Red Meat Research Articles

Association between Diet-Related Greenhouse Gas Emissions and Mortality among Japanese Adults: The Japan Collaborative Cohort Study.

Planetary and human health are highly intertwined; our current food system is associated with high greenhouse gas emissions (GHGE) and burden of disease. The aim of this study was to investigate the associations of diet-related GHGE with all-cause and cause-specific mortality in Japan. This study included 58,031 Japanese adults (35,078 women and 22,953 men) 40-79 y of age who participated in the Japan Collaborative Cohort Study during the period 1988-1990. Diet-related GHGE was calculated from dietary intake estimated by a validated food frequency questionnaire and previously developed GHGE tables of each food and beverage. Participants were classified into quintiles of diet-related GHGE per kg food/d. Hazard ratios (HRs) of all-cause and cause-specific mortality were calculated using the Cox proportional hazard and restricted cubic spline models. The average diet-related GHGE was . Over a period of 19.3 y (955,819 person-years) of median follow-up, 11,508 deaths were documented. After adjusting for lifestyle and medical history, in comparison with the fourth quintiles of diet-related GHGE, the first and fifth quintiles were associated with a higher risk of all-cause mortality: multivariable HR of all-cause mortality was 1.11 [95% confidence interval (CI): 1.05, 1.18] and 1.09 (95% CI: 1.03, 1.17) for the lowest and highest GHGE, respectively; those of cardiovascular disease mortality were 1.23 (95% CI: 1.10, 1.38) and 1.22 (95% CI: 1.08, 1.37), respectively. The diet-related GHGE range with the lowest HR of all-cause mortality was food/d ( for nonlinearity ). Replacing one serving of red meat with one serving of pulses was inversely associated with all-cause mortality (; 95% CI: 0.93, 0.99) and GHGE (mean change, ; 95% CI: , ). Diet-related GHGE was associated with all-cause and cardiovascular disease mortality in a U-shaped fashion. This finding could be useful for creating a policy for sustainable shifts in dietary habits that will benefit the population and environmental health. https://doi.org/10.1289/EHP14935.

Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies

Nuclear magnetic resonance (NMR) is an excellent technique for non-destructive analysis of meat because it has high accuracy, a linear response, and insignificant drift over time, which removes the need for recalibration. Furthermore, single-side NMR devices have open geometries that enable measurements of subsections of larger samples without taking sub-samples. Here we demonstrated long-term reproducibility in a benchtop device and the utility of a single-sided NMR device. We validated long-term reproducibility of NMR measurements of lamb intramuscular fat (IMF) in a commercial processor boning room years after the original model was created. It was hypothesised that the NMR IMF% model would retain precision and accuracy on independent validation. The root mean squared (RMS) error of prediction of lamb IMF was 0.79 %. The R2 between reference measurements, predicted IMF% was 0.74, the slope of the chemical IMF% vs NMR predictions was 0.989, and the bias was 0.53 % IMF. In the second example, we showed that IMF% measurements of high value beef striploins could be measured off a commercial processing belt and returned without damaging the product. It was hypothesised that a commercial prototype single-sided NMR system would predict IMF% in beef M. longissimus thoracis et lumborum. Here the RMS error of the correlation was 1.58 % IMF and R2 was 0.97. We believe the long-term stability, high accuracy, and nondestructive nature make unilateral NMR devices ideal for applications in the red meat industry where intramuscular fat contributes to product value.

UV-C-Activated Riboflavin Crosslinked Gelatin Film with Bioactive Nanoemulsion for Enhanced Preservation of Fresh Beef in Modified Atmosphere Packaging.

This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 min. Physicochemical analyses revealed enhanced tensile strength, reduced water vapor permeability, and lower water solubility in films crosslinked for up to 13 min. FTIR analysis demonstrated significant molecular changes, confirming the formation of crosslinking connections in gelatin-riboflavin films. Antimicrobial nanoemulsion (NE) (0.5, 0.75, 1% v/v) was incorporated into crosslinked films and applied to fresh beef. The 1% NE film exhibited the strongest antimicrobial effect, extending shelf-life by 20 days. In vitro release study confirmed Fickian diffusion behavior in the 1% NE film. This study also investigated the synergy between 1% NE film and three different types of modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of beef for 26 days. The best results were achieved with 1% NE film under MAP1 and MAP2, which preserved meat redness and prevented lipid oxidation, extending the shelf-life up to 26 days. Therefore, UV-C irradiation-induced crosslinked bioactive film combined with high-oxygen MAP offers a promising solution for prolonging the shelf-life of beef.

