Red Meat Research Articles

A randomized controlled cross-over trial investigating the acute inflammatory and metabolic response after meals based on red meat, fatty fish, or soy protein: the postprandial inflammation in rheumatoid arthritis (PIRA) trial.

Rheumatoid Arthritis (RA) has a point prevalence of around 20million people worldwide. Patients with RA often believe that food intake affects disease activity, and that intake of red meat aggravate symptoms. The main objective of the Postprandial Inflammation in Rheumatoid Arthritis (PIRA) trial was to assess whether postprandial inflammation and serum lipid profile are affected differently by a meal including red meat, fatty fish, or a soy protein (vegan) meal. Using a randomized controlled crossover design, 25 patients were assigned to eat isocaloric hamburger meals consisting of red meat (60% beef, 40% pork), fatty fish (salmon), or soy protein for breakfast. Blood samples were taken before meals and at intervals up to 5h postprandial. The analysis included the inflammation marker interleukin 6 (IL-6) and serum lipids. No significant differences in postprandial IL-6 or triglyceride concentrations were found between meals. However, the area under the curve of very low density lipoprotein (VLDL) particle counts, as well as VLDL-4-bound cholesterol, triglycerides, and phospholipids, was higher after the fatty fish compared to both red meat and soy protein. Postprandial inflammation assessed by IL-6 did not indicate any acute negative effects of red meat intake compared to fatty fish- or soy protein in patients with RA. The fatty fish meal resulted in a higher number of VLDL-particles and more lipids in the form of small VLDL particles compared to the other protein sources.

Gene-environment interactions and colorectal cancer risk: A case-control study on xenobiotic metabolizing enzyme polymorphisms in the Jammu& Kashmir, India population

BackgroundCancer remains a significant global health concern, with colorectal cancer (CRC) showing a rising incidence, particularly among younger populations. Most CRC cases are linked to a complex interplay of genetic and environmental factors. The cytochrome P450 (CYP) superfamily, including enzymes like CYP2A13 and CYP2A6, plays a vital role in metabolizing environmental carcinogens such as polycyclic aromatic hydrocarbons (PAHs) and nitrosamines. Polymorphisms in these genes, alongside phase II glutathione-S-transferases (GSTs) involved in detoxification, can influence individual cancer risk. This study focuses on the association between these genetic polymorphisms and CRC risk in the Jammu & Kashmir, population, a region with high exposure to dietary and lifestyle-related carcinogens. MethodologyThis hospital-based case-control study was conducted at the Sher-I-Kashmir Institute of Medical Sciences (SKIMS), Srinagar, J&K, India between March 2019 and March 2022. The study included 246 histopathologically confirmed colorectal cancer (CRC) cases, and an equal number of matched controls based on age (±5 years), gender, and place of residence. Blood samples were collected for DNA extraction, followed by genotyping of xenobiotic-metabolizing enzyme (XME) genes, including CYP2A13, CYP2A6, and GSTs using standard PCR-RFLP and multiplex PCR methods. Statistical analyses were performed using STATA software to assess the association between gene polymorphisms and CRC risk. ResultsThe study revealed key associations between genetic and environmental factors and CRC risk. The analysis demonstrated that cases had significantly lower education levels than controls. Family history of cancer, smoking, and dietary factors like red meat and salt tea consumption were more prevalent among cases. Genetic analysis identified significant interactions between various CYP and GST genotypes, and environmental factors such as smoking, pesticide exposure, and diet, with varying effects on CRC risk. ConclusionThe research underscores the influence of genetic and environmental factors on colorectal cancer (CRC) risk. Lower educational was associated with a heightened risk of CRC. Certain genotype variants of xenobiotic metabolizing enzymes (XME) were found to increase CRC risk, particularly in conjunction with smoking, pesticide exposure, and sun-dried vegetable consumption. A family history of cancer, especially CRC, further amplified the risk. These findings emphasize the importance of developing personalized CRC prevention and screening strategies that account for gene-environment interactions.

Association between Egg Consumption and Dementia in Chinese Adults.

