Red Meat, Poultry & Fish
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Meat, Fish and Dairy Products and the Risk of Cancer: a Summary Matrix 7 2
Meat, fish and dairy products and the risk of cancer 2018 Contents World Cancer Research Fund Network 3 Executive summary 5 1. Meat, fish and dairy products and the risk of cancer: a summary matrix 7 2. Summary of Panel judgements 9 3. Definitions and patterns 11 3.1 Red meat 11 3.2 Processed meat 12 3.3 Foods containing haem iron 13 3.4 Fish 13 3.5 Cantonese-style salted fish 13 3.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 14 3.7 Dairy products 14 3.8 Diets high in calcium 15 4. Interpretation of the evidence 16 4.1 General 16 4.2 Specific 16 5. Evidence and judgements 27 5.1 Red meat 27 5.2 Processed meat 31 5.3 Foods containing haem iron 35 5.4 Fish 36 5.5 Cantonese-style salted fish 37 5.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 40 5.7 Dairy products 41 5.8 Diets high in calcium 51 5.9 Other 52 6. Comparison with the 2007 Second Expert Report 52 Acknowledgements 53 Abbreviations 57 Glossary 58 References 65 Appendix 1: Criteria for grading evidence for cancer prevention 71 Appendix 2: Mechanisms 74 Our Cancer Prevention Recommendations 79 2 Meat, fish and dairy products and the risk of cancer 2018 WORLD CANCER RESEARCH FUND NETWORK Our Vision We want to live in a world where no one develops a preventable cancer. Our Mission We champion the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed choices to reduce their cancer risk. -
100195– Tuna, Chunk Light, Canned (K) Category
100195– Tuna, Chunk Light, Canned (K) Category: Meat/Meat Alternate PRODUCT DESCRIPTION NUTRITION FACTS This item is canned tuna packed in water with Serving size: 1 ounce (28 g)/1 MMA tuna, vegetable broth. The product contains a drained commercial Kosher certification. It is delivered in cases containing six 66.5-ounce cans. Amount Per Serving Calories 30 CREDITING/YIELD Total Fat 0g One case of tuna contains about 307 servings Saturated Fat 0g of drained tuna. Trans Fat 0g CN Crediting: 1 ounce of drained tuna credits Cholesterol 15mg as 1 ounce equivalent meat/meat alternate. Sodium 130mg Total Carbohydrate 0g CULINARY TIPS AND RECIPES Dietary Fiber 0g Canned tuna can be used in salads, sandwiches, or casseroles. Sugars 0g Mix tuna with chopped vegetables, mustard, Protein 6g and a little mayo for a tasty tuna topping to put on salad, whole grain sandwiches or crackers. Source: USDA Foods Vendor Labels For more culinary techniques and recipe ideas, visit the Institute of Child Nutrition or USDA’s Allergen Information: Product contains fish and soy. Please Team Nutrition. refer to allergen statement on the outside of the product package to confirm any vendor-specific information. For more information, please contact the product manufacturer directly. FOOD SAFETY INFORMATION For more information on safe storage and Nutrient values in this section are from the USDA National cooking temperatures, and safe handling Nutrient Database for Standard Reference or are representative practices please refer to: Developing a School values from USDA Foods vendor labels. Please refer to the product’s Nutrition Facts label or ingredient list for product- Food Safety Program Based on the Process specific information. -
To Eat Or Not to Eat Red Meat. a Closer Look at the Relationship Between Restrained Eating and Vegetarianism in College Females
W&M ScholarWorks Psychological Sciences Articles & Book Chapters Psychological Sciences Fall 11-2-2011 To eat or not to eat red meat. A closer look at the relationship between restrained eating and vegetarianism in college females Catherine A. Forestell College of William and Mary, [email protected] Andrea M. Spaeth College of William and Mary Stephanie A. Kane College of William and Mary Follow this and additional works at: https://scholarworks.wm.edu/psychologypub Part of the Psychology Commons Recommended Citation Forestell, Catherine A.; Spaeth, Andrea M.; and Kane, Stephanie A., To eat or not to eat red meat. A closer look at the relationship between restrained eating and vegetarianism in college females (2011). Appetite, 58(1), 319-325. https://doi.org/10.1016/j.appet.2011.10.015 This Article is brought to you for free and open access by the Psychological Sciences at W&M ScholarWorks. It has been accepted for inclusion in Psychological Sciences Articles & Book Chapters by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. Our reference: APPET 1355 P-authorquery-v10 AUTHOR QUERY FORM Journal: APPET Please e-mail or fax your responses and any corrections to: E-mail: [email protected] Article Number: 1355 Fax: +31 2048 52799 Dear Author, Please check your proof carefully and mark all corrections at the appropriate place in the proof (e.g., by using on-screen annotation in the PDF file) or compile them in a separate list. Note: if you opt to annotate the file with software other than Adobe Reader then please also highlight the appropriate place in the PDF file. -
