Effects Of Meat Consumption Research Articles

Can Marketing Increase Willingness to Pay for Welfare-Enhanced Chicken Meat? Evidence from Experimental Auctions.

Consumer concern for animal welfare is currently not fully reflected in the market share of welfare-enhanced meat. A possible solution is developing marketing strategies that emphasize personally relevant benefits such as taste and curiosity, instead of having a sole focus on sustainability-related benefits, since existing research indicates that the former are more appealing to most consumers. This study tests strategies positioning welfare-enhanced meat as personally relevant in a real-life experiment and how consumer attitudes towards eating meat influence reactions to the positioning strategies. The study conducts experimental auctions with 101 Dutch university students, manipulating the positioning strategy and a certified animal welfare label and measuring participants' willingness to pay (WTP) for a lunch meal with chicken meat. Results indicate that all manipulations significantly increase consumer WTP, with higher WTP for certified labels than for the positioning strategy, and the highest WTP for the combination of both elements (without providing evidence for an interaction effect). This implies that companies should combine positioning strategies that emphasize personally relevant benefits with certified labels. Since the effectiveness of such strategies may be limited for consumers with conflicting feelings towards meat, some care should be taken when designing awareness campaigns about the effects of meat consumption.

The association between meat and fish consumption and bladder cancer risk: a pooled analysis of 11 cohort studies

Evidence on the effects of meat consumption from different sources on the risk of bladder cancer (BC) is limited and controversial. Therefore, this study aimed to evaluate the associations between meat consumption and BC risk using a pooled data approach. Individual data from 11 prospective cohorts comprising 2848 BC cases and 515,697 non-cases with a total of 5,498,025 person-years of follow-up was pooled and analysed to investigate the potential associations between total red meat and products, red meat, processed meat, poultry and total fish and BC risk. Hazard ratios (HRs), with corresponding 95% confidence intervals (CIs), were estimated using Cox regression models stratified on cohort. Overall, an increased BC risk was found for high intake of organ meat (HR comparing highest with lowest tertile: 1.18, 95% CI: 1.03, 1.36, p-trend = 0.03). On the contrary, a marginally inverse association was observed for total fish intake and BC risk among men (HR comparing highest with lowest tertile: 0.79, 95% CI 0.65, 0.97, p-trend = 0.04). No associations were observed for other meat sources. Results of this prospective study suggest that organ meat consumption may be associated with BC development. Replication in large-scale prospective studies and investigation of possible causal mechanisms is needed.

A metabolomic study of red and processed meat intake and acylcarnitine concentrations in human urine and blood

Acylcarnitines (ACs) play a major role in fatty acid metabolism and are potential markers of metabolic dysfunction with higher blood concentrations reported in obese and diabetic individuals. Diet, and in particular red and processed meat intake, has been shown to influence AC concentrations but data on the effect of meat consumption on AC concentrations is limited. To investigate the effect of red and processed meat intake on AC concentrations in plasma and urine using a randomized controlled trial with replication in an observational cohort. In the randomized crossover trial, 12 volunteers successively consumed 2 different diets containing either pork or tofu for 3 d each. A panel of 44 ACs including several oxidized ACs was analyzed by LC-MS in plasma and urine samples collected after the 3-d period. ACs that were associated with pork intake were then measured in urine (n=474) and serum samples (n=451) from the European Prospective Investigation into Cancer and nutrition (EPIC) study and tested for associations with habitual red and processed meat intake derived from dietary questionnaires. In urine samples from the intervention study, pork intake was positively associated with concentrations of 18 short- and medium-chain ACs. Eleven of these were also positively associated with habitual red and processed meat intake in the EPIC cross-sectional study. In blood, C18:0 was positively associated with red meat intake in both the intervention study (q=0.004, Student's t-test) and the cross-sectional study (q=0.033, linear regression). AC concentrations in urine and blood were associated with red meat intake in both a highly controlled intervention study and in subjects of a cross-sectional study. Our data on the role of meat intake on this important pathway of fatty acid and energy metabolism may help understanding the role of red meat consumption in the etiology of some chronic diseases. This trial was registered at Clinicaltrials.gov as NCT03354130.

