Classification of Common Food Lipid Sources Regarding Healthiness Using Advanced Lipidomics: A Four-Arm Crossover Study.

Prospective studies have failed to establish a causal relationship between animal fat intake and cardiovascular diseases in humans. Furthermore, the metabolic effects of different dietary sources remain unknown. In this four-arm crossover study, we investigated the impact of consuming cheese, beef, and pork meat on classic and new cardiovascular risk markers (obtained from lipidomics) in the context of a healthy diet. A total of 33 young healthy volunteers (23 women/10 men) were assigned to one out of four test diets in a Latin square design. Each test diet was consumed for 14 days, with a 2-week washout. Participants received a healthy diet plus Gouda- or Goutaler-type cheeses, pork, or beef meats. Before and after each diet, fasting blood samples were withdrawn. A reduction in total cholesterol and an increase in high density lipoprotein particle size were detected after all diets. Only the pork diet upregulated plasma unsaturated fatty acids and downregulated triglycerides species. Improvements in the lipoprotein profile and upregulation of circulating plasmalogen species were also observed after the pork diet. Our study suggests that, within the context of a healthy diet rich in micronutrients and fiber, the consumption of animal products, in particular pork meat, may not induce deleterious effects, and reducing the intake of animal products should not be regarded as a way of reducing cardiovascular risk in young individuals.

Frequency and Consequences of Cervical Lymph Node Overstaging in Head and Neck Carcinoma.

Clinical lymph node staging in head and neck carcinoma (HNC) is fraught with uncertainties. Established clinical algorithms are available for the problem of occult cervical metastases. Much less is known about clinical lymph node overstaging. We identified HNC patients clinically classified as lymph node positive (cN+), in whom surgical neck dissection (ND) specimens were histopathologically negative (pN0) and in addition the subgroup, in whom an originally planned postoperative radiotherapy (PORT) was omitted. We compared these patients with surgically treated patients with clinically and histopathologically negative neck (cN0/pN0), who had received selective ND. Using a fuzzy matching algorithm, we identified patients with closely similar patient and disease characteristics, who had received primary definitive radiotherapy (RT) with or without systemic therapy (RT ± ST). Of the 980 patients with HNC, 292 received a ND as part of primary treatment. In 128/292 patients with cN0 neck, ND was elective, and in 164 patients with clinically positive neck (cN+), ND was therapeutic. In 43/164 cN+ patients, ND was histopathologically negative (cN+/pN-). In 24 of these, initially planned PORT was omitted. Overall, survival did not differ from the cN0/pN0 and primary RT ± ST control groups. However, more RT ± ST patients had functional problems with nutrition (p = 0.002). Based on these data, it can be estimated that lymph node overstaging is 26% (95% CI: 20% to 34%). In 15% (95% CI: 10% to 21%) of surgically treated cN+ HNC patients, treatment can be de-escalated without the affection of survival.

Functional Outcomes in Head and Neck Cancer Patients.

With the increase in long-term survivorship of head and neck cancer (HNC), the functional outcomes are gaining importance. We reported the functional outcomes of HNC patients using the HNC-Functional InTegrity (FIT) Scales, which is a validated tool for the rapid clinical assessment of functional status based on observable clinical criteria. Patients with newly diagnosed HNC treated at the Medical University of Innsbruck between 2008 and 2020 were consecutively included, and their status in the six functional domains of food-intake, breathing, speech, pain, mood, and neck and shoulder mobility was scored by the treating physician at oncological follow-up visits on a scale from 0 (loss of function) to 4 (full function). HNC-FIT scales were available for 681 HNC patients at a median of 35 months after diagnosis. The response status was complete remission in 79.5%, 18.1% had recurrent or persistent disease, and 2.4% had a second primary HNC. Normal or near-normal scores (3 and 4) were seen in 78.6% for food intake, 88.7% for breathing, 83.7% for speech, 89% for pain, 91.8% for mood, and 87.5% for neck and shoulder mobility. A normal or near-normal outcome in all six functional domains was observed in 61% of patients. Clinically relevant impairment (score 1-2) in at least one functional domain was observed in 30%, and 9% had loss of function (score 0) in at least one functional domain. The main factors associated with poor functional outcome in a multivariable analysis were recurrence or persistent disease, poor general health (ASA III and IV), and higher T stage. Particularly, laryngeal and hypopharyngeal tumors impaired breathing and speech function, and primary radiation therapy or concomitant systemic therapy and radiotherapy worsened food intake. Clinically relevant persistent functional deficits in at least one functional domain must be expected in 40% of the patients with HNC. The treatment of these functional deficits is an essential task of oncologic follow-up.