Eating Less Meat
Eating Less Meat South Durham Green Neighbors This is the fourth in a series on taking larger steps toward sustainability. You know yourself best. What would it take to get yourself to eat less meat? Are Plant-based Diets Really That Great? Yes! PlantPure Nation, a documentary on plant-based diets, makes claims about the environmental and health benefits of those diets. A check on two databases of articles, Proquest Central and Pub Med, backs up these claims. (See references below.) Note: Plant-based diets vary from complete veganism to a diet of primarily plants with small quantities of fish +/- chicken and no red meat. Environmentally, British researchers have found that the plant-based diets results in lower greenhouse gas emissions. The age-and-sex-adjusted mean GHG emissions in kilograms of carbon dioxide equivalents per day (kgCO2e/day) were: 7.19 for high meat-eaters, 3.91 for fish-eaters, 5.63 for medium meat-eaters, 3.81 for vegetarians and 4.67 for low meat-eaters, 2.89 for vegans. In other words, eating lots of meat = bad, eating less or no meat = good. Medical research articles can be confusing, but by checking medical review articles you can avoid trying to make sense of lots of individual research studies. In these reviews, researchers look at all the studies they can find on a topic, check the quality of the research, and crunch the numbers to find out what the evidence really says. Below are some sources, but here’s the bottom line: Plant-based diets significantly reduce the risk of: Diabetes Obesity Hypertension Total cholesterol LDL Cholesterol Colorectal cancer Stroke When it comes to plant-based diets, what’s not to like? Creating Your Plan If you still want to eat meat, there’s an easy way to make sure you are at least not overindulging in it: Think of your plate as a circle divided roughly into quarters. -
Fish, Meat, Poultry, Dairy, and Eggs
Fish, Meat, Poultry, Dairy, and Eggs Session 4 Background Information Tips Goals Fish, Meat, Assessment Poultry, Dairy, and Eggs In an average WEEK, how many servings Could be Needs to of these foods do you eat? Desirable improved be improved 1. Fish, including canned tuna 2+ 1 0 2. Bacon, sausage, hot dogs or cold cuts 0-2 3-4 5+ like bologna, salami, Spam™ or deli meats including turkey and beef 3. Chicken or turkey, excluding chicken or 3+ 2 0-1 turkey cold cuts On an average DAY, how many servings of these foods do you eat? 4. Red meat like roasts, steaks, stew meat, 0-1 2 3+ ribs, chops, BBQ, ham or hamburger, either alone or in dishes like meatloaf or spaghetti sauce On average, how many servings of these foods do you eat? 5. Dairy products, such as milk, cheese, and Number of servings per day _____ yogurt or Number of servings per week _____ 6. Eggs, including in cooking? Number of servings per day _____ or Number of servings per week _____ Fish, Meat, Poultry, Dairy, and Eggs 83 Fish, Meat, Background Information Poultry, Dairy, and Eggs Why Is Fish Important? Eating fish can reduce your risk for getting heart disease. Tis is because fish are high in healthy fats. How Much Fish Should I Eat? You should eat fish ofen. Try to eat fish at least once a week to help lower your chances of heart disease. What Fish Should I Eat? In deciding what fish to eat, pay attention to mercury levels. -
REDUCTION of PURINE CONTENT in COMMONLY CONSUMED MEAT PRODUCTS THROUGH RINSING and COOKING by Anna Ellington (Under the Directio
REDUCTION OF PURINE CONTENT IN COMMONLY CONSUMED MEAT PRODUCTS THROUGH RINSING AND COOKING by Anna Ellington (Under the direction of Yen-Con Hung) Abstract The commonly consumed meat products ground beef, ground turkey, and bacon were analyzed for purine content before and after a rinsing treatment. The rinsing treatment involved rinsing the meat samples using a wrist shaker in 5:1 ratio water: sample for 2 or 5 minutes then draining or centrifuging to remove water. The total purine content of 25% fat ground beef significantly decreased (p<0.05) from 8.58 mg/g protein to a range of 5.17-7.26 mg/g protein after rinsing treatments. After rinsing and cooking an even greater decrease was seen ranging from 4.59-6.32 mg/g protein. The