Effect of Meat Consumption on Prevalance of Alzheimers Disease

Effect of Meat Consumption on Prevalance of Alzheimers Disease

Meat consumption and BRAF mutation status in colorectal cancer.

e15135 Background: Consumption of red and processed meat has been associated with increased risk of developing colorectal cancers, but less is known about the association of meat consumption with tumor molecular features. In this study, we tested the association of total meat consumption with molecular features of colorectal cancer and overall survival in a local cohort of patients. Methods: Data on meat consumption were collected using self-directed environmental surveys from patients with stage IV/locally advanced, treatment refractory colorectal cancer who were enrolled on the Assessment of Targeted Therapies Against Colorectal Cancer clinical protocol. Data on tumor molecular features were collected through medical record review. Patients were categorized into low, medium or high meat consumption groups based on servings per day tertile. Associations between tumor molecular features and meat intake were evaluated by Chi-square and logistic regression. Potential effects of meat consumption on overall survival were assessed using Cox Proportional Hazards models. Analyses were conducted with IBM SPSS v25. Results: Patients consumed an average of 0.74, 1.57 and 3.32 servings of meat per day in the low, medium and high categories, respectively. Out of 593 patients with evaluable data, 27 were found to have a BRAF V600E mutation. Total meat consumption differed significantly by BRAF V600E mutation status (p value 0.02) and by sex (p value < .01), but did not differ by tumor location, microsatellite instability, or RAS mutation status. Using logistic regression, we found that compared to patients with the highest level of meat consumption, those in the medium consumption group may be less likely to have a BRAF V600E mutation (OR 0.24; p value 0.08). Although meat consumption may be associated with BRAF mutation status, it was not predictive of overall survival in our analyses. Conclusions: Among patients in our study, meat consumption may be associated with tumor BRAF V600E mutation status but is not directly associated with survival. Additional work is needed to test this association in cohorts including more BRAF mutant cases. If confirmed, this finding may add further insight into the etiology and biology of these tumors.

Why Do People Eat (So Much) Meat?—And How Can We Eat (Much) Less?

First paragraphs: Humans eat a lot of meat! According to the Food and Agriculture Organization of the United Nations (FAO), the annual consumption of meat globally in 2013 was 106 lbs. (48 kg) per capita, up from 56 lbs. (25 kg) in 1961 (FAO, 2018). This amount is projected to increase by between 75% and 145% by 2050 (Godfray et al., 2018), due to the strong correlation between increasing per-capita gross domestic product (GDP) and increasing per-capita meat consump­tion (Tilman and Clark, 2014). And to provide this meat (along with other animal products), there are about 30 billion livestock animals in the world at any given time—four times the number of humans; over 160 billion livestock are slaughtered annually, half of these poultry (FAO, 2018). No wonder that meat’s impact on our planet and our lives is so large. The implied question permeating Wilson Warren’s book is “Why do we eat so much meat?” The title suggests one answer—the belief that Meat Makes People Powerful—and the text makes clear that this is in terms of health, culture, and economics. The final chapters ask a further question—How can we stop eating so much meat? They describe the major role that meat is playing in anthropogenic climate change and environmental pollution in general, as well as in the current global noncommunicable disease pandemic. They also discuss the over­whelm­ingly negative effects of meat consumption on animal welfare and on social equity. . . .

The effects of meat consumption on global health.

