Red Meat
Unprocessed red meat, processed meat intake not linked to colon cancer recurrence, death
Consumption of unprocessed red or processed meat did not impact risk for colon cancer recurrence or mortality, according to a prospective cohort study of patients with stage III colon cancer published in JAMA Network Open.
AHA: Small changes can improve adherence to New Year’s resolutions
Starting small, replacing red and processed meat, maintaining physical activity, reducing stress and meal planning are all ways suggested by the American Heart Association to stay healthy during the new year.
Simple food swaps may lower stroke risk
Higher intake of vegetable fat, polyunsaturated fat and vegetable oil could reduce risk for stroke among healthy adults, whereas high intake of nondairy animal fat, total red meat and processed red meat may drive stroke risk, data show.
High red meat intake increases risk for NAFLD
Among a population with low consumption of red meat, those who consumed a high amount of red meat had a high chance for nonalcoholic fatty liver disease, according to a study published in the American Journal of Gastroenterology.
Top in hem/onc: Red meat and colorectal cancer risk, decline in cancer screenings
An alkylating mutational signature in colon cells appeared to be associated with red meat consumption and certain cancer driver mutations, according to a recent study. An interview with one of the authors was the top story in hematology/oncology last week.
’Mounting’ data link red meat consumption to colorectal cancer risk, mortality
Researchers have identified a possible molecular link between high consumption of both processed and unprocessed red meat and increased colorectal cancer risk and mortality.
Adults using weight-loss app consume less fruit, more red meat during COVID-19 lockdown
Adults using the Noom weight-loss app in the U.S. ate fewer fruits and vegetables and more red meat during the first week of COVID-19 stay-at-home orders compared with before the lockdown, according to study data.
Proinflammatory foods linked to CVD risk, changes in lipid levels
High intake of proinflammatory foods such as red or processed meats and refined carbohydrates was associated with a 38% increased risk for CVD and a poor lipid profile, researchers reported.
Plant-based meat products reduce trimethylamine-N-oxide, other CVD risk factors
Replacing animal meat with plant-based alternatives improved several CVD risk factors, including trimethylamine-N-oxide, in generally healthy participants compared with a diet with animal meat, researchers found in the SWAP-MEAT trial.
Substituting red meat with alternate dietary proteins may reduce kidney disease risk
While the consumption of greater quantities of red meat was associated with a higher incidence of chronic kidney disease, researchers from Iran suggest that making substitutions with other sources of dietary protein may reduce the risk.