The potential for increasing the concentrations of micro-nutrients relevant to human nutrition in meat, milk and eggs

Rooke, John; Flockhart, J; Sparks, Nicholas

doi:10.1017/s002185961000047x

Cited by 30 publications

(20 citation statements)

References 100 publications

(187 reference statements)

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“…Even though, Robinson (1994), John and Jeane (1994), Sabir et al (2003) and Coleman et al (1992) have found the presence of heavy metal residue in meat and meat products obtained from animals reared in polluted environments but our investigation yielded results contrary to these findings. On the contrary the results of our investigation were in coherence to the findings made by Rooke et al (2010) and De Smet and Vossen (2016) which states that the response in muscle to increased dietary concentrations of copper and manganese is mostly absent.…”

Section: Manganese (Mn)supporting

confidence: 90%

“…According to Rooke et al (2010) and De Smet and Vossen (2016) the regulation of some trace elements occurs mainly at the site of absorption. The most important dietary factors that interfere are chelating agents, that may inhibit as well as promote bioavailability, and metal ion and other trace element interactions that are mostly inhibiting absorption and bioavailability (Van paemel et al, 2010).…”

Section: Mahapatra Et Al 2019mentioning

confidence: 99%

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Residual level of Chromium, Copper and Manganese in Soil and Water of N-24 Parganas (West Bengal) and its Relation to Chevon quality

Biswas¹,

Bhattacharya²,

Patra³

2019

IJBSM

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An increase in human population coupled with urbanization, has resulted for higher demand in meat per capita.Meat and meat products are important for human diet as they provide a great part of nutrients, including necessary trace elements which act as micronutrients. The present study focuses on the concentration of trace elements (chromium, copper and manganese) in the meat of goats (40 weeks age) reared in the three targeted zones of West Bengal, where high heavy metal concentrations in soil and water is a matter of concern. Soil, water and chevon samples were collected from three targeted zones of West Bengal.The meat samples were taken from free range goats grazing locally. Over a span of six months samples were collected, digested and analyzed by atomic absorption spectrophotometry. The mean values of heavy metals in soil samples ranged from 29.96-49.260 ppm of chromium, 14.65 to 38.3 ppm for copper and 198.6 to 482 ppm for manganese. The mean values of heavy metals in water ranged from 0.006-0.02 ppm for chromium, 0.0024 to 0.0180 ppm for copper and 0.068 to 0.436 ppm for manganese. Soil samples revealed high concentration of chromium and copper whereas water samples revealed high concentration of manganese. These levels did not impact the edible quality of meat. Hence advocating that risks associated with chevon consumption from goats (40 weeks age) reared in areas having high heavy metal residual content are negligible and consumption of such meats should not necessarily cause any dilemma.

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Section: Manganese (Mn)supporting

confidence: 90%

Section: Mahapatra Et Al 2019mentioning

confidence: 99%

Residual level of Chromium, Copper and Manganese in Soil and Water of N-24 Parganas (West Bengal) and its Relation to Chevon quality

Biswas¹,

Bhattacharya²,

Patra³

2019

IJBSM

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show abstract

“…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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“…Minerals are known to have a large influence on human health, effecting a wide variety of body functions, for example, enzyme function, osmotic pressure control, muscle contraction, etc. [2][3][4]. Minerals also plays crucial role in meat quality because they affect the several biological process in animals and some characteristics of meat such as color and texture.…”

Section: Introductionmentioning

confidence: 99%

Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

Patel

Bergamaschi

Magro

et al. 2019

Preprint

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Mineral profile of beef interests human health, but also animal performance and meat quality. This study analyzes the relationships of 20 minerals in beef (ICP-OES) with 3 animal performance and 13 meat quality traits analyzed on 182 samples of Longissimus thoracis. Animals’ breed and sex showed limited effects. The major sources of variation (farm/date of slaughter, individual animal within group and side/sample within animal) differed greatly from trait to trait. Mineral contents were correlated to animal performance and meat quality being significant 52 out of the 320 correlations at the farm/date level, and 101 out of the 320 at the individual animal level. Five latent factors explained 69% of mineral co-variation. The most important, “Mineral quantity” factor correlated with age at slaughter and with the meat color traits. Two latent factors (“Na+Fe+Cu” and “Fe+Mn”) correlated with performance and meat color traits. Two other (“K-B-Pb” and “Zn”) correlated with meat chemical composition and the latter also with carcass weight and daily gain, and meat color traits. Meat cooking losses correlated with “K-B-Pb”. Latent factor analysis appears be a useful means of disentangling the very complex relationships that the minerals in meat have with animal performance and meat quality traits.

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The potential for increasing the concentrations of micro-nutrients relevant to human nutrition in meat, milk and eggs

Cited by 30 publications

References 100 publications

Residual level of Chromium, Copper and Manganese in Soil and Water of N-24 Parganas (West Bengal) and its Relation to Chevon quality

Residual level of Chromium, Copper and Manganese in Soil and Water of N-24 Parganas (West Bengal) and its Relation to Chevon quality

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

Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

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