the excellent study of the effects of meat consumption on mortality among participants of the large National Institutes of Health–AARP (formerly known as the American Association of Retired Persons) Diet and Health Study cohort reiterate the concerns echoed in other major reviews and studies on the adverse effects of excessive meat intake. 1 However, I am taking a different tact and am focusing...

Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of death in affluent countries. The epidemiologic studies published to date conclude that the excess risk in the highest category of processed meat-eaters is comprised between 20% and 50% compared with non-eaters. In addition, the excess risk per gram of intake is clearly higher than that of fresh red meat...

Background—Meat consumption is inconsistently associated with development of coronary heart disease (CHD), stroke, and diabetes mellitus, limiting quantitative recommendations for consumption levels. Effects of meat intake on these different outcomes, as well as of red versus processed meat, may also vary. Methods and Results—We performed a systematic review and meta-analysis of evidence for re...

BACKGROUND Higher meat and protein intakes have been associated with increased body weight in adults, but studies evaluating body composition are scarce. Furthermore, our knowledge in adolescents is limited. This study aimed to investigate the prospective associations of intakes of different meat types, and their respective protein contents during childhood, with body composition during adolesc...

concentrations of major nutritional and trace elements (ca, p, mg, na, k, fe, zn, cu, mn, se,co, cr, ni, sr, ba) and toxic heavy metals (cd, pb) were analyzed in the meat of limousin, red angus andsalers bulls. elements were determined using inductively coupled plasma emission atomic spectrometry. theconducted research showed that the meat of compared breeds differed in the concentrations of cu...

BACKGROUND The incidence of ulcerative colitis (UC) is rising in populations with western-style diet, rich in fat and protein, and low in fruits and vegetables. In the present study, we aimed to evaluate the association between dietary protein intakes and the risk of developing incident UC. METHODS Sixty two cases of UC and 124 controls were studied using country-specific food frequency quest...

BACKGROUND Despite the descending trends of gastric cancer in many parts of the world, its mortality rate has still remained high globally. Meat, red and processed meat in particular, may induce gastric carcinogenesis through potential mechanisms. However, the role of this dietary aspect in the risk of gastric cancer has not well been investigated so far. Therefore, we designed a study to asses...

in this study, change in the iranian households’ preferences for red vs. poultry meat is investigated over the period of 1974-2006. to this end, a linear programming model is developed as based on sakong and hayes (1992) proposed methodology, while changes in preferences being estimated by in terms of variances in the estimated quantities of per capita consumption of these two commodities durin...

Many N-nitroso compounds (NOC) are carcinogens. In this controlled study of 21 healthy male volunteers, levels of NOC on a high (420 grams) red meat diet were significantly greater (P = 0.001) than on a low (60 grams) meat diet but not significantly greater when an equivalent amount of vegetable protein was fed. An 8-mg supplement of haem iron also increased fecal NOC (P = 0.006) compared with ...

Previous epidemiologic studies have suggested that intake of red meat may be associated with increased risk of prostate cancer. Few studies, however, have examined these associations by race. We examined intake of red meat, processed meat, and poultry in relation to incident prostate cancer among Black and White men in the Cancer Prevention Study II Nutrition Cohort. Participants in the study c...