China
Africa
Explore chapters and articles related to this topic
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
There are still controversies in different studies found in the literature about the link between red meat and processed meat consumption and cardiovascular diseases (CVDs) (69–71). However, many scientists observed that processed meats are more harmful to the heart and vessels than unprocessed meats because processed meats contain salt and preservatives which are harmful to the cardiovascular system and can cause hypertension. Fats in red meat play a minor role in CVDs. McAfee et al suggested that future studies investigate lean red meat trimmed of excess fat to find the exact cause of CVD in relation to red and processed meat consumption (67).
Restricted Diets
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Margaret O. Murphy, Teresa M. Lee, Therese A. Ryzowicz, George J. Fuchs
The Autoimmune Protocol Diet (AIP) or Autoimmune Paleo Diet is based on the general premise that certain foods cause inflammation in the body and increase gastrointestinal permeability, thus promoting autoimmune disorders in sensitive people. In this concept, avoidance of such foods allows the body to heal and restore the intestinal integrity thereby enabling improvement in attributable symptoms or avoiding the inflammatory process altogether. This diet typically involves at least two phases. Phase 1 is usually 3 weeks in duration and requires strict elimination of gluten, dairy, and sugar from the diet along with any foods to which an individual is known to be sensitive. Fresh or frozen, locally grown, and organic foods are encouraged. Gluten-free grains are allowed as well as organic soy and corn, grass-fed meats, free-range eggs, and wild-caught seafood. Processed meats are avoided but unlimited intake of vegetables is encouraged. Fruits are only limited if they exceed one’s “personal threshold”. If relief is not found in Phase 1, Phase 2 involves further restrictions including removal of soy, any other type of grain, corn, nightshade vegetables (e.g., potatoes, tomatoes, eggplant, bell peppers), and foods high in FODMAPs. See Chapter 16 for more information about FODMAPs. If symptoms are relieved after Phase 1 or by week 7, foods are added back one at a time while monitoring for tolerance.
Preconceptual Health
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Nancy L. Eriksen, Kristi R. VanWinden, John McHugh
In 2015 processed meats were designated by the World Health Organization as carcinogenic to humans and red meat, including beef, veal, pork, lamb, mutton, horse, and goat as a probable carcinogen.37 Processed meats include any meat that undergoes salting, fermentation, smoking, curing, or other process to improve preservation or flavor. Examples include sausage, jerky, hot dogs, ham, corned beef, and many deli meats.
Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape
Published in Nutrition and Cancer, 2022
Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab, Michael Fenech
Genomic instability plays an important part in development of cancer as it is one of the cancer hallmarks and is defined as an increased tendency of the genome to acquire mutations (4, 5). Genome instability is indicated (and measured) by an elevated frequency of simple or complex mutations to the DNA sequence, DNA breaks, chromosomal aberrations, and abnormal numbers of chromosomes (aneuploidy). However, we know surprisingly little about cancer risks that might be attributable to diet in the Asian food landscape. As reported by World Cancer Research Fund, various foods may lead to an increased risk for cancer incidence for example consumption of meat and processed meat correlates with risk for colorectal cancer (6). The need to understand the role of dietary carcinogens and the relevant effects on genomic stability is important to provide a better strategy for cancer prevention, i.e., by exploiting potential nutrient–nutrient, nutrient–gene and nutrient-carcinogen interactions. One of the aims of this review is to provide a better understanding of the contribution of dietary carcinogens, particularly in the Asian food landscape, in altering genomic stability and relative cancer risk.
Meat consumption, depressive symptomatology and cardiovascular disease incidence in apparently healthy men and women: highlights from the ATTICA cohort study (2002–2012)
Published in Nutritional Neuroscience, 2022
Matina Kouvari, Demosthenes B. Panagiotakos, Christina Chrysohoou, Mary Yannakoulia, Ekavi N. Georgousopoulou, Dimitrios Tousoulis, Christos Pitsavos
Dietary assessment was based on a validated semi-quantitative FFQ kindly provided by the Laboratory of Epidemiology, School of Medicine, University of Athens. The questionnaire assessed the usual dietary intake of 156 foods and beverages commonly consumed in Greece, with 7 non-overlapping response categories. Photographs assisted the responders to define the portion sizes in several foods that were included in the questionnaire. In particular, consumption of non-refined cereals and products (like whole-grain bread, pasta, rice, etc), vegetables, legumes, fruit, dairy products (like cheese, yoghurt, milk), nuts, potatoes, eggs, sweets, fish, poultry, unprocessed red meat (pork, beef etc), poultry and meat products (processed meat), use of olive oil in cooking, as well as coffee and alcohol drinking were measured as an average per week during the past year. ‘Red meat’ was defined as fresh meat from beef, veal, lamb, or pork. ‘White meat’ was defined as poultry (chicken and turkey) and rabbit. ‘Processed meat’ was defined as any meat preserved by smoking, curing or salting or addition of chemical preservatives, such as bacon, salami, sausages, hot dogs or luncheon meats. ‘Total meat’ was defined as the total of these three categories. Frequency of consumption was quantified in terms of servings/month or servings/week a food was consumed.
Idiosyncratic food preferences of children with autism spectrum disorder in England
Published in South African Journal of Clinical Nutrition, 2021
Leanie Huxham, Maritha Marais, Evette van Niekerk
All forms of eggs and meat alternatives were refused by most children in this study and they preferred processed meat to unprocessed meat. This may play a role in the high prevalence of iron deficiency (low serum ferritin levels) commonly found in children with ASD as red meat is the best source of haem iron.25 Frequent consumption of processed meats was common, which is of grave concern due to a high fat and sodium content and as well as the use of food additives and preservatives. Another positive finding was that the majority of children would always consume dairy products and alternatives. Dairy products provide essential nutrients, e.g. protein, calcium and vitamin D, for growth and development. Dietetic assessments can be valuable in establishing the daily number of dairy products to be consumed in order to meet calcium and vitamin D requirements for age, and identifying over-consumption. Excessive intake of cow's milk protein-based products may lead to a false sense of satiety at the expense of other nutrient-dense foods. It may also lead to constipation which can cause a vicious cycle of poor appetite and low dietary intake yet again.26