A Cross-sectional Survey to Assess the Risk Factors of Cardiovascular Disease among College Students

Abstract Introduction: Cardiovascular diseases (CVDs) are the number one cause of death globally which claim an estimated 17.9 million lives each year. It is a major cause of disability and premature death throughout the world and contributes substantially to the escalating costs of health care. Modification of risk factors has been shown to reduce mortality and morbidity in people with diagnosed or undiagnosed CVDs. Prior assessment is found to be helpful in predictions of absolute cardiovascular risks among young adults. Objectives: The objective of the study was to assess the risk factors of cardiovascular diseases among college students. Materials and Methods: A descriptive survey was conducted among 207 college students at Najath College of Science and Technology, Karuvarakundu, Kerala from October 10, 2019, to October 18, 2019. Convenient sampling method was used to select the samples. Structured risk factor assessment Pro forma and Biophysical measurements were used as tools. Result: The study identified 40.57% of students as at moderate risk and 5.31% were at high risk for developing cardiovascular diseases. The study reported that 6.2% of students were overweight, whereas 45% had elevated blood pressure. It was found that 64.25% of the students had a family history of chronic illnesses such as diabetes, hypertension, stroke, and obesity. The 8.21% of students were smokers out of these, 17.39% were using smokeless tobacco, whereas 31.88% were exposed to passive smoking and 12.56% of students were drinkers. In terms of physical activity, 62.31% of the students were sedentary. The food habits of 98.56% of students were nonvegetarian and 46.85% of them were consuming red meat. Conclusions: Periodic assessment and comprehensive health awareness would be helpful to modify unhealthy habits and minimize the risk of cardiovascular problems among the college students.

Development of polycaprolactone-based electrospun nanofiber incorporated lemon beebrush essential oil-loaded metal-organic frameworks as a novel active food packaging for meat preservation

This research involved the development of novel antimicrobial and antioxidant food packaging using electrospun nanofibrous films (ENFs) made of polycaprolactone (PCL) with added lemon beebrush (Aloysia Citriodora) essential oil (LEO)–loaded chromium(III)-metal–organic framework (Cr(III)-MOF) to extend the shelf life of red meat. We conducted a comprehensive range of microstructure, physical, and mechanical tests on nanofibers based on PCL. The PCL/LEO@Cr(III)-MOF nanofibers displayed improved thermal stability, anti-deformation capacity, and increased TS (62.3–68.2 MPa) but reduced flexibility (32.6–28.2 %). Moreover, the inclusion of LEO@Cr(III)-MOF led to a decreased hydrophobic surface due to the formation of hydrogen bonds, as well as a reduction in the water vapor barrier (2.8–2.2 × 10−11 g m/m2. s. Pa). Additionally, the PCL/LEO@Cr(III)-MOF nanofibers exhibited antibacterial (E. coli (20.3 mm) and S. aureus (24.3 mm)) and antioxidant (DPPH and ABTS) activity. The effectiveness of PCL-based nanofibers was evaluated in red meat samples stored at a temperature of 4 °C, and the findings demonstrated that PCL/LEO@Cr(III)-MOF nanofibers preserved the chemical (pH, TVB-N, PV, and TBA) and microbial quality (PTC and TVC) of the samples and prolonged their shelf life by 18 days. These findings indicate the promising potential of the developed PCL/LEO@Cr(III)-MOF electrospun nanofibers for active food packaging.

Composition of Donkey Meat (Equus Asinus) from the Puno Region, Peru

Objective: To determine the proximate chemical composition of donkey meat (Equus asinus) considering the variables of animal class (young and adult) and commercial cut (shoulder, rib and leg) with the purpose of nutritionally assessing it as an alternative source of red meat. Theoretical Framework: Donkey meat is characterized by a low intramuscular fat content and could be used as a valid alternative to other species of red meat such as beef and sheep in the Puno region, Peru. However, little is known about the nutritional quality of meat from donkeys that are slaughtered at the main equine slaughterhouse in southern Peru. Method: Muscle tissue samples were taken from the following muscles: deltoid, Longissimus dorsi and biceps femoris representing the commercial cuts of shoulder, rib and leg, respectively. Chemical analysis (moisture, protein, fat and ash) was performed following the protocols established for meat by the Association of Official Analytical Chemists (AOAC), in the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics of UNA-Puno. Data analysis was performed in a randomized complete block design (DBCA) and the LSD significance test (α=0.05). Results and Discussion: The proximate chemical composition of donkey meat is as follows: moisture 73.79%, protein 19.23%, fat 4.53% and ash 1.20%. The animal class (young and adult) and the commercial cut (shoulder, rib and leg) have a significant effect on the moisture and fat content (p≤0.05), with an inverse relationship between the two; but there is no effect on the protein and ash content (p>0.05). Implications of the research: It was possible to demonstrate that the meat of donkeys from the Puno region has a similar composition to the red meat of other domestic species, so it can be a good alternative to replace red meat. Originality/Value: This study contributes to the literature by knowing the chemical composition of donkey meat from the Puno region, Peru for consumption purposes as a substitute for red meat or for the preparation of meat by-products.

Dietary Pattern Trajectories in French Adults Over Time (2014-2022): Role of Socioeconomic Factors

Abstract While dietary transitions towards more plant-based diets are urgently needed, few studies have investigated current diet trajectories, based on observed longitudinal data. This study investigated current dietary transitions of French adults over an 8 years period (2014-2022), while assessing the nutritional quality of the consumed foods and the role of diverse socio-economic factors. Consumption data from 17,187 NutriNet-Santé cohort participants weighted for the French Census were collected using a food frequency questionnaire in 2014, 2018, 2022. Adopting a gender-specific approach, consumption changes in 23 food groups were assessed over time. The nutritional quality was evaluated using the cDQI score, categorizing foods into ‘healthy’ and ‘unhealthy’. The socioeconomic analysis targeted four food groups (red meat, processed meat, legumes and wholegrain products), strongly linked to mortality risk and recognized as significant markers of the sustainable diet transition. All analyses were conducted using multi-adjusted mixed-effects models. Consumption of some healthy plant-based foods (nuts +59 %, legumes +22%, wholegrain products +7%) significantly increased over time; while consumption of some unhealthy foods (red meat -19%, refined cereals -18%, sweet drinks -15%) decreased. Conversely, consumption of prepared and mixed dishes (+16%), processed meat (+35%) and butter (+100%) increased. These changes differed in magnitude between sexes and translated into an improved food quality score (cDQI). Occupational status was linked to longitudinal changes in food consumption, showing increased intake of plant-based foods among students and higher socio-professional categories. Our findings provide accurate data on trends and factors for targeted initiatives, guiding strategic interventions for a sustainable dietary transition. Key messages • Plant-based food consumption increased while unhealthy food intake, both plant and animal-based, decreased; Gender differences were observed in baseline consumption and the extent of changes over time. • Occupational status was linked to longitudinal changes in food consumption. Increased intake of plant-based foods was observed among students and higher socio-professional categories.

Compliance of eating model of individuals with metabolic syndrome with Bulgarian dietary guidelines

Abstract Background The incidence of metabolic syndrome progressively increases among the urban population of Europe. About 1/3 of the Bulgarian adults have metabolic syndrome. Changing the dietary pattern can be a modern approach to control it. The aim of the study is to investigate the eating model of people with metabolic syndrome according to the Bulgarian dietary guidelines. Methods Two hundred individuals with metabolic syndrome aged 54.6±10.5 y. were randomly selected from general practitioners’ practices in Pleven region, Bulgaria. A Food Frequency Questionnaire method was applied to assess the eating pattern of the respondents. The frequency of food consumption of different foods was compared with the dietary guidelines for the Bulgarian population over 18 years of age. Data were processed with IBM SPSS v. 25. Results Grain consumption met the recommendations in almost all respondents. Only 29% consumed fresh fruits and 42% had intake of milk and milk products according to the requirements. Women ate more fresh vegetables and fruits and dairy products than men (p = 0,032). Risk meat consumption, 2-4 times a week, was found: men preferring more red meat (45%) and women - chicken and poultry (56%). Fish consumption met recommendation (once a week) in only 14.7% of the respondents. The food intake of eggs, vegetables, legumes and nuts were low. The preferred oils were sunflower and olive (once a day by 86% and 15% respectively), and butter (21% - 2-4 times a week). The intake of table salt corresponds to the recommendations in two thirds of the participants. One third consumed confectionery every day. Half did not drink alcohol, but 16% used concentrates once a day. Conclusions Foods that increase the nutritional risk for the development of metabolic syndrome and type 2 diabetes - high consumption of confectionery and red meat, low consumption of vegetables, fish and legumes were found. Unbalanced eating model requires new public initiatives to prevent metabolic syndrome. Key messages • Men with metabolic syndrome have a higher consumption of unhealthy foods than women. • Modern Bulgarian dietary guidelines are an important tool for prevention of metabolic syndrome.

Evaluation of food pattern behaviours following nutritional education for health professionals

Abstract Background The “Work Programme - UN Decade of action on nutrition 2016-2025” highlights the importance of implementing Recommendation 19 of the Second International Conference on Nutrition of FAO and WHO related to nutrition education interventions (NEI) for health professionals (HP), in order to develop nutritional skills based on national dietary guidelines and coherent policies relating to food. The Local Health Agency integrated with Trieste University (ASUGI), since 2009, has performed 25 NEI with the formation of 910 HP. Post pandemic, the content of ASUGI’s last 5 NEI, programmed by the prevention plan of the Autonomous Region of Friuli Venezia Giulia, was aligned with the principles of the European Farm to Fork Strategy linked to Sustainable Healthy Diets (SHD). Objectives The objectives of the training programme (TP), approved for Continuing Medical Education, was to change and evaluate food pattern behaviour (FPB) of HP (n = 200) to adhere to the SHD. TP was characterized by a systemic view on complex interconnections between nutritional and sensorial food value, sustainability of food chain systems, evolution of urban food environments, as contexts into which SHD choices can be applied. The 2 days training, spread over 14 hours with 40 participants, concluded with interactive work and experiences to applied knowledge and beginning to make informed healthy dietary choices in practice. Results 6 months after the conclusion of TP it was reported that the percentage of HP who consumed the recommended portions of fruits and vegetables had increased from 62% to 70% and from 28% to 35% respectively, while those who consumed no cured meats, red meats or legumes, changed from 24% to 35%, from 19% to 25%, from 6% to 3% respectively. Conclusions The evaluation of the TP systemic structure has shown its effectiveness in improving some healthy FPB of HP and the importance of applying a continuous improvement process of the program to better adhere to the whole SHD. Key messages • The systemic and integrated structure of nutritional education intervention programs for health professionals contributes to improving their healthy food pattern behaviour. • The relationships between complex policies of food systems and the 17 SDGs included in the training programs on nutrition education are useful for promoting adherence to healthy and sustainable diets.

Dietary trajectory profiles of French adults over time: Multicriteria analysis of sustainability

Abstract Despite the urgent need for sustainable dietary transitions, few studies have examined current dietary trajectories using longitudinal data. This study aimed to identify dietary consumption trajectory profiles over an 8-year period (2014-2022) while assessing their sustainability in a multicriteria approach. Consumption data from NutriNet-Santé cohort participants were collected using FFQs in 2014, 2018 and 2022. Dietary trajectory profiles were modeled using group-based multi-trajectory based on factors from Principal Component Analysis on energy-adjusted consumption data (n = 17,187). Profiles were analyzed for sustainability (environmental and nutritional dimensions) using multi-adjusted mixed-effects models. Six trajectory profiles (P) were identified. P0 (considered as reference) had average consumption for all food groups, with increased plant-based intake over time. In comparison, P1 had the highest baseline alcohol (+301%) and offal intake, increasing processed meat (+74%) and decreasing offal over time. P2 had higher milk (+187%) and sweet drinks intake, increasing animal substitutes (+1737%) and whole-grain products. P3 had higher nuts (+680%) and legumes intake, increasing egg (+166%) and reducing fruit juice. P4 had high fish (+39%) and fruit intake, increasing butter (+53%) and reducing alcohol. P5 had higher pork (+143%) and red meat intake, increasing fish (+31%) and reducing dairy. Initially, P3 and P4 had the lowest GHG emissions (-18%, -49% vs. P0), best nutritional profiles, and higher organic food consumption. P5 had the greatest environmental impact (+51%) and the lowest nutritional scores. Over time, P0 reduced GHG emissions and improved nutritional scores. P3 and P4 showed minimal changes, while P5 had the greatest GHG emissions decrease (-14%) and nutritional quality improvements. Identifying ongoing dietary transition trajectories, our findings contribute to optimizing targeted actions aimed at promoting sustainable dietary consumption habits. Key messages • Regardless of initial dietary preferences, French adults exhibit an overall trend over time towards increased intake of plant-based foods and decreased intake of red meats, at varying scales. • French adults exhibit varying degrees of transition towards more sustainable diets, with an overall decrease in GHG emissions from food consumption and an improvement in their nutritional profiles.