Meat represents an important source of high-quality dietary protein for a large proportion of the global population. In addition, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc, selenium, vitamin D and vitamin B12. While these nutrients can be supplied in sufficient amounts by consumption of a range of fruit and vegetables, in many developing countries, where the availability of such foods may be limited, access to meat often protects against malnutrition and improves child cognitive development. Excessive consumption of meat and meat products is often associated with overconsumption of energy and fat, resulting in excess weight, obesity and an increased risk of chronic diseases, such as cardiovascular disease and type 2 diabetes. In addition, certain components of fresh and processed red meat may further increase the risk of these diseases and predispose the consumer to cancer, particularly colorectal cancer. In the face of population growth and global warming, there is increasing concern about the sustainability of farm animal production. Thus, while a modest intake of meat represents an important strategy to avoid essential nutrient deficiencies, limiting its intake can reduce the development of a range of chronic diseases and could have significant beneficial effects on global food security.

Effects of gene polymorphisms of metabolic enzymes on the association between red and processed meat consumption and the development of colon cancer; a literature review.

The role of environmental factors and genetic susceptibility in the development of colon cancer (CC) has been already proven, but the role of gene polymorphisms in modifying the risk of environmental factors such as nutritional factors is still unknown. This study aimed to investigate the effect of polymorphisms of involved genes in the association between red meat consumption and the development of CC. The present review was carried out using keywords such as polymorphism and/or protein and/or red meat and/or processed meat and/or colon cancer. PubMed and Science Direct databases were used to collect all related articles published from 2001 to 2017. The presence of SNP in the coding genes of proteins involved in metabolism of nutrients could play significant roles in the extent of the effects of nutrition in the development of CC. The effect of dietary proteins greatly depends on the polymorphisms in the metabolising genes of these substances. Gene polymorphisms may have a role in colorectal cancer risk, especially in people with high meat intake, and this leads to a difference in the effects of meat consumption in different individuals. To conclude, dietary recommendations for the prevention and control of CC should be modified based on the genotype of different individuals. Increasing our knowledge on this field of nutritional genomics can lead to personalised preventive and therapeutic recommendations for CC patients.

Promoting change in meat consumption among the elderly: Factual and prefactual framing of health and well-being

Messages aimed at changing eating habits of the elderly are often not persuasive. In two studies, we tested the hypothesis that the persuasiveness of messages regarding the effects of meat consumption on health versus well-being would depend on their factual versus prefactual (‘if … then … ’) framing. Different groups of elderly participants were presented with different versions of a message describing the possible negative effects of excessive meat consumption. Results of a preliminary study showed that messages about the effects of meat consumption on health and well-being induced a different regulatory concern in recipients, safety and growth concerns respectively. Results of the two main studies then showed that messages about health/safety had stronger effects on participants' involvement, attitudes, and intentions to change eating behaviour when framed in factual rather than prefactual terms. Conversely, messages about well-being/growth had stronger effects when framed in prefactual rather than factual terms. Discussion focuses on how the appropriate framing of messages about meat consumption can effectively promote changes in eating habits of elderly people.

Meat-consumption statistics: reliability and discrepancy

Interest in meat consumption and its impact on the environment and health has grown markedly over the last few decades and this upsurge has led to greater demand for reliable data. This article aims to describe methods for producing meat-consumption statistics and discuss their limitations and strengths; to identify uncertainties in statistics and to estimate their individual impact; to outline how relevant data are produced and presented at the national (Swedish), regional (Eurostat), and international (FAOSTAT) levels; to analyze the consequences of identified discrepancies and uncertainties for estimating the environmental and health effects of meat consumption; and to suggest recommendations for improved production, presentation, and use of meat-consumption statistics. We demonstrate many inconsistencies in how meat-consumption data are produced and presented. Of special importance are assumptions on bone weight, food losses and waste, weight losses during cooking, and nonmeat ingredients. Depending on the methods employed to handle these ambiguous factors, per capita meat-consumption levels may differ by a factor of two or more. This finding illustrates that knowledge concerning limitations, uncertainties, and discrepancies in data is essential for a correct understanding, interpretation, and use of meat-consumption statistics in, for instance, dietary recommendations related to health and environmental issues.