The association between egg consumption and dementia is unclear. We carried out a population-based case-control study in China to determine the independent association of egg consumption with dementia. We randomly recruited 233 participants with dementia and 233 without dementia from the community health service clinics and the dementia management system in Guangzhou, China to examine their dietary intakes over the past two years and other risk factors for chronic diseases. Egg consumption was categorised by frequency as Non-consuming/<monthly, Monthly, Weekly, Daily or ≥Twice a day. Participants with dementia, compared to controls, were more likely to consume eggs at Monthly (15.5% vs. 8.6%) but less likely to consume at Daily (28.3% vs. 41.6%). The age-adjusted odds ratio (OR) of dementia was 1.76 (95% CI 1.10-2.84) in participants who consumed eggs Weekly and 4.34 (2.16-8.72) in Monthly consumption compared to Daily. However, no significant associations were found for those Non-consuming/<monthly 1.35 (0.71-2.56) and ≥Twice a day 3.49 (0.83-14.67). After further adjustments, including gender, education, family income, smoking, alcohol consumption, dietary intakes (including red meats, poultry, fish, vegetables and fruits), cardiovascular disease and other co-morbidities, the corresponding ORs were 2.10 (1.10-4.02), 4.82 (1.90-12.27), 0.73 (0.29-1.88) and 4.16 (0.80-21.63), respectively. Among participants who consumed eggs Monthly, Weekly or Daily, an inverse association between egg consumption and dementia was observed; the multiple adjusted OR of dementia was 0.48 (0.30-0.76) per average increment in egg consumption. Compared to Monthly consumption, the OR for Weekly consumption was 0.44 (0.18-1.08) and 0.22 (0.08-0.59) for Daily consumption. This study suggests that Daily egg consumption could help reduce the risk of dementia, while uncertainties regarding the association of non-consuming/<monthly or ≥Twice a day consumption with dementia warrant further research.

Alternative protein sources in the European diets – integrating health risk‐benefit and sustainability ‘ALTERNATIVA’

Abstract The pressure global food systems exert on the environment has amplified over time, following the growth of the human population, changes in the food consumption patterns and intensification of the production systems. Without changes in food systems, an overpressure on agriculture and food production will be unavoidable, with inevitable consequences for the environment and human health. Animal‐derived protein production like meat and milk is among the most important drivers of this impact. Under this context, the evaluation of the health and sustainability impacts of alternatives for animal‐based food proteins are central aspects of this discussion. Health risk‐benefit assessment (RBA) of foods estimates the overall human health impact following exposure to a particular food or food component, integrating risks and benefits in comparable measures. Methods that simultaneously consider the environmental impact of the food production systems were needed to perform a sustainable holistic assessment. “ALTERNATIVA | Alternative protein sources in the European diets – integrating health risk‐benefit and sustainability” aimed to develop a holistic approach to assess the impact of alternative protein sources, integrating health and sustainability assessment. This project, considering five complementary work packages, developed activities to enhance the capacity‐building among members of the consortium in applying methodologies related to the health RBA and sustainability impact assessment; to develop, in collaboration with different stakeholders, a protocol to integrate the assessment of the impact of foods/diets on health and on sustainability; to apply the derived framework to a case study, to validate it with a real case scenario, estimating the health and sustainability impacts of replacing red meat consumption by pulses in two different countries; and to disseminate and promote the established method of integrated health and sustainability assessment to other potential EU users. This external scientific report summarizes the main outputs and results obtained in the context of the ALTERNATIVA project.

Environmental sustainability and nutritional quality of different diets considering nutritional adequacy

This study examines how four diets change nutritionally and environmentally when the diets are nutritionally adjusted. Data on individual Belgian diets of omnivores (n = 131), pescovegetarians (n = 159), vegetarians (n = 494), and vegans (n = 78) were obtained, called non-adjusted diets. We assessed if diets met energy and nutrient intake requirements and calculated the Alternative Healthy Eating Index (AHEI)-2010. The environmental impact was evaluated by a cradle-to-grave life cycle assessment considering all midpoint indicators of the Environmental Footprint 3.0 and expressing the impact per “daily food and supplement intake by one Belgian adult”. The individual dietary intakes were adjusted nutritionally to meet the recommended energy and nutrition intakes using a quadratic programming algorithm. All diets had a significantly improved AHEI score but also a significantly increased water use (WU) when adjusting. The omnivore's diet demonstrated a significantly decreased carbon footprint (CF) while it significantly (except for vegans) raised for the restrictive diets due to adjustment. The omnivorous diet had the greatest improvements in AHEI (15.4), while WU increased the most among all diets (3.7 m3), primarily due to elevated fruit intake. The CF was reduced with 1.2 kg CO2 due to decreased red meat consumption. The AHEI of the vegan diet improved the second most of all diets (13.2) due to the intake of omega-3 supplements, while its WU rose the least of all diets (2.4 m3), and its CF barely increased (0.1 kg CO2-eq). The AHEI improvements of the vegetarian diet were similar to those of the vegan diet (12.5), while the one of the pescovegetarian diet was limited (3.5). The (pesco)vegetarian diet had an increase in WU (2.5 and 2.7 m3) and the highest increase in the CF (0.3 kg CO2-eq). Since nutritionally adjusted diets do not lead to similar nutritional and environmental improvements, this research highlights the need to assess both metrics.

Effect of different freezing temperatures on the physical, technological, and organoleptic properties of aged semimembranosus muscles from farmed fallow deer (Dama dama)

Although venison could play an important role in human nutrition, this meat remains undervalued and still contributes very little to the formal meat industry. Moreover, information on processing methods of fallow deer meat and overall quality is still very limited. The objective of this study was to determine how physical, technological, and organoleptic properties differ between 14-day-aged vacuum-packaged fallow deer meat stored either chilled or frozen at different temperatures (-10°C, -18°C, -40°C and -80°C) for six months. Physical, technological, and organoleptic analyses were conducted on semimembranosus muscles (SM) obtained from farmed fallow deer bucks (n = 10). Freezing significantly increased meat redness, yellowness, chroma values, cooking loss and tenderness compared to fresh meat but did not affect pH values, lightness, thawing, or grilling loss. Mean pH readings were 5.5–5.6, being highest in the samples measured one day after slaughter. Freezing at -80°C had the most pronounced effect on some sensory attributes, namely, the highest game meat aroma intensity, sour odour, sour flavour and the lowest chewiness. The findings indicate that a freezing temperature of -18°C and subsequent slow thawing might be preferential in terms of maintaining fallow deer meat quality.

Restrictive Diets in Digestive Cancers: Prevalence, Contributing Factors, Foods Concerned and Patients' Beliefs (Prospective Study of 100 Cases)

Cancer is a major cause of disease-related malnutrition; the prevalence of malnutrition and muscle loss is high in digestive cancers and is thought to be associated with a poor prognosis. The aim of this prospective study is to investigate changes in dietary habits following a diagnosis of gastrointestinal cancer that are likely to cause or aggravate malnutrition, to assess the existence of restrictive diets involving the permanent elimination of certain essential aliments (meat, dairy products, etc.), to identify the factors that influence patients to adopt them, and to assess the degree to which patients believe in the effectiveness of these diets in curing cancer.  Materials and Methods: 100 patients aged 18 and over, diagnosed with one of the following digestive cancers: colorectal, gastric, pancreatic, oesophageal, hepatocellular carcinoma or biliary tract cancer; were interviewed using an electronic questionnaire.  Results: Among the patients we interviewed, 69% had adopted a restrictive diet following the diagnosis of digestive cancer. The products permanently eliminated included white sugar and/or sweetened foods in 83% of cases, red meat in 80%, tinned food in 77%, dairy products in 61%, spices in 54%, fried food in 49%, white meat and eggs not produced organically in 44%, processed meat in 33%, and all white meat and eggs in 17% and 14% respectively; This diet was recommended mainly by the patient’s entourage (friends and family) in 81% of cases, by other patients and their relatives (58%) and by personal research on the internet in 36% of cases. In addition, 37% of patients believe that this type of diet contributes to curing cancer.  Conclusion: 69% of patients in the study were on a restrictive diet, and more than a third of them believed that this diet could help cure their digestive cancers. Raising awareness among patients and their families is essential to prevent malnutrition and muscle loss, and thus improve the outcome of the cancer.