Plasma trimethylamine-n-oxide associates with reduced hippocampal volume and cognitive impairment in atrial fibrillation

Abstract Background/Introduction Atrial fibrillation (AF) is the most common cardiac arrhythmia in modern society and affected patients appear particularly vulnerable to cognitive dysfunction. Yet, the pathomechanism of this association other than thromboembolism (TE) is not fully understood. We have shown earlier an association of cognitive dysfunction with the gut microbiome derivate trimethylamine-N-oxide (TMAO), which predominantly results from the consumption of red meat. We therefore hypothesized that TMAO may affect hippocampal volume (HV) as a brain structure relevant for cognition. Purpose To demonstrate the structure-function correlation of high TMAO levels with reduced cognitive function and lower HV in a large cohort of patients with atrial fibrillation. Methods We included 1’736 patients with confirmed AF from the Swiss-AF-cohort with both, available blood samples for TMAO measurement and with brain magnetic resonance imaging (bMRI) for the determination of HV at baseline. TMAO levels were measured by liquid chromatography-mass spectrometry (LC-MS). bMRI were obtained by 1.5 or 3 Tesla scanners. HV was assessed by the FreeSurfer software (v 7.4.0) subregion segmentation module and normalized by using Sequence Adaptive Multimodal SEGmentation (SAMSEG) to determine the segmentation based intracranial volume. Patients were divided into TMAO quartiles (Q1: 0.6-3.8, Q2: 3.8-5.5, Q3: 5.5-8.5, Q4: 8.5-164.3μmol/l). Their TMAO levels were compared with their HV (unit = mm3) in linear mixed effect models adjusted for multiple covariates (model 1: age, sex, total intracranial volume (ICV), education level; model 2 = model 1 + smoking status, body mass index (BMI), alcohol consumption, physical activity; model 3 = model 2 + hypertension, coronary artery disease, previous stroke, geriatric depression scale). We assessed both unilateral HV (right = RHV, left = LHV) and bilateral HV standardized by the individual total ICV. Results Overall mean age was 72.5 years (+/-8.4 SD), 27.2% were female. Most of the patients were well educated (39.4% advanced, 48.8% middle education) and 44% never smoked. After multivariable adjustments, patients in the highest TMAO quartile showed a significant reduction of bilateral HV volume of 93.4mm3 (95% CI -179.0 to -7.8, p = 0.03). The RHV appeared more affected and was significantly reduced by 48.2mm3 (CI -93.4, -3.0, p=0.04), whereas LHV was decreased by 44.2mm3 (-89.4, 1.0, p=0.06) in the highest TMAO quartile. Conclusion(s) TMAO negatively associates with bilateral HV in patients with AF. Our results suggest a structure-function-correlation between high TMAO levels and cognitive dysfunction. The findings may be relevant for the high TMAO-exposed patients and advocates for the importance of (possible dietary) prevention in AF.

Preventing type 2 diabetes in Portugal: a novel person-centered digital intervention

Abstract Introduction Diabetes, particularly type 2 diabetes (T2D), stands as one of the leading noncommunicable diseases worldwide. In Portugal, the prevalence of diabetes has surged, with T2D affecting 14% of adults in 2021. Its repercussions extend beyond individual health, deeply impacting familial, social, and community dynamics, presenting a significant public health challenge globally. Objectives The VA|PREVENTION project (https://doi.org/10.54499/2022.02969.PTDC) aims to assess the (cost-) effectiveness and implementation of an innovative person-centered digital intervention to prevent T2D among high-risk adults. Methodology A comprehensive approach encompasses the Behavior Change Wheel for intervention design, scalability principles, the WHO guidelines for digital health interventions, co-design, and the ISO framework for usability assessment. Evaluation will be pursued through a type 1 hybrid effectiveness-implementation study (randomized controlled trial), supplemented by qualitative and economic studies. Results The web application prototype features Ema, an automated virtual human coach (VHC), educational menus and a dashboard (version 1.0). Co-design included 2 workshops with 11 representatives of end-users and health professionals. Ema uses standardized techniques from an ontology to support behavior change, based on an initial assessment of low-level target behaviors (e.g. walking, fruit consumption, and reducing red meat intake), and barriers to performing these behaviors. Ema communicates in a helpful-cooperative style using a synthetic voice in European Portuguese, with its speech also appearing as subtitles on the interface. Users interact with Ema by pressing buttons or entering data, such as the daily number of steps. Ethics approval was granted for usability assessment with end-users. Conclusions The project is expected to yield health, scientific, technological, and policy impacts, powered by an exploitation and sustainability roadmap. Key messages • Innovative type 2 diabetes prevention through a scalable web app with a virtual human coach. • Comprehensive and robust approach for developing and evaluating the digital behavior change intervention.

Water footprint and Med-Diet adherence: preliminary results from MedDietMenus4Campus

Abstract Background The Mediterranean Diet (MedD) is widely recognized as a health-promoting and sustainable dietary pattern. This study evaluated the environmental impacts of higher education institutes (HEI) menus via water footprint and the compliance with MedD in Croatia, Portugal and Turkey. Methods Water footprint calculation followed the methodology of Mekonnen and Hoekstra (2012). Adherence to the Med-Diet was evaluated using the Med-Diet Compliance Index (MeDCIn). All available options were considered, except for restrictions such as vegetarian, considering a 5-day/week and 1-meal/day menu. Menus spanning a two-week period were analyzed from two distinct HEI in each country. Results Mean water footprints varied across three countries (1213.9-2297.4 L/person). Turkish HEI 1 (2297.4 L/person) and 2 (1934.2 L/person) exhibited the highest water footprints, while Croatian HEI 2 (1213.9 L/person) and Portugal HEI 2 (1308.6 L/person) had the lowest. MedDiet index scores ranged from 0.50 to 5.50. Portugal University 1 (5.5) and 2 (4.5) scored the highest, whereas Croatia University 1 (0.5) scored the lowest. Conclusions In the preliminary results, Portugal presented a lower water footprint and higher MedD adherence, possibly due to the higher use of seafood. The higher water footprint in Turkey might be due to more balanced servings of vegetables and fruits and significant portions of red meat. The low MedD compliance scores in Croatia can be attributed to insufficient fresh fruits, whole grains and pulses, and the low water footprint related to the use of ready-made desserts and soup powders not included in the water footprint database.

Association of Dairy Foods in Acne Vulgaris

Background: Acne vulgaris is one of the most commonly found skin problems affecting teenagers and adolescents. Dietary foods particularly dairy products consist of milk or any of its food made from milk are frequently regarded by patients and clinicians as a cause or aggravator of acne. As there are very limited studies found on this regard, this study was aimed to find the association of dairy foods in acne vulgaris. Methods: This wasa cross-sectional analytical study and was carried out in the Dermatology and Venereology department of Shaheed Suhrawardy Medical College Hospital. Total 260 patients were selected by appropriate inclusion criteria equally into two groups: Group A (diagnosed with acne vulgaris, n=130) and group B (patients not having acne vulgaris, n=130). A thorough history of every patient and face to face interview was taken by a predesigned questionnaire after getting the written informed consent of the patient. Data were collected in predetermined data collection form. Result were subjected to standard statistical evaluation and were analyzed by SPSS-24. Results: According to the age group, majority of the acne patients were between 10-20 years (75.4% in group A and 63.8% in group B, p<0.05), though mean age in both groups were statistically similar (18.53±5.78 and 17.29±4.59 years, respectively). Also, female respondents were predominant in both groups (80.8% and 72.3%). The risk was increased in those with a family history of acne in siblings (OR2.449, p=0.021;95% CI,1.145-5.238) and the risk was reduced in subjects doing physical exercise. Papules (35.4%) and comedones (27.7%) were most common lesion and mostly found in forehead (74.6%) and left (68.5%) and right (63.1%) cheeks. According to global acne severity grading, majority had mild form of acne (83.1%) and use of cosmetics (43.8% vs. 30%), topical steroid (34.6% vs. 16.9%), taking fastfood (24.6% vs. 14.6%) and less water intake (36.9% vs. 18.5%) also significantly higher among acne patients. Multivariate regression analysis showed, dairy products such as whole milk (OR 1.984, p=0.022), chocolate (2.490, p=0.004), chips (OR 3.207, p<0.001), Pizza (OR 2.388, p=0.021) and red meat (OR 3.055, p=0.009) were significant risk for developing acne vulgaris. Also, whole milk (3.050, p=0.01), chocolate (3.817, p=0.004) and pizza (3.822, p=0.005) were independent risk factors for moderate to severe acne. Conclusion: This study found an association between high dairy product consumption and acne in adolescents, indicating that dairy consumption may be a contributing factor for developing acne vulgaris. J Shaheed Suhrawardy Med Coll 2022; 14(2): 25-33

Dietary changes during the COVID-19 lockdown in Iranian households: are we witnessing a secular trend? A narrative review.

The COVID-19 pandemic, which emerged in late 2019, influenced nearly all aspects of human life, including food choices and dietary habits. A web-based search was conducted from March to April 2024 in MEDLINE/PubMed, CINAHL, Embase, and the Cochrane Library for published reports of large-scale surveys of dietary changes during or shortly after the coronavirus pandemic lockdown in Iran. The keywords used were coronavirus OR COVID-19, diet OR nutrition, household, and Iran. Studies that focused on specific areas, subgroups (such as students), or just one city or province were not included. To monitor dietary changes from the years before the lockdown, we used and plotted data from the Household Income and Expenditure Survey (HIES), as provided by the Statistical Center of Iran. The overall results of the nationwide studies conducted during the lockdown period in Iran revealed that a significant proportion of the households reduced their consumption of milk, yogurt, cheese, red meat, white meat, eggs, and rice/bread. In approximately 47% of the households where weekly consumption of animal protein sources decreased, the consumption of rice and bread increased. Accordingly, 35 and 44% of households reported a decrease in the consumption frequency of fruits and snacks, respectively. Additionally, 21% of those who reduced their fruit consumption completely removed fruits from their food basket. Meanwhile, the use of dietary supplements, especially vitamin D, vitamin C, zinc, and multivitamins, had increased in households, particularly among those with higher incomes. Decreased income was a common reason for all of these dietary changes, which can have major health consequences in the long term. This review provides evidence that the observed changes had already begun years before the pandemic and presumably have not yet returned to the pre-pandemic situation. Finally, we suggest some strategies for policymakers to overcome the crisis and enhance community the nutrition and health of general population.

Freezing time, freezing in time: reconfiguring freezing practices for reducing meat waste and energy consumption

Considering that many fresh food items require domestic cold storage, understanding the role of appliances such as freezers is critical to reducing greenhouse gas emissions relating to domestic food waste and energy use. Using a social practices approach, this article reports on a study of cold storage and food waste practices, particularly freezing relating to meat, in 20 Australian households. Householders were interviewed twice, over winter and summer, 2022–2023. We studied intersecting practices of eating, shopping, cooking and cold storage, and their connection to larger social phenomena such as cold supply chains to gain insights into how and why meat was wasted. Although we set out to study household practices, we found that retailer practices of pricing specials and bulk buying must also be considered. Retailer practices combined with ambiguity in consumer understandings of date labels, shelf life and freezing times mean that domestic cold storage has become a normalised extension of the cold supply chain of food, especially for meat. We argue that understandings such as convenience and thriftiness, in conjunction with retailer expectations of domestic cold storage, may lead to the ratcheting up of household freezer use for food storage. We illustrate through our findings that this may potentially increase energy consumption and accelerate food waste, which becomes particularly problematic for carbon-intensive foods such as red meat. In innovatively reimagining domestic cold storage as an extension of industrial and retailer cold supply chains, we explore what kind of capabilities may be required for an equitable and low waste cold supply chain that reduces reliance on household freezers.

Factors Influencing Iron Intake among Female Students in Universitas Indonesia

This study aims to determine the differences in iron intake among female college students based on consumption factors (animal-based side dishes, plant-based side dishes, vegetables, fruits, Ultra Processed Food) and individual factors (attitude towards red meat consumption, social media influence, nutrition knowledge, allowance, type of residence). The design of this study is cross-sectional, involving 147 undergraduate regular students from the Faculty of Public Health class of 2021, 2022, and 2023. Respondents were selected based on simple random sampling, and data collection was conducted online using Zoom. The research questionnaire was administered using Google Forms and Spreadsheets for the Semi Quantitative Food Frequency Questionnaire. The data obtained were analyzed using the Independent T-Test method. Univariate analysis results showed that the average iron intake was 15.35±7.30 mg per day, with 70.1% of the female students not meeting their iron requirements. The study found differences in iron intake based on the consumption of animal-based side dishes, plant-based side dishes, vegetables, fruits, Ultra Processed Food, and type of residence.

