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Nutrition Part I
Published in Mark C Houston, The Truth About Heart Disease, 2023
Diet-induced ‘low-grade' metabolic acidosis is thought to play an important role in the development of cardiovascular disease, hypertension, dyslipidemia, and obesity (141,142). Vegetables, fruits, and some beverages (red wine and coffee) are considered alkaline, while fats and oils are neutral. Meats, especially red meat. has a high acid load, and dairy products and cereal grains are acid-producing (141,142). Dietary acid load can be improved by increasing intake of fruits and vegetables and decreasing excessively high dietary animal protein intake (143). A ten-day intervention with an alkaline Paleolithic-style diet led to a marked increase in potassium levels and improvements in vascular reactivity, blood pressure, glucose levels, insulin sensitivity, and lipid levels (143). While the definitive effects of dietary acid load on cardiovascular health are not yet clear, it is apparent that such dietary changes are in line with DASH and the TMD.
Lifestyle and Diet
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
There are many types of meat in the market such as beef, pork, poultry, fish, and seafoods. From a scientific point of view, meat is classified into two categories: red meat and white meat. Red meat is any meat obtained from mammalian animals such as beef, pork, lamb, veal, and goat; while white meat includes poultry, fish, and seafoods. In general, this classification is based on the concentration of myoglobin in the muscle fiber (25). Myoglobin is a complex protein like hemoglobin in red blood cells.
Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Red meat is a source of complete protein, iron, zinc and vitamin B12. In the UK, men aged 65 to 75 are eating more than the recommended 70 grams of red and processed meat (Roberts et al., 2018). High consumption of red and processed meat is associated with weight gaincardiovascular disease, largely because of its saturated fat content and its association with weight gaintype 2 diabetes, because of weight gainbowel cancer
Retail Purchases of Red and Processed Meat by State in the United States
Published in Nutrition and Cancer, 2022
Richard D. Semba, Rebecca Ramsing, Andrew L. Thorne-Lyman, Nihaal Rahman, Daphene Altema-Johnson, Kenjin B. Chang, Ruth Young, Elizabeth Nussbaumer, Martin W. Bloem, David Love
For the analysis, the term ‘meat’ included all edible animal-origin tissue including fish and eggs. ‘Red meat’ was defined as mammalian muscle meat (eg., beef, pork, lamb, veal, wild game, etc) and ‘poultry’ as chicken, turkeys, ducks and other birds. “Other meats” was specified as “mixed” in the Nielsen database. Meat alternatives were defined as imitation beef, chicken, pork, seafood, breakfast sausages, and hot dogs, and were in fresh, fully cooked, and processed forms. We used the definition of ‘processed meat’ from the American Institute for Cancer Research as "meat preserved by smoking, curing or salting, or addition of chemical preservatives” (18). The term ‘seafood’ included fish, crustaceans, shellfish, and other aquatic animals. Beans included pulses in various forms (dried, canned) but excluded string beans and pole beans. The category ‘nuts’ included nuts and seeds.
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.
Epidemiologic Burden of Red and Processed Meat Intake on Colorectal Cancer Mortality
Published in Nutrition and Cancer, 2021
Camilla Mattiuzzi, Giuseppe Lippi
According to the World Health Organization (WHO), red meat is conventionally defined as fresh unprocessed mammalian muscle meat derived from beef, veal, pork, lamb, mutton, horse or goat, whilst processed meat is defined as meat transformed through salting, curing, fermentation, smoking and other processes aimed at enhancing the taste or extending preservation (1). Supported by a considerable volume of epidemiologic evidence (2), the association between colorectal cancer and enhanced consumption of red and processed meat has now emerged as one of the putative mechanisms in the pathogenesis of this malignancy. In the Cancer Prevention Recommendations, which represent a set of healthy lifestyle measures contributing to diminish the cumulative risk of developing cancer and other non-communicable diseases, the World Cancer Research Fund (WCRF) recommends that the intake of red meat shall be limited to less than three portions weekly, corresponding to approximately 350–500 g (ie., 12–18 oz) of cooked weight (3). This threshold has been identified as representing a reasonable balance between enhanced risk of colorectal cancer and the important alimentary supply of micronutrients such as proteins, iron, potassium, zinc, selenium, riboflavin, niacin, thiamin and vitamin B12 (4). The WCRF has then endorsed a more stringent recommendation for processed meat, whose consumption shall be preferably avoided, whereby no intake level seems associated without the risk of developing colorectal cancer. Moreover, processed meat contains large amount of salt, which increases also the risk of hypertension and cardiovascular disease.