Racial and Ethnic Disparities in Dietary Intake and Quality Among United States Veterans

BackgroundDietary quality plays an important role in disease development and prognosis, and diet is also a key contributor to disparities in many chronic diseases and health conditions. ObjectivesThis study aimed to assess racial and ethnic disparities experienced by veterans; we examined food intake and dietary quality across different racial and ethnic groups of United States veterans. MethodsThe study included 420,730 males and females aged 19–107 y (91.2% males) enrolled in the Veterans Affairs Million Veteran Program with plausible dietary intake measured by food frequency questionnaire. Dietary quality was evaluated with dietary approaches to stop hypertension (DASH) score. Dietary intakes of various race and ethnicity groups were standardized to the age distribution of non-Hispanic White participants, separately for males and females. Differences across race and ethnicity groups were compared using general linear regression models after adjustment for socioeconomic and lifestyle factors as well as military service. ResultsCompared to non-Hispanic White males, non-Hispanic Black males had a relatively lower DASH score, higher red and processed meats, higher sugar-sweetened beverages (SSBs), and lower low-fat dairy intakes. Non-Hispanic Asian males had a relatively higher DASH score as compared to non-Hispanic White males with relatively higher intakes of fruits and vegetables and relatively lower intakes of sodium, red meat and SSBs. Age-standardized DASH scores of Hispanic males and “Other” race/ethnicity groups were not statistically different from non-Hispanic White males. Similar race and ethnicity dietary patterns were found in females, although not all reached a statistically significant level. ConclusionsA modest difference in overall dietary quality (i.e., DASH score) was observed, but unique differences in food preferences across the different racial/ethnic groups were identified. Findings from our study may provide insight for the potential development of specific interventions to help address nutritional disparities experienced among veterans.

The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat.

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of Thymus serpyllum (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thyme and inoculated the sous vide deer meat with Pseudomonas aeruginosa for seven days at 4 °C in an effort to prolong its shelf-life. Against P. aeruginosa, the essential oil exhibited potent antibacterial action. The findings of the minimal biofilm inhibition concentration (MBIC) crystal violet test demonstrated the substantial antibiofilm activity of the TSEO. The TSEO modified the protein profiles of bacteria on glass and plastic surfaces, according to data from MALDI-TOF MS analysis. Moreover, it was discovered that P. aeruginosa was positively affected by the antibacterial properties of TSEO. The anti-Pseudomonas activity of the TSEO was marginally higher in vacuum-packed sous vide red deer meat samples than in control samples. The most frequently isolated species from sous vide deer meat, if we do not consider the applied bacteria Pseudomonas aeruginosa, were P. fragi, P. lundensis, and P. taetrolens. These results highlight the antibacterial and antibiofilm qualities of TSEO, demonstrating its potential for food preservation and extending the shelf-life of deer meat.

Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review

Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and researchers for natural packaging materials that incorporate health-beneficial extracts. Additionally, there is an increasing emphasis on avoiding non-biodegradable plastics in order to reduce environmental pollution. Currently used polymers in food packaging typically feature properties such as oxygen barriers, moisture resistance, and oxidation inhibition, helping to prevent undesirable aromas, flavors, and colors in food. Packaging not only serves as a container for transportation but also prevents physical damage, maintains quality, and ensures food safety. In the pursuit of more sustainable solutions, various compounds are being explored for food packaging, including those derived from proteins, lipids, waxes, and polysaccharides. These materials can be combined with bioactive compounds, such as natural plant extracts, which provide antioxidant, antimicrobial, anti-inflammatory, and anticancer benefits. Different techniques, such as electrohydrodynamic processes and casting methods, are employed in the preparation of these packaging materials. This review highlights the applications and properties of polymers used in meat packaging and promotes the use of biodegradable materials as a viable solution to reduce environmental pollution.