Nutrient-Optimized Beef Enhances Blood Levels of Vitamin D and Selenium among Young Women.

Bovine meat provides healthy nutrients but has also been negatively linked to greenhouse gases and non-communicable diseases. A double-blind intervention study was carried out to compare beef meat from bulls fed with feed supplemented with selenium, vitamin D, E, K (SeDEK-feed), and n-3, or REGULAR feed. Thirty-four young healthy women (19-29 years old) consumed 300 g of these beef types per day for 6 days in a cross-over design. Diet registrations, blood samples, anthropometric measurements, and clinical data were collected four times. Both beef diets were higher than their habitual diet in protein, fat, saturated fat, and several micronutrients; contained more vegetables and fewer carbohydrates and were followed by a higher feeling of satiety. The SeDEK beef had higher amounts of selenium, vitamin 25-hydroxyvitamin D3 (25(OH)D3), E, and K (MK4), and increased serum selenium and 25(OH)D3 from the participants' normal values if they were below 85 µg/L of selenium and 30 nmol of 25(OH)D3/L, respectively. Our study showed that optimized beef increased serum selenium in young women having moderate selenium levels and improved blood 25(OH)D3 in a woman having low to normal 25(OH)D3. Meat should be optimized to increase specific consumer groups' needs for selenium and vitamin D.

A Tool for Rapid Assessment of Functional Outcomes in Patients with Head and Neck Cancer.

Head and neck cancer (HNC) and its treatment can lead to various functional impairments. We developed and validated an instrument for rapid physician-rated assessment of basic functional outcomes in HNC patients. HNC-relevant functional domains were identified through a literature review and assigned to verbal ratings based on observable criteria. The instrument draft was subjected to systematic expert review to assess its face and content validity. Finally, the empirical validity, reliability, and responsiveness of the expert-adapted Functional Integrity in Head and Neck Cancer (HNC-FIT) scales were assessed in healthy controls and in HNC patients. A matrix of the 6 functional domains of oral food intake, respiration, speech, pain, mood, and neck and shoulder mobility was created, each with 5 verbal rating levels. Face and content validity levels of the HNC-FIT scales were judged to be adequate by 17 experts. In 37 control subjects, 24 patients with HNC before treatment, and in 60 HNC patients after treatment, the HNC-FIT ratings in the 3 groups behaved as expected and functional domains correlated closely with the outcome of corresponding scales of the EORTC-HN35-QoL questionnaire, indicating good construct and criterion validity. Interrater reliability (rICC) was ≥0.9 for all functional domains and retest reliability (rICC) was ≥0.93 for all domains except mood (rICC = 0.71). The treatment effect size (eta-square) as a measure of responsiveness was ≥0.15 (p < 0.01) for fall domains except for breathing and neck and shoulder mobility. The median HNC-FIT scale completion time was 1 min 17 s. The HNC-FIT scale is a rapid tool for physician-rated assessment of functional outcomes in HNC patients with good validity, reliability, and responsiveness.

Quantification of Fatty Acids and their Regioisomeric Distribution in Triacylglycerols from Porcine and Bovine Sources Using 13 C NMR Spectroscopy.

The uptake of specific fatty acids in humans is dependent on their position on the glycerol backbone. There is a great interest in methods that can access this information fast and accurately. By way of high-resolution NMR, we have analyzed TAG extracted from pig and beef tissues and obtained quantitative data for the composition and regioisomeric distribution of all major unsaturated fatty acids usually found in these source materials, using a combination of manual integration and deconvolution of 13 C NMR spectra. In addition, we have developed a method for determining composition and regioisomeric distribution of the two main saturated fatty acids found in pork (16:0, 18:0). The results are discussed in relation to species-specific genetic characteristics of fatty acid and TAG biosynthesis. The developed method could support decisions related to breeding for desired fatty acid profiles, and stimulate further methodology developments using high field NMR.

Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study.

