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PubMed2002

[Study of Salmonella contamination of restaurant meat products collected over a period of one year].

The study has been carried out on 898 food samples of animal origin: bovin meat, ovin, porcin, rabbit, turkey and chicken in 1998 from auto-control food service of Chahed laboratory. II consisted in studying and identifying salmonella serovars and to determine the nature of the most contaminated meat products. The results of the study are as follows: 3.7% of meat product samples are contaminated by salmonella. On the 480 samples of bovin meat, 4.2% are contaminated by salmonella. 3.8% ovin meat is contaminated by salmonella, 1.7% turkey meat and 3.6% chicken meat. Rabbit meat are not contaminated by salmonella. As far as the products of a bovin origin are concerned the results are as follows: -2.7% of meat is contaminated by salmonella, 5.3% of mechanically separated meat and 7.7% of giblets are also contaminated. Therefore salmonella contaminates 4.3% of red meat and 2.6% of fowl. S. anatum, Corvallis, typhimurium, Braenderup, Zanzibar, Enteritidis, Livingstone are different detected serovars. S. anatum represents 40% of contamination whereas. S. typhimurium represents 12% Of contaminations.

Data Collection↗

PubMed2026

The relationship between food intake and outdoor temperature in a longitudinal study: a public health perspective in the context of global warming.

BACKGROUND: Climate change affects human health and nutrition. Rising temperatures may significantly impact diets, but research on their influence on dietary habits in large populations remains limited. OBJECTIVES: We aimed to study the link between outdoor temperature and energy-adjusted food consumption across profiles in a longitudinal study. METHODS: This study included 100,851 participants from the NutriNet-Santé study (2009-2023) with 1,716,046 24-h dietary records linked to daily maximum outdoor temperature at the residence, from the nearest Météo-France station. Associations were analyzed using linear mixed models with interactions tested for sex and 6 socioeconomic profiles (employees, privileged, intermediate, young, disadvantaged, and retirees) derived from clustering. RESULTS: Across all subgroups, higher outdoor temperature was associated with higher consumption of fruits, vegetables, processed meats, sweet products, water, alcoholic beverages, and sugar-sweetened beverages, whereas consumption of red meat, pulses, and dairy products decreased. From 25°C to 35°C, the increase in alcohol consumption with temperature was more pronounced in males {150 g/d [95% confidence interval (CI): 147 g/d, 153 g/d] to 166 g/d [95% CI: 162 g/d, 171 g/d], +11%} than in females [101 g/d (95% CI: 98 g/d, 103 g/d) to 107 g/d (95% CI: 104 g/d, 109 g/d), +6%]. Across socioeconomic profiles, changes shared similar directions, but some trends were more marked, notably for alcoholic beverages among employees (95% CI: 114 g/d, 130 g/d; +14%) and sugar-sweetened beverages in young (95% CI: 56 g/d, 72 g/d; +29%). Consumption of fruits increased more modestly in the young (95% CI: 227 g/d, 248 g/d; +9%) than in employees (95% CI: 194 g/d, 227 g/d; +17%). These changes, although variable in magnitude, were not accompanied by substantial modifications in energy intake or overall diet quality scores. CONCLUSIONS: These results emphasize the importance of targeted prevention messages when temperatures exceed 25°C, especially concerning alcoholic and sugar-sweetened beverages, and offer insight into potential long-term food consumption patterns (beyond seasonal changes) in the context of global warming.

Humans↗

PubMed2003

What do vegetarians in the United States eat?