Cancers attributable to diet in Italy.

Cancer burden can be reduced by controlling modifiable risk factors, including diet. We provided an evidence-based assessment of cancer cases and deaths attributable to diet in Italy in 2020. We considered dietary factor-cancer type pairs for which the World Cancer Research Fund/American Institute for Cancer Research - Continuous Update Project reported either 'convincing' or 'probable' evidence of causal association. Relative risks were retrieved from recent meta-analyses and dietary intakes (around 2005) from a national food consumption survey. Sex-specific population attributable fractions (PAFs) were computed by comparing the distribution of dietary intakes in the Italian population against counterfactual scenarios based on dietary recommendations. Using data from national cancer and mortality registries in 2020, we estimated the number of attributable cancer cases and deaths, assuming ~15-year lag period. Unhealthy diet accounted for 6.3% (95% CI: 2.5%-9.9%) of all cancer cases in men and 4.5% (95% CI: 1.7%-7.4%) in women. PAFs of colorectal cancer were 10.5% and 7.0% for any intake of processed meat, 3.3% and 2.0% for high red meat, 4.8% and 4.3% for low dairy products, and 7.9% and 9.0% for low fiber intakes in men and women, respectively. PAFs for low intake of non-starchy vegetables and fruit ranged from 0.8% to 16.5% in men and 0.6%-17.8% in women for cancers of the aerodigestive tract. The estimated cancer burden associated with unfavorable dietary habits in Italy is considerable, but appears lower than for other high-income countries, reflecting the typically Mediterranean diet.

Mediterranean diet lowers risk of new-onset diabetes: a nationwide cohort study in China

BackgroundThe Mediterranean diet (MD) has shown promising results in preventing type 2 diabetes, particularly in Mediterranean and European populations. However, the applicability of these benefits to non-Mediterranean populations is unclear, with contradictory findings in the literature.MethodsIn this study, we included 12,575 participants without diabetes at baseline from the China Health and Nutrition Survey (CHNS). Dietary intake was measured by three consecutive 24-h dietary recalls. The Mediterranean diet adherence (MDA) was measured by a score scale that included nine components of vegetables, legumes, fruits, nuts, cereals, fish, red meat, dairy products, and alcohol. New-onset diabetes was defined as self-reported physician-diagnosed diabetes during the follow-up.ResultsDuring a median follow-up of 9.0 years, 445 (3.5%) subjects developed diabetes. Overall, there was an inverse association between the MDA score and new-onset diabetes (per score increment, HR 0.83, 95% CI 0.76–0.90). Moreover, age, sex, BMI, and energy intake significantly modified the association between the MDA score and the risk of new-onset diabetes (all P interactions < 0.05). Greater fruit, fish, and nut intake was significantly associated with a lower risk of new-onset diabetes.ConclusionThere was an inverse association between Mediterranean diet adherence and new-onset diabetes in the Chinese population.

Sodium Butyrate as Gut Microbiota Modulators: Mechanisms of Action and Potential Clinical Applications - Literature Review and New Perspectives

IntroductionSodium butyrate is an organic chemical compound belonging to sodium salts, which has the potential to be used in anticancer therapy. It reduces inflammation of the intestinal mucosa and promotes the development of beneficial intestinal flora, thanks to which it helps maintain homeostasis. Therefore, butyrate reduces the risk of developing colon cancer or reverses pathological changes occurring under the influence of this cancer. Scientific studies have also shown a beneficial effect of butyrate on the side effects of anticancer treatment - chemotherapy and radiotherapy. A proper diet also has a beneficial effect on the production of endogenous butyrate and reduces the risk of developing colon cancer. It is recommended to use a Mediterranean diet, rich in dietary fiber, highly unsaturated fatty acids and fresh vegetables and fruits. It is recommended to avoid highly processed products, rich in simple sugars and saturated fatty acids, and to limit the consumption of red meat. Materials and methods This article is based on the literature found in the PubMed and other scientific databases from the period of 1978-2023 with the use of key words such as “butyrate” “sodium butyrate” “colon cancer” “anticancer treatment” “intestinal microbiota” “Mediterranean diet” Conclusion Sodium butyrate is a potential substance that, through its properties, may support the treatment of colorectal cancer. Additionally, the use of an appropriate diet has a positive effect on the intestinal microflora, allowing the action of sodium butyrate and reducing the risk of colorectal cancer.