The Relationship among Cardiovascular Risk Factors, Diet Patterns, Alcohol Consumption, and Ethnicity among Women Aged 50 Years and Older

Lopez, Elsa Pinto; Rice, Christopher; Weddle, Dian O.; Rahill, Guitele J.

doi:10.1016/j.jada.2007.10.043

Cited by 39 publications

(29 citation statements)

References 22 publications

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“…Compared with other scientific findings, it was noticed that, for the most part, the pasta and sweets appeared as isolated patterns, and not as positive factor loadings for the composition of a single pattern, as meals are composed of a variety of food items, and not only of one food, which ends up hampering the power of comparative analysis 4,6,[19][20][21] . In the study by Selem the Contemporary pattern (soft drinks, savory snacks/ sandwiches/pizzas, yellow cheeses, pasta, sauces, alcoholic beverages, sweets and processed meats) was similar to the Pasta, pork and sweets pattern.…”

Section: Discussionmentioning

confidence: 62%

Dietary patterns and associated factors among the elderly

Ferreira

Previdelli

Freitas

et al. 2017

Rev. bras. geriatr. gerontol.

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The aim of the present study was to identify dietary patterns among the elderly, and associate the same with sociodemographic characteristics, health and lifestyle. A crosssectional study was carried out with a non-probabilistic sample of 295 elderly residents of both genders of the city of São Caetano do Sul, São Paulo, Brazil, who were users of public health units. Dietary patterns were identified considering 44 food items identified through 24-hour dietary recall. Factor analysis by the principal components method was used, adopting loads greater than 0.25 as the cut-off point, followed by Varimax orthogonal rotation. The associations were analyzed by the linear regression method, with variables with p<0.20 in univariate regression selected, and those with p<0.05 maintained in the multivariate model. There was a greater percentage of elderly females (85.1%) and those aged 60-69 years (46.4%). Three dietary patterns were identified: the "traditional" pattern was associated with the male gender (β=0.59, p<0.001) and physically active individuals (β=0.39, p=0.020); the "Pastas, pork and sweets" pattern was associated with the male gender (β=0.38, p=0.025) and retired individuals (β=0.55, p=0.017); and the "Coffee with milk and bread and butter" pattern was associated with an age of 80 years or older (β=0.55, p=0.004) and elderly persons who had difficulty chewing (β=0.38, p=0.013). The dietary patterns identified show that the elderly tend to maintain similar eating habits to the Brazilian population in general, and that diet changes to a similar degree as health and life style conditions.

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Section: Discussionmentioning

confidence: 62%

Dietary patterns and associated factors among the elderly

Ferreira

Previdelli

Freitas

et al. 2017

Rev. bras. geriatr. gerontol.

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“…It addition, chicken meat is characterized by having higher proportions of polyunsaturated fatty acids (PUFA) and mono-unsaturated fatty acids (MUFA) compared with meat from many other meat species (Berzaghi et al, 2005). Pork contributes significantly to cardiovascular disease (Lopez et al, 2008;halene et al, 2012) and increases various cancers risk (Ferguson, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

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“…Increased intake of dietary fibre has been associated with a reduction in visceral adipose tissue specifically (12) . Furthermore, diet has been found to be a major determinant of health outcomes (13)(14)(15) and the quality of the diet a powerful predictor of chronic disease risk (16)(17)(18)(19)(20)(21)(22)(23) . Adoption of dietary patterns more consistent with recommendations could contribute to significant reductions in the burden of chronic disease (24) .…”

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confidence: 99%

A cost comparison of more and less nutritious food choices in US supermarkets

Katz

Doughty

Njike

et al. 2011

Public Health Nutr.

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Objective: The present study directly compared prices of more and less nutritious foods within given categories in US supermarkets. Design: Foods selected from six supermarkets in Jackson County were categorized using the five criteria of the Nutrition Detectives TM (ND) programme and an item-to-item cost comparison was made using posted prices. The nutritional quality of foods was distinguished using the clues of the ND nutrition education programme for elementary-school children and validated using the Overall Nutritional Quality Index.

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The Relationship among Cardiovascular Risk Factors, Diet Patterns, Alcohol Consumption, and Ethnicity among Women Aged 50 Years and Older

Cited by 39 publications

References 22 publications

Dietary patterns and associated factors among the elderly

Dietary patterns and associated factors among the elderly

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

A cost comparison of more and less nutritious food choices in US supermarkets

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