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PubMed2004

Risk of colorectal adenomas in relation to meat consumption, meat preparation, and genetic susceptibility in a Dutch population.

OBJECTIVE: We studied the association between meat consumption and colorectal adenomas, and potential influence of genetic susceptibility to heterocyclic aromatic amines (HCAs) formed during meat cooking at high temperatures. METHODS: We studied HCA concentration in relation to preparation habits among 63 volunteers. Associations of meat consumption, meat preparation habits, and genetic susceptibility with colorectal adenoma risk were investigated among 431 adenoma cases and 433 polyp-free controls recruited at endoscopy. Participants completed a meat consumption and preparation questionnaire and provided blood for DNA isolation. Polymorphisms of N-acetyltransferases (NAT) 1 and 2, sulfotransferase (SULT) 1A1, and glutathione-S-transferases (GST) M1 and T1 were determined. RESULTS: HCAs were present in habitually prepared meat, although meat consumption (7 versus < 5x/week) did not increase the risk of colorectal adenomas (odds ratio (OR) 1.2, 95% confidence interval (CI) 0.8-1.9). Also, presumed unfavorable preparation habits (e.g., use of lid, preference for darkly browned meat) did not increase adenoma risk (OR 0.8 and 0.9, respectively). Only the combination of NAT2 slow acetylation and frequent meat consumption (> 5x/week) slightly increased adenoma risk (OR 1.6, 95% CI 1.1-2.3). CONCLUSIONS: In this Dutch population, unfavorable meat consumption and preparation habits did not increase colorectal adenoma risk, and these associations were not influenced by relevant genetic polymorphisms.

Adenoma↗
PubMed2002

UK bovine carcass meat consumed as burgers, sausages and other meat products: by birth cohort and gender.

BACKGROUND: The most likely human exposure to bovine spongiform encephalopathy (BSE) is dietary, through beef mechanically recovered meat (MRM) and head meat used in burgers, sausages and other meat products. The majority, reportedly 90% of beef MRM and 80% of head meat, was used in burgers. To enable quantification of UK dietary exposure to BSE, we quantified bovine carcass meat consumed as burgers, sausages and other meat products by birth cohort, gender and calendar period (1980-1989, 1990-1996). METHODS: Synthesis of dietary data (cross-sectional National Dietary and Nutrition Surveys, and serial National Food Surveys and Realeat Surveys) to simulate weekly consumption by one-thousandth of the UK population in each year from 1980 to 1996. FINDINGS: In 1980-1989, the highest number of consumers (per 7 days) of all three food groups was in the 1940-1969 birth cohort - averaging 3.7 million male consumers of burgers, 2.6 million of sausages and 8.5 million of other meat products. The post-1969 birth cohort had the next highest number of consumers of burgers (1.8 million males). In 1990-1996, consumer numbers declined for the two older cohorts, most strikingly for burgers (down to 2.5 million males in the 1940-1969 cohort). The 1940-1969 cohort retained the highest number of consumers of sausages and other meat products, and second place for burgers. Male consumption was higher, even in the pre-1940 birth cohort where, for demographic reasons, female consumers outnumbered males. In the post-1969 birth cohort, female consumption of bovine carcass meat weight as burgers increased from 68 tonnes in 1980-1989 to 81 tonnes in 1990-1996, and male consumption increased more markedly (by 41%) from 84 tonnes to 119 tonnes; and similarly for other meat products. INTERPRETATION: Properly marshalled age-group and gender-specific consumption data contribute to a clearer understanding of the demography of those who were at risk of dietary exposure to BSE and of when their exposure intensity was greatest. Other countries may need to consider using dietary data to model their human BSE exposure from UK and other BSE-affected regions.

Adolescent↗
PubMed1998

Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates.

Oil emulsion and raw and cooked tissue homogenates were used to determine the mechanisms of various iron forms on the catalysis of lipid peroxidation. Flax oil (0.25 g) was blended with 160 mL maleate buffer (0.1 M, pH 6.5) to prepare an oil emulsion. Raw or cooked turkey leg meat was used to prepare meat homogenates. Samples were prepared by adding iron from each of the various sources, reactive oxygen species, or enzyme (xanthine oxidase and superoxide dismutase) systems into the oil emulsion or meat homogenates. In oil emulsion and cooked-meat homogenates, ferrous iron and hemoglobin had strong prooxidant effects, but ferritin became prooxidant only when ascorbate was present. Hemoglobin and ferritin had no prooxidant effect in raw-meat homogenates. The status of heme iron and the released iron from hemoglobin had little effect on the prooxidant effect of hemoglobin in oil emulsion and cooked meat homogenate systems. The prooxidant effect of ferrous iron in oil emulsion and cooked-meat homogenates disappeared in the presence of superoxide (.O2-), H2O2, or xanthine oxidase systems. In raw-meat homogenates, however, ferrous had strong prooxidant effects even in the presence of .O2-, or H2O2. The status of free iron was the most important factor in the oxidation of oil emulsion and cooked-meat homogenates but the impact in raw-meat homogenates was small.

