Meat

Publication Title: 
Meat Science

Conjugated linoleic acid, a fatty acid found in milk fat and ruminant meat is one of the functional food components. Modifying fatty acid composition so as to increase CLA and other beneficial PUFA/MUFA level and reducing SFA levels might be a key to enhance the neutraceutical and therapeutic value of ruminant-derived food products.

Author(s): 
Rana, Madhu Suman
Tyagi, A.
Hossain, Sk Asraf
Tyagi, A. K.
Publication Title: 
Voprosy Pitaniia
Author(s): 
Mustafaev, Kh I.
Publication Title: 
Journal of Animal Science
Author(s): 
Hegarty, P. V.
Publication Title: 
The Proceedings of the Nutrition Society

An ideal diet is one that promotes optimal health and longevity. Throughout history, human societies have developed varieties of dietary patterns based on available food plants and animals that successfully supported growth and reproduction. As economies changed from scarcity to abundance, principal diet-related diseases have shifted from nutrient deficiencies to chronic diseases related to dietary excesses. This shift has led to increasing scientific consensus that eating more plant foods but fewer animal foods would best promote health.

Author(s): 
Nestle, M.
Publication Title: 
The American Journal of Clinical Nutrition

BACKGROUND: In studies from Italy and Greece, a Mediterranean dietary pattern was shown to favorably affect life expectancy in the elderly population. This pattern is thought to reduce the risk of cancer in addition to being cardioprotective.

Author(s): 
Lasheras, C.
Fernandez, S.
Patterson, A. M.
Publication Title: 
The Journal of Nutrition, Health & Aging

The relationship of nutrient intakes to life expectancies in Japan since the Second World War has demonstrated that sufficient intakes of animal protein and fat are crucial for attaining longevity. In the community dwelling elderly, the higher the serum albumin was, the longer the further life expectancy in the elderly. Serum total cholesterol showed a U-shape relationship to further life expectancies in the elderly. Low serum cholesterol was deleterious for higher levels of functional capacity.

Author(s): 
Shibata, H.
Publication Title: 
The American Journal of Clinical Nutrition

BACKGROUND: Since meat products represent a major source of protein in the Western diet, findings on whether meat intake significantly contributes to the burden of fatal disease have important clinical and public health implications. OBJECTIVE: The objective was to examine whether a very low meat intake (less than weekly) contributes to greater longevity. DESIGN: We reviewed data from 6 prospective cohort studies and report new findings on the life expectancy of long-term vegetarians from the Adventist Health Study.

Author(s): 
Singh, Pramil N.
Sabaté, Joan
Fraser, Gary E.
Publication Title: 
Health News (Waltham, Mass.)
Author(s): 
Blackburn, George L.
Publication Title: 
Annals of Nutrition & Metabolism

BACKGROUND: A vegetarian diet is considered to promote health and longevity and reduce the risk of cardiovascular diseases and cancer. However, a vegetarian diet may be deficient in some nutrients. Exclusion of animal products in vegetarian diets may affect the status of certain B-vitamins, and further cause the rise of plasma homocysteine concentration. OBJECTIVE: The nutritional status of various B-vitamins (B(1), B(2), B(6), B(12), folic acid) and the concentration of homocysteine in blood plasma of omnivores (n = 40), vegetarians (n = 36) and vegans (n = 42) in Austria was evaluated.

Author(s): 
Majchrzak, D.
Singer, I.
M‰nner, M.
Rust, P.
Genser, D.
Wagner, K.-H.
Elmadfa, I.
Publication Title: 
The British Journal of Nutrition

Dietary patterns, which reflect the complexity of food preference, lifestyle and socio-economic status, may play a major role in health and longevity. Understanding dietary patterns and their correlates is important to the research of diet and health relationships. In the Shanghai Men's Health Study (SMHS) a total of 61,582 men aged 40-74 were recruited between 2002 and 2006. Their food intake over the previous year was collected using a validated FFQ. Study participants (75.6%) reported little or no change in meat and vegetable intake in the 5 years prior to recruitment.

Author(s): 
Cai, Hui
Zheng, Wei
Xiang, Yong-Bing
Xu, Wang Hong
Yang, Gong
Li, Honglan
Shu, Xiao Ou

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