Vitamin A and Respiratory Syncytial Virus Infection

Donnelly, Brian W.

doi:10.1001/archpedi.1996.02170330108021

Cited by 11 publications

(2 citation statements)

References 3 publications

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“…Meat as a source of micronutrients (Donelly, 1996), could explain the extraordinarily high morbidity and mortality for respiratory infections of children with vitamin-A deficiency in developing countries (Sommer, 1993).…”

Section: Protecting Micronutrients In Meat With Respect To Cancermentioning

confidence: 99%

‘Mealthy’ food: meat as a healthy and valuable source of micronutrients

Nöhr

Biesalski

2007

Animal

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Over the last two or three decades meat and especially liver have been looked upon as unhealthy food with high fat content and carcinogenic potential. In addition, its content of highly valuable micronutrients has mostly been ignored. As a result, the mean uptake and serum levels of several micronutrients in the population are below the recommended levels. In the meantime, the contamination of liver with heavy metals and other contaminants has fallen far below the allowed thresholds and sometimes even below the detection limit while its content of micronutrients like iron, folate, selenium or zinc are still high. As a further advantage, the bioavailability of many micronutrients often is better from meat and liver then from plant sources. Considering these advantages and the low content of contaminants in meat and liver leads us to propose that meat -including livershould be a regular part of a mixed and balanced healthy diet along with vegetables and fruits as the major components to ensure an optimal supply of micronutrients.

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Section: Protecting Micronutrients In Meat With Respect To Cancermentioning

confidence: 99%

‘Mealthy’ food: meat as a healthy and valuable source of micronutrients

Nöhr

Biesalski

2007

Animal

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“…This reduction of the mucociliary clearance, associated with an increased adsorption of the respiratory syncytial virus (RSV; Donelly, 1996), could explain the extraordinarily high morbidity and mortality for respiratory infections of children with vitamin A deficiency in developing countries (Sommer, 1993).…”

Section: Protecting Factorsmentioning

confidence: 99%

Meat and cancer: meat as a component of a healthy diet

Biesalski

2002

Eur J Clin Nutr

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Based on epidemiological studies it is assumed that meat, especially red meat, enhances risk for cancer, particulary of the colon, breast and prostate. Meat and meat products are important sources of protein, some micronutrients and fat. High fat intake has been blamed for correlation with different diseases, including cancer. Meat protein is reported to contribute to cancer formation. However, meat, including liver, is not only composed of fat and protein, it contains essential nutrients which appear exclusively in meat (vitamin A, vitamin B 12 ) and micronutrients for which meat is the major source because of either high concentrations or better bioavailability (folate, selenium, zinc). In particular, vitamin A, folate and selenium are reported to be cancer-preventive, with respect to colon, breast and prostate cancer. Taken together, meat consists of a few, not clearly defined cancer-promoting and a lot of cancer-protecting factors. The latter can be optimized by a diet containing fruit and vegetables, which contain hundreds of more or less proven bioactive constituents, many of them showing antioxidative and anticarcinogenic effects in vitro.

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