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Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Briefly, it is important to note that unprocessed red meats like beef and pork are rich in absorbable proteins, vitamin B12, antioxidants, and essential micronutrients which play an important role in human health maintenance. Therefore, it is likely that maintaining intakes of unprocessed red meat at or below the current advised level (70 g/day), whilst reducing intakes of processed meat such as ham, sausage, and saucisson, may reduce the risks of chronic disease development (67). Moreover, some nutrients, vitamins, and antioxidants in processed meat, can be partially or totally destroyed during processing and storage.
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Like carbohydrates and fats, proteins are packaged in foods with many other nutrients. Protein found in plant-based foods is packaged with beneficial nutrients including dietary fiber, phytonutrients, vitamins, and minerals. Proteins from plant sources are also lower in fat, particularly saturated fat, and contain little to no cholesterol. Protein found in animal foods is packaged with higher amounts of total and saturated fat, sodium, and cholesterol and does not contain beneficial fiber or phytonutrients. Protein-rich plant food sources include legumes and beans, soy and soy products, nuts, and seeds as well as some whole grains. Animal sources of protein include meat (i.e., beef, lamb, pork, veal), poultry (i.e., chicken, turkey), eggs, dairy (milk, yogurt, cheese), and fish.
Chicken Eggs and Human Health
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Jonathan Merkle, Christopher Bailey, Kevin Ruff
Concerns about cholesterol content of eggs and dietary cholesterol's potential association with the development of atherosclerosis led to a near 25% drop in demand for fresh eggs during the 1980s.1 Later developments in scientific research indicated that the association between dietary cholesterol and risk of cardiovascular disease was less clear than once thought. While egg consumption may potentially lead to a slight increase in low-density lipoprotein cholesterol, it can also raise cardioprotective, high-density lipoprotein cholesterol.4 Much of the early research was done on animals that not only had a high intake of dietary cholesterol, but saturated fats as well.4 In 2015, the United States Department of Agriculture, in its eighth edition of Dietary Guidelines, dropped recommendations for a quantitative limit on dietary cholesterol intake, noting that eating patterns may be a more important predictor than a specific amount of one component of the diet. The report goes on to mention that while eggs are higher in cholesterol, they are not higher in saturated fat and can be consumed as a source of protein.5 This is supported by an animal study where rats given a diet with added egg yolk saw a 21.27% reduction in total cholesterol, a 41.56% reduction in LDL cholesterol, a 44.73% decrease in triglycerides, and a 138.33% increase in HDL cholesterol compared to a group of rats given a diet with added pork belly oil (which is higher in saturated fat).6
Alpha-gal syndrome: challenges to understanding sensitization and clinical reactions to alpha-gal
Published in Expert Review of Molecular Diagnostics, 2020
José de la Fuente, Alejandro Cabezas-Cruz, Iván Pacheco
Skin prick test with commercial whole-meat extracts has also been used for the diagnosis of AGS, but this test was found to be unreliable as it generally yields poor or false negative results and consequently leads to incorrect guidance for patients [7,25]. The prick-to-prick test usually yields false-negative or just weak skin reactions [4,26]. The basophil activation test (BAT) is very accurate and differentiate between patients with AGS and asymptomatic α-Gal sensitization. However, BAT is currently employed only in an experimental setting [25,27]. In-patient oral food challenge using, for example, cooked pork or porcine kidney is the gold standard in food allergy diagnosis [28]. However, using this method in diagnosis of the AGS is not recommended because of the delayed nature of the reaction and also because it may cause a severe and potentially fatal anaphylactic reaction [28]. These facts demonstrate the current challenges of AGS diagnosis, and the pitfalls of the current methods used to diagnose this disease. As occurs with other allergies, co-factors related to the clinical history may affect the results and thus are important to consider for the diagnosis of the AGS [6].
Interactions between host and gut microbiota in domestic pigs: a review
Published in Gut Microbes, 2020
Yadnyavalkya Patil, Ravi Gooneratne, Xiang-Hong Ju
In the swine industry, feed is commonly supplemented with copper (Cu) because of its antimicrobial properties and potential to promote growth. However, the nutritional requirement for Cu to swine varies from 5 mg/kg feed in piglets to 20 mg/kg in lactating sows.80 However, when weaned piglets were fed 175 mg/kg CuSO4, the populations of lactic acid bacteria, Lactobacilli and Streptococci in the GIT were reduced.81 Such high amounts of Cu in the feed can also function to increase the content of unsaturated fatty acids, which can result in softer pork fat82. High levels of dietary zinc (Zn) and Cu can also serve to decrease the commonly observed spike in plasma cortisol levels on day 9 and 19 when pigs are subjected to an LPS challenge. Further, high concentrations of dietary Zn, and particularly Cu, have been shown to significantly reduce the diversity of ileal microbiota. However, this effect was reversible, which suggests that microbiota diversity was restored following the removal of additional Zn and Cu from the diet.83 Enterococci has been shown to develop resistance to antibiotics such as macrolides and glycopeptides, including vancomycin, following exposure to high Cu concentrations. Such resistant enterococci, which are a part of the Lactobacillales order and are quite frequently found in the gut microbiota of mammals including pigs, may get transferred to humans that consume the meat of such animals.84
Assessment of potential toxicity of foodborne fluorescent nanoparticles from roasted pork
Published in Nanotoxicology, 2019
Xue Zhao, Shihui Shan, Jiaqi Li, Lin Cao, Jing Lv, Mingqian Tan
Pork, one of the most commonly consumed meats in the world, is eaten both freshly cooked and preserved (Fang et al. 2018). In the majority of cases, pork is processed into bacon, sausage, smoked pork, barbecued pork, and ham products after thermal treatment (Sidira et al. 2015). Barbecued or grilled pork is a favorite dish for its juicy tenderness and delicious taste (Rose et al. 2015). In the current study, the presence of NPs from roasted pork was assessed, and their physicochemical properties were evaluated, such as their fluorescence behavior, structure, components and photo-stability (Scheme 1). The permeability of the NPs was checked using Ussing chamber, and their simulated digestion was accessed by artificial digestion juices. In addition, the bio-distribution and acute toxicity of NPs from roasted pork were investigated with BALB/c mice, and the NP effects on locomotion behavior and lifespan were investigated in C. elegans.