In 2006, the European Commission approved nutrition and health claim regulations of foods to stimulate healthier choices. To document how commercial, minced beef meat complied with regulations, meat samples from 72 carcasses were analysed. These samples were a source of niacin (B3), pyridoxine (B6), phosphorus and iron (cow meat only), and a rich source of protein, monounsaturated fat, vitamin B12 and zinc. A potential exists for establishing beef meat as a source of vitamin K, iron and selenium. The meat's nutrient relevance for young women when ingesting 150 g of raw beef mince/day was estimated. Increased levels of riboflavin (B2), pantothenic acid (B5), iron and selenium beyond presently observed, would better support this group's recommended nutrient intake. If the bioactivity of 25-OH-vitamin D3 could be used in calculations, vitamin D3 in the minced meat would add positively to the intake of vitamin D3 that was 49% of the recommended intake.

The inverse association between relative abundances of oleic acid and arachidonic acid: a case of distribution dependent regulation?

BACKGROUND: Since oleic acid (OA, 18:1 c9) and arachidonic acid (AA, 20:4 n6) may have antagonistic actions, it is of interest to assess their relative abundances. We previously reported an inverse correlation between % OA and %AA. However, percentages of the same sum may be correlated without involving biology. We now investigate whether random numbers, generated within the true concentration distributions for OA and AA, may be correlated. METHODS: We reanalysed data from a previous diet trial in chickens. Breast muscle was collected, and the concentration of fatty acids in muscle lipids was determined using gas chromatography. We computed R = S - OA - AA, where S is the sum of all fatty acids (g/kg) and R is concentration of all fatty acids, except OA and AA. From histograms we found physiological distributions of OA, AA and R. Then we generated random numbers for each of 3 variables (n = 163), within the distributions (g/kg) for OA (1-7), AA (0.25-0.39), and R (4-10). Next we made scatterplots of % OA vs. % AA, and studied how a narrowing or broadening of distributions might change the relationship. RESULTS: Also with random numbers, generated within true concentration distributions for OA and AA, we found an inverse relationship between their percentages (r = - 0.356, p < 0.001; r = 163); however, the points were not close to the regression line. The %OA vs. %AA relationship changed appreciably in response to slightly altering concentration distributions of OA and AA, and a negative association could be changed to become positive. CONCLUSION: Using random numbers, generated within the biological distributions for OA, AA, and sum of the remaining fatty acids, we found an inverse relationship between "% OA" and "% AA", but the scatterplot was poor compared with that obtained with real values. The association between relative abundances of random numbers of OA and AA was very sensitive to changes in distributions, and a negative association could be changed to become positive by slightly altering the distributions. Thus, the association between relative abundances of OA and AA could be partly caused by the particular distribution of the fatty acid concentration: a Distribution Dependent Correlation.

Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims.

Supplementation of feed for bulls with selenium (+50%), vitamin D3 (+300%), vitamin E (+825%), vitamin K3 (+325%) and omega-3 fatty acids (+120%) affected beef nutrient composition. Twelve bulls (½â€¯year old) were randomly allocated to two dietary treatments; control (Con) or supplemented (Sup), and fed 170 days pre-slaughter at an amount of 1% of body weight. Daily gain and feed efficiency were equal in the two groups. Homogenate meat from left forequarter in the Sup group contained more selenium (+26%), vitamin MK4 (+123%), D (+197%), E (+318%), and had lower omega-6/omega-3 ratio (-24%) compared to Con meat. Sup meat fulfilled the requirements to be labelled by health claims and nutrient claims as: "A food item containing a significant amount of selenium, vitamin K and vitamin D". We suggest supplementation of cattle rations during the finishing period as a strategy to increase meat content of specific nutrients important to human health.

Commercial Mineral Enhanced Dairy By-Products as Sodium Replacers, Antioxidants and Calcium Fortifiers in Sausages.

Sausages are perceived as high in Na and with a too high Na:K ratio. Frankfurter type sausages are regarded as important contributors of sodium in the diet and thereby of health risks. Surplus products from the dairy industry are various mineral powders enriched in either potassium, calcium, or phosphate and include various amounts of lactose. Sausages were produced at 3 sodium levels (equivalent to 13, 15, and 17 g NaCl/kg sausage) using 4 different milk ingredients (a dried skimmed milk powder, a calcium enriched milk powder, a potassium enriched powder, and a lactose enriched powder). The sausages with added calcium and potassium enriched milk powders resulted in the hardest sausages when compared at the same sodium level. Milk mineral addition also produced whiter and less red sausages. No effect on rancidity after 6 wk at chill (4 °C) storage was observed by adding milk minerals, when compared with adding dried skimmed milk powder. A significant advantage of using these milk minerals in sausages is that the Na:K ratio can be reduced from an unhealthy (in this study 36) to a far healthier ratio ( Ì´ 2) with limited or no taste changes. High additions of milk calcium (6 g/kg), where Ca-phosphates prevail, added as milk mineral, had no influence on sensory bitterness or aftertaste as typically observed for CaCl2 additions. Ca additions to sausages are presently presumed to be an advantage with respect to human nutrition.

Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost(®)) and a Gouda-type cheese on blood pressure: results of a randomised trial.

BACKGROUND: High blood pressure (BP) is the leading risk factor for global disease burden, contributing to 7% of global disability adjusted life years. Angiotensin converting enzyme (ACE)-inhibiting bioactive peptides have the potential to reduce BP in humans. These peptides have been identified in many dairy products and have been associated with significant reductions in BP. OBJECTIVE: The objective of this trial was to examine whether a cheese rich in ACE-inhibiting peptides (Gamalost(®)), or a standard Gouda-type cheese could lower BP. DESIGN: A total of 153 healthy participants were randomised to one of three parallel arms: Gamalost(®) (n=53, 50 g/day for 8 weeks), Gouda-type cheese (n=50, 80 g/day for 8 weeks), and control (n=50). BP and anthropometric measurements were taken at the baseline and at the end, with an additional BP measurement midway. Based on BP at baseline, participants were categorised as having optimal BP (<120/<80 mmHg), normal-high BP (120-139/80-89 mmHg), or being hypertensive (>140/>90 mmHg). Questionnaires about lifestyle, health, and dietary habits were completed at baseline, midway and end. RESULTS: In total, 148 participants (mean age 43, 52% female) completed the intervention. There were no differences among the three groups in relevant baseline characteristics. BP was reduced in the entire study population, but the cheese groups did not differ from control. However, in a subgroup of participants with slightly elevated BP, BP at 4 weeks of intervention seemed to be borderline significantly more reduced in the Gamalost(®) group compared with the control group (Dunnett test: diastolic BP -3.5 mmHg, 95% confidence interval (CI) -7.3, 0.4, systolic BP: -4.3 mmHg, 95% CI -9.8, 1.1). CONCLUSION: An intention-to-treat analysis of the data showed no cheese effect upon BP compared to control, but Gamalost(®) seemed to have a small, non-significant lowering effect on diastolic BP after 4 weeks in people with a normal-high BP.

A model to secure a stable iodine concentration in milk.

BACKGROUND: Dairy products account for approximately 60% of the iodine intake in the Norwegian population. The iodine concentration in cow's milk varies considerably, depending on feeding practices, season, and amount of iodine and rapeseed products in cow fodder. The variation in iodine in milk affects the risk of iodine deficiency or excess in the population. OBJECTIVE: The first goal of this study was to develop a model to predict the iodine concentration in milk based on the concentration of iodine and rapeseed or glucosinolate in feed, as a tool to securing stable iodine concentration in milk. A second aim was to estimate the impact of different iodine levels in milk on iodine nutrition in the Norwegian population. DESIGN: Two models were developed on the basis of results from eight published and two unpublished studies from the past 20 years. The models were based on different iodine concentrations in the fodder combined with either glucosinolate (Model 1) or rapeseed cake/meal (Model 2). To illustrate the impact of different iodine concentrations in milk on iodine intake, we simulated the iodine contribution from dairy products in different population groups based on food intake data in the most recent dietary surveys in Norway. RESULTS: The models developed could predict iodine concentration in milk. Cross-validation showed good fit and confirmed the explanatory power of the models. Our calculations showed that dairy products with current iodine level in milk (200 µg/kg) cover 68, 49, 108 and 56% of the daily iodine requirements for men, women, 2-year-old children, and pregnant women, respectively. CONCLUSIONS: Securing a stable level of iodine in milk by adjusting iodine concentration in different cow feeds is thus important for preventing excess intake in small children and iodine deficiency in pregnant and non-pregnant women.

Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.

In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef-pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different manners prior to testing: (1) frozen immediately at -80 °C; (2) chilled stored for 2.5 weeks followed by fluorescent light illumination at 4 °C for another 2 wk; (3) frozen at -20 °C for 5 mo. The frozen group 3 showed the highest peroxide formation and thiobarbituric acid reactive substances (TBARS) for both sausage systems. Unpolar peroxides dominated in both systems. The clove extract could offset the peroxide formation from myoglobin/beef juice and/or fish oil, but the addition of clove flavor was recognized by the sensory panelists. Calcium addition reduced lipid peroxide formation. Added nitrite and fish oil seemed to interact to stimulate nitroso-myoglobin formation. Nitrite was identified to interact with clove addition and thereby, relatively speaking, increased TBARS. The 2 sausage systems generally ranked the additives similarly as pro- and antioxidants.

Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial.

BACKGROUND: Cheese is generally rich in saturated fat, which is associated with increased risk for cardiovascular diseases. Nevertheless, recent reports suggest that cheese may be antiatherogenic. OBJECTIVE: The goal of this study was to assess whether intake of two types of Norwegian cheese, with widely varying fat and calcium content, might influence factors of the metabolic syndrome and serum cholesterol levels differently. DESIGN: A total of 153 participants were randomized to one of three groups: Gamalost(®), a traditional fat- and salt-free Norwegian cheese (50 g/day), Gouda-type cheese with 27% fat (80 g/day), and a control group with a limited cheese intake. Blood samples, anthropometric measurements, blood pressure, and questionnaires about lifestyle and diet were obtained at inclusion and end. RESULTS: At baseline, there were no differences between the groups in relevant baseline characteristics, mean age 43, 52.3% female. After 8 weeks' intervention, there were no changes in any of the metabolic syndrome factors between the intervention groups compared with the control group. There were no increases in total- or LDL cholesterol in the cheese groups compared with the control. Stratified analysis showed that those in the Gouda group with metabolic syndrome at baseline had significant reductions in total cholesterol at the end of the trial compared with control (-0.70 mmol/L, p=0.013), and a significantly higher reduction in mean triglycerides. In the Gamalost group, those who had high total cholesterol at baseline had a significant reduction in total cholesterol compared with control (-0.40 mmol/L, p=0.035). CONCLUSIONS: In conclusion, cholesterol levels did not increase after high intake of 27% fat Gouda-type cheese over 8 weeks' intervention, and stratified analysis showed that participants with metabolic syndrome had reduced cholesterol at the end of the trial.

Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat.

The concentration of omega-3 fatty acids and selenium (Se) is generally too low in the Western diet. But as the nutrient composition of pork meat and adipose tissue is influenced by the feed given to the animals, the product can be changed to support nutrient demands. Half (297/594) the pigs were given a feed concentrate based on low-glucosinolate rapeseed products (RS), while the other half was fed a traditional concentrate (Contr): The RS feed had an omega-6/omega-3 ratio of 3.6:1, and the Contr feed had a ratio of 8.9:1, and both feeds were supplemented with 0.4 mg Se/kg (organic Se: inorganic Se, 1:1). There was a small difference in growth rate, but no differences in feed conversion ratio, lean meat percentage, carcass value, and margin per pig for the two groups. There were no differences in meat quality between the two groups, but there were differences in technological fat quality. The RS pigs contained about 2 times more alpha-linolenic acid in the backfat and 41% more in the meat (M. longissimus dorsi) compared to the controls. The concentration of EPA, DPA, and DHA were 42% and 20% higher in backfat and meat of the RS pigs compared to the control pigs respectively. The ratio between omega-6/omega-3 fatty acids were 4.7 in the meat and 4.0 in the backfat in the RS pigs, and the corresponding values were 6.6 and 8.0 in the control pigs. The selenium content was 0.3 mg/kg meat in both groups. The study showed that a portion of the present pig meat (175 g) provided the daily recommended intake of Se for men and women and about 1/6 of proposed reference intake of omega-3 LCPUFA (250 mg/day) to reduce the risk of CVD thereby providing a meat that is somewhat healthier for the consumer.

Inhibition of SphK1 reduces radiation-induced migration and enhances sensitivity to cetuximab treatment by affecting the EGFR / SphK1 crosstalk.

SphK1 is known to play a role in tumor progression, resistance to radiochemotherapy, and migration patterns. As the overall survival rates of squamous cell carcinoma of the head and neck (HNSCC) remain poor due to limitations in surgery and irradiation and chemotherapy resistance, SphK1 is an important enzyme to investigate. The purpose of this study was to elucidate the impact of SphK1 on irradiation efficacy of HNSCC in-vitro with emphasis on EGFR signaling. By immunhistochemical staining we found a positive correlation between EGFR and SphK1 expression in patient specimens. In colony formation assays irradiation sensitive cell lines showed a poor response to cetuximab, an EGFR inhibitor, and SKI-II, a SphK1 inhibitor, and vice versa. In irradiation sensitive cells an enhanced reduction of cell migration and survival was found upon simultaneous targeting of EGFR and SphK1. In the present study, we elucidated a linkage between the two signaling pathways with regard to the efficacy of cetuximab treatment and the impact on the migration behavior of tumor cells. We investigated the biological impact of inhibiting these pathways and examined the biochemical implications after different treatments. An understanding of the processes involved could help to improve the treatment of patients with HNSCC.

