Red and processed meat consumption and cancer outcomes: Umbrella review

Huang, Yin; Cao, Deliang; Chen, Zeyu; Chen, Bin; Li, Jin; Guo, Jing; Dong, Qiang; Liu, Liangren; Wang, Qiang

doi:10.1016/j.foodchem.2021.129697

Cited by 96 publications

(63 citation statements)

References 91 publications

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“…Meat constitutes a significant part of the human diet due to its nutritional value. Although the meat consumption has a negative impact on the environment and is classified as a probable human carcinogen [2], it is an exceptional source of valuable nutrients, including highly bioavailable essential amino acids, vitamins, and minerals [3]. However, its consumption is subjected to consumer concerns, lifestyles, and preferences, as well as cultural and geographical factors.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

et al. 2021

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The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control.

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Section: Introductionmentioning

confidence: 99%

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

et al. 2021

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“…Although the optimal amount of proteins for muscle maintenance or gain has not yet been defined [ 167 ], a number of studies have suggested a dietary protein intake of >1.5 g/kg/day as a combined approach to counteract muscle wasting in cancer patients [ 168 , 169 ]. Interestingly, red and processed meat consumption is associated with higher risk of developing multiple cancers and with increased risk of overall cancer mortality [ 170 ], pointing to the importance of defining the optimal quantity, composition, and timing of protein intake.…”

Section: Skeletal Muscle Metabolism In Cancer Cachexiamentioning

confidence: 99%

Metabolic Remodeling in Skeletal Muscle Atrophy as a Therapeutic Target

et al. 2021

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Skeletal muscle is a highly responsive tissue, able to remodel its size and metabolism in response to external demand. Muscle fibers can vary from fast glycolytic to slow oxidative, and their frequency in a specific muscle is tightly regulated by fiber maturation, innervation, or external causes. Atrophic conditions, including aging, amyotrophic lateral sclerosis, and cancer-induced cachexia, differ in the causative factors and molecular signaling leading to muscle wasting; nevertheless, all of these conditions are characterized by metabolic remodeling, which contributes to the pathological progression of muscle atrophy. Here, we discuss how changes in muscle metabolism can be used as a therapeutic target and review the evidence in support of nutritional interventions and/or physical exercise as tools for counteracting muscle wasting in atrophic conditions.

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“…While some of this optimism is well placed in balancing diets, the recent realization of the significant contribution that livestock play in the greenhouse gas output has added a further level of complexity to the equation. The advice of dietitians in dictating consumer food choices is also playing an important role in limiting meat consumption due to its link with a range of cancers ( Huang et al, 2021 ) most noticeably in high-income countries, but also now in developing and transition economies. However, this report has also identified a possible role for red meat working in conjunction with the colonic biome to inhibit colon cancer ( Abu-Ghazaleh et al, 2021 ).…”

Section: The Role Of Livestock In Meeting Global Nutrient Requirementsmentioning

confidence: 99%

Balancing international trade and local production for food and nutrition security: animal-sourced foods’ contribution to human welfare

Mitscherlich¹,

Voss

Bhatti

et al. 2021

Animal Frontiers

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Red and processed meat consumption and cancer outcomes: Umbrella review

Cited by 96 publications

References 91 publications

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

Metabolic Remodeling in Skeletal Muscle Atrophy as a Therapeutic Target

Balancing international trade and local production for food and nutrition security: animal-sourced foods’ contribution to human welfare

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