Animals↗
PubMed1978

[Salmonella in minced meat from ten meat inspection services in the Netherlands (author's transl)].

Throughout a period of thirteen months, samples of minced meat from ten different meat inspection services in the Netherlands were examined weekly for the presence of Salmonella. One hundred samples of 150 g. of each meat inspection service were studied by six different methods. Marked differences in contamination of minced meat with Salmonella were observed between the various localities. These were differences in the proportion of contaminated samples from each meat inspection service (lowest 10%, highest 39%) on the one hand and differences in the number of contaminated sub-samples of each sample of minced meat (smallest 18, largest 139) on the other. Moreover, the season obviously was a factor in contamination of minced meat with Salmonella, the contamination rate increasing with the outside temperature. As a rule, contamination by Salmonella was less common in minced beef than it was in minced beef and pork mixed. Contamination of minced meat with Salmonella usually was less common in minced meat from butchers' shops in which slaughtering was done by the butcher himself than it was in minced meat from slaughterhouses. The organisms most frequently isolated in the present study were S. typhi murium phage type II 505, S. panama and S. brandenburg. Of the methods of isolation used, those with pre enrichment and direct enrichment in TBB at 43 degrees C were found to produce the most satisfactory results.

Abattoirs↗
PubMed1981

Enterobacteriaceae associated with meats and meat handling.

The source of Enterobacteriaceae on meats was shown to be associated with the meat-handling work surfaces in two packing plants studies. A total of 2,343 Enterobacteriaceae were isolated and identified from meat samples and work surfaces at the packing plants and at the retail facilities. Escherichia coli biotype I and Serratia liquefaciens were detected at all stages of meat handling, indicating that they may be present in meats throughout the meat-handling system. Enterobacter agglomerans and S. liquefaciens were the predominant Enterobacteriaceae at the retail level, but they had limited indicator potential for sanitation and hygiene, Klebsiella pneumoniae was a frequent isolate among Enterobacteriaceae from meats and meat-handling surfaces in the packing plants but not at the retail level, indicating that this organism might signal unhygienic handling of meats at the retail level.

Animals↗
PubMed2001

[Bioavailable fluoride in poultry deboned meat and meat products].

UNLABELLED: Deboned poultry meat (MDOM) consists of meat and fat and may also contain pieces of bones. This type of meat is a raw material used for production of different kinds of sausages. The aim of our investigation was to determine whether MDOM could be the significant source of bioavailable fluorine. Sample of MDOM and poultry meat products were digested in 37 degrees C water bath shaker with pepsin and 0.1 M HCl and then neutralized by adding carbonate and digested with pancreatine. Measurement was performed by ionoselective fluoride electrode. Fluorine determined in prepared samples is potentially ready to be absorbed by organism. Nine kinds of MDOM and eight poultry meat products were investigated. Content of fluorine in MDOM ranged 0.3-2.7 mg/kg of fresh weight but in one sample of turkey meat--7.4 mg/kg, while determined content of fluorine in poultry meat was low--not exceeded 0.2 mg/kg. Sausages prepared from homogenated meat contained fluorine from 0.5 to 0.7 mg/kg. In products prepared from big pieces of meat the content of fluorine was lower. CONCLUSIONS: MDOM is characterized by higher level of bioavailable fluorine than muscle tissue. MDOM in poultry meat products may be a source of higher fluoride content.

Animals↗
PubMed2004

Meat and meat products consumption in Italy: contribution to trace elements, heme iron and selected B vitamins supply.

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 microg/person/day, with meat products provided the highest contribution (40 microg/person/day). Daily intake of selenium (7.14 microg/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 microg/person/day, and meat products were the main source (110 microg/person/day). Riboflavin intake was 136 microg/person/day, with both beef and meat products as the main contributors (40 microg/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

Animals↗
PubMed1997

The effect of short-term diets rich in fish, red meat, or white meat on thromboxane and prostacyclin synthesis in humans.

Foods which increase tissue arachidonic acid levels have been proposed to increase thrombosis tendency, presumably through increased platelet aggregation. This study examined the effect of doubling the dietary arachidonic acid (20:4n-6) using meat- or fish-based diets on the systemic production of prostacyclin (PGI2) and thromboxane (TXA2) in 29 healthy, nonsmoking adults. There were three, 3-wk low-fat dietary periods (< 15% energy as fat) in which subjects consumed a vegetarian diet for 1 wk followed by 2 wk on diets containing meat or fish as sources of 20:4n-6. Between each diet period, there was a 3-wk washout period, during which subjects returned to their normal diets. The level of 20:4n-6 consumed during the last 2 wk of each study was approximately double the usual intake (mean 140 mg/d), while the mean eicosapentaenoic acid (20:5n-3) content of the diets varied from 1 mg/d on the white meat diet to 70 mg/d on the red meat diet and to 847 mg/d on the fish diet. The serum phospholipid (PL) 20:4n-6/20:5n-3 ratios were 11:1 on the vegetarian diet, 15:1 on the white meat diet, 8:1 on the red meat diet, and 2:1 on the fish diet (P < 0.001). Neither white nor red meat diets affected platelet 20:4n-6 levels, platelet aggregation, ex vivo platelet TXB2 production, or the systemic PGI2 or TXA2 production as measured by gas chromatography-mass spectrometry analysis of the excretion levels of the principal urinary metabolites 2,3-dinor-6-keto-PGF1 alpha (PGI2-M) and 11-dehydro-TXB2 (TXA2-M), respectively. The fish diet decreased the 20:4n-6/20:5n-3 ratio in platelet PL from the baseline level of 45:1 to 13:1 (P < 0.001), had no effects on platelet aggregation, but significantly decreased platelet TXB2 production (collagen-stimulated) and TXA2-M production, while PGI2-M levels were unaltered. These results indicate that short-term diets which double the usual 20:4n-6 intake using white meat (175-330 g/d) or red meat (275-530 g/d) are not associated with an increased TXA2 production, but this does not rule out the adverse effects of 20:4n-6 at higher levels in the diet, or for more prolonged periods. Short-term diets containing fish (100-200 g/d with 90-210 mg/d 20:4n-6 and approximately 650-1000 mg/d 20:5n-3) led to significant increases in platelet 20:5n-3 levels and a decrease in the ex vivo and systemic TXA2 production.

Adult↗
PubMed2002

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

Based on epidemiological studies it is assumed that meat, especially red meat, enhances risk for cancer, particularly of the colon, breast and prostate. Meat and meat products are important sources of protein, some micronutrients and fat. High fat intake has been blamed for correlation with different diseases, including cancer. Meat protein is reported to contribute to cancer formation. However, meat, including liver, is not only composed of fat and protein, it contains essential nutrients which appear exclusively in meat (vitamin A, vitamin B12) and micronutrients for which meat is the major source because of either high concentrations or better bioavailability (folate, selenium, zinc). In particular, vitamin A, folate and selenium are reported to be cancer-preventive, with respect to colon, breast and prostate cancer. Taken together, meat consists of a few, not clearly defined cancer-promoting and a lot of cancer-protecting factors. The latter can be optimized by a diet containing fruit and vegetables, which contain hundreds of more or less proven bioactive constituents, many of them showing antioxidative and anticarcinogenic effects in vitro.

Animals↗
PubMed1987

Meat fat madness: conflicting patterns of meat fat consumption and their public health implications.

From 1979 to 1985, the University of Arizona's Household Refuse Analysis Project recorded packaging and food debris in household refuse to track the purchase of red meat and the discard of separable fat in sample neighborhoods with different income and age characteristics. From 1979 to 1982, the discard rate of meat fat remained relatively constant; in 1983, the rate of discard of meat fat nearly doubled and has remained stable in all neighborhoods measured. During the same period, the purchase of red meat with separable fat (steaks, roasts, and chops) declined, while the purchase of red meat with hidden, non-separable fat (hamburger, lunch meats, sausage, and bacon) held constant or increased. Thus, two "fat" trends have been identified at the household level: first, the purchase of less red meat with separable fat and the discard of a greater percentage of that fat, and second, the purchase of a greater percentage of red meat with substantial quantities of non-separable fat. Whether these seemingly contradictory choices are being made by a fully informed public is unclear. It is suggested that health promoters need to communicate the fat content of all types of red meat, especially those with hidden fat, more clearly.

Animals↗
PubMed2005

Novel molecular method for detection of bovine-specific central nervous system tissues as bovine spongiform encephalopathy risk material in meat and meat products.

The emergence of a new variant of Creutzfeldt-Jacob disease during the bovine spongiform encephalopathy epidemic has focused attention on the use of tissues from the central nervous system (CNS) in food. For efficient consumer protection, European legislation prohibits several bovine tissues, encompassing mainly the central nervous system, from the food chain. A quantitative real-time reverse transcriptase-polymerase chain reaction (RT-PCR) was designed to identify bovine spongiform encephalopathy risk material in meat and meat products. This was based on an mRNA assay that used bovine, ovine, and caprine glial fibrillary acidic protein (GFAP) encoding gene sequences as a marker. The real-time RT-PCR assay allowed the detection of bovine, ovine, or caprine CNS tissues in meat and meat products. Bovine brain at a concentration of 0.01% yielded a positive PCR reaction. The real-time RT-PCR assay included a housekeeping gene as an endogenous control. The detection was not affected by heat treatment of the meat products. The quantitative real-time RT-PCR detection of GFAP mRNA appeared to be useful as a routine diagnostic test for the detection of illegal use of CNS tissues in meat and meat products. The stability of the specific region of GFAP mRNA also allows the detection of CNS tissues after meat processing steps. The use of organ- and species-specific subunits of mRNA might be a promising approach for the detection of other banned tissues.

Animals↗
PubMed2006

[Survey of PCB and organochlorine pesticide residues in meats and processed meat products collected in Osaka, Japan].

Residues of PCB and organochlorine pesticides in meats (beef, pork and poultry) and processed meat products collected in Osaka, Japan were surveyed. For 35 years from 1970 to 2004, the concentrations of PCB, HCH isomers, DDT analogues and dieldrin in all meats appeared to decline with each passing year. The concentration of each isomer of HCH in all meats declined rapidly from the early to the late 1970's and showed a gentle decline thereafter; beta-HCH showed the highest residue rate of the isomers in all the time periods surveyed, except for pork and poultry samples in the early 1980's. The concentrations of DDT analogues in all meats also showed sharp declines from the late 1970's to the early 1980's, followed by a smaller decrease thereafter; the main residues were pp'-DDD, p,p'-DDE and p,p'-DDT, and the residue rate of p,p'-DDE increased over the years. The residue levels of organochlorine pesticides in processed meat products (raw materials: beef, pork, poultry and mixture of ground beef and pork) were surveyed for 15 years (from 1990 to 2004) and there were no significant differences in the values among the materials. The concentrations of each pesticide in processed meat products tended to be lower than those of the corresponding meat samples, respectively.

Animals↗
PubMed2003

Reverse transcription-polymerase chain reaction assay for species-specific detection of bovine central nervous system tissue in meat and meat products.

This paper reports the development of a reverse transcription-polymerase chain reaction (RT-PCR) assay coupled with restriction fragment length polymorphism (RFLP) analysis to specifically detect the glial fibrillary acidic protein (GFAP) mRNA of bovine central nervous system (CNS) tissue in minced meat and meat products. RNA extracted from bovine brain tissue and brain tissue from other mammals yielded a 168-bp CNS-specific signal after RT-PCR. The species specificity of the assay can be obtained by subsequent RFLP analysis of the amplified RT-PCR product. To determine the tissue specificity of the RT-PCR assay, various bovine tissues were analyzed. Bovine GFAP mRNA was detected in the brain and spinal cord, and these results are consistent with the reported large amounts of detectable protein in these tissues. Additionally, GFAP mRNA was present in skeletal muscle tissue samples and in some heart muscle tissue samples, but heat treatment of samples prior to extraction resulted in the loss of the non-CNS signals. To evaluate the stability and detectability of bovine GFAP mRNA in comminuted meat and in cooked meat products, mixtures containing bovine brain homogenate at concentrations of 0.5 to 5% were prepared and analyzed. The examination of minced meat with added bovine brain homogenate revealedGFAP mRNA RT-PCR signal stability for at least 7 days at a storage temperature of 4 degrees C. In cooked meat products bovine GFAP mRNA signal was detectable for at least 35 days. Bovine brain homogenate at a concentration of 0.5% was successfully detected in all of the experiments conducted, and no false-negative results were obtained. It is concluded that bovine GFAP mRNA can serve as a sensitive and specific marker for bovine CNS tissue in minced meat and in pasteurized meat products.

Animals↗
PubMed1985

Bacteriological flora of meat and meat products.

The bacterial flora of meat and meat products consumed by Egyptian people was estimated. The highest counts, either for total viable bacteria and coliforms were found in sausage and in raw kofta and kabab, but they markedly decreased after grilling. Heavy loads of bacteria were also observed in the fresh beef samples, frozen imported beef, minced meat, and liver. The luncheon meat samples gave the lowest total bacterial counts and seemed to be free of coliforms. Gram-negative rods constituted most of the total isolates of the different types of meat. In the heat-treated meat products, the most predominant bacteria were Gram-positive cocci. The predominating organisms in fresh beef were Pseudomonas, Bacillus and Micrococcus spp. as well as E. coli and Lactobacillus plantarum. On adopting the total viable and coliform standard counts suggested in the U.S.A., it was found that some of the meat products (sausage, raw kabab and kofta) contained higher total and coliform counts than that of the standard, whereas the total counts of the other meat products were lower.

Bacteria↗
PubMed2004

Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers.

The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n = 4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n = 32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n = 1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n = 17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods.

Adult↗