The inverse association between relative abundances of oleic acid and arachidonic acid is related to alpha -linolenic acid.

BACKGROUND: Many health effects of oils rich in oleic acid (OA, 18:1 n9) seem to be opposite those of arachidonic acid (AA, 20:4 n6), i.e. concerning cardiovascular risk. In recent studies in humans and in the rat we observed that percentages of OA and AA were inversely related, raising the question of whether the inverse association is a general one, and how it might be explained. In the present work we examine whether percentages of OA and AA are inversely associated in breast muscle lipids of chickens, and whether alpha-linolenic acid (ALA) may be related to the OA/AA ratio. METHODS: The study group consisted of 163 chickens. Breast muscle was collected, and the concentration of fatty acids in muscle lipids was determined using gas chromatography. We studied association between fatty acids using bivariate correlations (Pearson) and linear regression. Synthesis of OA from stearic acid (Stear) was estimated using the OA/Stear ratio, and formation of AA from linoleic acid (LA) was estimated by the AA/LA ratio. RESULTS: We found a strong inverse relationship (r = -0.942, p < 0.001; n = 163) between % OA and % AA in breast muscle lipids of the chickens. There was an inverse association (r = -0.887, p < 0.001) between the OA/Stearic acid ratio, estimating Delta9 desaturase, and the AA/LA ratio, estimating desaturases/elongase activities. Furthermore, there was a strong negative association between % AA and the OA/Stearic acid ratio (r = -0.925, p < 0.001), and % OA correlated negatively (r = -0.914, p < 0.001) with the AA/LA ratio. ALA was positively associated (r = 0.956, p < 0.001) with the OA/AA ratio, and this association prevailed when controlling for the other fatty acids. ALA was positively associated (r = 0.857, p < 0.001) with the OA/Stear ratio, but was negatively related (r = -0.827, p < 0.001) to the AA/LA ratio. CONCLUSIONS: The relative abundances of OA and AA that are inversely related in muscle lipids of chickens may be explained by a feedback regulation between the synthesis of OA and AA, and related to ALA, which seems to stimulate formation of OA, and inhibit synthesis of AA, but further studies are required to clarify whether this hypothesis is valid.

N-3 fatty acid intake altered fat content and fatty acid distribution in chicken breast muscle, but did not influence mRNA expression of lipid-related enzymes.

BACKGROUND: The conversions of the n-3 and n-6 fatty acid of plant origin to the C20 and C22 very long chain fatty acids (LCPUFAs) is regulated by several cellular enzymes such as elongases and desaturases. METHODS: Sixty-five male one-day old chickens (Ross 308) were randomly divided into four groups and given one of four diets; with or without linseed oil (LO), (the diets contained equal amounts of fat) and with low or high selenium (Se). Final body weight, amount of Se and fat in breast muscle, fatty acid profile, and gene expression for fatty acid desaturases (Fads1, Fads2, Fads9), HMG-CoA reductase, Acyl-CoA oxidase (Acox), carnitine palmitoyl transferase1 (Cpt1), superoxide dismutase (Sod) and glutathione peroxidase4 (Gpx4) were analyzed in all animals, and Gpx activity in whole blood was determined. RESULTS: mRNA expression of elongases and desaturases in chicken breast muscle was not affected by feed rich in C18:3n-3. The highly positive correlation between amount of fat in breast muscle and the product/precursor indices of monounsaturated fatty acid synthesis, and the negative correlation between muscle fat and indices of LCPUFA synthesis should be further studied. CONCLUSION: mRNA expression in chicken breast muscle of elongases and desaturases was not affected by feed rich in C18:3n-3. The highly positive correlation between amount of fat in breast muscle and the product/precursor indices of monounsaturated fatty acid synthesis, and the negative correlation between muscle fat and indices of LCPUFA synthesis should be further studied.

The role of red and processed meat in colorectal cancer development: a perspective.

This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.