Metabolomics-based biomarkers of fermented dairy and red meat intake: a randomized controlled trial in healthy adults.

Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of protein-matched meals on selected microbial metabolites. We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health.

Antioxidant Activity of Protein Hydrolysates from Redlip Mullet (Chelon haematocheilus) Muscle and Byproducts.

Fish muscle and byproducts represent a valuable source of bioactive compounds, with their protein hydrolysates exhibiting noteworthy antioxidant properties. This study assessed the antioxidant activity of protein hydrolysates derived from the muscle and byproducts of redlip mullet (Chelon haematocheilus), utilizing different proteases (Neutrase, Alcalase, and Protamex). Hydrolysates were prepared from various parts of the fish, including muscle (white and red meat) and byproducts (frames, head, viscera, fins, skin, and scales). The enzymatic hydrolysis resulted in the highest degree of hydrolysis, achieving 83.24 ± 1.45% for skin at 60 min and 82.14 ± 4.35% for head at 30 min, when treated with Neutrase. Frames treated with Neutrase exhibited the highest protein concentration, measured at 1873.01 ± 71.11 µg/mL at 15 min. Significantly, skin hydrolysates treated with Protamex showed the highest DPPH• scavenging activity (70.07 ± 3.99% at 120 min), while those treated with Alcalase demonstrated the highest ABTS• scavenging activity (93.47 ± 0.02% at 15 min). The highest superoxide dismutase (SOD) activity (92.01 ± 1.47%) was observed in head hydrolysates treated with Protamex after 90 min. These results suggest that C. haematocheilus protein hydrolysates possess significant antioxidant activity within a short time frame of less than 120 min.

Diet characteristics in patients with endometriosis

ObjectiveEndometriosis is a chronic hormonal and inflammatory condition, characterized by the presence and proliferation of endometrial tissue outside the uterine cavity, causing pelvic pain and infertility. A number of controversial studies have suggested that consumption of specific nutrients or food groups are associated with higher risk of endometriosis.Thus, the aim of the present study is to evaluate the dietary characteristics of patients with newly diagnosed endometriosis, specifically the frequency and quantity of various food categories consumed, by using a specific tool to investigate their dietary patterns. Material and methodsThe study included a group of patients newly diagnosed with endometriosis (n = 80) compared to a group of healthy women (n = 80). A self-administered questionnaire, specifically designed for this purpose on dietary habits, was administered. Food categories were also differentiated into pro- and anti-inflammatory, to approximately evaluate the ratio between omega 6 and omega 3 fatty acids intake. ResultsWomen with endometriosis exhibited different dietary habits compared to the control group, both in terms of frequency of consumption and quantity of various food categories. The consumption of green, red, and white vegetables was less frequent among those affected compared to the control group, as well as the amount of orange vegetables consumed (p < 0.01). Conversely, the intake of red meat and raw ham, as well as the daily consumption of salt, were significantly more represented in the group of women with endometriosis (p < 0.01). ConclusionWomen with newly diagnosed endometriosis reported an unbalanced dietary pattern with high consumption of meat, cured meats, salt and a low intake of vegetables, with an unfavorable balance between pro-inflammatory and anti-inflammatory food. The involvement of nutrition specialists as part of a multidisciplinary team in managing patients with endometriosis is advisable.

Bariatric Surgery and Metabolic Status.

Background and Objectives: Obesity is associated with numerous co-morbidities, including dyslipidemia, insulin resistance and diabetes mellitus. Bariatric surgery is the mainstay of treatment for obesity as the only method with confirmed long-term effects in weight reduction and the remission of comorbidities. Postoperative recommendations leading to changes in dietary habits and changes in digestion and absorption in the gastrointestinal tract after bariatric surgery may additionally influence the levels of laboratory parameters that reflect the metabolic and nutritional status. The purpose of the study was to analyze the possible influence of changes in dietary habits after bariatric surgery on those laboratory results that reflect the metabolic and nutritional status. Materials and Methods: This was a retrospective study of 88 patients with a history of bariatric surgery. Data were gathered from before the surgery and at 6 months after the surgery and included diet structure and selected laboratory parameters reflecting the metabolic and nutritional status, i.e., levels of fasting glucose, glycated hemoglobin, cholesterol, low- and high-density lipoproteins, triglycerides, alanine and aspartate aminotransferases, proteins, ferrum, ferritin, vitamin B12, folic acid, vitamin D and calcium, the red blood cell count and the hematocrit. Results: Postoperative festive glucose levels were reduced by 14% and were more significant in patients after Roux-en-Y gastric bypass. There was an increase of 22% in concentrations of high-density lipoproteins. Triglyceride concentrations were reduced by 32%. Aminotransferase levels decreased by 43% for alanine aminotransferase and by 14% for aspartate aminotransferase. Among the changes in dietary habits, post-bariatric patients had a reduced consumption of red meat and an increased consumption of fish, milk and dairy products and wholegrain products. Vitamin D and ferrum levels were higher after the surgery, whereas vitamin B12 and folic acid levels remained unchanged. Conclusions: Improved dietary habits of patients after bariatric surgery may lead to changes in laboratory parameters that reflect the ameliorated metabolic and nutritional status of patients after bariatric surgery.

Adults’ beliefs related to reducing red meat consumption: An exploratory study in the province of Quebec, Canada

A significant consumption of red meat is associated with various issues (e.g. public health, sustainability, animal welfare). This exploratory study aims to identify the perceived advantages and disadvantages, perceived approval and disapproval by important others, and perceived barriers and facilitators pertaining to reducing red meat consumption among adults. An online questionnaire based on the Theory of Planned Behaviour was used to elicit the salient beliefs of 55 red meat eaters living in the province of Quebec (Canada). A content analysis performed by two independent coders revealed that the predominant themes (modal beliefs) included health, environment, saving money, food preferences, social influence, perceptions of the alternatives of meat, and efforts related to change. This study can inform the development of interventions aimed at promoting the reduction of red meat consumption.

No need for meat as most customers do not leave canteens on Veggie Days

Switching to a diet lower in red meat has the potential to reduce greenhouse gas emissions. Using a unique time series of daily sales data from three German university canteens from 2017 to 2019, we analyse the effects of a monthly Veggie Day in a food-away-from-home context. We find that the temporary ban on meat dishes did not lead to a widespread boycott – as the heated public debates might have suggested. In our setting, a Veggie Day could reduce greenhouse gas emissions by up to 66%. However, especially at the site with a higher share of meat eaters on regular days, up to 22% of customers bypassed the meat-free main dishes on Veggie Days and ate at other on-site alternatives where meat was available. However, total on-site sales did not decrease significantly. Students were less likely to switch to alternatives than staff and guests. A less stringent implementation of a Veggie Day where only beef dishes were removed from the menu, did not result in a significant shift to alternatives but could reduce emissions by up to 51%.

What Can We Do About the Climate Crisis?

Understanding how our planet’s climate is changing because of human actions is super important if we want to keep living here. A changing climate means hotter weather, droughts, wildfires, heavy rains, storms, and floods. To fix things, we need to figure out which human activities are making the climate act this way and how we can change those activities. Everyone has a part to play—politicians, companies, engineers, and citizens. Small things like changing how we travel or use energy can help a lot. When the younger people who will inherit the planet come together and demand action on climate change, they can have a big impact. It helps when young people combine these demands with personal action, to show others that they, and lots of other people, care about this issue: by eating less red meat, using transportation wisely, pushing for changes in how businesses operate, and voting for leaders who care about the environment.

Association between plant and animal protein and biological aging: findings from the UK Biobank

PurposeThis study aimed to evaluate the relationship between plant protein, animal protein and biological aging through different dimensions of biological aging indices. Then explore the effects of substitution of plant protein, animal protein, and their food sources on biological aging.MethodsThe data came from 79,294 participants in the UK Biobank who completed at least two 24-h dietary assessments. Higher Klemera-Doubal Method Biological Age (HKDM-BA), higher PhenoAge (HPA), higher allostatic load (HAL), and longer telomere length (LTL) were estimated to assess biological aging. Logistic regression was used to estimate protein-biological aging associations. Substitution model was performed to assess the effect of dietary protein substitutions.ResultsPlant protein intake was inversely associated with HKDM-BA, HPA, HAL, and positively associated with LTL (odds ratios after fully adjusting and comparing the highest to the lowest quartile: 0.83 (0.79–0.88) for HKDM-BA, 0.86 (0.72–0.94) for HPA, 0.90 (0.85–0.95) for HAL, 1.06 (1.01–1.12) for LTL), while animal protein was not correlated with the four indices. Substituting 5% of energy intake from animal protein with plant protein, replacing red meat or poultry with whole grains, and replacing red or processed meat with nuts, were negatively associated with HKDM-BA, HPA, HAL and positively associated with LTL. However, an inverse association was found when legumes were substituted for yogurt. Gamma glutamyltransferase, alanine aminotransferase, and aspartate aminotransferase mediated the relationship between plant protein and HKDM-BA, HPA, HAL, and LTL (mediation proportion 11.5–24.5%; 1.9–6.7%; 2.8–4.5%, respectively).ConclusionHigher plant protein intake is inversely associated with biological aging. Although there is no association with animal protein, food with animal proteins displayed a varied correlation.

The chicken or the egg? Spillover between private climate action and climate policy support

People engage in many different activities with climate consequences, including mundane everyday activities, such as eating meals and either saving or throwing away leftovers, and collective actions, such as voting, participating in political events and in other ways expressing support for or resistance against climate-relevant policy. Does engaging in everyday climate-relevant activities have implications for support of climate policy, and vice versa, as suggested by research on pro-environmental behavioural spillover? A repeated survey was collected yearly between 2018 and 2022 from representative samples of Norwegians, most of whom participated in more than one survey. The surveys included self-reports about two everyday climate-relevant behaviours (eating red meat and discarding food waste) and the support for two types of policy to mitigate climate change (expansion of wind power and “carbon taxes” – the use of taxes or fees to regulate climate-relevant behaviour). Cross-lagged structural equation modelling of relationships between everyday climate-relevant behaviour and support for mitigation policy reveal that, as expected, all auto-regressive effects (of a latent variable on itself, measured one year apart) are highly significant. There are also significant, positive cross-lagged (i.e., spillover) effects, which are generally bigger between the two types of everyday behaviours and support for the two types of policies than between everyday behaviour and policy support. However, support for carbon taxes has a strong positive effect on reducing meat consumption. Hence, it appears that when it comes to climate actions, consumer and citizen roles are intertwined. Spillover effects are partly mediated through climate concern.

Dietary Habits, Physical Activity and Body Mass Index in Transgender and Gender Diverse Adults in Italy: A Voluntary Sampling Observational Study.

Transgender and gender-diverse (TGD) individuals continue to experience harassment and discrimination across various aspects of life, significantly impacting their physical and mental health. The scarcity of data on their general health, particularly regarding dietary habits, remains a challenge in developing effective healthcare strategies for this population. To address this gap, we analyzed selected dietary habits, physical activity (PA), and body mass index (BMI) among Italian TGD adults compared to the Italian general population (IGP). An online anonymous survey was conducted via the Computer Assisted Web Interviewing technique from June 2020 to June 2021. Participants were enrolled through clinical centers and TGD organizations. Data from 959 TGD adults were analyzed using chi-squared tests and logistic regression models. Key findings indicated that approximately 70% of TGD individuals consumed fewer servings of fruit and vegetables (FV) than recommended (five or more servings per day). Although red meat consumption was lower overall, a greater percentage of TGD individuals reported consuming more than three servings per week. Additionally, 58% of TGD participants indicated that they did not engage in any PA, compared to 36% of the IGP. Notably, significant differences in BMI were identified, with higher rates of overweight and obesity among TGD individuals assigned female at birth. These results underscore the urgent need for tailored nutritional guidelines and inclusive public health strategies to meet the specific health needs of the Italian TGD population. Expanding access to targeted interventions could contribute to improving overall well-being in this marginalized group.