated by certain genotypes. ...

The authors examined associations between meat consumption (type, cooking method, and related mutagens), heme iron, nitrite/nitrate, and prostate cancer in a cohort of 175,343 US men aged 50–71 years. During 9 years of follow-up (1995–2003), they ascertained 10,313 prostate cancer cases (1,102 advanced) and 419 fatal cases. Hazard ratios comparing the fifth intake quintile with the first reveal...

OBJECTIVE Insulin resistance (IR) is an established risk factor for colorectal cancer (CRC). Given that CRC and IR physiologically overlap and the calpain-10 gene (CAPN10) is a candidate for IR, we explored the association between CAPN10 and CRC risk. METHODS Blood samples of 400 case-control pairs were genotyped, and the lifestyle and dietary habits of these pairs were recorded and collected...