total purine content of 7% fat ground beef significantly decreased from 7.80 mg/g protein to a range of 5.07-5.59 mg/g protein after rinsing treatments. A greater reduction was seen after rinsing and cooking in the range of 4.38-5.52 mg/g protein. Ground turkey samples showed no significant changes after rinsing, but significant decreases were seen after rinsing and cooking. Bacon samples showed significant decreases from 6.06 mg/g protein to 4.72 and 4.49 after 2 and 5 minute rinsing and to 4.53 and 4.68 mg/g protein after 2 and 5 minute rinsing and cooking. Overall, this study showed that rinsing foods in water effectively reduces total purine content and subsequent cooking after rinsing results in an even greater reduction of total purine content. -
Broiler Chickens
The Life of: Broiler Chickens Chickens reared for meat are called broilers or broiler chickens. They originate from the jungle fowl of the Indian Subcontinent. The broiler industry has grown due to consumer demand for affordable poultry meat. Breeding for production traits and improved nutrition have been used to increase the weight of the breast muscle. Commercial broiler chickens are bred to be very fast growing in order to gain weight quickly. In their natural environment, chickens spend much of their time foraging for food. This means that they are highly motivated to perform species specific behaviours that are typical for chickens (natural behaviours), such as foraging, pecking, scratching and feather maintenance behaviours like preening and dust-bathing. Trees are used for perching at night to avoid predators. The life of chickens destined for meat production consists of two distinct phases. They are born in a hatchery and moved to a grow-out farm at 1 day-old. They remain here until they are heavy enough to be slaughtered. This document gives an overview of a typical broiler chicken’s life. The Hatchery The parent birds (breeder birds - see section at the end) used to produce meat chickens have their eggs removed and placed in an incubator. In the incubator, the eggs are kept under optimum atmosphere conditions and highly regulated temperatures. At 21 days, the chicks are ready to hatch, using their egg tooth to break out of their shell (in a natural situation, the mother would help with this). Chicks are precocial, meaning that immediately after hatching they are relatively mature and can walk around. -
Using of Horsemeat As an Additional Source of Raw Materials for Expanding the Range of Meat Products
38 Specialized and multidisciplinary scientific researches Volume 2 . DOI 10.36074/11.12.2020.v2.10 USING OF HORSEMEAT AS AN ADDITIONAL SOURCE OF RAW MATERIALS FOR EXPANDING THE RANGE OF MEAT PRODUCTS ORCID ID: 0000-0002-6591-0414 Ihor Strashynskyi Ph.D, Associate Professor, Associate Professor Departmentof Meat and Meat Products Technology National University of Food Technologies ORCID ID: 0000-0002-8816-0388 Oksana Fursik Assistant Departmentof Meat and Meat ProductsTechnology Educational and Scientific Institute of Food Technologies National University of Food Technologies UKRAINE Today, due to the extensive development of intensive industrial growing of farm animals, such as poultry, pigs and, to a lesser extent, cattle, the production of horse meat almost all over the world, with the exception countries and regions with traditionally developed herd horse breeding, is inferior to the production of these animals meat and it is mainly used in the manufacture certain varieties of sausages to improve the structural and mechanical properties of finished products, as well as their piquant taste. There are regions in the world where horse meat is widely used as the main meat food product. Horse meat is now available in France, Belgium and Sweden, where horse meat sales outnumber mutton meat sales. In France, horse meat consumption is 0.4% of all meat consumed. There are about 750 horse meat butchers in the country and about 11,000 farmers who raise horses for sale for meat. The main part of horse meat products that produced in France are exported to Italy. Italians consume twice as much horse meat as the French and love the meat of young horses, while the French prefer red meat from older horses [1]. -
Don't Fall for Tricky Meat & Poultry Claims
