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Background Red meat is a nutrient‐dense source of protein fundamental for older adults; however, red meat is also high in detrimental components, including saturated fat. It is unclear whether habitual red meat consumption is associated with risk of frailty. This study aimed to examine the prospective association between the consumption of total, unprocessed, and processed red meat and the risk of frailty in older adults. Methods We analysed data from 85 871 women aged ≥60 participating in the Nurses' Health Study. Consumption of total, unprocessed, and processed red meat was obtained from repeated food frequency questionnaires administered between 1980 and 2010. Frailty was defined as having at least three of the following five criteria from the FRAIL scale: fatigue, low strength, reduced aerobic capacity, having ≥5 chronic illnesses, and unintentional weight loss ≥5%. The occurrence of frailty was assessed every four years from 1992 to 2014. Results During 22 years of follow‐up (median follow‐up 14 years), we identified 13 279 incident cases of frailty. Women with a higher intake of red meat showed an increased risk of frailty after adjustment for lifestyle factors, medication use, and dietary factors. The relative risk (95% confidence interval) for one serving/day increment in consumption was 1.13 (1.08, 1.18) for total red meat, 1.08 (1.02, 1.15) for unprocessed red meat, and 1.26 (1.15, 1.39) for processed red meat. When each component of the frailty syndrome was individually examined, each of them was positively associated with total red meat consumption, except for the weight loss criterion. Replacing one serving/day of unprocessed red meat with other protein sources was associated with significantly lower risk of frailty; the risk reduction estimates were 22% for fish and 14% for nuts, while for replacement of processed red meat, the percentages were 33% for fish, 26% for nuts, 13% for legumes, and 16% for low‐fat dairy. Conclusions Habitual consumption of unprocessed and processed red meat was associated with a higher risk of frailty. Replacement of red meat by other protein sources might reduce the risk of frailty. These findings are in line with dietary guidelines promoting diets that emphasize plant‐based sources of protein.

Introducción: la hipertensión arterial (HTA) es una de las enfermedades más prevalentes y que mayores consecuencias provoca para la salud en el mundo. Vamos a estudiar si el consumo de carne roja (un alimento relacionado con varias enfermedades crónicas) va a suponer un aumento de riesgo para desarrollar esta enfermedad en la población adulta global. Objetivo principal: analizar si el consumo de carne roja es un factor predisponente para desarrollar HTA. Objetivo secundario: analizar si existen diferencias entre los efectos de la carne roja y otro tipo de carne, investigar si un consumo de carne roja moderado puede ser beneficioso, analizar si la carne roja tiene relación con la aparición de otras enfermedades y cuál es la causa nutricional de ello, estudiar si las recomendaciones dietéticas actuales sobre la carne roja son adecuadas. Métodos: revisión narrativa con metodología sistemática de documentos de revistas científicas y también se han consultado revisiones sistemáticas, estudios científicos y literatura gris sobre el tema a tratar. Resultados: detectamos que el consumo de carne roja, en especial la procesada, va a estar relacionado positivamente con el desarrollo de HTA, sin embargo, también observamos que introducir carne roja magra en dietas para el control de la HTA no afecta a los beneficios de estas dietas. Es decir, la carne roja es un grupo alimentario cuyos subgrupos afectan de diferente manera a la salud y tienen que estudiarse por separado. Conclusiones: el consumo de carne roja, en especial la procesada, está relacionado con un mayor riesgo de desarrollar HTA. Los beneficios de las dietas especializadas para el control o reducción de la HTA no cambian cuando se introduce carne roja magra. Los diferentes subtipos de carne roja van a afectar de diferente manera a la salud de las personas, por lo que es necesario establecer unos criterios unificados para definirlos, estudiar sus resultados de manera específica y que estos resultados aporten una evidencia más fuerte. Las pautas nutricionales y dietas para el control o la reducción de la HTA tienen que basarse en estudios que no engloben todos los subtipos de carne roja. La HTA es una enfermedad marcada por muchos factores de riesgo evitables (como el sedentarismo, el tabaco, el alcohol, el uso de sal o el estrés) sobre los que también hay que trabajar para reducir este problema, no sólo centrándonos en la dieta. Los estudios deben tener en cuenta que los resultados que se obtienen a través de un estudio sobre la relación entre la dieta y la HTA, pueden estar enmascarados por otros estilos de vida de riesgo o protectores para la enfermedad. Introduction: High blood pressure is one of the most prevalent diseases and has significant health consequences worldwide. The aim of this study is to investigate if red meat consumption (a food related to several chronic diseases) increases the risk of developing hypertension in the adult population globally. The primary objective is to analyze if red meat consumption is a predisposing factor for developing hypertension. While the secondary objectives include investigating if there are differences between the effects of red meat and other types of meat, analyzing if moderate red meat consumption can be beneficial, studying if red meat is related to the appearance of other diseases and their nutritional causes, and assessing if the current dietary recommendations on red meat are adequate. A systematic review of scientific journals, systematic reviews, scientific studies, and grey literature was conducted. The results show that red meat consumption, especially processed meat, is positively associated with the development of hypertension. However, adding lean red meat to diets for hypertension control does not affect the benefits of these diets. Therefore, red meat is a food group whose subgroups affect health differently and must be studied separately. In conclusion, red meat consumption, especially processed meat, is associated with an increased risk of developing hypertension. The benefits of specialized diets for hypertension control or deduction do not change when lean red meat is introduced. The different subtypes of red meat affect people’s health differently, and unified criteria must be established to define them, study their specific results, and provide stronger evidence. Nutritional guidelines and diets for hypertension control or reduction should be based on studies that do not include all subtypes of red meat. Hypertension is a disease marked by many avoidable risk factors (such as sedentary lifestyle, tobacco, alcohol, salt use, or stress) that need to be addressed to reduce this problem, not just focusing on the diet. Studies must consider that results obtained from studying the relationship between diet and hypertension may be masked by other risk or protective lifestyles for the disease. Graduado o Graduada en Enfermería por la Universidad Pública de Navarra Erizaintzan Graduatua Nafarroako Unibertsitate Publikoan

Background This study aimed to describe the prevalence of metabolically healthy obesity (MHO) and metabolically unhealthy normal weight (MUNW) rural adults in Xinjiang and to explore their influencing factors. Methods We selected 13,525 Uyghur, Kazakh and Han participants in Kashi, Yili and Shihezi areas in Xinjiang from 2009 to 2010. Weight status was classified according to body mass index. Metabolic phenotype was further defined based on the National Cholesterol Education Program Adult Treatment Panel III criteria. Results The prevalence of normal weight, overweight, and obesity were 51.6, 30.2, and 14.4%, respectively. The mean age of the population was 45.04 years. The prevalence of MHO was 5.5% overall and was 38.5% among obese participants. The prevalence of MUNW was 15.5% overall and was 30.1% among normal weight participants. A metabolically healthy phenotype among obese individuals was positively associated with females and vegetable consumption ≥4 plates per week. However, this was inversely associated with higher age, red meat consumption ≥2 kg per week, and larger waist circumference (WC). Conversely, a metabolically unhealthy phenotype among normal-weight individuals was positively associated with higher age, red meat consumption ≥2 kg per week, and larger WC; this was however inversely associated with vegetable consumption ≥4 plates per week. Conclusions The prevalence of MHO among obese adults in Xinjiang is higher than that of Han adults, while the prevalence of MUNW among normal weight adults is lower than that among Han adults. In obese and normal weight participants, higher age, more red meat consumption, and larger WC increase the risk of metabolic abnormality, and more vegetable consumption reduces the risk of metabolic abnormality.

The findings regarding the associations between red meat, fish and poultry consumption, and the metabolic syndrome (Mets) have been inconclusive, and evidence from Chinese populations is scarce. A cross-sectional study was performed to investigate the associations between red meat, fish and poultry consumption, and the prevalence of the Mets and its components among the residents of Suzhou Industrial Park, Suzhou, China. A total of 4424 participants were eligible for the analysis. A logistic regression model was used to estimate the OR and 95 % CI for the prevalence of the Mets and its components according to red meat, fish and poultry consumption. In addition, the data of our cross-sectional study were meta-analysed under a random effects model along with those of published observational studies to generate the summary relative risks (RR) of the associations between the highest v. lowest categories of red meat, fish and poultry consumption and the Mets and its components. In the cross-sectional study, the multivariable-adjusted OR for the highest v. lowest quartiles of consumption was 1·23 (95 % CI 1·02, 1·48) for red meat, 0·83 (95 % CI 0·72, 0·97) for fish and 0·93 (95 % CI 0·74, 1·18) for poultry. In the meta-analysis, the pooled RR for the highest v. lowest categories of consumption was 1·20 (95 % CI 1·06, 1·35) for red meat, 0·88 (95 % CI 0·81, 0·96) for fish and 0·97 (95 % CI 0·85, 1·10) for poultry. The findings of both cross-sectional studies and meta-analyses indicated that the association between fish consumption and the Mets may be partly driven by the inverse association of fish consumption with elevated TAG and reduced HDL-cholesterol and, to a lesser extent, fasting plasma glucose. No clear pattern of associations was observed between red meat or poultry consumption and the components of the Mets. The current findings add weight to the evidence that the Mets may be positively associated with red meat consumption, inversely associated with fish consumption and neutrally associated with poultry consumption.

