Meat and cancer: meat as a component of a healthy diet

Biesalski, Hans Konrad

doi:10.1038/sj.ejcn.1601347

Cited by 25 publications

(13 citation statements)

References 77 publications

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“…However, the pooled results from recent meta-analyses are consistent and indicate an association between high intake of red meat and increased risk of colorectal cancer (24,25). Nevertheless, the nutritive value of red meat, which has an abundance of protein, minerals, and B vitamins, should not be undervalued (26). Further data are needed to clarify the optimal intake levels of red meat, taking into account both the adverse and beneficial effects on health.…”

Section: Downloaded By [North West University] At 12:31 20 December 2014mentioning

confidence: 81%

Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study

Kojima¹,

Wakai²,

Koji³

et al. 2004

Nutrition and Cancer

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The relationship between diet and colorectal cancer mortality was analyzed in a prospective study of 45,181 men and 62,643 women aged 40-79 yr enrolled in the Japan Collaborative Cohort Study. Between 1988 and 1990, sub-jects completed a self-administered questionnaire on their sociodemographic characteristics, diet, and other lifestyle habits. During the follow-up period (average 9.9 yr), 284 colon cancer deaths (138 men and 146 women) and 173 rectal cancer deaths (116 men and 57 women) were confirmed. The only significant association of colorectal cancer mortality with vegetable intake was observed between male rectal cancer mortality and green leafy vegetable consumption [hazard ratio (HR) using Cox proportional hazard models = 0.6; 95% confidence interval (CI) = 0.3-0.9; P for trend = 0.02]. Yogurt intake was also inversely associated with male rectal cancer mortality (HR = 0.5; 95% CI = 0.2-1.0; P for trend = 0.04). Egg consumption was positively associated with male colon cancer mortality (P for trend = 0.04). Women with high fruit consumption had increased colon cancer mortality (HR = 1.6; 95% CI = 1.0-2.6; P for trend = 0.04). It should be noted that this study lacked statistical power due to small sample size and measurement error in the food-frequency questionnaire. Further investigation is therefore necessary to confirm the association between diet and colorectal cancer, especially by subsites and gender.

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Section: Downloaded By [North West University] At 12:31 20 December 2014mentioning

confidence: 81%

Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study

Kojima¹,

Wakai²,

Koji³

et al. 2004

Nutrition and Cancer

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“…The regular consumption of olive oil in the diet has been related to an improvement in the lipoprotein blood profile and protection against oxidation (Gimeno et al, 2002). On the one hand, the consumption of red meat has been related to chronic diseases such as type 2 diabetes mellitus (Schulze et al, 2003b) and some types of cancer (Biesalski, 2002) but, on the other, we must not forget that meat contains such essential micronutrients as vitamin B 12 and is an important dietary source of micronutrients that have been associated with a lower risk of cancer, such as selenium and zinc (Biesalski, 2002). In our study, the 'vegetables and meat' pattern explains between 9.15 and 10.65% of the total variance of dietary intake throughout these periods.…”

Section: Discussionmentioning

confidence: 99%

Dietary patterns and associated lifestyles in preconception, pregnancy and postpartum

et al. 2005

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Objective: To identify dietary patterns in women who are planning immediate pregnancy in preconception, weeks 6, 10, 26 and 38 of pregnancy, and 6 months postpartum, and to describe how particular lifestyles, the body mass index (BMI) and sociodemographic factors are associated to these patterns. Design: Longitudinal study throughout the reproductive cycle of food consumption carried out in a Spanish Mediterranean city. Setting: Faculty of Medicine and Health Sciences, Rovira i Virgili University. Subjects: In total, 80 healthy female volunteers who were planning immediate pregnancy. Interventions: A seven-consecutive-day dietary record was used to evaluate the dietary intake. Exploratory factor analysis was used to identify the main dietary patterns in each of the periods. Fitted multiple linear regression models were used to study the associations between the lifestyle and sociodemographic variables, and each dietary pattern.

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“…Compared to meat-centred diets, it involves increased consumption of a variety of grains (including whole grains), fruits, vegetables, legumes, nuts and seeds. Many of the potential health benefits of consuming a vegetarian diet (Li et al, 1999;Key et al, 2003) may be achieved by eating a high quantity of plant foods with a lesser emphasis on meat, as it is likely that it is the quantity of plant foods consumed that benefits health rather than the lack of consumption of meat (Thorogood et al, 1994;Hill, 1999;Biesalski, 2002). In addition, plant-based diets are likely to appeal to a larger proportion of the population than those attracted to vegetarian diets as they may include some meat.…”

Section: Introductionmentioning

confidence: 99%

Public views of the benefits and barriers to the consumption of a plant-based diet

2006

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Objective: The aim of this study was to examine consumers' perceived benefits and barriers to the consumption of a plant-based diet. Design: Mail survey that included questions on perceived benefits and barriers to the consumption of a plant-based diet. Setting: Victoria, Australia. Subjects: Four hundred and fifteen randomly selected Victorian adults. Results: The main perceived barrier to adoption of a plant-based diet was a lack of information about plant-based diets (42% agreement). Sex, age and education differences were present in over a quarter of the barrier items. For example, non-universityeducated respondents and older people were less willing to change their current eating pattern than were university educated and younger respondents. The main benefits associated with plant-based diets were health benefits, particularly decreased saturated fat intake (79% agreement), increased fibre intake (76%), and disease prevention (70%). Age, sex and education differences with regard to benefits were apparent, although sex differences were more important than age or education differences. Conclusions: The majority of respondents perceived there to be health benefits associated with the consumption of a plantbased diet. Compared with the proportion of respondents who agreed that there were particular benefits of eating a plant-based diet, perceived barriers were relatively low. An understanding of the perceived benefits and barriers of consuming a plant-based diet will help formulate strategies that aim to influence beliefs about plant foods, plant food consumption, and, ultimately, public health.

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Meat and cancer: meat as a component of a healthy diet

Cited by 25 publications

References 77 publications

Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study

Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study

Dietary patterns and associated lifestyles in preconception, pregnancy and postpartum

Public views of the benefits and barriers to the consumption of a plant-based diet

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