Lean? here do Wthe bro- chures, posters, and voluntary labels for meat get their num- bers? In most Don’t fall for tricky meat cases, from the USDA’s data- & poultry claims base. And where does the USDA BY LINDSAY MOYER & JENNIFER URBAN gets its numbers? 0" trim? Fat chance. It’s no secret that Americans need to cut back on meat. While we Mostly from, or now eat more chicken than beef, we still eat too much red meat, with funding from, the beef and pork industries. Hmm... especially beef. That’s bad news for our health and for the planet. The USDA’s database has numbers for beef that has had People who eat more red meat—especially processed meat—have the fat around its edges trimmed down to just ⁄8” or 0”. a higher risk of colon cancer, heart disease, and stroke. (The pork industry never even says how much its cuts were trimmed.) And it doesn’t help that misleading information about meat or The USDA also has numbers for what’s called “separable poultry can trick even the most careful shoppers. Here’s what to lean.” That’s after scalpel-wielding technicians trim off the watch out for. “separable fat”—every bit of fat except marbling within the muscle. Missing labels? All that trimming (where do you keep your scalpel?) helps explain how the beef industry’s website can end up touting voluntarily, you’re 38 cuts of “lean” beef. The list even includes fatty cuts like stuck with a brochure New York strip steak and brisket. -
Small, Healthy, High-Yielding the Years of War Have Led to a Rapid Decline in the Nutritional Status of People in the Democratic Republic of Congo
International Platform Small, healthy, high-yielding The years of war have led to a rapid decline in the nutritional status of people in the Democratic Republic of Congo. To cover their protein requirements, the rural population in the Kivu region in the east of the country have turned to raising guinea pigs. For many families these rodents are nowadays not just a vital element of their food security, but also an essential source of income. Since the beginning of the great n Guinea pigs are a source of read- of every ten households in rural areas wars – which began in Kivu towards ily available meat and income for breed guinea pigs in herds, varying in 1992 and gained in intensity between producers who raise them in large number from six to thirty, depending the years 1996 and 2003 – the pro- quantities; on whether they are in the territories duction of cattle, small ruminants and n They supply good-quality organic of Fizi, Mwenga and Shabunda, or in swine paid a heavy toll, having served fertiliser for the fi elds; Kabare and Walungu, the two latter ter- as rations for the various armed groups. n Minimum startup capital is required; ritories, experiencing a strong demo- Since then, the path has been cleared n Feeding them is very cheap and does graphic explosion, being large pro- for guinea pig production and preju- not compete with food for humans duction areas. Guinea pigs are mainly dices formerly held against this animal (fodder, kitchen waste, etc.); raised by women and children (83 % have been swept away (see box). -
Toxicity of Horse Meat
Toxicity of Horse Meat U.S. horse meat is unfit for human consumption because of the uncontrolled administration of hundreds of dangerous drugs and other substances to horses before slaughter. Facts: • Virtually all horses slaughtered for human food start their lives as American pets, sport horses (competitions, rodeos and races), or former wild horses who are privately owned. • Hundreds of chemicals are applied to or ingested by slaughtered horses on a constant basis throughout their lives . These drugs are often labeled “Not for use in animals used for food/that will be eaten by humans.” • Over fifty known drugs are expressly prohibited by current federal regulations for use in food animals (for example, Phenylbutazone, or “Bute,” a pain reliever known to cause potentially fatal human diseases). Any use of those drugs should block their use as food, yet almost every horse who would be slaughtered for meat has been exposed to many of these prohibited drugs. • Horses are not raised for food and therefore regularly administered these chemicals -- unlike other animals that we eat, who are maintained within a regulated industry. • There are many drugs and substances regularly used on horses that have never been tested on humans. The potential danger of eating them is completely unknown. • Race horses are not only given the above mentioned drugs routinely, but many are also given illegal drugs as well, such as “chemicals that bulk up pigs and cattle before slaughter, cobra venom, Viagra, blood doping agents, stimulants and cancer drugs.” (New York Times, March 25, 2012) • Due to the multitude of substances that horses are exposed to, all horse meat could cause illness or adverse reactions. -
HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass.