Association Between Red and Processed Meat Consumption and Risk of Prostate Cancer: A Systematic Review and Meta-Analysis

Nouri-Majd, Saeedeh; Salari-Moghaddam, Asma; Aminianfar, Azadeh; Larijani, Bagher; Esmaillzadeh, Ahmad

doi:10.3389/fnut.2022.801722

Cited by 13 publications

(10 citation statements)

References 60 publications

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“…Positive associations were reported between processed meat and colorectum and stomach cancer, and for red meat and colorectum, pancreas and prostate cancer. Most recent systematic reviews of prospective cohort studies tend to confirm the positive associations between red and processed meat consumption and cancer risk (Han et al, 2019;Vernooij et al, 2019;H € andel et al, 2020;Farvid et al, 2021;Poorolajal et al, 2021;Ubago-Guisado et al, 2021;Nouri-Majd et al, 2022).…”

Section: Sources Of Proteinmentioning

confidence: 99%

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver scientific advice related to nutrient profiling for the development of harmonised mandatory front-of-pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods. This Opinion is based on systematic reviews and meta-analyses of human studies on nutritionally adequate diets, data from the Global Burden of Disease framework, clinical practice guidelines, previous EFSA opinions and the priorities set by EU Member States in the context of their Food-Based Dietary Guidelines and associated nutrient/ food intake recommendations. Relevant publications were retrieved through comprehensive searches in PubMed. The nutrients included in the assessment are those likely to be consumed in excess or in inadequate amounts in a majority of European countries. Food groups with important roles in European diets have been considered. The Panel concludes that dietary intakes of saturated fatty acids (SFA), sodium and added/free sugars are above, and intakes of dietary fibre and potassium below, current dietary recommendations in a majority of European populations. As excess intakes of SFAs, sodium and added/free sugars and inadequate intakes of dietary fibre and potassium are associated with adverse health effects, they could be included in nutrient profiling models. Energy could be included because a reduction in energy intake is of public health importance for European populations. In food group/category-based nutrient profiling models, total fat could replace energy in most food groups owing to its high-energy density, while the energy density of food groups with low or no fat content may be well accounted for by the inclusion of (added/free) sugars. Some nutrients may be included in nutrient profiling models for reasons other than their public health importance, e.g. as a proxy for other nutrients of public health importance, or to allow for a better discrimination of foods within the same food category.

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Section: Sources Of Proteinmentioning

confidence: 99%

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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“…Traditional fermented meat products represented a precious source of many essential nutrients, micro-nutrients, vitamins and minerals for past generations [ 1 , 2 ]. These are mostly obtained from red meats, i.e., mammalian muscles [ 3 ] and, as such, should be consumed with moderation to prevent an increasing risk of various cancers and chronic diseases attributed, though not with full agreement, to high amounts of red meat consumption [ 4 , 5 , 6 , 7 , 8 ]. Indeed, the health problems attributed to eating red meat are probably determined by the constant increase in per capita amounts consumed worldwide since the 1960s [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

et al. 2023

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Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.

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“…Moreover, excessive consumption of red and processed meat has been linked to a multitude of health issues (Nouri-Majd et al, 2022;Papier et al, 2021;Zeraatkar et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Introducing the Meat Consumption and Intention Scale: Psychometric Properties and Convergent Validity

Camilleri¹,

Gill²,

Scarfo³

et al. 2023

Preprint

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As people become increasingly aware of the harmful consequences of excessive meat consumption on the environment and public health, understanding and changing meat consumer behaviour has become an important area of research in many disciplines. Meat consumption, and the intention to change one’s meat consumption, are two variables investigated in a broad range of studies. However, succinct, psychometrically sound measures of self-reported meat consumption and intention are lacking. Utilising two independent Australian samples, the 21-item Meat Consumption and Intention Scale (MCIS) was developed to address this research gap. In study 1, exploratory factor analysis produced an underlying two-factor structure of the MCIS (a Meat Consumption scale, and an Intention to Eat Meat scale). In study 2, confirmatory factor analysis supported the validity of the two-factor structure. Correlation analyses between the two MCIS subscales and eight variables related to meat consumption and intention provided evidence of convergent validity for the MCIS. Overall, results provide preliminary evidence supporting the reliability and validity of the MCIS, which is an efficient measure of meat consumption and intention to eat meat, can be administered on one occasion, and is suitable for use in a broad range of study designs.

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Association Between Red and Processed Meat Consumption and Risk of Prostate Cancer: A Systematic Review and Meta-Analysis

Cited by 13 publications

References 60 publications

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Introducing the Meat Consumption and Intention Scale: Psychometric Properties and Convergent Validity

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