Dietary guidelines

Dietary Intake of Red Meat, Processed Meat, and Poultry and Risk of Colorectal Cancer and All-Cause Mortality in the Context of Dietary Guideline Compliance

URL: https://www.mdpi.com/2072-6643/13/1/32

Journal: Nutrients

Publication Date: 12/2020

Summary: Meat intake has been linked to increased risk of colorectal cancer (CRC) and mortality. However, diet composition may affect the risks. We aimed to estimate associations between red and processed meat and poultry intake and risk of CRC and all-cause mortality and if they are modified by dietary quality using Cox regression analyses. Baseline dietary data were obtained from three survey rounds of the Danish National Survey on Diet and Physical Activity. Data on CRC and all-cause mortality were extracted from national registers. The cohort was followed from date of survey interview—or for CRC, from age 50 years, whichever came last, until 31 December 2017. Meat intake was analysed categorically and continuously, and stratified by dietary quality for 15–75-year-old Danes at baseline, n 6282 for CRC and n 9848 for mortality analyses. We found no significant association between red and processed meat intake and CRC risk. For poultry, increased CRC risk for high versus low intake (HR 1.62; 95%CI 1.13–2.31) was found, but not when examining risk change per 100 g increased intake. We showed no association between meat intake and all-cause mortality. The association between meat intake and CRC or mortality risk was not modified by dietary quality.

Animal source foods: Sustainability problem or malnutrition and sustainability solution? Perspective matters

URL: https://www.sciencedirect.com/science/article/pii/S2211912419300525?via%3Dihub

Journal: Global Food Security

Publication Date: 10/2019

Summary: Globally, two billion people suffer from micronutrient deficiencies, 151 million children under five suffer from stunting, and millions more have impaired cognitive development related to poor nutrition. This is partly due to insufficient consumption of animal-sourced foods (ASF), which supply multiple bioavailable nutrients that are lacking in the cereal-based diets of the poor. Yet, reports like the one recently published by the EAT-Lancet Commission, solely focus on the threat of ASF consumption on sustainability and human health, overestimate and ignore the tremendous variability in the environmental impact of livestock production, and fail to adequately include the experience of marginalized women and children in low- and middle-income countries whose diets regularly lack the necessary nutrients. Yet animal-source foods have been described by the World HealthOrganization as the best source of high-quality nutrient-rich food for children aged 6–23 months. Livestock and ASF are vital to sustainability as they play a critical role in improving nutrition, reducing poverty, improving gender equity, improving livelihoods, increasing food security, and improving health. The nutritional needs of the world’s poor, particularly women and children, must be considered in sustainability debates.

Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium

URL: https://annals.org/aim/fullarticle/2752328/unprocessed-red-meat-processed-meat-consumption-dietary-guideline-recommendations-from

Journal: Annals of Internal Medicine

 Publication Date: 10/2019

 Summary: The panel suggests that adults continue current unprocessed red meat consumption (weak recommendation, low-certainty evidence). Similarly, the panel suggests adults continue current processed meat consumption (weak recommendation, low-certainty evidence).

Should dietary guidelines recommend low red meat intake?

URL: https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1657063

Journal: Critical Reviews in Food Science and Nutrition

 Publication Date: 09/2019

 Summary: Mainstream dietary recommendations now commonly advise people to minimize the intake of red meat for health and environmental reasons. Most recently, a major report issued by the EAT-Lancet Commission recommended a planetary reference diet mostly based on plants and with no or very low (14 g/d) consumption of red meat. We argue that claims about the health dangers of red meat are not only improbable in the light of our evolutionary history, they are far from being supported by robust scientific evidence.

Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?

URL: https://www.sciencedirect.com/science/article/abs/pii/S0309174005000422 Journal: Meat Science  Publication Date: 07/2005  Summary: Taken together meat is an important nutrient for human health and development. As an essential part of a mixed diet, meat ensures adequate delivery of essential micronutrients and amino acids and is involved in regulatory processes of energy metabolism.

Nutritional Importance of Animal Source Foods

URL: https://academic.oup.com/jn/article/133/11/3932S/4818051 Journal: The Journal of Nutrition  Publication Date: 11/2003  Summary: A review of the micronutrient deficiencies that have been identified in people on a vegetarian diet and the negative health consequences of these deficiencies. All of these nutrients are abundant in animal products and only low level of animal product intake would be required to reverse or prevent these deficiencies.

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