Impact of ‘Mad Cow Disease’ publicity on trends in meat and total vitamin A consumption in Geneva between 1993 and 2000

Sorenson, Ann W.; Delhumeau, Cécile; Bernstein, Martine; Costanza, Michael C.; Morabia, Alfredo

doi:10.1038/sj.ejcn.1601576

Cited by 8 publications

(11 citation statements)

References 17 publications

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“…Total vitamin A and retinol intake decreased while carotene intake increased in both genders; no specific effect of education was found. These findings are in agreement with previous studies which showed a decrease in beef and liver consumption [ 34 ] and an increased consumption of vegetables [ 10 ]. Overall, our results suggest that the decreased consumption of animal-derived retinol was not compensated by the increase in carotene intake from plant sources.…”

Section: Discussionsupporting

confidence: 94%

Dietary Intake according to Gender and Education: A Twenty-Year Trend in a Swiss Adult Population

et al. 2015

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We assessed trends in dietary intake according to gender and education using repeated cross-sectional, population-based surveys conducted between 1993 and 2012 in Geneva, Switzerland (17,263 participants, 52.0 ± 10.6 years, 48% male). In 1993–1999, higher educated men had higher monounsaturated fatty acids (MUFA), carotene and vitamin D intakes than lower educated men, and the differences decreased in 2006–2012. In 1993–1999, higher educated women had higher fiber, iron, carotene, vitamin D and alcohol intakes than lower educated women, and the differences decreased in 2006–2012. Total energy, polyunsaturated fatty acids, retinol and alcohol intakes decreased, while mono/disaccharides, MUFA and carotene intake increased in both genders. Lower educated men had stronger decreases in saturated fatty acid (SFA) and calcium intakes than higher educated men: multivariate-adjusted slope and 95% confidence interval −0.11 (−0.15; −0.06) vs. −0.03 (−0.08; 0.02) g/day/year for SFA and −5.2 (−7.8; −2.7) vs. −1.03 (−3.8; 1.8) mg/day/year for calcium, p for interaction <0.05. Higher educated women had a greater decrease in iron intake than lower educated women: −0.03 (−0.04; −0.02) vs. −0.01 (−0.02; 0.00) mg/day/year, p for interaction = 0.002. We conclude that, in Switzerland, dietary intake evolved similarly between 1993 and 2012 in both educational groups. Educational differences present in 1993 persisted in 2012.

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Section: Discussionsupporting

confidence: 94%

Dietary Intake according to Gender and Education: A Twenty-Year Trend in a Swiss Adult Population

et al. 2015

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“…The conversion used a single food composition table, which remained identical throughout the study. Total intake of vitamin A was computed in retinol equivalents (RE) according to the formula: RE = retinol intake + (β-carotene intake/12) ( 14 ) . Under-reporting was considered if the total energy intake was <3556 kJ/d (<850 kcal/d).…”

Section: Methodsmentioning

confidence: 99%

Trends in dietary intake in Switzerland, 1999 to 2009

Abreu

Cardoso

Gaspoz

et al. 2013

Public Health Nutr.

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Objective: To assess nutrition trends of the Geneva population for the period 1999-2009. Design: Bus Santé Geneva study, which conducts annual health surveys in random samples of the Geneva population. Dietary intake was assessed using a validated FFQ and trends were assessed by linear regression. Setting: Population-based survey. Subjects: Data from 9283 participants (50 % women, mean age 51?5 (SD 10?8) years) were analysed. Results: In both genders total energy intake decreased from 1999 to 2009, by 2?9 % in men and by 6?3 % in women (both trends P , 0?005). Vegetable protein and total carbohydrate intakes, expressed as a percentage of total energy intake, increased in women. MUFA intake increased while SFA, PUFA and alcohol intakes decreased in both genders. Intakes of Ca, Fe and carotene decreased in both genders. No changes in fibre, vitamin D and vitamin A intakes were found. Similar findings were obtained after excluding participants with extreme dietary intakes, except that the decreases in SFA, vegetable protein and carbohydrate were no longer significant in women. Conclusions: Between 1999 and 2009, a small decrease in total energy intake was noted in the Geneva population. Although the decrease in alcohol and SFA intakes is of interest, the decrease in Ca and Fe intakes may have adverse health effects in the future.

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“…O'Brien et al [67] found a relatively high proportion of Irish men (20%) and women (17%) with inadequate intakes of vitamin A. A decline in beef intake has been associated with decreases in retinol and total vitamin A intakes in a Swiss population [6].…”

Section: Micronutrient Bioavailabilitymentioning

confidence: 98%

“…A lowering of zinc, vitamin B12 and retinol intakes has been observed due to reduced meat intake [6,153]. Ortega et al [53] have shown that meat consumers are associated with better nutritive states [for certain nutrients] compared with restrictive meat diets.…”

Section: Low Meat Consumptionmentioning

confidence: 99%

“…Besides complete or selective avoidance of meat intake for either ethical or religious reasons, socio-economic factors [1][2][3] and attitudes to food and health [4][5][6] are likely to be the most prominent factors in determining meat consumption patterns. Traditionally, meat has been considered a highly nutritious food, greatly valued, and associated with wellbeing and prosperity [7].…”

Section: Introductionmentioning

confidence: 99%

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The Significance of Meat in the Diet

Cosgrove¹,

Kiely

2005

CNF

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Meat is a nutrient dense food and meat and meat products are an important source of a wide range of nutrients. The protein content of meat is of high biological value with many essential amino acids. However, meat has been criticised for its fat content and addressing concerns with fat intakes, the meat industry has reduced the fat content of meat over the last 20 years. Meat is important source of B vitamins, especially thiamin, riboflavin and vitamin B12. Furthermore, meat provides large quantities of bioavailable micronutrients particularly iron, zinc, and vitamins A and D, which may not be obtained from other dietary sources. Conversely, meat consumption has been negatively linked with an increased risk of colorectal cancers, cardiovascular disease and most recently, obesity and type 2 diabetes. Specifically with regard to cancer risk, there is no agreement as to whether it is the type of meat, its fat content and fatty acid profiles, protein or iron content, the formation of carcinogens (e.g. heterocyclic amines) during cooking the addition of nitrates during preparation that are potential risk factors. Meat is a diverse food group encompassing cuts, processed and composite foods. Consequently, not all meat types make similar contributions to the diet or health outcomes. This review examines the potential positive role of meat in the diet while considering dietary recommendations and reviews some of the current epidemiological studies in relation to meat and disease risk.

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Impact of ‘Mad Cow Disease’ publicity on trends in meat and total vitamin A consumption in Geneva between 1993 and 2000

Cited by 8 publications

References 17 publications

Dietary Intake according to Gender and Education: A Twenty-Year Trend in a Swiss Adult Population

Dietary Intake according to Gender and Education: A Twenty-Year Trend in a Swiss Adult Population

Trends in dietary intake in Switzerland, 1999 to 2009

The Significance of Meat in the Diet

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