BACKGROUND: Dietary patterns and nutrient intakes of vegetarians in a nationally representative survey have not been described. OBJECTIVE: We sought to profile and compare nutrient and food consumption patterns of self-defined vegetarians and nonvegetarians in a representative sample of the US population. DESIGN: Data from 13 313 participants (age: >/= 6 y) in the Continuing Survey of Food Intake by Individuals (CSFII) 1994-1996, 1998 were used to compare vegetarian and nonvegetarian dietary patterns. Self-defined vegetarians and nonvegetarians were those who responded positively or negatively, respectively, to the question "Do you consider yourself to be a vegetarian?" The vegetarian and nonvegetarian groups were further characterized as "no meat" or "ate meat" on the basis of a consumption cutoff of 10 g meat/d reported on 2 nonconsecutive 24-h dietary recalls. RESULTS: Self-defined vegetarians whose recalls did not include meat represented 0.9% of this nationally representative sample of noninstitutionalized persons residing in the United States. Compared with nonvegetarians who ate meat, self-defined vegetarians aged >/= 20 y had lower body mass indexes regardless of whether they ate meat. Diets of self-defined vegetarians tended to be lower in total fat, saturated fat, and cholesterol and higher in fiber than did the diets of nonvegetarians who ate meat. Self-defined vegetarians whose recalls contained no meat consumed more grains, legumes, vegetables (green leafy and yellow), fruit, and wine, whereas those who ate meat consumed more fruit than did nonvegetarians. CONCLUSION: Self-defined vegetarians may consume red meat, poultry, or fish. However, their dietary patterns are generally healthier than are those of nonvegetarians.

Adolescent↗

PubMed2004

Beef meat and blood sausage promote the formation of azoxymethane-induced mucin-depleted foci and aberrant crypt foci in rat colons.

Red meat intake is associated with colon cancer risk. Puzzlingly, meat does not promote carcinogenesis in rat studies. However, we demonstrated previously that dietary heme promotes aberrant crypt foci (ACF) formation in rats given a low-calcium diet. Here, we tested the hypothesis that heme-rich meats promote colon carcinogenesis in rats treated with azoxymethane and fed low-calcium diets (0.8 g/kg). Three meat-based diets were formulated to contain varying concentrations of heme by the addition of raw chicken (low heme), beef (medium heme), or black pudding (blood sausage; high heme). The no-heme control diet was supplemented with ferric citrate and the heme control diet with hemoglobin to match iron and heme concentrations in the beef diet, respectively. After 100 d, colons were scored for ACF and mucin-depleted foci (MDF). Fecal water was assayed for lipoperoxides and cytotoxicity. Only diets with heme promoted the formation of MDF, but all meat diets promoted ACF formation. The number of MDF/colon was 0.55 +/- 0.68 in controls, but 1.2 +/- 0.6 (P = 0.13), 1.9 +/- 1.4 (P < 0.01), and 3.0 +/- 1.2 (P < 0.001) in chicken-, beef-, and black pudding-fed rats. MDF promotion by the high-heme black pudding diet was greater than that by the medium-heme beef diet. The number of ACF/colon was 72 +/- 16 in controls, but 91 +/- 18, 100 +/- 13, and 103 +/- 14 in chicken-, beef-, and black pudding-fed rats (all P < 0.001). ACF and MDF did not differ between rats fed the beef diet and those fed the heme control diet. MDF promotion was correlated with high fecal water lipoperoxides and cytotoxicity (r = 0.65, P < 0.01). This is the first study to show the promotion of experimental carcinogenesis by dietary meat and the association with heme intake.

Animals↗

PubMedDate not supplied

Amino acid analysis for meat protein evaluation.

The Food Safety and Inspection Service procedure for determination of essential amino acid content of mechanically processed products from red meat animals and poultry is based on hydrolysis of a powder prepared by blending samples in acetone-chloroform. The hydrolysis procedure incorporates thioglycolic acid to prevent loss of tryptophan. Aliquots of prepared hydrolysates are injected into a liquid chromatographic system, using gradient elution on an ion-exchange column for separation. The system also uses post-column hypochlorite oxidation coupled with orthophthalaldehyde reagent and fluorescence detection. Modification of the elution program allows concurrent determination of tryptophan with minimal added cost. Chromatograms from beef, pork, and poultry products show adequate separation and quantitation of beta-alanine, 1-methyl-histidine, and 3-methyl-histidine, indicating that the procedure could be used to estimate muscle content of products. A colorimetric procedure for assay of hydroxyproline was introduced and validated as an adjunct method for protein quality estimation.

Amino Acids↗

PubMed2000

A perspective on animal protein production in sub-Saharan Africa.

