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Specialty: Nutrition
Nutrition: Meat
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Total 22 results found since Jan 2013.
Low dietary sodium potentially mediates COVID-19 prevention associated with whole food plant-based diets
This article presents evidence that low dietary sodium potentially mediates the association of plant-based diets with COVID-19 prevention. Processed meats and poultry injected with sodium chloride contribute considerable amounts of dietary sodium in the Western diet, and the avoidance or reduction of these and other processed foods in whole food plant-based diets could help lower overall dietary sodium intake. Moreover, high amounts of potassium in plant-based diets increase urinary sodium excretion, and preagricultural diets high in plant-based foods were estimated to contain much lower ratios of dietary sodium to potassi...
Source: The British Journal of Nutrition - August 1, 2022 Category: Nutrition Authors: Ronald B Brown Source Type: research
Red meat consumption and all-cause and cardiovascular mortality: results from the UK Biobank study
ConclusionOur results indicated that red meat consumption was associated with higher risks of CVD, CHD, and stroke mortality, and the associations were not modified by lifestyle and genetic risk factors. Replacing red meat by poultry or cereal was related to lower risks of CVD and CHD mortality.
Source: European Journal of Nutrition - July 16, 2022 Category: Nutrition Source Type: research
Total, red and processed meat consumption and human health: an umbrella review of observational studies
Int J Food Sci Nutr. 2022 Mar 15:1-12. doi: 10.1080/09637486.2022.2050996. Online ahead of print.ABSTRACTMeat consumption has represented an important evolutionary step for humans. However, modern patterns of consumption, including excess intake, type of meat and cooking method have been the focus of attention as a potential cause of rise in non-communicable diseases. The aim of this study was to investigate the association between total, red and processed meat with health outcomes and to assess the level of evidence by performing a systematic search of meta-analyses of prospective cohort studies. Convincing evidence of th...
Source: International Journal of Food Sciences and Nutrition - March 16, 2022 Category: Nutrition Authors: Giuseppe Grosso Sandro La Vignera Rosita A Condorelli Justyna Godos Stefano Marventano Maria Tieri Francesca Ghelfi Lucilla Titta Alessandra Lafranconi Angelo Gambera Elena Alonzo Salvatore Sciacca Silvio Buscemi Sumantra Ray Daniele Del Rio Fabio Galvano Source Type: research
Red and processed meat consumption and risk of incident cardiovascular disease and mortality: Isfahan cohort study
Int J Food Sci Nutr. 2021 Oct 28:1-10. doi: 10.1080/09637486.2021.1993797. Online ahead of print.ABSTRACTTo investigate the cardiovascular risks associated with red and/or processed meat intake in a large population-based cohort study in Iran. A total of 5432 participants from the Isfahan Cohort Study (ICS) were enrolled. Diet was assessed using a validated, 48-item food frequency questionnaire. Cox proportional hazards regression models were applied to calculate hazard ratios (HRs) for the CVD risk associated with red and processed meat intake. Median follow-up was 11.2 years. Compared to the first tertile, the highest te...
Source: International Journal of Food Sciences and Nutrition - October 28, 2021 Category: Nutrition Authors: Narges Grau Noushin Mohammadifard Razieh Hassannejhad Fahimeh Haghighatdoost Masoumeh Sadeghi Mohammad Talaei Firoozeh Sajjadi Yiannis Mavrommatis Nizal Sarrafzadegan Source Type: research
A score appraising Paleolithic diet and the risk of cardiovascular disease in a Mediterranean prospective cohort
ConclusionsOur findings suggest that the PaleoDiet may have cardiovascular benefits in participants from a Mediterranean country. Avoidance of ultra-processed foods seems to play a key role in this inverse association.
Source: European Journal of Nutrition - October 21, 2021 Category: Nutrition Source Type: research
Correlates of a southern diet pattern in a national cohort study of blacks and whites: the REGARDS study
CONCLUSION: There was a high consumption of the Southern dietary pattern in the US black population, regardless of other factors, underlying our previous findings showing the substantial contribution of this dietary pattern to racial disparities in incident hypertension and stroke.PMID:33632366 | DOI:10.1017/S0007114521000696
Source: The British Journal of Nutrition - February 26, 2021 Category: Nutrition Authors: Catharine A Couch Marquita S Brooks James M Shikany Virginia J Howard George Howard D Leann Long Leslie A McClure Jennifer J Manly Mary Cushman Neil A Zakai Keith E Pearson Emily B Levitan Suzanne E Judd Source Type: research