패널자료를 이용한 중국 수산물소비지출에 영향을 미치는 요인에 관한 연구

China is the world's largest producer of aquatic products and its fishery sector is comprised primarily of aquaculture facilities, both fresh and seawater, and a much smaller wild catch component. The expansion of the aquaculture sector continues to boost China's aquatic output. The increase is attributable to several factors. Among them rapidly growing domestic demand is no doubt one of the most important reasons. Rapid economic growth and rising disposable income are influencing domestic consumption and the economic recovery of major import markets is further stimulating consumption of China's aquatic products. This paper tries to examine the status, trend and reasons of consumption of aquatic products in China. Based on the analysis on the consumption of aquatic products and its change, this paper utilizes panel regression model to estimate the affecting factors of aquatic products consumption in China. By using panel data between 1997 and 2010, the results indicate that income, urbanization, aging and dummy variable have positive effects and fish price index has negative effect on China's aquatic products consumption as predicted. However, effects of meat consumption and education on fishery consumption are totally opposite with our predictions. In other words, it turns out that meat consumption has positive effect on fish consumption while education turns out to have negative effect. Finally the member of household does not show any significant effect on consumption of aquatic products in China.

Abstract 3759: Meat consumption, ornithine decarboxylase gene polymorphism, and outcomes after colorectal cancer diagnosis

Abstract BACKGROUND. Arginine, and meat consumption (i.e., the primary dietary source of arginine) have been implicated in colorectal cancer (CRC) progression via polyamine-dependent processes. Genetic polymorphism in the polyamine-regulatory gene ornithine decarboxylase-1 (ODC1) has been shown to be prognostic for survival after CRC diagnosis. Here we examined the joint effects of meat consumption and ODC1 polymorphism on CRC-specific mortality among CRC cases. METHODS. The study included 329 incident stage I-III CRC cases from the population-based UC Irvine Gene-Environment Study of Familial CRC (diagnosed 1994-1996 with follow-up through March 2008). Genotyping of the ODC1 (National Center for Biotechnology Information SNP database ID rs2302615) +316 SNP was conducted using oligonucleotide primers designed to amplify a 172-bp fragment containing the polymorphic base at +316 (Applied Biosystems, Foster City, CA). Meat intake (frequency and serving size) was ascertained via questionnaires administered at baseline (cohort entry), where patients were asked to report their usual eating habits during the one year prior to CRC diagnosis. Multivariate CRC-specific survival analyses were stratified by TNM stage, and adjusted for age, gender, race/ethnicity, family history, tumor subsite within the colorectum, histology, treatment with surgery, radiation, chemotherapy, weekly meat consumption, ODC1 genotype, and a term representing the interaction of meat consumption and ODC1 genotype. The primary outcome was to assess the interaction of meat consumption and ODC1 genotype (GG vs. GA/AA) on CRC-specific mortality. RESULTS. ODC1 genotype distribution was 51% GG, 49% GA/AA). Median meat consumption was 6.95 and 7.40 servings per week in ODC1 GG group and GA/AA group respectively (P =0.31). In the multivariate model, a statistically significant interaction between ODC1 genotype, meat consumption, and CRC-specific mortality was observed, such that increasing levels of meat consumption were associated with higher CRC-specific mortality among ODC1 GA/AA compared to GG cases, adjusted colorectal cancer-specific survival hazards ratio, 12.75; 95% confidence interval, 2.71-60.12; P =0.001 (unadjusted HR 2.29; 95% CI 1.24-4.23; P =0.008). There was a strong interaction between meat consumption and ODC1 genotype, P-int =0.01. CONCLUSIONS. Among CRC cases with ODC1 GA/AA genotypes, higher levels of meat consumption are associated with poor survival outcomes. These data provide further evidence that polyamine metabolism, and its modulation by specific dietary factors, have relevance to CRC outcomes. Citation Format: {Authors}. {Abstract title} [abstract]. In: Proceedings of the 102nd Annual Meeting of the American Association for Cancer Research; 2011 Apr 2-6; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2011;71(8 Suppl):Abstract nr 3759. doi:10.1158/1538-7445.AM2011-3759