PurposeGlobal meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the social determinants in relation to stopping red meat consumption for environmental reasons in Chile, with a focus on gender and social status.Design/methodology/approachUsing data from a representative national survey, we estimated six logistic regression models to analyse the social determinants that reduce red meat consumption in Chile.FindingsThe results show that social stratification variables (gender, social class, household income and education) are closely linked with choosing to stop eating red meat for environmental reasons. A possible interpretation of these results is the ambiguous status of red meat in contemporary Chilean society and its symbolic link with masculinity.Research limitations/implicationsThe analysis may be complemented by future research that distinguishes the environmental aspects, which encourage individuals to stop eating red meat. In addition, asking about meat consumption in an environmental survey, may generate social desirability.Originality/valueThe results contribute to understanding which social factors help stop meat consumption within a strong carnism culture. This is relevant since South America is well known for high meat consumption, and few studies have explored the issue of consumption in these countries.

Several risk factors have been established for colorectal cancer, yet their direct mutagenic effects in patients' tumors remain to be elucidated. Here, we leveraged whole-exome sequencing data from 900 colorectal cancer cases that had occurred in three U.S.-wide prospective studies with extensive dietary and lifestyle information. We found an alkylating signature that was previously undescribed in colorectal cancer and then showed the existence of a similar mutational process in normal colonic crypts. This alkylating signature is associated with high intakes of processed and unprocessed red meat prior to diagnosis. In addition, this signature was more abundant in the distal colorectum, predicted to target cancer driver mutations KRAS p.G12D, KRAS p.G13D, and PIK3CA p.E545K, and associated with poor survival. Together, these results link for the first time a colorectal mutational signature to a component of diet and further implicate the role of red meat in colorectal cancer initiation and progression. Significance: Colorectal cancer has several lifestyle risk factors, but the underlying mutations for most have not been observed directly in tumors. Analysis of 900 colorectal cancers with whole-exome sequencing and epidemiologic annotations revealed an alkylating mutational signature that was associated with red meat consumption and distal tumor location, as well as predicted to target KRAS p.G12D/p.G13D. This article is highlighted in the In This Issue feature, p. 2355

Objective:\ud \ud There is increasing evidence that red and processed meat consumption is associated with increased risk of cardiovascular (CV) disease. However, little literature reported the association among people with obesity versus those without obesity. We sought to investigate this using the UK Biobank data.\ud \ud Methods:\ud \ud In this large prospective population-based cohort study, the red and processed meat consumption was assessed through the UK Biobank touch-screen questionnaire at baseline. The estimated hazards ratios (HRs) with 95% confidence intervals (CIs) were obtained from the Cox proportional hazard models to assess the association between red and processed meat consumption and the risk of CV death, cerebrovascular, and ischemic heart diseases in participants with and without obesity.\ud \ud Results:\ud \ud Of 428,070 participants, 100,175 (23.4%) were obese with the mean age of 56 (SD: 7.9) years old and 54% were female. Participants without obesity, the mean age was 56 (SD: 5.2) years old and 55% were female. The overall median follow-up was 7.2 (IQR: 6.5–7.8) years. red and processed meat consumption had increased risk of CV death (HR (95%CI):1.04 (1.01–1.08) per week serve for participants with obesity and 1.04 (1.02–1.07) for those without obesity) after adjusted for age, sex, ethnicity, education, smoking and alcohol status and overall health. The moderate positive association between red and processed meat consumption and ischemic heart disease was only observed in participants without obesity (HR (95%CI): 1.15 (1.00–1.31) for the highest versus lowest terciles of red and processed meat consumption). No association was found with cerebrovascular disease in the participants regardless of obesity.\ud \ud Conclusions:\ud \ud Consumption frequency of red and processed meat is associated with higher risk of CV death regardless of obesity. The risk of ischemic heart disease associated with red and processed meat consumption may be higher in participants without obesity. Further studies are needed to understand the full extent of the mechanism of the association.

In this study, in order to identify the preferences of red meat consumption in Konya, conjoint analysis was used, which has been quite commonly used in product production and existing market studies. Preference cards used in the study were applied to 201 people. People were asked to put in order preference cards by coding as “1” the one they prefer the most toward they prefer the least, and method of diagnosis profile was used. Kendall’s Tau value stating representation power of the model was identified as 0.974 and Pearson's R, as 0.993. At the end of the study, it was seen that the factors affecting red meat preferences and purchasing behaviors of the people living in Konya were purchasing place (46.5%), sort of meat (17.7%), purchasing way (13.0%), fat rate of the meat purchased (12.9%) and, finally, meat price. As a result, it was expressed that conjoint analysis would help about which changes businesses could make in their products or services, which points they had to be dealt with product development studies, and in what direction the existing and potential customers in market could react.

INTRODUCTION: Nonalcoholic fatty liver disease (NAFLD), as the most common liver disease in the world, can range from simple steatosis to steatohepatitis. We evaluated the association between meat consumption and risk of NAFLD in the Golestan Cohort Study (GCS).METHODS: The GCS enrolled 50,045 participants, aged 40-75 years in Iran. Dietary information was collected using a 116-item semiquantitative food frequency questionnaire at baseline (2004-2008). A random sample of 1,612 cohort members participated in a liver-focused study in 2011. NAFLD was ascertained through ultrasound. Total red meat consumption and total white meat consumption were categorized into quartiles based on the GCS population, with the first quartile as the referent group. Multivariable logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CIs).RESULTS: The median intake of total red meat was 17 and total white meat was 53 g/d. During follow-up, 505 individuals (37.7%) were diagnosed with NAFLD, and 124 of them (9.2%) had elevated alanine transaminase. High total red meat consumption (ORQ4 vs Q1 = 1.59, 95% CI = 1.06-2.38, P trend = 0.03) and organ meat consumption (ORQ4 vs Q1 = 1.70, 95% CI = 1.19-2.44, P trend = 0.003) were associated with NAFLD. Total white meat, chicken, or fish consumption did not show significant associations with NAFLD.[GRAPHICS].DISCUSSION: In this population with low consumption of red meat, individuals in the highest group of red meat intake were at increased odds of NAFLD. Furthermore, this is the first study to show an association between organ meat consumption and NAFLD (see Visual Abstract, http://links.lww.com/AJG/B944).

No detailed quantitative global, regional, or national estimates of the disability-adjusted life years (DALYs) of type 2 diabetes mellitus (T2DM) are available.We used data from the Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) 2017 to estimate the global, regional, and national incidence rates and DALYs of T2DM, as well as the associated risk factors, in all 194 countries and territories by age, sex, and sociodemographic status during the period from 2007 to 2017.Globally, the age-standardized incidence and DALY rates increased by 3.23% and 5.07% during 2007 to 2017, respectively. The age-standardized incidence and DALY rates in 2017 and the corresponding percentage changes during 2007 to 2017 were highest in the low-middle sociodemographic index (SDI) quintile. Regionally, the highest 2017 age-standardized incidence and DALY rates were observed in Oceania, whereas the largest percentage increases in both rates during 2007 to 2017 were observed in Southeast Asia. Nationally, Iran, the United Kingdom, and Indonesia reported the largest percentage increases in the age-standardized incidence rates, whereas Georgia, Czech Republic, and Iran showed the largest percentage increases in the age-standardized DALY rates. Globally, the largest percentage increases in risk-attributable DALYs were associated with a high body mass index, low physical activity level, high fasting plasma glucose level, and high sugar-sweetened beverage and red meat consumption.The global T2DM age-standardized incidence and DALY rates increased globally between 2007 and 2017, especially in the low-middle SDI quintile, Southeast Asia.背景: 目前尚无关于2型糖尿病 (T2DM) 的残疾调整生命年 (DALY) 的详细的全球、区域或国家定量估计值。 方法: 我们使用 2017 年全球疾病负担、伤害和风险因素研究 (GBD) 的数据来估计所有 194个国家的 T2DM 发病率和 DALYs 以及 2007 年至 2017 年期间按年龄、性别和社会人口状况划分的地区相关的风险因素。 结果: 在全球范围内, 2007年至 2017年的年龄标准化发病率和 DALY 率分别增加了 3.23% 和 5.07%。 2017 年的年龄标准化发病率和 DALY 率以及 2007 年至 2017 年期间的相应百分比变化在中低收入国家中最高。从区域来看, 2017 年年龄标准化发病率和 DALY 率最高的是大洋洲, 而 2007 年至 2017 年期间, 东南亚的百分比增幅最大。在全国范围内, 伊朗、英国和印度尼西亚的年龄标准化发病率百分比增幅最大, 而格鲁吉亚、捷克共和国和伊朗的年龄标准化 DALY 比率增幅最大。在全球范围内, 可归因于风险的 DALY 的最大百分比增加与高体重指数、低体力活动水平、高空腹血糖水平以及高含糖饮料和红肉消费相关。 结论: 2007 年至 2017 年间, T2DM 年龄标准化发病率和 DALY 率在全球范围内增加, 尤其是在东南亚中低收入国家。.

Purpose To determine the association between red meat (RM), processed red meat (PRM) and total red and processed red meat (TRPRM) consumption on nutritional adequacy and markers of health and cardio-metabolic diseases in British adults. Methods In this cross-sectional study of adults (19–64 y) from the National Diet and Nutrition Survey (NDNS) (n = 1758), RM and PRM consumption were assessed from 4 day estimated food diaries. Anthropometric measures, blood pressure (BP), pulse pressure (PP), plasma glucose, HbA1c, C-reactive protein, TAG, TC, LDL-C and HDL-C from the NDNS were used. Results 43% of adults (men 57% and women 31%) consumed more than the 70 g/d TRPRM guidelines. Fewer adults in the highest tertile of TRPRM intake were below lower reference nutrient intakes (LRNIs), particularly for zinc and iron, respectively. In model 3 (controlled for age, energy intake, socioeconomic classification, number of daily cigarettes, BMI, dietary factors), higher RM consumption was associated with being significantly taller (model 3: P-ANCOVA = 0.006; P-T3/T1 = 0.0004) in men and lower diastolic BP (model 3: P-ANCOVA = 0.004; P-T3/T2 = 0.002) in women. Higher PRM in men was associated with significantly higher plasma ferritin concentration (model 3: P-ANCOVA = 0.0001; P-T2/T1 = 0.0001), being taller (P-ANCOVA = 0.019; P-T1/T2 = 0.047, T1/T3 = 0.044), increased body weight (model 3: P-ANCOVA = 0.001; P-T1/T3 = 0.0001), BMI (model 3: P-ANCOVA = 0.007; P-T1/T3 = 0.006) and smaller hip circumference (model 3: P-ANCOVA = 0.006; P-T3/T1 = 0.024; P-T2/T1 = 0.013) and in women significantly higher TC (model 3: P-ANCOVA = 0.020; P-T3/T2 = 0.016), LDL-C (P-ANCOVA = 0.030; P-T3/T2 = 0.025), HbA1c (model 3: P-ANCOVA = 0.0001; P-T2/T1 = 0.001; P-T3/T2 = 0.001) and higher PP (model 3: P-ANCOVA = 0.022; P-T3/T1 = 0.021). Higher PRM consumption was associated with significantly higher BMI and hip circumference in men, and higher TC, LDL-C, HbA1c and PP in women, which was not observed for RM consumption.

Background Prospective cohort studies on diet and cancer report risk associations as hazard ratios. But hazard ratios do not inform on the number of people who need to alter their dietary behaviours for preventing cancer. The objective of this study is to estimate the number of people that need to alter their diet for preventing one additional case of female breast or colorectal cancer. Methods Based on the largest prospective studies done in the USA and in Europe, we computed the number of subjects who need to alter their diet. Results For preventing one case of breast cancer, European women should increase their fruit consumption by 100 g/day during 33 000 person-years, and US women by 60 g/day during 10 600 person-years. For vegetables, European women should increase their consumption by 160 g/day during 26 900 person-years and US women by 100 g/day during 19 000 person-years. For preventing one case of colorectal cancer, European subjects should decrease their red meat consumption by 20 g/day during 26 100 person-years, and US subjects by 30 g/day during 8170 person-years. For processed meat, European subjects should decrease their consumption by 20 g/day during 17 400 person-years, and US subjects by 10 g/day during 7940 person-years. Conclusions Large number of subjects would need to alter their intake of fruits, vegetables, red and processed meat during many years in order to prevent one additional breast or colorectal cancer.

Since being declared a pandemic, the coronavirus has affected several people. Over the recent months, increased efforts have been directed towards finding a medication or a vaccine that can stop the prevalence of the infections. A simple review of the COVID-19 worldwide statistics revealed the least affected cases in countries known to be on a vegan diet. Vegetarians have low rates of viral illnesses. To find a lasting solution, researchers are now in the process of investigating the potential role of dietary eating patterns in the control of the prevalence of the coronavirus. Only a few studies have been published concerning this matter. The limited data evaluated in this study revealed that red meat varieties can have some quantities of fats and decreasing their use could help mitigate associated viral or bacterial infections. Some of the reviewed studies confirmed the relationship between consumption of a vegan regimen and low occurrence of viral or bacterial diseases. Though COVID-19 is a vital disease, such a benefit can only be inferred to now since there are still no adequate studies pointing to the advantages of a plant-based diet on the transmission or recovery from the coronavirus disease. It seems reasonable from this review that human dietary habits concerning vegan and red meat consumption should be modified substantially as the world struggles with the effects of the coronavirus pandemic. While investigators are still in the evaluation process, there is a high chance that future emphasis could be on dietary eating habits. © 2021 Journal of Advanced Pharmacy Education & Research ;Published by SPER Publication

CVD is the leading cause of death worldwide and, after dementia, is the second biggest cause of death for women. In England, it accounts for one in four of all deaths. Lifestyle modifications represent the primary route both to reduce CVD risk factors and prevent CVD outcomes. Diet constitutes one of the key modifiable risk factors in the aetiology of CVD. We investigated the relationship between nine main dietary indices and a comprehensive range of CVD risk factors in 2590 women from TwinsUK. After adjustment for multiple testing, we found that the Dietary Approaches to Stop Hypertension (DASH) diet was inversely correlated with some of the most common CVD risk factors (BMI, visceral fat (VF), TAG, insulin, homoeostasis model assessment of insulin resistance (HOMA2-IR) and atherosclerotic CVD (ASCVD) risk) with PFDR ranging from 6·28 × 10−7 to 5·63 × 10−4. Similar association patterns were detected across most of the dietary indices analysed. In our post hoc investigation, to determine if any specific food groups were driving associations between the DASH score and markers of cardiometabolic risk, we found that increased BMI, VF, HOMA2-IR, ASCVD risk, insulin and TAG levels were directly correlated with red meat consumption (PFDR ranging from 4·65 × 10−9 to 7·98 × 10−3) and inversely correlated with whole-grain cereal consumption (PFDR ranging from 1·26 × 10−6 to 8·28 × 10−3). Our findings revealed that the DASH diet is associated with a more favourable CVD risk profile, suggesting that this diet may be a candidate dietary pattern to supplement current UK dietary recommendations for CVD prevention.

BACKGROUND Trimethylamine-N-oxide (TMAO) is a compound that is present in seafood and produced through human gut microbial metabolism of its precursors. Previous studies have suggested that elevated TMAO concentrations are associated with an increased risk of cardiovascular events. However, the association between diet and TMAO concentrations in free-living adult populations has not been adequately described. OBJECTIVES The objective of this study was to identify dietary predictors of plasma TMAO concentrations. METHODS TMAO concentrations were assessed in 2 fasting plasma samples collected 6 mo apart among 620 healthy men. Short-term and long-term dietary intakes were assessed during the same time-frame of blood collections via repeated 7-d dietary records (7DDRs) and a semiquantitative food-frequency questionnaire (SFFQ), respectively. We grouped individual food items into 21 groups and regressed against averaged TMAO concentrations. We also assessed the association between dietary scores and TMAO concentrations. RESULTS In models adjusted for demographic characteristics and mutually adjusted for food groups, SFFQ-assessments of fish and egg intakes were significantly associated with increased TMAO concentration (β = 0.082; 95% CI: 0.021, 0.14; P = 0.009 for fish; β = 0.065; 95% CI: 0.004, 0.13; P = 0.039 for egg). The positive association between fish consumption and TMAO concentration was replicated in the 7DDR-assessments (β = 0.12; 95% CI: 0.060, 0.18; P

Objective: To determine the association of adverse outcomes in term of mortality in patients with cirrhosis and red meat consumption. Study Design: Cross-sectional Place and Duration: Medicine Department of Liaquat University Medical Hospital Jamshoro and Civil Hospital Khairpur Mir's for six months duration from December 2019 to November 2020. Methodology: Total 120 patients of both genders with chronic liver disease were enrolled in this study. Patients were categorized in to two groups. Group A (red meat consumption >60 gm/day) and group B (red meat consumption 60 gm/day had high mortality rate as compared to patients with red meat consumption

BackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

Background. Cardiovascular risk (CVR) underlies aging process and longevity. Previous work points to genetic and environmental factors associated with this risk.Objectives. The aim of this research is to look for any CVR gene-gene and gene-multifactorial/lifestyle interactions that may impact health and disease and underlie exceptional longevity.Methods. A case-control study involving 521 both gender individuals, 253 centenarians (100.26±1.98years), and 268 controls (67.51±3.25years), low (LCR,n=107) and high (HCR,n=161) CVR. Hypertension, diabetes, obesity (BMI, kg·m-2), and impaired kidney function were defined according to standard criteria. CVR was calculated using Q risk®. DNA was genotyping (ACE-rs4646994,AGT-rs4762,AGR1-rs5182,GRK4-rs2960306,GRK4-rs1024323,NOS3-rs1799983, andSLC12A3-rs13306673) through iPlex-MassARRAY®, read by MALDI-TOF mass spectrometry, and analyzed by EARTDECODE®.Results. Antilongevity factors consisted (OR 95% CI,p<0.05) BMI 1.558 (1.445-1.680), hypertension 2.358 (1.565-3.553), smoking habits 4.528 (2.579-7.949), diabetes 5.553 (2.889-10.675), hypercholesterolemia 1.016 (1.010-1.022), and regular consumption of red meat 22.363 (13.987-35.755). Genetic aspects particularly for HCR individualsACEII (OR: 3.96 (1.83-8.56),p<0.0001) andNOS3TT (OR: 3.11 (1.70-5.70),p<0.0001) genotypes were also risk associate. Obesity, smoking, hypercholesterolemia, and frequent consumption of red meat have an additive action to hypertension in the longevity process. There was a synergistic interaction between the endothelialNOS3genotypes and the severity of arterial hypertension. An epistatic interaction between functional genetic variants ofGRK4and angiotensinogen was also observed.Conclusions.Cardiovascular risk-related genetic and multifactorial or predominantly lifestyle aspects and its interactions might influence the aging process and contribute to exceptional longevity in Portuguese centenarians. Besides lifestyle, the activity of nitrite oxide synthase may be one of the main physiologic regulators of cardiovascular protection in the path of longevity.

Background Although lifestyle changes have been investigated as a therapeutic choice in regard to obstructive sleep apnea (OSA) severity, data exploring associations between apnea and hypopnea indices and dietary habits are scarce. Objective The aim was to investigate possible relationships between apnea and hypopnea indices and red meat intake in a cohort of Greek patients with mild or moderate to severe OSA evaluated by polysomnography. Design This is a cross-sectional study. Data were collected from November 2014 through July 2018. Participants/setting The sample consisted of 243 patients (21 to 70 years old) who were recently diagnosed with OSA, by overnight attended polysomnography in the Sleep Disorders Center of “Evangelismos” Hospital, Athens Medical School (Greece). The patients included were free of other chronic diseases and had not changed their dietary habits for at least 6 months before evaluation. Main outcome measures Information on participants’ dietary intake, food group consumption, physical activity, smoking, sleep habits, and anthropometric measures were collected. Dietary intake was evaluated by food frequency questionnaire and 24-hour dietary recalls. Adherence to the Mediterranean diet was also evaluated using the Mediterranean Diet Score. Statistical analyses performed General linear models were used to examine the relation between red meat intake and sleep parameters, while adjusting for potential confounders. Multiple logistic regression was also applied to estimate the association between red meat intake and the likelihood of severe OSA. Results Higher intakes of total red meat and unprocessed red meat were associated with higher values of apnea and hypopnea indices, after controlling for age, sex, waist circumference, socioeconomic parameters, smoking, physical activity, adequacy of nighttime sleep, and intake of foods or food components in the Mediterranean diet other than red meat (P trend for increasing quartiles of intake ≤0.02). Compared with patients in the lowest quartile of energy-adjusted total red meat intake (≤0.59 servings/day per 1,000 kcal), patients in the highest quartile (≥1.18 servings/day) had three times higher likelihood of having severe OSA (odds ratio: 3.09, 95% CI: 1.17 to 8.14). Conclusions The results provide evidence of a positive association between total red meat and unprocessed red meat intake with apnea or hypopnea indices and suggest that red meat consumption is associated with OSA severity.

There are major changes in livestock production and red meat consumption trends throughout the world, particularly in emerging and developing countries due to various factors. The livestock sector as a source of red meat production has significant potential and an important contribution to the agro-economy development of the Kurdistan region of Iraq. Most of the farm animals are reared in the Sulaymaniyah governorate. Mainly, Cattle (6.7%), Sheep (72.45%), goats (20.7%), and buffalo (0.15%) are the most farm animals in the Sulaymaniyah governorate. Although The area has vast pastures which can make it capable to make progress in the livestock industry, currently livestock farming is declining and the number of large and small ruminants has decreased meanwhile importing animals from abroad for red meat has increased to meet the market demand. Furthermore, a further decline in the number of small and large ruminants may harm the sustainability of the agricultural sector Kurdistan region in general and in particular Sulaymaniyah governorate. This paper reviews ten years (2009 to 2018) records of slaughtered cattle, sheep and goats in Sulaymaniyah governorate, Kurdistan region – Iraq aiming to determine trends in production and consumption patterns of red meat products in Sulaymaniyah city, Kurdistan region and identify opportunities for developing livestock production industry in Kurdistan region.

WOS: 000523591400012 In this study, meat consumption and the nutritional status of pregnant women living in Giresun province of Turkey were investigated. The study was carried out at Giresun University, the Maternity and Pediatrics Training and Research Hospital between February-March 2019. The study group consisted of 218 pregnant women aged 18 to 49 years, who benefited from polyclinic services and agreed to participate in the survey. A questionnaire consisting of 12 questions was used, and the findings were evaluated using SPSS to generate descriptive statistics and t-tests or ANOVAs. The majority of participants stated that red meat is beneficial during pregnancy (71.1%) and this benefit is due to its nutrients (69.1%). Educational level was positively related to a balanced diet during pregnancy. Although the pregnant women in this study have knowledge about nutrition during pregnancy, nutrition programs can be further strengthened to increase their level of knowledge.

Aims/hypothesis Previous evidence linking red meat consumption with diabetes risk mainly came from western countries, with little evidence from China, where patterns of meat consumption are different. Moreover, global evidence remains inconclusive about the associations of poultry and fish consumption with diabetes. Therefore we investigated the associations of red meat, poultry and fish intake with incidence of diabetes in a Chinese population. Methods The prospective China Kadoorie Biobank recruited ~512,000 adults (59% women, mean age 51 years) from ten rural and urban areas across China in 2004–2008. At the baseline survey, a validated interviewer-administered laptop-based questionnaire was used to collect information on the consumption frequency of major food groups including red meat, poultry, fish, fresh fruit and several others. During ~9 years of follow-up, 14,931 incidences of new-onset diabetes were recorded among 461,036 participants who had no prior diabetes, cardiovascular diseases or cancer at baseline. Cox regression analyses were performed to calculate adjusted HRs for incident diabetes associated with red meat, poultry and fish intake. Results At baseline, 47.0%, 1.3% and 8.9% of participants reported a regular consumption (i.e. ≥4 days/week) of red meat, poultry and fish, respectively. After adjusting for adiposity and other potential confounders, each 50 g/day increase in red meat and fish intake was associated with 11% (HR 1.11 [95% CI 1.04, 1.20]) and 6% (HR 1.06 [95% CI 1.00, 1.13]) higher risk of incident diabetes, respectively. For both, the associations were more pronounced among men and women from urban areas, with an HR (95% CI) of 1.42 (1.15, 1.74) and 1.18 (1.03, 1.36), respectively, per 50 g/day red meat intake and 1.15 (1.02, 1.30) and 1.11 (1.01, 1.23), respectively, per 50 g/day fish intake. There was no significant association between diabetes and poultry intake, either overall (HR 0.96 [95% CI 0.83, 1.12] per 50 g/day intake) or in specific population subgroups. Conclusions/interpretation In Chinese adults, both red meat and fish, but not poultry, intake were positively associated with diabetes risk, particularly among urban participants. Our findings add new evidence linking red meat and fish intake with cardiometabolic diseases. Data availability Details of how to access the China Kadoorie Biobank data and rules of China Kadoorie Biobank data release are available from www.ckbiobank.org/site/Data+Access.