Effects of red meat and processed meat intake on prodromal Parkinson's disease in Chinese adults aged 55 and above: A prospective cohort study / 环境与职业医学

Background Gastrointestinal microbiota plays an important role in the development of Parkinson's disease (PD), and dietary factors have a great impact on intestinal micro ecology. At present, few studies focus on red meat and PD, especially prodromal PD (pPD). Objective To understand the relationships of the intake of red meat and processed meat products with pPD and the number of risk/prodromal markers, and to explore the association of dietary factors with pPD. Methods Based on the data of Community-based Cohort Study on Nervous System Disease in 2018 and 2020, adults aged 55 years and older with complete demographic information, dietary survey information, and information on risk factors related to PD were selected from four provinces of China. After excluding those reporting abnormal total energy intake or those reporting alcohol drinking or abused drugs for a long period of time, and confirmed mental diseases with prescribed drugs, a total of 10003 subjects were included. Food frequency questionnaire was used to calculate the intake of red meat and processed meat products. The pPD-related risk/prodromal markers were selected following the International Parkinson and Movement Disorder Society criteria for pPD, and the risk level and the number of markers of pPD were then calculated. The relationship between the intake of red meat and processed meat and the risk level of pPD was analyzed by multiple linear regression. The relationship between the intake of red meat and processed meat and the pPD marker number groups was analyzed by multinomial logit regression model. Results In 2018, the intake of red meat and processed meat was 28.57 g·d−1 in the target population. In 2020, the median of the number of risk/prodromal markers was 3, and the median M (P25, P75) of the posterior probability of pPD was 0.74% (0.42%, 1.49%). The multiple linear regression analysis showed that the higher the intake of red meat and processed meat, the higher the risk level of pPD in follow-up (b=0.021, P<0.05). The multiple logit regression model showed that compared with the lowest quartile (Q1), the highest quartile (Q4) group of red meat and processed meat intake were more likely reporting 3−5 risk/prodromal markers than ≤ 2 risk/prodromal markers (OR=1.185, 95%CI: 1.015−1.382). Conclusion The intake level of red meat and processed meat is related to the risk level of pPD, and a higher intake of red meat and processed meat may be a potential risk factor of pPD.

Gender Perspectives on the Relationship between Red and Processed Meat Intake and Colorectal Cancer: A Systematic Review and Meta-Analysis

BACKGROUND: Men and women choose different food items, and consume different amounts of food, due to biological, cultural, and social differences. However, when dietary assessment instruments are developed, gender differences in food selection and/or the portion sizes are often not considered. METHODS: Prospective cohort studies with men and women that examined the association between red or processed meat intake and colorectal cancer and published up to July 2017, were identified using PubMed. Studies were categorized as gender-specific (GS) group if the Food Frequency Questionnaire was developed using gender-specific data, and as not gender-specific (NGS) group if not gender-specific data were used. RESULTS: For cohort studies that reported combined intake estimates of men and women, a 100 g/day increment in red and processed meat intake was positively associated with a risk of colorectal or colon cancer in GS group (relative risk [RR], 1.23; 95% confidence interval [CI], 1.14–1.32) but not in NGS group (RR, 1.13; 95% CI, 0.90–1.35). For processed meat, the RR for 50 g/day increase was 1.28 (95% CI, 1.15–1.40) in GS group and 1.15 (95% CI, 1.03–1.27) in NGS group. CONCLUSIONS: Gender differences need to be considered during development of dietary assessment tools because this may improve the quality of the findings of nutritional epidemiological studies.

Population attributable fractions for colorectal cancer and red and processed meats in Colombia - a macro-simulation study / Fracción Atribuible Poblacional de carnes rojas y procesadas en cáncer colorrectal en Colombia - un estudio de macro-simulación

Abstract: Aim: to estimate the population attributable risk of consumption of red and processed meat for colorectal cancer in Colombia. Methods: to model the expected incidence of colorectal cancer in the hypothetical situation of no red and processed meat consumption in Colombia, for the year 2010. A dynamic macrosimulation model, PREVENT 3.01, was used to integrate available cancer incidence, meat consumption prevalence and associated risk data and to evaluate the impact of eliminating red and processed meat from the Colombian diet on national colorectal cancer incidence. Results: Eliminating consumption of red meat altogether from the Colombian diet resulted in reductions in age-standardized colorectal cancer incidence, translating in reductions of 331 males (PAF 13%) and 297 female cases (PAF 10%). Eliminating processed meats had slightly stronger effects, with decreases of 362 males (PAF 14%) and 388 female cases (PAF 13%). Conclusions: A substantial proportion of the burden of colorectal cancer in Colombia can be attributed to the consumption of red and processed meat.

Resumen: Objetivo: estimar la fracción atribuible poblacional de consumo de carne roja y procesada para el cáncer colorrectal en Colombia. Métodos: modelación de la incidencia esperada de cáncer colorrectal en la situación hipotética de no consumo de carne roja y procesada en Colombia para el año 2010. Se utilizó un modelo dinámico de macrosimulación, PREVENT 3.01, para integrar los datos disponibles sobre incidencia de cáncer y evaluar el impacto de la eliminación de la dieta colombiana de la carne roja y procesada sobre la incidencia nacional de cáncer colorrectal. Resultados: La eliminación del consumo total de carne roja de la dieta colombiana dio lugar a reducciones en la incidencia estandarizada por edad de cáncer colorrectal, traduciéndose en la disminución de 331 casos en hombres (FAP 13%) y 297 en mujeres (FAP 10%). La eliminación de carnes procesadas tuvo efectos ligeramente más fuertes, con disminución de 362 casos en hombres (FAP 14%) y 388 en mujeres (FAP 13%). Conclusiones: Una proporción sustancial de la carga de cáncer colorrectal en Colombia puede atribuirse al consumo de carne roja y procesada.

The Association between Consumption of Processed Meat and Prevalence of Metabolic Syndrome Among Korean Adults: Based on 2007-2008 Korean National Health and Nutrition Examination Survey

Recent studies have shown that high consumption of processed meat may be associated with increasing risk of metabolic syndrome, which have been suggested as a predictor of diabetes and cardiovascular disease. However, limited studies have investigated this association in Korean population. The purpose of this study was to investigate the cross-sectional association between processed meat/unprocessed (beef, pork, chicken) intakes and the prevalence of metabolic syndrome. Using data from 2007-2008 Korean National Health and Nutrition Examination Survey (KNHANES), we analyzed data including 5,545 men and women who were aged older than 20 years, and who were free of chronic disease such as hypertension, type 2 diabetes and cardiovascular disease. Subjects who frequently consumed processed meat tended to be younger and more likely to be current smokers. In addition, men were more likely to consume processed meat than women. Although higher processed/unprocessed meat intakes were significantly associated with the lower risk of metabolic syndrome in a crude model, these associations were no longer significant after adjustment for potential confounding factors. For example, comparing subjects in the highest intake quartile of processed meat with the lowest intake group, the multivariate-adjusted odds ratio (OR) of metabolic syndrome was 0.92 (95% CI: 0.58-1.46) for processed meat, 1.09 (95% CI: 0.76-1.56) for beef, 1.10 (95% CI: 0.74-1.62) for pork and 0.75 (95% CI: 0.51-1.12) for chicken. In conclusion, we found no evidence of any adverse effects of frequent processed or unprocessed meat intakes on the prevalence of metabolic syndrome among Korean adults at the exposure levels seen in this study.