Association Between Meat Consumption and Carotid Intima-Media Thickness in Korean Adults with Metabolic Syndrome

The effect of meat consumption on cardiometabolic risk has been continuously studied, but their associations are not conclusive. The aim of this study is to examine the association between the consumption of meat or red meat and carotid intima-media thickness (IMT) in healthy Korean adults. This study evaluated 2374 community-dwelling adults (933 men and 1441 women) who were free of cardiovascular disease or cancer, living in a rural area in Korea. Total meat and red meat intakes were assessed with a validated 103 item-food frequency questionnaire. Carotid IMT was evaluated ultrasonographically, IMTmax was defined as the highest value among IMT of bilateral common carotid arteries. After adjustment for potential confounding factors, the mean IMTmax tended to increase in higher meat consumption groups in both men and women with metabolic syndrome (p for trend= 0.027 and 0.049, respectively), but not in participants without metabolic syndrome. Frequent meat consumption (≥5 servings/week) was significantly associated with higher IMTmax in men with metabolic syndrome (by 0.08 mm, p=0.015). Whereas, the association was not significant in women (by 0.05 mm, p=0.115). Similar but attenuated findings were shown with red meat intake. Our findings suggest that a higher meat consumption may be associated with a higher carotid IMT in Korean adults with metabolic syndrome. The frequent meat consumption (≥5 servings/week), compared with the others, was associated with a higher carotid IMTmax only in men with metabolic syndrome. Further research is required to explore optimal meat consumption in people with specific medical conditions.

Effects of meat consumption and vegetarian diet on risk of wrist fracture over 25 years in a cohort of peri- and postmenopausal women

Evidence suggesting that a diet high in fruits and vegetables may be beneficial to bone health has sparked interest in the potential benefit of a vegetarian diet. However, other studies have raised a question regarding the adequacy of protein in such a diet. The aim of the present study was to take a whole foods approach in examining the effects of foods high in protein on the risk of wrist fracture (WF) in a cohort with a significant proportion consuming a meat-free diet. A cohort study of women who completed two lifestyle surveys 25 years apart. One thousand eight hundred and sixty-five peri- and postmenopausal women at the time of the first survey. There was a significant interaction between meat consumption and foods high in vegetable protein. Among vegetarians, those who consumed the least vegetable protein intake were at highest risk for fracture. However, increasing levels of plant-based high-protein foods decreased WF risk, with a 68% reduction in risk (hazard ratio (HR) = 0.32, 95% confidence interval (CI) 0.13-0.79) in the highest intake group. Among those with lowest vegetable protein consumption, increasing meat intake decreased the risk of WF, with the highest consumption decreasing risk by 80% (HR = 0.20, 95% CI 0.06-0.66). The finding that higher consumption frequencies of foods rich in protein were associated with reduced WF supports the importance of adequate protein for bone health. The similarity in risk reduction by vegetable protein foods compared with meat intake suggests that adequate protein intake is attainable in a vegetarian diet.

The Effect of Meat Consumption on Body Odor Attractiveness

Axillary body odor is individually specific and potentially a rich source of information about its producer. Odor individuality partly results from genetic individuality, but the influence of ecological factors such as eating habits are another main source of odor variability. However, we know very little about how particular dietary components shape our body odor. Here we tested the effect of red meat consumption on body odor attractiveness. We used a balanced within-subject experimental design. Seventeen male odor donors were on "meat" or "nonmeat" diet for 2 weeks wearing axillary pads to collect body odor during the final 24 h of the diet. Fresh odor samples were assessed for their pleasantness, attractiveness, masculinity, and intensity by 30 women not using hormonal contraceptives. We repeated the same procedure a month later with the same odor donors, each on the opposite diet than before. Results of repeated measures analysis of variance showed that the odor of donors when on the nonmeat diet was judged as significantly more attractive, more pleasant, and less intense. This suggests that red meat consumption has a negative impact on perceived body odor hedonicity.