A large survey of animal protein production in sub-Saharan Africa was performed. The objective was to identify specific production needed to ensure sustainable development. Starting from data collection and analysis to gain control of this information, the study proposes possible paths of evolution for supply and demand for animal production. Africa will be the continent where the demand will grow the most (together with Asia), because of demography and urbanization. Urbanization will represent an extraordinary opportunity for the development of animal production. In 2020, the global demand will be 20 million tons per year (7.3 in 1994) for meat, 45 million tons for milk (18.6 in 1994) and 2.9 million tons for eggs (1.1 in 1994). Red meat, which now provides 55.6% of present meat consumption will satisfy only 36.5% in 2020. This underlines the immense effort needed to intensify ruminant production and/or to develop monogastric production. Consequently, there is a need in tropical animal health and research for better knowledge and control of monogastric diseases and particularly those linked to intensification. The development of peri-urban milk production will require particular attention to hemoparasitic diseases. Globally, there is an urgent need to set up projects for the development of animal production.

Africa South of the Sahara↗

PubMed1982

Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods.

Twelve strains of Campylobacter fetus subsp. jejuni isolated from humans and animals grew at temperatures ranging from 34 to 45 degrees C and pH minima between 5.7 and 5.9. Only one strain grew at pH 5.8 with lactic acid present at a concentration similar to that in meat. All strains had decimal reduction times of less than 1 min at 60 degrees C. Further examination of a typical strain showed that it grew at 37 degrees C on high-pH meat but not at 37 degrees C on normal-pH meat. Bacterial numbers on both high (6.4)-pH and normal (5.8)-pH inoculated meat declined at a similar rate when the meat was stored at 25 degrees C. At -1 degree C, the rate of die-off was somewhat slower on normal-pH meat but was very much slower on high-pH meat. The initial fall in bacterial numbers that occurred when meat was frozen was also greater for normal-pH meat than for high-pH meat. The organism exhibited a long lag phase (1 to 2 days) when grown in cooked-meat medium at 37 degrees C and died in meat pies stored at 37 or 43 degrees C. Evaluation of the risk of Campylobacter contamination of red-meat carcasses to human health must take into account the limited potential of the organism to grow or even survive on fresh meats and in warm prepared foods.

Animals↗

PubMed2000

The effect of age, sex, and education on food consumption of a middle-aged English cohort-EPIC in East Anglia.

BACKGROUND: Different dietary patterns are associated with differing risks of chronic disease. Yet independent relationships between diet and demographic variables, such as age, sex, and education, are poorly described. METHODS: The first 1968 subjects enrolled to the European Prospective Investigation of Cancer (EPIC) cohort from general practices in East Anglia, UK, provided food frequency and demographic data. RESULTS: Men ate meat, eggs, milk, and sugary foods more frequently, but fruit and vegetables less frequently than women. Older subjects ate red meats and saturated bread spreads more frequently but consumed less poultry and drank less coffee than younger subjects. Better educated subjects ate less meat, more salads, and fewer cakes and sweet foods than those less educated. Five clusters representing different dietary patterns were readily identified. These were (a) younger well-educated, probably containing many vegetarians; (b) "low calorie," two-thirds female; (c) high alcohol, nuts, meat, largely male; (d) preferring fruits, vegetables, unsaturated fats, poultry, and fish, 71% female; (e) preferring meat, potatoes, sweet foods, saturated fats, less well-educated older men. CONCLUSIONS: The reported consumption of many foods varies by age, gender, and education. A pattern of eating that is generally considered less healthful was particularly seen in older men, placing them at increased risk of chronic disease.

Age Factors↗

PubMed2000

Cancer and Mediterranean dietary traditions.

The incidence of cancer overall in Mediterranean countries is lower than in Scandinavian countries, the United Kingdom, and the United States. This is mostly accounted for by the lower incidence among Mediterranean countries of cancer of the large bowel, breast, endometrium, and prostate. These forms of cancer have been linked to dietary factors, particularly low consumption of vegetables and fruit, and to a certain extent, high consumption of meat. The traditional Mediterranean diet is characterized by high consumption of foods of plant origin, relatively low consumption of red meat, and high consumption of olive oil, which in several studies has been reported to be more beneficial against cancer than other forms of added lipids. By taking into account the established or presumed nutritional causation of major forms of cancer and the composition of the traditional Mediterranean diet, estimates can be derived concerning the fraction of cancer occurrence in highly developed Western countries that could be attributed to their diets in comparison with the healthy traditional Mediterranean diet. Although estimates can only be crude, it can be calculated that up to 25% of the incidence of colorectal cancer, approximately 15% of the incidence of breast cancer, and approximately 10% of the incidence of prostate, pancreas, and endometrial cancer could be prevented if the populations of highly developed Western countries could shift to the traditional healthy Mediterranean diet.

Breast Neoplasms↗

PubMedDate not supplied

Heterocyclic aromatic amines in human urine following a fried meat meal.

In a search for suitable biomarkers for human dietary exposure to heterocyclic aromatic amines (HAAs), we have investigated the concentrations of three common fried food mutagens in food and urine after consumption of a fried meat meal. In this connection we developed a method for the determination of HAAs and have investigated the common fried red meat HAAs 2-amino-1-methyl-6-phenylimidazo[4,5-beta]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx). Eight volunteers participated in the study, each consuming a meal of fried minced beef patties (295 g), boiled potatoes, and a green salad. Urine was collected for two 12-hr periods prior to and following the meal. HAAs were determined in cooked meat and in untreated and acid hydrolysed urine by a series of liquid/liquid extractions, followed by Blue cotton adsorption and finally by a novel derivatized technique for gas chromatography-mass spectrometry (GC-MS). The primary amino groups were derivatized by acylation with heptafluorobutyric acid anhydride, and the resulting amide methylated using diazomethane. Phenolic hydroxyl groups were also methylated by this procedure, making it possible to detect hydroxylated HAAs, possible metabolites or constituents of the fried meat. 4'-Hydroxy-PhIP ¿2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-beta]pyridine¿ (4'-OH-PhIP) was indeed found in meat as well as in urine. The contents of PhIP, MeIQx and DiMeIQx in meat were 4.0 +/- 2.6, 3.5 +/- 0.9 and 0.3 +/- 0.1 ng g-1 (mean +/- SD, n = 4), from which the mean amounts ingested were calculated to be 1180, 1030 and 90 ng, respectively. Total amounts of HAAs in the 0-24-hr post-meal untreated urine (and percent of ingested dose) were 6-23 ng PhIP (0.5-2%) and 10-63 ng MeIQx (1-6%). In hydrolysed urine, the levels of HAAs were higher, totalling 24-100 ng PhIP (2-8.5%) and 133-329 ng of MeIQx (13-32%). DiMeIQx was below detection limit in all urine samples. Judged from our study, there were rather large inter-individual variations in the amounts of excreted HAAs, possibly caused by variations in the activities of enzymes taking part in HAA metabolism.

Adult↗

PubMed2005

Emotions generated by meat and other food products in women.

Eating behaviour depends partly on food preference, which is itself determined by different types of emotions. Among the emotions generated by food, disgust with red meat is common in women and can lead to reduced meat consumption. We tested the hypothesis that low meat intake is related to different negative emotions towards meat but does not affect the emotions expressed towards other food categories. Food intake of sixty women was followed throughout each day for 1 week and allowed us to assign women to two groups (low v. high meat-eating women). They were then invited to assess the intensity of twenty-six emotions described by words and induced by thirty food pictures. We determined the number of necessary dimensions to describe the space created by the twenty-six words. The results showed differences in emotions between the low and high meat-eating women. As expected, there were overall differences in the emotions generated by the thirty food pictures. Six clusters of emotions were necessary and sufficient to summarise the emotional space. These dimensions were described by 'disappointment', 'satisfaction', 'guilt', 'doubt', 'amused' and 'indifference'. As expected, the low meat-eating women felt more 'disappointment', 'indifference' and less 'satisfaction' towards meat than did the high meat-eating women. However, the low meat-eating women also stated other negative emotions such as 'doubt' towards some starchy foods. The only foods that they liked more than high meat-eating women were pears and French beans. In conclusion, low meat consumption was associated with specific negative emotions regarding meat and other foods.

Adolescent↗

PubMed1999

Commercial implementation of postmortem electrical stimulation.

Postmortem electrical stimulation (ES) of meat-producing species is not a new technology but has recently been adapted for commercial use with poultry. Unlike its use in red meats to reduce the inherent toughness and facilitate grading, the application of ES in poultry is to reduce the need for aging carcasses before deboning by reducing the toughening that occurs when the meat is deboned early after death. The current practice of aging intact carcasses or breast halves 4 h or more prior to deboning costs the industry millions of dollars in lost yield and creates logistical problems in plants. Electrical stimulation reduces the need for aging by accelerating the energy depletion involved in rigor mortis development to reduce the shortening-related toughness of early deboning. Some ES systems have the additional effect of inducing physical disruption in the muscle, reducing muscle integrity and counteracting the toughness induced by early deboning. Several ES systems have been reported in the literature with some having been recently developed into commercial-scale devices. With this new technology and the growing pressure on processors to maximize operating efficiencies, processors will need to evaluate their tenderness management programs and customer demands to determine the role ES can play in their operations.

Animals↗

PubMed2007

Food groups and renal cell carcinoma: a case-control study from Italy.

Although nutrition and diet have been related to renal cell carcinoma (RCC), the role of specific foods or nutrients on this cancer is still controversial. We evaluated the relation between a wide range of foods and the risk of RCC in an Italian case-control study including 767 patients (494 men and 273 women) younger than 79 years with incident, histologically confirmed RCC, and 1,534 controls (988 men and 546 women) admitted to the same hospitals as cases for a wide spectrum of acute, non-neoplastic conditions, not related to long term diet modifications. A validated and reproducible food frequency questionnaire, including 78 foods and beverages, plus a separate section on alcohol drinking, was used to assess patients' dietary habits 2 years before diagnosis or hospital admission. Multivariate odds ratios (OR) were obtained after allowance for energy intake and other major confounding factors. A significant direct trend in risk was found for bread (OR = 1.94 for the highest versus the lowest intake quintile), and a modest excess of risk was observed for pasta and rice (OR = 1.29), and milk and yoghurt (OR = 1.27). Poultry (OR = 0.74), processed meat (OR = 0.64) and vegetables (OR = 0.65) were inversely associated with RCC risk. No relation was found for coffee and tea, soups, eggs, red meat, fish, cheese, pulses, potatoes, fruits, desserts and sugars. The results of this study provide further indications on dietary correlates of RCC, and in particular indicate that a diet rich in refined cereals and poor in vegetables may have an unfavorable role on RCC.

Aged↗

PubMed2001

Meat consumption and colorectal cancer: a review of epidemiologic evidence.

This article reviews the epidemiologic evidence on colorectal cancer risk and meat consumption from 32 case-control and 13 cohort studies published in English from 1970 to 1999 and retrieved from the Medline database. The results support the hypothesis that meat consumption is associated with a modest increase in colorectal cancer risk. This association, however, seems to have been more consistently found for red meat and processed meat. The studies on cooking methods and meat "doneness" are not consistent and the evidence is not conclusive.

Animals↗

PubMed1990

Epidemiologic studies of diet and cancer.

Correlational studies comparing national diets with mortality rates of colon and breast cancer indicate very strong associations, on the order of correlation coefficients = +0.8, between intake of meat or animal fat and rates of both these cancers. However, both case-control and prospective cohort studies have found little positive association between these dietary factors and risk of breast cancer. This lack of a positive association, at least in the largest prospective study, cannot be explained by insufficient variability in diet in the study population or by imprecision in the dietary questionnaire, although it is possible that the latent period between dietary intake and diagnosis of breast cancer is so long that an effect of fat intake could not be seen. However, the normal risk of breast cancer in Seventh-Day Adventists and vegetarian nuns, the small increase in breast cancer rates in Japan since World War II despite a 2.5-fold increase in fat intake, and the lack of correlation between fat intake and risk of breast cancer mortality among rural Chinese populations all suggest that a major association between meat and animal fat intake and risk of breast cancer is unlikely or weak. In contrast, the striking international correlations between intake of meat and animal fat and colon cancer rates are generally supported by case-control and cohort studies. In particular, associations between intake of red meat and colon cancer have been seen in many, although not all, of these studies.(ABSTRACT TRUNCATED AT 250 WORDS)

Breast Neoplasms↗

PubMedDate not supplied

Dietary intake as a risk factor for cancer of the exocrine pancreas.

Data from 149 cases with pancreatic cancer and 363 control subjects in Utah were obtained from proxy respondents to assess the associations between dietary intake and the development of pancreatic cancer. After adjusting for cigarette smoking status and alcohol and coffee consumption, we observed that foods containing large amounts of fat from all sources increased risk of pancreatic cancer in men [odds ratio (OR), 3.41; 95% CI, 1.59-7.29]. Further division of fat by source of food showed that high intake of bacon and sausages (OR for upper tertile, 2.77; 95% CI, 1.34-5.72) as well as large intakes of fatty foods other than meat or dairy products (OR for upper tertile, 2.80; 95% CI, 1.33-5.89) increased risk of pancreatic cancer in men; high levels of intake of red meat, chicken, fish, and dairy foods did not increase risk of pancreatic cancer in either men or women. In women, fat from nonmeat and nondairy sources also increased risk of pancreatic cancer (OR for upper tertile, 3.44; 95% CI, 1.35-8.78). Although no protective effect was observed among men who consumed large amounts of fruits, vegetables, or high fiber foods, we did observe a protective effect in women for these foods (OR for upper tertile of fruit consumption, 0.37; 95% CI, 0.18-0.81; OR for upper tertile of vegetable consumption, 0.32; 95% CI, 0.13-0.74; and OR for upper tertile of fiber consumption, 0.28; 95% CI, 0.12-0.67). Findings from this study support the hypothesis that diets high in fat contribute to the development of pancreatic cancer.(ABSTRACT TRUNCATED AT 250 WORDS)

Adenocarcinoma↗

PubMed1991

Effects of gaseous environment and temperature on the storage behaviour of Listeria monocytogenes on chicken breast meat.

Portions of skinless chicken breast meat (pH 5.8) were inoculated with a strain of Listeria monocytogenes and stored at 1, 6 or 15 degrees C in (1) aerobic conditions; (2) 30% CO2 + air; (3) 30% CO2 + N2; and (4) 100% CO2. When samples were held at 1 degree C the organism failed to grow under any of the test conditions, despite marked differences between treatments in spoilage rate and ultimate microflora. At 6 degrees C counts of L. monocytogenes increased ca 10-fold in aerobic conditions before spoilage of the meat, but only when the inoculum culture was incubated at 1 degree C rather than 37 degrees C. In CO2 atmospheres growth of L. monocytogenes was inhibited on meat held at 6 degrees C, especially under 100% CO2. By contrast, storage at 15 degrees C led to spoilage of the meat within 2 d, in all gaseous environments, and listeria levels increased up to 100-fold. Differences in the behaviour of L. monocytogenes on poultry and red meats are discussed.

Aerobiosis↗

PubMed2002

Diet and prostate cancer.

The importance of dietary factors for prostate carcinogenesis has been proven by epidemiological studies of immigrants from Asia into the USA. Intake of foodstuffs rich in fat, including meat, is suggested to be a risk factor. Experimentally, while some studies demonstrated high fat intake to promote rat prostate carcinogenesis, others did not. Charcoal-cooked red meat and fish have been demonstrated to contain heterocyclic amines that are carcinogenic in rodents and non-primates. Among them, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) has been shown to induce cancers in the mammary glands, colon and prostate of rats. Although there are epidemiological data showing that PhIP could contribute to the development of breast cancer, equivalent evidence for prostate cancer is lacking. However, as protective dietary factors, micronutrients such as selenium, zinc, isoflavones, carotenoids and lycopenes and vitamins E and D have been listed. Animal experimentation on prostate cancer has consistently supported preventive potential for carotenoids and isoflavones, in contrast to the inconsistent results with high fat diets. Although the diet has apparently an important influence on prostate carcinogenesis in man, further research is necessary for clarification of specific factors in man.

Anticarcinogenic Agents↗