Red meat in the diet

Williamson, Claire; Foster, R.; Stanner, Sara; Buttriss, Judy

doi:10.1111/j.1467-3010.2005.00525.x

Cited by 163 publications

(57 citation statements)

References 132 publications

(178 reference statements)

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“…Many established risk factors are linked to oestrogens such as early menarche, late menopause and obesity in postmenopausal women (Key and Verkasalo, 1999). Other mechanisms related to the formation of heterocyclic amines during cooking or nitroso compounds found in processed meat (Willett, 2005) may be altered by inherited polymorphisms such as the rapid variant of N-acetyltransferase 2 (Williamson et al, 2005). Red meat also contains high biological-value protein and important micronutrients, all of which are essential for good health throughout life.…”

Section: Discussionmentioning

confidence: 99%

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

et al. 2007

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We performed a survival analysis to assess the effect of meat consumption and meat type on the risk of breast cancer in the UK Women's Cohort Study. Between 1995 and 1998 a cohort of 35 372 women was recruited, aged between 35 and 69 years with a wide range of dietary intakes, assessed by a 217-item food frequency questionnaire. Hazard ratios (HRs) were estimated using Cox regression adjusted for known confounders. High consumption of total meat compared with none was associated with premenopausal breast cancer, HR ¼ 1.20 (95% CI: 0.86 -1.68), and high non-processed meat intake compared with none, HR ¼ 1.20 (95% CI: 0.86 -1.68). Larger effect sizes were found in postmenopausal women for all meat types, with significant associations with total, processed and red meat consumption. Processed meat showed the strongest HR ¼ 1.64 (95% CI: 1.14 -2.37) for high consumption compared with none. Women, both pre-and postmenopausal, who consumed the most meat had the highest risk of breast cancer.

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Section: Discussionmentioning

confidence: 99%

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

et al. 2007

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“…Consumption of selected saturated fatty acids has been associated with a rise of serum low-density lipoprotein cholesterol concentration to enhance the risk for coronary heart disease (YU et al, 1995). Palmitic acid (C16:0) is less potent than myristic acid (C14:0) in this regard (WILLIAMSON et al, 2005). Stearic acid (C18:0) has been shown to be neutral in its effect on plasma cholesterol in human (KRIS-ETHERTON et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Dannenberger

Nuernberg

et al. 2006

Arch. Anim. Breed.

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Carcass-and meat quality of pasture vs concentrate fed German Simmental and German Holstein bulls AbstractMany factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The WarnerBratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

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“…Each dot represents a mean value and horizontal lines are median values. References: (Clark et al, 1997;Lombardi-Boccia et al, 2002;Purchas et al, 2003;Williamson et al, 2005;Ventanas et al, 2006;Dannenberger et al, 2007;L opez-Alonso et al, 2007;Gerber et al, 2009;Greenfield et al, 2009;Rooke et al, 2010;Sch€ onfeldt and Hall, 2011;Tomovic et al, 2011;LopezAlonso et al, 2012 andPretorius et al, 2013). and pork) for the increase in CRC risk.…”

Section: The White Meat Controversymentioning

confidence: 99%

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

Demeyer

Mertens

Smet

et al. 2015

Critical Reviews in Food Science and Nutrition

165

103

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Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an indepth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.

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Red meat in the diet

Cited by 163 publications

References 132 publications

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

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Red meat in the diet

Cited by 163 publications

References 132 publications

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

Meat consumption and risk of breast cancer in the UK Women's Cohort Study

Carcass- and meat quality of pasture &lt;i&gt;vs&lt;/i&gt; concentrate fed German Simmental and German Holstein bulls

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

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Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls