tag:blogger.com,1999:blog-18462110397427342962024-03-13T08:07:17.714-07:00Meat and HealthAnonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1846211039742734296.post-16919803898418711312017-11-16T05:57:00.004-08:002017-11-16T06:15:15.437-08:00WHAT FOOD IS THE MOST IRON RICH? IT’S NOT WHAT YOU THINK By Dr Carrie Ruxton <div class="MsoNormal">
<span style="text-align: justify;">A couple of
years ago, I felt tired and lethargic and struggled to catch my breath when climbing
the stairs. I was amazed on giving my usual blood donation to discover that I
was iron deficient, particularly as I eat red meat, which is an iron rich food
source. Six months later, everything was back to normal thanks to an iron
prescription from my doctor and a focus on getting iron rich red meat into my
diet more often. But, it made me more aware about the problem of iron
deficiency, which remarkably affects one in four women in the UK</span><a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftn1" name="_ftnref1" style="text-align: justify;" title=""><span class="MsoFootnoteReference"><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">[1]</span></span></span></a><span style="text-align: justify;">.</span></div>
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<o:p></o:p></div>
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Everyone
thinks of spinach in relation to iron but red meat is, in fact, the best iron rich
dietary source available. The haem iron in red meat is two to six times better
absorbed than the non-haem iron found in pulses, green vegetables and fortified
foods. Haem iron also boosts the absorption of non-haem iron making it a good
idea to serve a large portion of broccoli with your steak!<o:p></o:p><br />
<br /></div>
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Lack of
iron can lead to tiredness, poor concentration, palpitations, breathlessness
and other problems, yet more than a quarter of women surveyed by the Meat
Advisory Panel (MAP) have reduced their intakes of red meat because of
misplaced health concerns<a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftn2" name="_ftnref2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">[2]</span></span><!--[endif]--></span></a>. <o:p></o:p></div>
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<br /></div>
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<b>HOW MUCH RED MEAT SHOULD WE BE EATING?<o:p></o:p></b></div>
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<b><br /></b></div>
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Well-meaning
blanket health advice to ‘eat less red meat’, flies in the face of facts. The National Diet and Nutrition Survey<a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftn3" name="_ftnref3" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">[3]</span></span><!--[endif]--></span></a>
(NDNS) confirms that the average adult intake of red meat is well within the
recommendation of up to 70g per day and the ongoing problem of low iron intake
levels in young children, girls and women suggests that some people should be
eating <i>more</i> red meat, not <i>less</i>.
<o:p></o:p></div>
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<br /></div>
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The problem
is that people don’t understand how much red meat they should be
consuming. In the MAP survey, half of
people (51%) had no idea how much is ‘too much’ and a mere 6% knew that the
government’s recommended maximum of intake of red meat is 70g a day (cooked
weight) just half of adults.<span class="MsoFootnoteReference"> <a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftn4" name="_ftnref4" title=""><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">[4]</span></span><!--[endif]--></a></span> <o:p></o:p></div>
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<br /></div>
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But a few
dietary considerations can make all the difference. Try eating red meat four or five times a week
(a typical 70g portion is roughly the amount that fits into the palm of your
hand), drinking a glass of orange juice with meat meals, serving green leafy
vegetables with main meals, and eating fortified breakfast cereals. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Dr Carrie Ruxton is a dietitian and member of the Meat Advisory Panel
(MAP)– a group of independent scientists and health professionals tasked to
provide objective and evidence-based information about red meat and its role as
part of a healthy, balanced diet. MAP is
funded by an educational grant from the Agriculture and Horticulture
Development Board (AHDB). <o:p></o:p></i></div>
<br />
<div>
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<a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 10.0pt; line-height: 107%;">[1]</span></span><!--[endif]--></span></a>https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/551352/NDNS_Y5_6_UK_Main_Text.pdf<o:p></o:p></div>
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<a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftnref2" name="_ftn2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 10.0pt; line-height: 107%;">[2]</span></span><!--[endif]--></span></a>
OnePoll survey of 2,000 adults aged 18 to 65 conducted in November 2016 <o:p></o:p></div>
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<a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftnref3" name="_ftn3" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 10.0pt; line-height: 107%;">[3]</span></span><!--[endif]--></span></a>https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/551352/NDNS_Y5_6_UK_Main_Text.pdf<o:p></o:p></div>
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<a href="file:///C:/Users/Smithc/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/GTZ4K3XX/Mind%20the%20Nutrient%20Gap%20seo%20v2.docx#_ftnref4" name="_ftn4" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "calibri" , sans-serif; font-size: 10.0pt; line-height: 107%;">[4]</span></span><!--[endif]--></span></a>
OnePoll survey of 2,000 adults aged 18 to 65 conducted in November 2016<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-81224789020870699402017-10-04T07:35:00.003-07:002017-10-04T07:35:41.183-07:00SIMPLE STRATEGIES TO BOOST THE HEALTH BENEFITS OF RED MEAT by Dr Emma Derbyshire <div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KkFCP78hjw2EZw0v02XGmUdkrOR6yk70w1QAzTwl1hUcKxXP49kf6lXWidi9_Im8Ekx-nycUPP0DvsG9i8_XPc_8bxmvrvqkVIS-_WHK8fpxrsU_yX_8SzVws55i9drDC-OlH-AHfYo/s1600/Dr+Emma+Derbyshire-sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="362" data-original-width="250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KkFCP78hjw2EZw0v02XGmUdkrOR6yk70w1QAzTwl1hUcKxXP49kf6lXWidi9_Im8Ekx-nycUPP0DvsG9i8_XPc_8bxmvrvqkVIS-_WHK8fpxrsU_yX_8SzVws55i9drDC-OlH-AHfYo/s320/Dr+Emma+Derbyshire-sm.jpg" title="" width="219" /></a></div>
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While research shows that 58% of
Brits believe lean red meat (beef, pork and lamb) is part of a healthy balanced
diet <span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">[1]</span>, recent blanket health messages to reduce the amount of red meat we eat has
created confusion; driving unbalanced diets and the risk of iron deficiency,
particularly among women. </div>
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<o:p></o:p></div>
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Red meat is the richest and most readily
absorbed source of iron and zinc in the diet and a significant provider of
protein. <o:p></o:p></div>
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Contradictory information makes it hard
for people to make the right dietary choices. In fact, research for the Meat
Advisory Panel (MAP) shows that consumers regard dietary advice from unqualified
celebrity chefs, bloggers and wellness gurus, with the same authority as that
from dietitians and government campaigns <span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: DIN-Light; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[2]</span></span><!--[endif]--></span>.<o:p></o:p></div>
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<b>DIETARY GUIDELINES<o:p></o:p></b></div>
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<br /></div>
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The World Cancer Research Fund
recommends eating no more than 500 grams of red meat (cooked weight) each week,
while UK dietary guidelines are up to 70g a day. But what does this mean? <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
To provide some much needed
clarity, MAP has launched a simple, up to ‘five-a-week’ message to help people
find the right balance of red meat in their diets. <br /><br /><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Very few people have the time or
inclination to weigh out foods, so a really simple way to visualise a 70g
portion is to compare it to the palm of your hand, a standard mobile phone or
pack of playing cards.<br /><br /><o:p></o:p></div>
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To give you an idea of how this
translates into individual meat portions, 70g is the equivalent to three slices
of back bacon; six thin slices of beef, pork or ham; one and a half standard
sausages or four to five meat balls. <br /><br /><o:p></o:p></div>
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Giving people simple strategies to eat
the right size portions is a much better approach than simplistic eat ‘more’ or
‘less’ advice and the only way we are going to address the dietary confusion
that is common place in the eating habits of some many people today. <o:p></o:p></div>
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<b>HOW TO BE PORTION SMART ABOUT RED MEAT<o:p></o:p></b></div>
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<ul>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -18pt;">Eat red meat five times a week </span><span style="text-indent: -18pt;"> </span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -18pt;">Only eat meat with main meals</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -18pt;">Use the palm of your hand, mobile phone or pack
of cards to measure portion size</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -18pt;">Choose lean cuts of meat – picking back bacon
over streaky bacon for example</span></li>
<li><span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="text-indent: -18pt;">Opt for thinner sausages and slices of ham</span></li>
</ul>
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<o:p></o:p></div>
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<i>Dr Emma Derbyshire is a Public Health Nutritionist and member of the
Meat Advisory Panel (MAP) – a group of independent scientists and health
professionals tasked to provide objective and evidence-based information about
red meat and its role as part of a healthy, balanced diet. MAP is funded by an educational grant from
the Agriculture and Horticulture Development Board (AHDB). <o:p></o:p></i></div>
<br />
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<a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/46FY8RWO/Portion%20Distortion%20seo%20v2.docx#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span><!--[endif]--></span></a><span style="font-family: DIN-Light; font-size: 7.0pt; mso-bidi-font-family: DIN-Light;">OnePoll
survey of 2,000 adults aged 18 to 65 conducted in November 2016</span><o:p></o:p></div>
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<a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/46FY8RWO/Portion%20Distortion%20seo%20v2.docx#_ftnref2" name="_ftn2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[2]</span></span><!--[endif]--></span></a> <span style="font-family: DIN-Light; font-size: 7.0pt; mso-bidi-font-family: DIN-Light;">OnePoll
survey of 2,000 adults aged 18 to 65 conducted in November 2016<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-13225720342864468532016-04-28T01:39:00.003-07:002016-04-28T01:47:09.194-07:00MEAT AND AGEING: CUTTING THROUGH THE CONFUSION<br />
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<span style="mso-ascii-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: "calibri";">A new study published in the
journal, Ageing, has claimed that eating meat frequently could be linked with
an increase in blood phosphate levels that contributes to faster ageing of body
cells. Here, we unpick the evidence.<br />
<br />
The study measured blood phosphate levels in 666 adults recruited from Glasgow.
Participants estimated their own dietary intakes by filling out a 21-category
food frequency questionnaire which asked whether they tended to eat certain
foods daily, weekly or monthly. No portion sizes were recorded.<br />
<br />
The researchers then correlated blood phosphate levels with markers of
biological ageing including telomere length (a measure of cell ageing),
inflammation, and DNA hypomethylation (a marker of DNA abnormalities). Higher
phosphate levels in the blood were statistically associated with worse cell
ageing.<br />
<br />
Commenting on the study, Dr Carrie Ruxton, from the Meat Advisory Panel notes: <br />
<br />
“The conclusion of this study – that eating red meat is somehow to blame for
faster ageing – bears no relation to the evidence the researchers actually
collected. I am amazed that Glasgow University should be willing to publicise
this illogical piece of work. <br />
<br />
“Dietary phosphate comes from a wide variety of sources, including meats, fish,
eggs, dairy products and vegetables, as noted by the authors themselves in the
paper.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: "calibri";">Therefore, using a cross-sectional ‘snapshot’ of diet and
blood samples as was the case in this study, it is impossible to say which
individual dietary component was responsible for people’s raised blood
phosphate levels.<br />
<br />
“The dietary assessment only asked participants to record how often they ate a
food – no data were collected on the amounts eaten. Again, this hampers any
chance of linking diet with phosphate levels. To do this, you would need a
controlled clinical trial which varied the amounts of phosphate-containing
foods in the diet.<br />
<br />
“Looking at the authors’ theory that a higher meat intake in lower
socio-economic groups contributed to faster ageing, national diet data actually
show lower or similar intakes of red meat in less well-off groups of people.
The National Diet and Nutrition Survey which has data on more than 6000
individuals reported that men in the two lowest socio-economic groups ate
84-85g of red and processed meat daily, while men in the two highest
socio-economic groups ate 83-93g daily. For women the differences were 53-57g
daily in the lowest two groups and 56-59g in the highest two groups. This means
that the authors of the paper are wrong about differences in red meat intakes
across socio-economic groupings.<br />
<br />
“Randomised controlled trials which vary lean red meat consumption have not
found detrimental effects on markers of health. For example, a 4-month study in
elderly women which delivered a red meat intake of 160g daily on 6 days of the
week found a significant reduction in inflammation. <br />
<br />
“In conclusion, all this study can say is that higher blood phosphate levels
are linked with faster cell ageing, and that red meat and blood phosphate are
statistically correlated. It tells us nothing about the cause of high phosphate
levels, or the cause of faster ageing. The elementary theory that red meat is
to blame is simply speculation and is not based on solid evidence.<br />
<br />
"Red meat is a valuable source of iron, selenium, B vitamins and vitamin D
– all of which would be expected to support normal health.”<br />
<br />
-ENDS-<o:p></o:p></span></div>
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<span style="font-family: "calibri";">To find out more, please visit </span><a href="http://www.meatandhealth.com/"><span style="mso-ascii-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: #0563c1; font-family: "calibri";">www.meatandhealth.com</span></span></a><br />
<span style="font-family: "calibri";">
<br />
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">The Meat Advisory Panel (MAP) is a group of
experts who provide independent and objective information about red meat and
its role as part of a healthy, balanced diet. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: rgb(219, 229, 241); margin: 0cm 0cm 8pt;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "calibri";">MAP is
supported by an unrestricted educational grant from the AHDB Pork, AHDB Beef & Lamb. AHDB Pork and AHDB Beef & Lamb are divisions of the Agriculture and
Horticulture Development Board (AHDB).<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<br />
<span style="font-family: "calibri";">
For more information about the role of red meat and a selection of versatile
recipes using pork, beef and lamb visit </span><a href="http://www.meatmatters.com/"><span style="mso-ascii-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: #0563c1; font-family: "calibri";">www.meatmatters.com</span></span></a><br />
<span style="font-family: "calibri";">
<br />
For more information please contact:<br />
Nicky Smith, </span><a href="mailto:nicky.smith@nexuspr.com"><span style="mso-ascii-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: #0563c1; font-family: "calibri";">nicky.smith@nexuspr.com</span></span></a><span style="font-family: "calibri";">
0207 052 8850<o:p></o:p></span></div>
</div>
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Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-54255529312008765722015-10-20T04:41:00.000-07:002015-10-20T04:43:55.071-07:00DOES RED MEAT CAUSE CANCER? (Mr Roger Leicester)With so much focus once again on red meat and cancer, it’s time to dust off SACN’s 2010 Iron and Health report [1] and put things back into perspective. <br />
<br />
An exhaustive review of the literature in 2010 by the government’s Scientific Advisory Committee on Nutrition (SACN)[2] concluded that eating up to 70g of red meat daily<strong><u><span style="font-size: large;"> </span><span style="font-size: small;">does not pose a risk for colorectal cancer</span></u></strong>. SACN noted difficulties in interpreting the inconsistent evidence base saying: “it is not possible to quantify the amount of red and processed meat that may be associated with increased colorectal cancer risk because of limitations and inconsistencies in the data”.<br />
<br />
In fact there is no evidence showing that lean, red meat has any causal relationship with the initiation of cancers. <br />
<br />
Avoiding red meat in the diet is not a protective strategy against cancer. Results from many studies show a very weak association between high red meat consumption and increased risk of cancer. These include the large EPIC study, of which there is a British cohort, has found similar rates of bowel / colorectal cancer in vegetarians and meat-eaters [3]. Other studies have also shown no association between red meat intake and risk of other types of cancer including prostate [4], and breast cancer [5].<br />
<br />
Many studies have attempted to show a link between red meat consumption and cancer but many are poorly designed, using food frequency questionnaires and lacking the use of urinary biomarkers as indicators of red meat intakes. In fact, the interdependency of food consumption with other dietary and lifestyle factors, socioeconomic characteristics, clinical variables, and genetic traits makes it difficult to isolate the independent effects of a specific food or food group, such as meat intake, on disease risk.<br />
<br />
Cancer specialist, Professor Karol Sikora has noted that those people who enjoy eating red meat should continue to do so; he adds: "<em>We have created a nightmare situation of confusing messages based on very little evidence. Eating red meat in the context of a balanced diet should really not be viewed as a problem. Yes, avoid a high calorie, high fat diet - but by all means enjoy that steak</em>.” <br />
<br />
<strong><em>Follow the SACN guidance</em></strong><br />Instead of the knee jerk reaction of eating less red meat, we have excellent guidance from SACN which advises that people who eat more than 90g red meat daily should lower their intakes to an average of 70g. Given changes to meat consumption over the past decade, average intakes are now 71g suggesting that most people don’t need to change their meat consumption.<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<em><u>References</u></em><br />
<div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;">
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></span><!--[endif]--></span></span></span><span style="font-family: Calibri;"><span style="font-size: 9pt;"> </span><span style="font-size: 9pt; mso-bidi-font-family: Arial;">SACN (2010) Iron and Health. </span><span style="font-size: 9pt;"><a href="http://www.gov.uk/government/publications/sacn-iron-and-health-report"><span style="mso-bidi-font-family: Arial;"><span style="color: blue;">www.gov.uk/government/publications/sacn-iron-and-health-report</span></span></a><o:p></o:p></span></span></div>
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> <span style="mso-no-proof: yes;">SACN (Scientific
Advisory Committee on Nutrition) (2011). Iron and Health.
http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf</span><o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[3]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Keys T et al. (2014) Cancer in British vegetarians:
updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters,
8612 fish eaters, 18,298 vegetarians, and 2246 vegans. Am J Clin Nutr
100(suppl): 378S–85S.<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[4]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Rohrmann, S., et al. (2015). "Intake of meat
mutagens and risk of prostate cancer in a cohort of U.S. health
professionals." <u>Cancer Epidemiol Biomarkers Prev</u>.<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[5]</span></span><!--[endif]--></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Alexander, D et al (2010)” A review and meta-analysis
of red and processed meat consumption and breast cancer.” Nutr Res Rev 23(2):
349-365</span>Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com1tag:blogger.com,1999:blog-1846211039742734296.post-37933910070551249882015-10-16T10:26:00.001-07:002015-10-20T04:39:04.971-07:00NITRATES, NITRITES AND BOWEL CANCER - (Professor Robert Pickard) Much of the advice about red meat in the diet refers to unprocessed lean red meat but what about processed meat? Can we still eat it? And what’s the deal with nitrates and nitrites?<br />
<br />
Let’s look at processed meat first. Processed meat is defined [1] as “meat preserved by smoking, curing, salting, or the addition of preservatives. This includes, for instance, ham, bacon, salami, and some sausages such as frankfurters.” Processed meat differs from fresh meat as it tends to be higher in salt and can contain preservatives added during the curing process which slow down the meat spoilage and reduce microbiological risks. You simply can’t make bacon and salami without them.<br />
<br />
So what about nitrates and nitrites? 80% of dietary nitrates come from vegetable consumption and there is evidence that some sources of these in the diet support normal blood pressure [2]. Nitrites and nitrates are used to preserve cured meats – you can’t preserve the meat without them. Salt has also been used to preserve meat for generations. <br />
<br />
The prime reason to use such additives is the need to protect us against the microbe Clostridium botulinum. This bacterium produces a virulent toxin and the risk of death from botulinum is a very real public health issue. Recent research has also documented that nitrite used in processed meat products significantly reduces growth of Listeria monocytogenes. <br />
<br />
There are theories, mainly based on animal studies, that overcooking meat, or changes in meat due to preservation, could explain links with bowel cancer but there is no consensus on this. In fact, an exhaustive review of the literature in 2010 by the government’s Scientific Advisory Committee on Nutrition (SACN) [3] concluded that eating up to 70g of red meat daily was consistent with normal health and adequate iron status. SACN noted difficulties in interpreting the inconsistent evidence base saying: “<em>it is not possible to quantify the amount of red and processed meat that may be associated with increased colorectal cancer risk because of limitations and inconsistencies in the data</em>.” <br />
<br />
In fact, if you were going to prevent bowel cancer, the strongest evidence is for tackling smoking, alcohol, obesity and physical inactivity.<br />
<br />
<br />
<em><u>References</u></em><br />
<div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;">
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-bidi-font-family: Arial;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></span><!--[endif]--></span></span></span><span style="font-family: Calibri;"><span style="font-size: 9pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 9pt;"><a href="http://cancer-code-europe.iarc.fr/index.php/en/ecac-12-ways/diet-recommandation/46-red-meat-processed-meat"><span style="mso-bidi-font-family: Arial;"><span style="color: blue;">http://cancer-code-europe.iarc.fr/index.php/en/ecac-12-ways/diet-recommandation/46-red-meat-processed-meat</span></span></a></span><span style="color: black; font-size: 9pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></span></div>
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Hord NG et al. (2009) Food sources of nitrates and
nitrites: the physiologic context for potential health benefits. Am J Clin Nutr
90: 1-10.<o:p></o:p></span></span><br />
<!--[if !supportFootnotes]--><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-no-proof: yes;">[3]SACN (Scientific
Advisory Committee on Nutrition) (2011). Iron and Health.
<a href="http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf">http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf</a></span></span>Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-76665392138657242632015-10-16T10:26:00.000-07:002015-10-20T04:39:40.378-07:00ARE VEGETARIAN DIETS REALLY BETTER FOR HEALTH? (Dr Emma Derbyshire)It’s perfectly possible to eat healthily on a vegetarian or vegan diet, followed by 2-4% of the population, but this requires good planning and cooking skills as well as access to alternative sources of animal-based nutrients.<br />
<br />
Studies show that vegetarian diets can be low in zinc, calcium, iron, manganese, selenium, and copper [1] while vegetarians and vegans often have lower intakes of vitamin D [2, 3], and long-chain omega-3 fatty acids [4]. Vitamin B12, which is required for healthy nerves and red blood cells, can be a major issue for vegans as this nutrient is only present in foods of animal or microbiological origin [5].<br />
<br />
Vegetarians tend to be healthier than the rest of the population thanks to the combined effect of lower body mass index, more exercise, lower smoking prevalence and higher intakes of fruit, vegetables and fibre. Meat eaters can also achieve optimal health by choosing lean cuts of red meat and aiming for at least 5-a-day fruit and vegetables, as well as whole grain foods, low fat dairy products, and oily fish once a week.<br />
<br />
As studies show that lean red meat performs just as well as carbohydrate or other protein sources in terms of blood pressure [6], body fat [7,8], glucose levels [9], and blood lipids [10], you can still enjoy red meat during your health kick.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<em><u>References</u></em><br />
<div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;">
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Freeland-Grave-J (1988) Mineral adequacy of vegetarian
diets. The American Journal of Clinical Nutrition<span style="mso-spacerun: yes;"> </span>48:859-62<o:p></o:p></span></span></div>
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Calvo Ms, Whiting SJ, Barton CN (2005) Vitamin D
intake: a global perspective of current status. Journal of Nutrition 135 310-6<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[3]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Laskowska-Kilta T, Chelchowska M, Ambroszkiewicz J,
Gajewska J, Klemarczyk W (2011) The effect of vegetarian diet on selected
essential nutrients in children 15:318-25<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[4]</span></span><!--[endif]--></span></span></span><span style="font-family: Calibri;"><span style="font-size: 9pt;"> Welch AA, Shakya-Shrestha S, Lentjes MA, Wareham NJ,
Khaw KT (2010) Dietary intake and status of n-3 polyunsaturated fatty acids in
a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and
vegans and the product-precursor ratio</span><span style="font-size: x-small;"> </span><span style="font-size: 9pt;">[corrected]
of a-linolenic acid to long-chain n-3 polyunsaturated fatty acids: results from
the EPIC-Norfolk cohort. The American Journal of Clinical Nutrition (2:1040-51<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[5]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Ambroszkiewicz J, Klemarczyk W, Chelchowska M,
Gajewska J, Laskowska-Klita T (2006) Serum homocysteine, folate, vitamin B12
and total antioxidant status in vegetarian children. Advances in medical
science 51:265-8<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[6]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Hodgson JM et al. (2006) Partial substitution of
carbohydrate intake with protein intake from lean red meat lowers blood
pressure in hypertensive persons. Am J Clin Nutr 83: 780-7.<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[7]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Noakes M et al. (2005) Effect of an energy-restricted,
high-protein, low-fat diet relative to a conventional high-carbohydrate,
low-fat diet on weight loss, body composition, nutritional status, and markers
of cardiovascular health in obese women. Am J Clin Nutr 81: 1298-306.<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[8]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Noakes M et al. (2005) Effect of an energy-restricted,
high-protein, low-fat diet relative to a conventional high-carbohydrate,
low-fat diet on weight loss, body composition, nutritional status, and markers
of cardiovascular health in obese women. Am J Clin Nutr 81: 1298-306.<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[9]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Turner KM et al. (2015) Red meat, dairy, and insulin
sensitivity: a randomized crossover intervention study. Am J Clin Nutr 101:
1173-9.<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[10]</span></span><!--[endif]--></span></span></span><span style="font-family: Calibri;"><span style="font-size: 9pt;"> Davidson MH et al. (1999) Comparison of the effects of
lean red meat vs lean white meat on serum lipid levels among free-living
persons with hypercholesterolemia: a long-term, randomized clinical trial. Arch
Intern Med 159: 1331-8.</span><o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-39433081098644124092015-10-16T10:25:00.003-07:002015-10-20T04:39:56.809-07:00HOW MUCH PROTEIN DO WE NEED? (Dr Carrie Ruxton)I’ve been working out a lot this year in order to take part in the 105 mile Coast to Coast challenge; a two day event in September involving running, cycling and kayaking across Scotland. It was hard but I recovered well thanks to a good amount of high quality protein in my diet. <br />
We are often told that we eat too much protein in developed countries but this really depends on your age and how much exercise you do. Yes, average intakes are above general recommendations of around 55g per day but two groups in particular need more than that; elderly folk and people taking part in regular exercise. <br />
<br />
Studies show that, once we hit 50 years of age, our muscle mass begins to decline. This increases the risk of sarcopenia which, in later life, causes muscle wasting and may exacerbate falls. High quality protein, such as that found in red meat, helps to maintain muscle size and strength particularly when combined with resistance training[1] . <br />
<br />
In fact, the evidence for protein’s important role in muscle function is so compelling it has been recognised by European regulators. These watchdogs have rejected hundreds of health claims but have given the approval to the statement that protein “contributes to a growth in muscle mass”.<br />
<br />
Any food or drink which provides at least 12% of its energy from protein — as almost all red meat does [2] — is authorised to include this important health message on packaging and marketing materials. Some cuts, such as lean rump (18%) or pork chops (20%) contain an even higher percentage of energy in the form of protein [3].<br />
<br />
Fitness fans can also benefit from slightly more protein, especially after training sessions to help support muscle recovery. In my new review in Complete Nutrition [4] , I discuss international protein recommendations for sports enthusiasts and explain how high protein foods, such as red meat, contribute to optimal performance. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<em><u>References</u></em><br />
<span class="MsoFootnoteReference"><span style="font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[1]</span></span><!--[endif]--></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Goisser et al. (2015) Sarcopenic obesity and complex
interventions with nutrition and exercise in community-dwelling older
persons--a narrative review. Clin Interv Aging 10: 1267-82.</span><br />
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[2] <a href="http://meatandhealth.redmeatinfo.com/media/old/Red%20meat%20and%20protein.pdf"><span class="Hyperlink0"><span lang="EN-US" style="color: windowtext;"><span style="font-family: Calibri;">http://meatandhealth.redmeatinfo.com/media/old/Red%20meat%20and%20protein.pdf</span></span></span></a></span></span><br />
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[3] <br />
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://meatandhealth.redmeatinfo.com/media/old/Red%20meat%20and%20protein.pdf"><span class="Hyperlink0"><span lang="EN-US" style="color: windowtext;"><span style="font-family: Calibri;">http://meatandhealth.redmeatinfo.com/media/old/Red%20meat%20and%20protein.pdf</span></span></span></a> <span style="font-size: small;">
</span><br />
</span></span></span><br />
<div class="Footnote" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span lang="EN-US" style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;">Calculation for
rump example: 100 divided by 176 (cals) multiplied by 31.2 (protein per 100g)
equals 17.7, rounded up to 18% </span></span></span></span></div>
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">
<span lang="EN-US"><o:p></o:p></span></span></span></span><div class="Footnote" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span lang="EN-US">[4] <span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ruxton C & Cobb R (2015) Benefits of protein
for sport and exercise. Complete Nutrition in press.</span></span></span></span></span></div>
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span lang="EN-US">
<div class="Footnote" style="margin: 0cm 0cm 0pt;">
<span style="font-size: small;">
</span></div>
<div class="Footnote" style="margin: 0cm 0cm 0pt;">
</div>
</span><div class="Footnote" style="margin: 0cm 0cm 0pt;">
</div>
<span style="font-size: small;">
</span></span> </span><br />
<span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></span></span><br />Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-13572856623112816522015-10-16T10:25:00.002-07:002015-10-20T04:41:06.112-07:00COLORECTAL CANCER – THE FACTS (MR ROGER LEICESTER)<div class="separator" style="clear: both; text-align: center;">
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Bowel cancer is now the third most common cancer in the UK but our cancer screening methods have really moved on and as a result we are able to diagnose many more cases than ever before.<br />
<br />
The much repeated view from meat-free campaigns and animal charities is to eat less red meat but the evidence doesn’t stack up. In fact <strong><u>there is no evidence showing that lean, red meat has any causal relationship with the initiation of cancers.</u></strong> <br />
<br />
Avoiding red meat in the diet is not a protective strategy against cancer. Results from many studies show a very weak association between high red meat consumption and increased risk of cancer. These include the large EPIC study, of which there is a British cohort, has found similar rates of bowel / colorectal cancer in vegetarians and meat-eaters [1]. Other studies have also shown no association between red meat intake and risk of other types of cancer including prostate [2], and breast cancer [3]. <br />
<br />
In fact, Bowel Cancer UK states the main risks for bowel cancer as age, gender and family history than diet and lifestyle [4]. <br />
Keeping healthy is vital and as a result I advice patients the following:<br />
• Eat at least 5 portions of fruit and vegetables daily if not more<br />
• Take regular exercise – half an hour a day is a good starting point as per WHO guidelines<br />
• Aim for an average of 70g cooked red meat daily as per SACN guidelines<br />
• Eat plenty of high fibre and wholegrain foods.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<em><u>References</u></em><br />
<div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;">
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Keys T et al. (2014) Cancer in British vegetarians:
updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters,
8612 fish eaters, 18,298 vegetarians, and 2246 vegans. Am J Clin Nutr
100(suppl): 378S–85S.<o:p></o:p></span></span></div>
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Rohrmann, S., et al. (2015). "Intake of meat
mutagens and risk of prostate cancer in a cohort of U.S. health professionals."
<u>Cancer Epidemiol Biomarkers Prev</u>.<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[3]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Alexander, D et al (2010)” A review and meta-analysis
of red and processed meat consumption and breast cancer.” Nutr Res Rev 23(2):
349-365<o:p></o:p></span></span><br />
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[4]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> </span><a href="http://www.bowelcanceruk.org.uk/understanding-bowel-cancer/risk-factors/"><span style="color: blue; font-family: Calibri;">www.bowelcanceruk.org.uk/understanding-bowel-cancer/risk-factors/</span></a><span style="font-family: Calibri;">
<o:p></o:p></span></span><br />
<br />Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-73746917220352548352015-10-16T10:25:00.001-07:002015-10-16T10:25:22.928-07:00DON’T FORGET ABOUT IRON (Dr Carrie Ruxton)Last year I felt tired and lethargic and struggled to catch my breath when I climbed the stairs. I was amazed on giving my usual blood donation to discover that I was iron deficient, particularly as I eat red meat. A few months later, everything was back to normal thanks to more focus on my diet. But, it made me more aware about iron deficiency which remarkably affects one in ten women in the UK.<br />
<br />
Everyone thinks of Popeye and spinach in relation to iron but red meat is, in fact, the best available dietary source. The haem iron in red meat is two to six times better absorbed than the non-haem iron found in pulses, green vegetables and fortified foods. Haem iron also boosts the absorption of non-haem iron making it a good idea to serve a large portion of broccoli with your steak!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Those at particular risk of low iron intakes and poor iron status are women, teenagers, athletes and people who avoid or eat very little red meat. A few dietary considerations can make all the difference such as eating red meat 4-5 times a week (up to 500g cooked weight per week), drinking a glass of orange juice with meat meals, serving green leafy vegetables with main meals, and eating fortified breakfast cereals. Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.comtag:blogger.com,1999:blog-1846211039742734296.post-85183602099617487502015-10-16T10:25:00.000-07:002015-10-20T04:41:27.779-07:00HEALTHY EATING AND RED MEAT (Dr Gill Jenkins)More than nine out of ten people in the UK eat meat, making it one of our staple foods. The Eatwell Plate includes red meat within the protein section while studies show that red meat is a good source of B vitamins, iron, zinc, potassium and selenium [1]. Red meat even contributes around a fifth of our vitamin D intake in the UK and is the most bioavailable source of iron and zinc in the diet. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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All these nutrients come in a healthier package as red meat is now up to 30% lower in fat than it was in the 1950s. This is due to improvements in animal breeding and feeding, as well as more skilful butchers. Grilled sirloin steak now contains less than 8% fat while roast pork leg contains less than 6% fat [2]. Surprisingly, a 100g portion of cooked red meat is less than 200 calories while a similar amount of grilled salmon would be 240 calories.<br />
<br />
By following current advice on red meat consumption – up to 500g cooked weight per week – we can benefit from the rich protein and nutrient content of red meat while keeping intakes in balance with other helpful foods.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<em><u>References</u></em><br />
<div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;">
<span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri",sans-serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></span><!--[endif]--></span></span></span><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Ruxton CHS et al. (2013) Micronutrient challenges
across the age spectrum: Is there a role for red meat? British Nutrition
Foundation Bulletin, <b style="mso-bidi-font-weight: normal;">38</b>, 178-190.<o:p></o:p></span></span></div>
<span class="MsoFootnoteReference"><span style="font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-special-character: footnote;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[2]</span></span><!--[endif]--></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Calculated from McCance & Widdowson’s Composition
of Foods.</span>Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.comtag:blogger.com,1999:blog-1846211039742734296.post-22470756779300816892015-10-16T07:38:00.002-07:002015-10-16T10:25:57.557-07:00CARCINOGENS – THE FACTS (Dr Carrie Ruxton)If we believed everything that is said about carcinogens, we would hardly dare to breathe in, let alone eat food. While the world is full of carcinogens, the good news is that our bodies are designed to deal with the challenge. The risk comes with repeated exposure over time in those with a genetic predisposition. I saw this first hand when my grandmother developed lung cancer and, frustratingly, refused to give up her 20 a day habit. It has certainly alerted me to the dangers of smoking.<br />
<br />
But when it comes to potential carcinogens in food, the links with cancer are less clear cut. To investigate the issue, researchers mainly use case control or cohort studies to follow up people over time and check who develops cancer and who stays healthy. Diets, often eaten decades in the past, are then compared to look for any differences. Neither type of study provides conclusive evidence that a particular food causes cancer, just that the variables are statistically linked. The next step of proof requires controlled studies, or research on human tissues to prove mechanisms, but these are in very short supply.<br />
<br />
In the meantime, should we worry about the carcinogens that are reported to exist in cleaning products, pesticides, food, make-up, hair dyes and deodorants? No, because the crucial aspects for reducing cancer risks are how much exposure you have to carcinogens and over what length of time. This is why there are strict rules governing the levels of potentially carcinogenic substances that are allowed into foods and consumer products.Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-14587537380675416092015-02-25T01:45:00.002-08:002015-02-25T01:46:50.621-08:00Red Meat and Heart Health <div class="MsoNormal">
With over 160,000 deaths each year<a href="https://www.blogger.com/null" name="_Ref410639829"></a><a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/R3RA181G/National%20Heart%20Month%20FINAL.docx#_ftn1" name="_ftnref1" title=""><span class="MsoFootnoteReference"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span></span></a> attributed to cardiovascular disease
(CVD), GP Dr Gill Jenkins, member of the Meat Advisory Panel discusses heart
heath and takes a look behind the red meat headlines.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br />
<ul>
<li>7 million people are living with cardiovascular
disease in the UK<sup>1</sup></li>
<li>Nearly one in six men and one in ten women die
from coronary heart disease<sup>1</sup></li>
<li>There are up to 175,000 heart attacks in the UK
each year, that’s one every three minutes<sup>1</sup></li>
</ul>
<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<sup><br /><!--[if gte mso 9]><xml>
<w:data>08D0C9EA79F9BACE118C8200AA004BA90B02000000080000000E0000005F005200650066003400310030003600330039003800320039000000</w:data>
</xml><![endif]--></sup><!--[if supportFields]><sup><span style='mso-element:
field-end'></span></sup><![endif]--><o:p></o:p></div>
<div class="MsoNormal">
“February is <a href="https://www.bhf.org.uk/heart-health/preventing-heart-disease/heart-month?gclid=CLrrq4f668MCFSbmwgodyp4AKg">National
Heart Month</a>, a campaign by the <a href="https://www.bhf.org.uk/">British Heart
Foundation</a>, and is often a time when people may stop to think about their own
heart health. Patients often ask me what type of things can have an impact on
their heart and what steps they can take to look after it. Quite often they
come to me with the latest media headlines about heart disease, asking for
example if they should stop eating red meat. <br />
<br />
<o:p></o:p></div>
<div class="MsoNormal">
“In terms of looking after our heart, we should be;<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 38.25pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<br />
<ul>
<li>Following a healthy balanced diet, with 5
portions of fruit and veg a day and keeping your intake of fatty foods low.</li>
<li>Moving around and taking part in exercise – be
it a walk or a gym class- its recommended to have 30minutes of activity (enough
to make you mildly sweaty or mildly breathless), 5 days a week, although you
can break this into smaller more frequent amounts.</li>
<li>Watching our weight – if you are overweight
gradually reduce your portion sizes and gradually increase your activity levels
to get slowly reduce your weight over several months.</li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span>Not smoking – smoking has the greatest risk to
your heart so seek help to stop, ask at your health centre to see the
specialist nurse or doctor.</li>
<li>Not drinking too much alcohol.</li>
<li>Know your cholesterol level and how to reduce
it, if it’s too high – again, ask at your health centre about having a test,
and also about having your blood pressure checked.</li>
</ul>
</div>
<div class="MsoNormal">
“The latter part of the advice is easier for patients to
understand what they need to do. It’s the healthy balanced diet that gets the
questions. <br />
<br />
<o:p></o:p></div>
<div class="MsoNormal">
<b><i>Moderation and a little bit of everything <o:p></o:p></i></b></div>
<div class="MsoNormal">
“I tell my patients that moderation and a little bit of
everything is the key to good health. They often ask me about red meat and if
they should stop eating it. No is the answer, lean meat has lots of health
benefits. Lean red meat provides vital protein, plus vitamins and minerals to
help fuel our body’s needs. <br />
<br />
<o:p></o:p></div>
<div class="MsoNormal">
“This includes vitamin A for eye and
skin health, vitamin D for bone health and immune function, iron for energy
levels and cognitive function, magnesium for muscle and nervous function, zinc
for reproductive health, hair and nails, and selenium, which acts as a powerful
antioxidant and potassium for blood pressure control.<o:p></o:p></div>
<div class="MsoNormal">
<br />
“With regards to headlines suggesting people stop eating red
meat, results from the
Atherosclerosis Risk in Communities (ARIC) study did not indicate any
association between total red meat intake and randomisation
for heart failure.<a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/R3RA181G/National%20Heart%20Month%20FINAL.docx#_ftn2" name="_ftnref2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></span><!--[endif]--></span></a><o:p></o:p></div>
<div class="MsoNormal">
<br />
“The Scientific Advisory
Committee on Nutrition (SACN) recommends avera<span class="apple-style-span"><span style="background: white; font-family: "Calibri","sans-serif";">ge daily red meat intake of up to 70 grams per day (as cooked
meat) </span></span><span class="MsoEndnoteReference"><span style="font-family: Calibri, sans-serif;"> </span></span><span class="apple-style-span"><span style="background: white; font-family: "Calibri","sans-serif";">for adults</span></span><a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/R3RA181G/National%20Heart%20Month%20FINAL.docx#_ftn3" name="_ftnref3" title=""><span class="MsoFootnoteReference"><span style="background: white; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">[3]</span></span><!--[endif]--></span></span></a><span class="apple-style-span"><span style="background: white; font-family: "Calibri","sans-serif";">.</span></span> Average intakes in the UK are already
close to this level at 72g daily, suggesting that most people do not need to
eat less red meat.”<b> </b><o:p></o:p></div>
<br />
<div>
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<a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/R3RA181G/National%20Heart%20Month%20FINAL.docx#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span><!--[endif]--></span></a> https://www.bhf.org.uk/~/media/files/research/heart-statistics/cardiovascular-disease-statistics---headline-statistics.pdf<o:p></o:p></div>
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<div class="MsoFootnoteText">
<a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/R3RA181G/National%20Heart%20Month%20FINAL.docx#_ftnref2" name="_ftn2" title=""><span class="MsoFootnoteReference"><span style="font-family: "Cambria","serif"; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-size: 9pt; line-height: 115%;">[2]</span></span><!--[endif]--></span></span></a><span style="font-family: "Cambria","serif"; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> Nettleton JA, Steffen LM, Loehr LR, Rosamond
WD, Folsom AR. Incident heart failure is
associated with lower whole-grain intake and greater high-fat dairy and
egg intake in the atherosclerosis risk
in communities (aric) study. J Am Diet Assoc. 2008;108:1881-1887. <o:p></o:p></span></div>
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<div class="MsoFootnoteText">
<a href="file:///C:/Users/arnolda/AppData/Local/Microsoft/Windows/Temporary%20Internet%20Files/Content.Outlook/R3RA181G/National%20Heart%20Month%20FINAL.docx#_ftnref3" name="_ftn3" title=""><span class="MsoFootnoteReference"><span style="font-family: "Cambria","serif"; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="font-size: 9pt; line-height: 115%;">[3]</span></span><!--[endif]--></span></span></a><span style="font-family: "Cambria","serif"; font-size: 9.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> SACN
(Scientific Advisory Committee on Nutrition). (2010). "Iron and
Health."
http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-88851557401663244522015-02-24T04:04:00.001-08:002015-02-24T05:03:06.722-08:00Modern diets are out of step with our evolutionary needs - Dr Carrie Ruxton <span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p>“I recently authored a study on behalf of the Meat Advisory Panel, published in Complete Nutrition, outlining how foods which were rarely, or never, eaten by our ancestors now account for 70% of our daily energy intake. </o:p></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><br />“Questions which can be drawn from this is to ask if our modern eating habits are actually powering an epidemic of obesity and diet-related diseases, such as cancer and cardiac problems and what would happen to this crisis if we returned to a more ancestral, paleo-type diet. <br />
<br />
<br />“Genetically we are still stone-age hunter-gathers who flourish on a diet of lean meat, fruit, vegetables and nuts, but in this day and age we are surrounded by foods laden with sugar, simple carbohydrates and the wrong type of fats – all within easy reach. <br />
<br />
<br />“If we take a look at the fossil record and diets of contemporary hunter-gatherer societies, it suggests that we are actually best suited to a diet which is higher in protein, omega-3 fatty acids, monounsaturated fats and fibre, but lower in carbohydrates, omega-6 fatty acids and saturated fats, and devoid of refined sugars. <br />
<br />
<br />“Often red meat gets the blame as being a risk factor in cardiovascular disease, but in fact modern hunter-gatherers eat far more red meat than is recommended in Western countries, yet have a far lower risk of cardiovascular conditions. <br />
<br />
<br />“If we take a leaf out of our ancestor’s book and follow protein-rich eating regimes, which includes a moderate amount of red meat, such as the Paleo diet, we could be benefiting from countless health benefits. <br />
<br />
"As a result of this research, I developed a five-point plan which highlights the benefits of a paleo-type diet and suggests simples swaps to eat for your evolutionary age." </o:p></span></span></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Paleo diets<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Nutrient/<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">health impact<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Modern equivalents<o:p></o:p></span></b></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">High intakes of game meat<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">High intakes of MUFA, PUFA, lower SFA. High intakes of
protein<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) rgb(0, 0, 0) white; border-style: none none solid; border-width: 0px 0px 2.25pt; height: 56pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 219.75pt;" valign="top" width="293"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Choose <b style="mso-bidi-font-weight: normal;">lean red
meat</b> and game, remove any visible fat and cook without extra fat, or use
olive oil<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Low intakes of processed carbohydrates and modern grains<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) white white rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 2.25pt 2.25pt 0px; height: 56pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 148.8pt;" valign="top" width="198"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Lower carbohydrate content and lower GL than modern diets.
More dietary variety from gathered grains<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) rgb(0, 0, 0) white; border-style: none none solid; border-width: 0px 0px 2.25pt; height: 56pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 219.75pt;" valign="top" width="293"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Include a wider range of wholegrains in the diet e.g. rye,
spelt, barley, flax, teff (ancient grain)<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Use of honey and fruits to sweeten<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) white white rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 2.25pt 2.25pt 0px; height: 28pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 148.8pt;" valign="top" width="198"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Reduced added sugar consumption, lower GI<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) rgb(0, 0, 0) white; border-style: none none solid; border-width: 0px 0px 2.25pt; height: 28pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 219.75pt;" valign="top" width="293"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Honey and fruits can still be used to sweeten<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Foraged marine foods<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) white white rgb(0, 0, 0); border-style: none solid solid none; border-width: 0px 2.25pt 2.25pt 0px; height: 56pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 148.8pt;" valign="top" width="198"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">High intakes of n3PUFA and vitamin D<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) rgb(0, 0, 0) white; border-style: none none solid; border-width: 0px 0px 2.25pt; height: 56pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 219.75pt;" valign="top" width="293"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Consume fish twice a week, including one portion of oily
fish. Consume shellfish and molluscs<o:p></o:p></span></div>
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) white rgb(0, 0, 0) rgb(0, 0, 0); border-style: none solid none none; border-width: 0px 2.25pt 0px 0px; height: 42pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 111.75pt;" valign="top" width="149"><span style="font-family: Times New Roman;">
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Wide variety of foraged plant foods<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
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</span><td style="background-color: transparent; border-color: rgb(0, 0, 0) white rgb(0, 0, 0) rgb(0, 0, 0); border-style: none solid none none; border-width: 0px 2.25pt 0px 0px; height: 42pt; mso-border-left-alt: solid white 2.25pt; mso-border-top-alt: solid white 2.25pt; padding: 0cm 5.4pt; width: 148.8pt;" valign="top" width="198"><span style="font-family: Times New Roman;">
</span><br />
<div align="center" class="TableGrid1" style="margin: 0cm 0cm 0pt; text-align: center;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">High intakes of fibre and PUFA<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
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<div align="center" class="TableGrid1" style="margin: 0cm 0cm 0pt; text-align: center;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: "Times New Roman";">Snack on nuts and seeds. Choose a wider variety of
vegetables<o:p></o:p></span></div>
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<span class="MsoCommentReference"><span style="color: windowtext; font-family: "Calibri","sans-serif"; font-size: 8pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-special-character: comment;"></span></span></span> </div>
<div class="Body" style="margin: 0cm 0cm 0pt; tab-stops: 35.45pt 70.85pt 106.3pt 5.0cm 177.15pt 212.6pt 248.05pt 283.45pt 318.9pt 354.35pt 389.75pt 425.2pt 460.65pt;">
<span class="MsoCommentReference"><span style="color: windowtext; font-family: "Calibri","sans-serif"; font-size: 8pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-special-character: comment;"></span></span></span><span lang="EN-US" style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span> </div>
<br />
<div style="mso-element: comment-list;">
<hr align="left" class="msocomoff" size="1" width="33%" />
<div style="mso-element: comment;">
<div class="msocomtxt" id="_com_1" language="JavaScript" onmouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">
<span style="mso-comment-author: charlesworthj;"><a href="https://www.blogger.com/null" name="_msocom_1"></a></span>
<br />
<div class="MsoCommentText" style="margin: 0cm 0cm 10pt;">
<span class="MsoCommentReference"><span style="font-size: 8pt;"><span style="mso-special-character: comment;"><span style="font-family: Calibri;"> </span><a class="msocomoff" href="https://www.blogger.com/editor/static_files/blank_quirks.html#_msoanchor_1"><span style="font-family: Calibri;">[i1]</span></a></span></span></span><span style="font-size: x-small;"><span style="font-family: Calibri;">Are
we suggesting that others adopt this 5 point plan… is the aim to help other
HCPs spread this news of what we should and should not be eating? <o:p></o:p></span></span></div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-12428843486118725272015-02-13T05:48:00.000-08:002015-02-13T05:50:02.116-08:00How much red meat should we be eating? Guest dietitian from the Meat Advisory Panel, Dr Mabel Blades advises how much red meat should be included in a healthy, balanced diet:<br />
“I quite often get asked how much red meat we should be eating and what the recommended weight actually looks like on the plate. To start with the guidelines, the Scientific Advisory Committee on Nutrition (SACN) recommends that adults should eat a balanced diet with up to 500g (cooked weight) of lean red meat a week or up to 70g per day. <br />
<br />
“So, we have clear government guidelines but what does 70g of red meat actually look like on your dinner plate? <br />
“When meat is cooked it loses about a third of its raw weight due mainly to losing water. If you dry fry 100g raw minced beef it will, after cooking, be approximately 70g in weight. This is always a useful guide when buying meat as you can ask the butcher for 100g per person of raw meat or look for packs in the supermarket of the appropriate size.”<br />
<br />
Examples of approximately 70g portions of cooked meats and meat products include:<br />
<br />
• One medium portion shepherd’s pie, lasagne, cottage pie, stir fry, chilli or any dish where you normally use lean minced meat<br />
• One lamb chop<br />
• Two slices of roast lamb, beef or pork<br />
• A piece of rump or sirloin steak about the size of a pack of cards<br />
• Three grilled lean rashers of bacon<br />
• 2 large or 3 small grilled sausages <br />
• Two standard beef burgers or one quarter pounder<br />
• Three slices of ham<br />
<br />
“So why should we be including lean red meat in our diets? Well, beef, pork and lamb contribute to the all-important balance that necessary for a healthy diet and this is backed by the <a href="https://www.gov.uk/government/organisations/department-of-health" target="_blank">Department of Health</a>. It highlights that red meat is a good source of protein, and vitamins and minerals such as iron, selenium, zinc and B vitamins. <br />
<br />
“It is also one of the main sources of vitamin B12, which is only found in foods of animal origin, such as meat and milk.”Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.comtag:blogger.com,1999:blog-1846211039742734296.post-57468686097247599102014-12-19T02:04:00.000-08:002015-02-13T05:50:14.241-08:00Vitamin D: arming our immune system<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;"><strong>D-eficiency D-efence</strong> <o:p></o:p></span></span></div>
<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Cold, dark, winter months usually mean
dashing outside when necessary and enjoying the rest of time in the warm
indoors. But with the lack of sun and sunlight during this period, people in
the UK are faced with the possibility of having a low vitamin D status.<o:p></o:p></span></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">Vitamin D is important in helping
maintaining good health. In fact vitamin D trains and arms T-cells — the foot
soldiers of our immune system which seek out and destroy threats, such as bacteria
and viruses</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><sup><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></sup></span></sup></a><span style="font-family: Calibri;">.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">There is also a growing body of evidence
indicating that vitamin D has an important role in maintaining bone health,
ameliorating cell ageing and preventing cardiovascular disease, diabetes,
immune dysfunction and certain cancers</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn2" name="_ftnref2" style="mso-footnote-id: ftn2;" title=""><sup><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></sup></span></sup></a><span style="font-family: Calibri;">.<span style="mso-spacerun: yes;"> </span>Recently, there has been increasing interest
in vitamin D deficiency and disrupted sleeping patterns.<span style="mso-spacerun: yes;"> </span>More work needs to be undertaken but it is
thought that bone diseases and nonspecific pain bought about by vitamin D
shortfalls could disrupt sleep</span><a href="https://www.blogger.com/null" name="_Ref394571707"></a><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn3" name="_ftnref3" style="mso-footnote-id: ftn3;" title=""><span style="mso-bookmark: _Ref394571707;"><sup><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[3]</span></sup></span></sup></span></a><span style="mso-bookmark: _Ref394571707;"></span><span style="font-family: Calibri;">.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;"><strong>Lack of sunlight - what can we do?</strong> <o:p></o:p></span></span></div>
<span lang="EN-US"><span style="font-family: Calibri;">Well, we should still enjoy the
outdoors, and exercising outside regularly is a way to assists with endogenous
production of vitamin D. We should also look at our diet. The latest data from
the NDNS found that ‘meat and meat products’ were the main contributor to
vitamin D intakes across all age groups</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn4" name="_ftnref4" style="mso-footnote-id: ftn4;" title=""><sup><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[4]</span></sup></span></sup></a><span style="font-family: Calibri;">, so incorporating lean red
meat into your diet is one of the key ways to improve your vitamin D levels. We
should also regularly include other foods such as fortified margarines, milks
and cereals.<o:p></o:p></span></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<span lang="EN-US"><span style="font-family: Calibri;">It’s worth noting that the Meat Advisory
Panel recently conducted some research about people’s understanding of vitamins
and a lot of respondents believed that green leafy vegetables contain vitamin
D, when in fact they contain none. <o:p></o:p></span></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;"><strong>Red meat: the ‘wow’ factors<o:p></o:p></strong></span></span></div>
<span lang="EN-US"><span style="font-family: Calibri;">Besides being one of the few foods that
provide useful quantities of vitamin D lean red meat also contains protein,
zinc, iron and B12 - which contributes to energy production, helping to prevent
tiredness and fatigue.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">MAP FACT: Adding lean red meat to soups
and stews during the winter months is a tasty way to help boost vitamin D
status!<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">Dr Emma Derbyshire<o:p></o:p></span></span></div>
<br />
<div style="mso-element: footnote-list;">
<br />
<hr align="left" size="1" width="33%" />
<div id="ftn1" style="mso-element: footnote;">
<div class="FootnoteText1" style="margin: 0cm 0cm 0pt;">
<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span lang="EN-US" style="font-size: 11pt;"><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[1]</span></sup></span></span></a><span style="font-family: Calibri;"><span lang="EN-US" style="font-size: 11pt;"> </span><span lang="EN-US"><a href="http://www.telegraph.co.uk/health/healthnews/7379094/Vitamin-D-triggers-and-arms-the-immune-system.html"><span class="Hyperlink0"><span style="font-size: 11pt;"><span style="color: #000989;">http://www.telegraph.co.uk/health/healthnews/7379094/Vitamin-D-triggers-and-arms-the-immune-system.html</span></span></span></a></span><span lang="EN-US" style="font-size: 11pt;"><o:p></o:p></span></span></div>
</div>
<div id="ftn2" style="mso-element: footnote;">
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref2" name="_ftn2" style="mso-footnote-id: ftn2;" title=""><sup><span lang="EN-US"><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[2]</span></sup></span></span></sup></a><span lang="EN-US"><span style="font-family: Calibri;">
Ruxton C and Derbyshire E (2009) Health impacts of vitamin D: are we getting
enough? Nutrition Bulletin 34: 185-97.<o:p></o:p></span></span></div>
</div>
<div id="ftn3" style="mso-element: footnote;">
<div class="Body" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;">
<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref3" name="_ftn3" style="mso-footnote-id: ftn3;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB;">[3]</span></sup></span></sup></a><span style="font-family: Calibri;"><span lang="EN-US" style="mso-ansi-language: EN-US;"> McCarty DE (2014) The link between</span> vitamin
D <span lang="EN-US" style="mso-ansi-language: EN-US;">metabolism and</span> <span lang="NL" style="mso-ansi-language: NL;">sleep</span> medicine. </span><a href="http://www.ncbi.nlm.nih.gov/pubmed/24075129"><span class="Hyperlink1"><span lang="DA" style="color: black; font-size: 10pt; mso-ansi-language: DA; text-decoration: none; text-underline: none;"><span style="font-family: Calibri;">Sleep Med Rev</span></span></span></a><span style="font-family: Calibri;"> 18(4):311-9. <o:p></o:p></span></div>
</div>
<div id="ftn4" style="mso-element: footnote;">
<div class="Default" style="margin: 0cm 0cm 0pt;">
<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref4" name="_ftn4" style="mso-footnote-id: ftn4;" title=""><sup><span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-family: Arial;"><span style="mso-special-character: footnote;"><sup><span lang="EN-US" style="border: currentColor; color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Arial; mso-fareast-language: EN-GB;">[4]</span></sup></span></span></sup></a><span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-fareast-font-family: Calibri;"> Public Health England (2014) National Diet and Nutrition Survey
Results from Years 1, 2, 3 and 4 (combined) of the Rolling Programme (2008/2009
– 2011/2012). A survey carried out on behalf of Public Health England and the
Food Standards Agency. PHE/FSA: London.</span><span lang="EN-US"><o:p></o:p></span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.comtag:blogger.com,1999:blog-1846211039742734296.post-25721390999796158252014-11-04T03:14:00.003-08:002014-12-23T06:20:19.523-08:00Cholesterol confusion?<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;"><strong>Dr Emma Derbyshire<o:p></o:p></strong></span></span></div>
<br />
<div>
<div id="ftn1">
<div class="MsoFootnoteText">
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">It
was recently National Cholesterol Month and while health campaigns are
effective at raising awareness and educating people about particular
conditions, cholesterol is one area that can lead people feeling a little
confused – especially with differing views on what has an impact on cholesterol
levels. <o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Quite
often this advice paints red meat as a villain and more often than not includes
guidance on reducing red meat intake. <o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="mso-bidi-font-family: Arial;">Firstly, cholesterol</span><span style="font-size: 12pt; mso-bidi-font-family: Arial;"> is a lipid and a sterol,
so is used to make steroid hormones, along with the all-important vitamin D and
bile salts that aid the digestion of fat. While there may be concerns over the
amount of cholesterol that we ‘eat’, we also actually make cholesterol in the
body itself with the liver producing about 1,000mg per day. <o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">There
are a multitude of life factors that impact on blood cholesterol levels, such
as smoking, which increases levels, while active lifestyles reduce blood
cholesterol levels</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[1]</span></span></span></span></span></a><span style="font-family: Calibri;"><sup>.
</sup><span style="background: white;">Also, genetic conditions </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">such as hypercholesterolemia can lead to
cholesterol being present in naturally high amounts in the bloodstream. <o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Foods
themselves can be a source of cholesterol with <span style="background: white;">kidneys,
eggs and prawns often being named as forerunners.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="font-size: 12pt; mso-bidi-font-family: Arial;">In
terms of red meat, m</span><span style="font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">any
studies quoted in advice and the media have include meat pastries within their
analysis rather than looking at lean cuts of meat, so it is the saturated fat
content of the pastries that could be influencing blood cholesterol levels
rather than the meat itself.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="font-size: 12pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 11.0pt;">Meat and meat products make a significant
contribution to intakes of iron, zinc, selenium, vitamin D and B vitamins.<span style="mso-spacerun: yes;"> </span>So, cutting </span><span style="font-size: 12pt; mso-bidi-font-size: 11.0pt;">out red meat for fear of ingesting
cholesterol, could actually be at the detriment of several important nutrients.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Hence,
it can be seen that a combination of factors can impact on cholesterol
levels.<span style="mso-spacerun: yes;"> </span>This is important to bear in mind
when interpreting findings from studies looking at trends between foods such as
red meat and cholesterol levels, as these factors often act as confounders,
skewing results.</span><span style="background: white; font-size: 12pt;"> <o:p></o:p></span></span></div>
<br />
<div style="mso-element: footnote-list;">
<br clear="all" />
<hr align="left" size="1" width="33%" />
<div id="ftn1" style="mso-element: footnote;">
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[1]</span></span></span></span></span></a><span style="background: white; font-size: 10pt; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">NHS
Choices (2013) Available at:<span style="mso-spacerun: yes;"> </span></span></span><a href="http://www.nhs.uk/Livewell/Healthyhearts/Pages/Cholesterol.aspx"><span style="background: white; font-size: 10pt; mso-bidi-font-family: Arial;"><span style="color: blue; font-family: Calibri;">http://www.nhs.uk/Livewell/Healthyhearts/Pages/Cholesterol.aspx</span></span></a><span style="font-family: Calibri;"><span style="background: white; font-size: 10pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 10pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></span></div>
<div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;">
<o:p><span style="font-size: x-small;"> </span></o:p></div>
</div>
</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-42266421886381477322014-10-23T02:07:00.001-07:002014-10-23T02:07:59.701-07:00Red meat and fertility
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Professor
Robert Pickard discusses fertility and nutrition. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Reproduction is so important to the species
that we have evolved a body chemistry that will usually sacrifice the wellbeing
of the individual for the benefit of the reproductive system. Thus, even
malnourished individuals can be highly fertile at the expense of their own
survival. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">A high nutritional status protects the
individual from this effect and maximises fertility potential, provided that
the damaging effects of alcohol, smoking and obesity are avoided. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">In women, only a relatively small number of
cell replication cycles are needed to produce ova and fertility problems are
often associated with hormonal imbalance and the chemistry of the membranes
that line the reproductive tracts. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">In men, millions of cell replication cycles
are needed to produce normal quantities of sperm. Therefore, oxidative damage
to replicating DNA and poor protein metabolism particularly reduce fertility in
men. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">In addition, a spermatozoon requires an
elegant protein motor that can only function with an extremely efficient
battery, considering the very small cell volume that is available to it
compared with a single ovum. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Since cows, sheep and pigs share 80% of
their genes with humans, red meat with liver and kidney is the most
nutrient-dense food that we consume in our balanced diet. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Red-meat animals need most of the molecules
that we need and not all of them have yet been identified. In particular, lean
red meat is an ideal source of the amino-acid range that is required for the
protein chemistry used in gametogenesis. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">All the vitamins are needed for a high
nutritional status but fertility is likely to be enhanced in older men with
additional intakes of vitamins B<sup>6</sup>, B<sup>12</sup>, C, D, E and folic
acid. <o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">We cannot construct DNA without the B
vitamins and B<sup>12 </sup>is not found in any of the conventional table
vegetables. <o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Unsaturated fatty acids, well represented
in grass-fed animals, are also beneficial to the reproductive process. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Iron, magnesium, selenium and zinc are
often identified, experimentally, as promotive of fertility. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Since most biochemical pathways require the
presence of several vitamins and minerals, it is naïve to think of any one
micronutrient as a critical key to the deliverance of fertility. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">A lean, red-meat meal with green plant
material and low-starch seed germ, to supply additional vitamin C and
phytonutrients, is an ideal basis for the promotion of fertility in both men
and women. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-79886533523309739872014-10-02T01:51:00.000-07:002014-10-02T01:51:07.617-07:00Nutritional cost of 'health' campaigns
Dr Carrie Ruxton<br />
<br />
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">There continues to be an increasing number of
so-called ‘awareness’ weeks and months encouraging us to turn to a vegetarian
or vegan diet or eat less red meat due to the risk of over consumption. Often
these campaigns vilify meat, and more often than not incorrectly identify red
meat as a cause of chronic health conditions.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<br />
A<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">s detailed in the National Diet and Nutrition
Survey, vegetarian diets are currently followed by just 2 - 4% of the
population and, in many cases, include eggs, cheese and fish. While avoidance
of meat can work for the committed vegetarian who is prepared to source a
variety of protein-rich alternatives, this is not the case for others and
research shows that meat-free diets are low in zinc, calcium, iron, manganese,
selenium, and copper</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><sub><span style="mso-special-character: footnote;"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[1]</span></sub></span></sub></a><span style="font-family: Calibri;">.<o:p></o:p></span></span><br />
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><br />
V<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">egan and vegetarian diets restrict opportunities
for vitamin D intake</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn2" name="_ftnref2" style="mso-footnote-id: ftn2;" title=""><sub><span style="mso-special-character: footnote;"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[2]</span></sub></span></sub></a><sub><span style="font-family: Calibri; font-size: x-small;">,</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn3" name="_ftnref3" style="mso-footnote-id: ftn3;" title=""><span style="mso-special-character: footnote;"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[3]</span></sub></span></a></sub><span style="font-family: Calibri;">
and following these types of diets greatly reduces intakes of long-chain
omega-3 fatty acids which are found in both oily fish and certain meats</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn4" name="_ftnref4" style="mso-footnote-id: ftn4;" title=""><sub><span style="mso-special-character: footnote;"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[4]</span></sub></span></sub></a><span style="font-family: Calibri;"><sub><span style="font-size: x-small;">.</span></sub>
Another key nutrient, vitamin B12, is a major issue for vegans as it is only
present in foods of animal or microbiological origin</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn5" name="_ftnref5" style="mso-footnote-id: ftn5;" title=""><sub><span style="mso-special-character: footnote;"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[5]</span></sub></span></sub></a><span style="font-family: Calibri;">.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;">W</span></o:p></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">hile iron is found in small amounts in some
non-meat foods, such as beans, pulses and fortified foods, it is of the
‘non-haem’ variety which is poorly absorbed. Indeed, only 10% of non-haem iron
is absorbed compared with up to 30% of haem iron from red meat</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn6" name="_ftnref6" style="mso-footnote-id: ftn6;" title=""><sub><span style="mso-special-character: footnote;"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">[6]</span></sub></span></sub></a><span style="font-family: Calibri;">.
Interestingly, the presence of haem iron in foods increases the absorption of
non-haem iron. <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">A final point is that humans are naturally
omnivorous which means that we evolved to include meat in the diet. Evidence
from fossilised bones, gut physiology and the diets of contemporary hunter-</span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">gatherer societies suggests that two thirds of
calories in the diet of ancient man came from animal products<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn7" name="_ftnref7" style="mso-footnote-id: ftn7;" title=""><span class="MsoFootnoteReference"><sub><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><sub><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;">[7]</span></sub></span></span></sub></span></a><sub><span style="font-size: x-small;">.</span></sub>
<o:p></o:p></span></span></div>
<br />
<span style="font-family: Calibri;"><span style="mso-bidi-font-family: Arial; mso-fareast-language: EN-GB;">Therefore lean red meat is second to none as a source of bioavailable
nutrients.</span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></span><br />
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div style="mso-element: footnote-list;">
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<hr align="left" size="1" width="33%" />
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diets. The American Journal of Clinical Nutrition<span style="mso-spacerun: yes;"> </span>48:859-62<o:p></o:p></span></span></div>
</div>
<div id="ftn2" style="mso-element: footnote;">
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref2" name="_ftn2" style="mso-footnote-id: ftn2;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[2]</span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Calvo Ms, Whiting SJ, Barton CN (2005) Vitamin D
intake: a global perspective of current status. Journal of Nutrition 135 310-6<o:p></o:p></span></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref3" name="_ftn3" style="mso-footnote-id: ftn3;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[3]</span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Laskowska-Kilta T, Chelchowska M, Ambroszkiewicz J,
Gajewska J, Klemarczyk W (2011) The effect of vegetarian diet on selected
essential nutrients in children 15:318-25<o:p></o:p></span></span></div>
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Khaw KT (2010) Dietary intake and status of n-3 polyunsaturated fatty acids in
a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and
vegans and the product-precursor ratio [corrected] of a-linolenic acid to
long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk
cohort. The American Journal of Clinical Nutrition 92:1040-51<o:p></o:p></span></span></div>
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J, Laskowska-Klita T (2006) Serum homocysteine, folate, vitamin B12 and total
antioxidant status in vegetarian children.Advances in medical science 51:265-8<o:p></o:p></span></span></div>
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Office. Available at: </span></span><a href="http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf"><span style="color: blue; font-size: 9pt;"><span style="font-family: Calibri;">www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf</span></span></a><span style="font-size: 9pt;"><o:p></o:p></span></div>
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L et al. (2002) The paradoxical nature of hunter-gatherer diets: meat-based,
yet non-atherogenic. Eur J Clin Nutr 56: S42-52.<o:p></o:p></span></span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-49369429635245442892014-08-01T07:53:00.000-07:002014-08-01T07:53:27.640-07:00BBQing up a storm ?<span style="color: black;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">by Dr Emma Derbyshire<o:p></o:p></span></b></span><br />
<span style="color: black;">
<span style="font-family: Calibri;">The summer is here.<span style="mso-spacerun: yes;">
</span>And as soon as that ray of sunshine comes out we gather friends and
family and light the BBQ to enjoy some tasty food together. But when summer
comes round, so does the discussion around H<span style="background: white; color: black; mso-bidi-font-family: "Lucida Sans Unicode";">eterocyclic amines (H</span>CAs)
and carcinogenics – often citing research about the health risks of eating charred
meat, fish and poultry.</span></span><br />
<span style="color: black;"><span style="font-family: Calibri;"><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></span><br />
<span style="color: black;">
<span style="font-family: Calibri;">On that note, I was interested to read about the Cancer
Research UK’s new campaign – BBQ to beat cancer – encouraging people to invite
friends round for a BBQ to raise funds for this much admired charity.<span style="mso-spacerun: yes;"> </span>Now this campaign caught my attention because
it’s a cancer charity encouraging people to have BBQ’s – where typically
there’s a lot of red meat consumed and the potential to consume charred
food.<span style="mso-spacerun: yes;"> </span>Lean red meat plays an important
role our diets, providing us with many of the vitamins and minerals we need to
function, but it is often, wrongly, vilified as a cause of cancer – so it’s
great to see a cancer charity encourage people to enjoy eating red meat. <o:p></o:p></span></span><br />
<span style="color: black;">
<span style="font-family: Calibri;"></span></span><br />
<span style="font-family: Calibri;"><span style="color: black;">Anyway, back to the charred meat topic. Carcinogenics. <span style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">Preventing burning of meat is one of several measures
which are recommended to minimise any potential health risk of HCAs, but the </span><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">British Dietetic Association (BDA) has examined this
area and states that there is no need to exclude barbecued meat from diets but
recommends some preparation and serving suggestions which can reduce the
potential risk from HCAs, identified when grilling meat, poultry and fish, by
95%,<o:p></o:p></span></span></span><br />
<span style="color: black;">
<span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">BDA recommendations contained in their Food Facts
information entitled ‘Beef up on Healthy Barbecues’ include: <o:p></o:p></span></span></span><br />
<span style="color: black;">
</span><br />
<ul style="margin-top: 0cm;" type="disc"><span style="color: black;">
</span>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><span style="color: black;">Marinate meats before cooking to
reduce HCS levels by over 95%.<span style="mso-spacerun: yes;"> </span>It
seems that ingredients in marinades are rich in cancer-fighting
anti-oxidants such as citrus juices, herbs, spices and olive oil. <o:p></o:p></span></span></span></li>
<span style="color: black;">
</span>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><span style="color: black;">Remove badly burnt bits before eating!<o:p></o:p></span></span></span></li>
<span style="color: black;">
</span>
<li class="MsoNormal" style="color: black; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><span style="color: black;">Serve barbecue meats with a yoghurt
dip – yoghurt bacteria bind these chemicals and protect the digestive
tract. <o:p></o:p></span></span></span></li>
<span style="color: black;">
</span></ul>
<span style="color: black;">
<span style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Hope you all have a great summer, and get the BBQs
smouldering gently. <o:p></o:p></span></span></span><br />
<span style="color: black;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black; font-family: Calibri;">For some meaty recipes visit </span></span><a href="http://www.meatmatters.com/"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: black; font-family: Calibri;">www.meatmatters.com</span></span></a><span style="color: black; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="color: black;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-57352445297065417332014-04-17T01:35:00.000-07:002014-04-17T01:35:40.561-07:00Mind the knowledge gap…………..
<br />
<h3>
Professor Robert Pickard, <span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Emeritus Professor of Neurobiology at the University of Cardiff , </span>takes a look at the nation’s
understanding of red meat. </h3>
<br />
<span style="font-family: Calibri;">We recently conducted some research<span style="mso-spacerun: yes;"> </span>with 2000 members of the public <span style="mso-spacerun: yes;"> </span>to ascertain people’s views of red meat and to
identify if people are aware of and understand its nutrient make-up. The
results were quite surprising and revealed a few misconceptions. Misconceptions
that could ultimately leave Britons at risk of health problems. </span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">Perhaps one of the main things the report highlighted was
the confusion about nutrients and which foods provide which nutrients. For
example, nearly half of those asked thought that spinach was a better source of
iron than red meat, which isn’t true. Red meat actually has three times as much
iron as spinach and the iron in red meat comes in a far more readily absorbed
form than that found in plants. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">One in five also thought that green leafy vegetables provide
vitamin D and one in ten thought <span style="mso-spacerun: yes;"> </span>that citrus
fruits provide vitamin D, when in fact they contain none. It was encouraging
that one in 10 did identify that red meat is a useful source of vitamin D, but this
again highlights a lack of overall awareness about where nutrients can be
found.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Confirming people’s lack of understanding of red meat is the
response that one in five admitted that they
felt that they did not know enough about meat to buy at a butcher’s shop.
Surprisingly, <span style="mso-spacerun: yes;"> </span>less than half named pork
as a type of red meat and one in five didn’t realise that lamb is also classed
as a red meat. <o:p></o:p></span></div>
<span style="font-family: Calibri;">However, it is heartening <span style="mso-spacerun: yes;"> </span>to see that when it comes to our meat-eating
habits, two out of three believe red meat is an important part of a healthy
diet and almost half reported that they tuck into a red meat meal between one
and four times a week. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Everyone wants a balanced, healthy diet and as the report
showed, many people know that red meat has an important role to play in this.
However, there are still some basic knowledge gaps that need to be addressed so
that people have more opportunity to make the most of a healthy diet and enjoy
their food. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">If you want to learn more about red meat and its nutrients,
take a look around our </span><a href="http://www.meatandhealth.com/"><span style="color: blue; font-family: Calibri;">website</span></a><span style="font-family: Calibri;"> to
find out about its role in our diet<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-51401602531662182002014-04-02T13:00:00.000-07:002014-04-02T13:00:24.093-07:00Vegetarianism
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Professor
Robert Pickard </span></div>
<h4 class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Emeritus Professor of Neurobiology at the University of Cardiff</span></h4>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"></span> </div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">The
ancestor of all the primates was a carnivorous tree shrew and human primates
have progressively added plant material to their diet over a 7-million-year
period. Currently, humans are classified as omnivores and one-third of their
balanced diet is normally derived from foods of animal origin and two-thirds
are normally derived from foods of plant origin. Humans thrive when they eat a
little bit of everything and not too much of any one thing. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">The
hallmarks of the omnivore can be seen in the dentition; the simple gut
structure; the gut ecosystem; the adaptability and range of the digestive
enzymes; and the requirement for essential nutrients that are usually provided
by both animal and plant products. Unlike dedicated herbivores, we have no
mechanism for the degradation of cellulose, the key molecule that
differentiates plants from animals. Animal products, such as red meat with
liver, provide humans with the full range of amino acids, fats, minerals and
vitamins; all in forms so chemically suited to human digestion and absorption
that there is usually little or no faecal waste. This is not surprising, since
cows, sheep and pigs share 80% of their genes with humans. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">As
we age beyond 60 years, our ability to make certain molecules diminishes, as
does our absorption efficiency. Animal products, with their high nutrient
densities, are particularly helpful at this time: a biological insurance. If we
can’t make it, there’s a very good chance that a cow can. Plant products, such
as broccoli with peas, nuts and yeast, provide humans with non-digestible
fibre, most of the required amino acids, most of the required fats, most of the
minerals and vitamins, notably vitamin C. In addition, plant foods provide
carbohydrates, which are largely absorbed as sugars, and pharmacologically
active phytonutrients, such as glucosinolates and salicylates. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Sugars
are vilified, unjustifiably, in the popular press because overconsumption is
allowed to obscure their true nutritional significance. Sugars are the best
source of energy for humans. Glucose is the major source of energy for the
brain. DNA, required in most human cells, is constructed from a molecular
variant of the sugar, ribose. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><o:p> </o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Most
vegetarians construct a healthy, balanced diet by supplementing plant foods
with eggs, fish, dairy produce and a source of iron. Even extreme vegetarians,
vegans, can still construct a healthy, balanced diet by supplementing plant
foods with iron and vitamin B<sup>12 </sup><span style="mso-spacerun: yes;"> </span>sources but this is more difficult and
requires more awareness on the part of the eater. There is no biological
justification for choosing to restrict one’s diet only to foods of plant origin
but a vegetarian may have many other reasons for taking this course of action.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-35714754072457693182014-02-28T14:36:00.001-08:002014-02-28T14:36:42.227-08:00Why go meat-free when you can enjoy lean red meat in a healthy balanced diet?
<strong>Dr Carrie Ruxton, registered Dietitian and member of the Meat Advisory Panel</strong><br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">There’s an
increasing number of so-called ‘awareness’ weeks and months encouraging us to
turn to a vegetarian or vegan diet. Often these campaigns vilify meat, and more
often than not incorrectly link red meat as a cause for health conditions. <span style="mso-spacerun: yes;"> </span>Should we all be jumping on the bandwagon and
turning vegetarian, or is it a better option to follow a healthy balanced diet
made up of a number of food sources?<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="mso-fareast-language: EN-GB;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Vegetarian diets
are currently followed by 2 - 4% of the population, but if we take a moment to
look at ourselves; we are omnivores – historically and physically. We are not
designed to digest cellulose like naturally vegan animals, such as cows,
rabbits and sheep. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="mso-fareast-language: EN-GB;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">In terms of
health, choosing to follow a vegetarian, or vegan, diet is a lifestyle choice,
it is not vital for health as some may suggest.<span style="mso-spacerun: yes;">
</span>In fact, any choice that restricts eating habits, such as a meat-free
diet, brings with it a risk of inadequate intake of nutrients. <o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="mso-fareast-language: EN-GB;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Studies have
shown that vegetarian diets can be low in zinc, calcium, iron, manganese,
selenium, and copper</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[1]</span></span></sup></span></sup></a><span style="font-family: Calibri;">.
Vegan and vegetarian diets can restrict vitamin D intake</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn2" name="_ftnref2" style="mso-footnote-id: ftn2;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[2]</span></span></sup></span></sup></a><sup><span style="font-family: Calibri; font-size: x-small;">,</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn3" name="_ftnref3" style="mso-footnote-id: ftn3;" title=""><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[3]</span></span></sup></span></a></sup><span style="font-family: Calibri;"> and
following these types of diets greatly reduce intakes of long-chain omega-3
fatty acids</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn4" name="_ftnref4" style="mso-footnote-id: ftn4;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[4]</span></span></sup></span></sup></a><span style="font-family: Calibri;">. Another
key nutrient, vitamin B12 is a major issue in vegans as this nutrient is only
present in foods of animal or microbiological origin</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn5" name="_ftnref5" style="mso-footnote-id: ftn5;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[5]</span></span></sup></span></sup></a><span style="font-family: Calibri;">.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="mso-fareast-language: EN-GB;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">While iron is
present in some vegetables, beans and pulses, and fortified foods, it is of the
non-haem variety which is poorly absorbed - only 10% of non-haem iron is
absorbed compared with 30% of haem iron from red meat</span></span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn6" name="_ftnref6" style="mso-footnote-id: ftn6;" title=""><span class="MsoFootnoteReference"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><span style="color: blue; font-size: x-small;">[6]</span></span></span></span></span></span></a><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">. In addition, the presence of haem iron in
foods increases the absorption of non-haem iron. Therefore, red meat is
irreplaceable as a source of bioavailable iron in the diet.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="mso-fareast-language: EN-GB;">With reference
to red meat and health conditions, the evidence is inconsistent and research
usually depends </span><span style="mso-fareast-font-family: Calibri;">on
observational studies which do not allow conclusions about ‘cause and effect’<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn7" name="_ftnref7" style="mso-footnote-id: ftn7;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-theme-font: minor-latin;"><span style="color: blue; font-size: small;">[7]</span></span></sup></span></sup></a>. In many </span></span><span style="mso-fareast-font-family: Calibri;"><span style="font-family: Calibri;">cases, studies combine fatty meat pies and pastries with lean red meat, and
most do not account for differences in fibre intakes. Indeed, other studies
have not found associations between red meat and cancer</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn8" name="_ftnref8" style="mso-footnote-id: ftn8;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-theme-font: minor-latin;"><span style="color: blue; font-size: small;">[8]</span></span></sup></span></sup></a><span style="font-family: Calibri;">,
and rates of bowel cancer are similar in meat eaters and vegetarians</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn9" name="_ftnref9" style="mso-footnote-id: ftn9;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-hansi-theme-font: minor-latin;"><span style="color: blue; font-size: small;">[9]</span></span></sup></span></sup></a><span style="font-family: Calibri;">.<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="mso-fareast-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Including red
meat in the diet offers an array of nutritional benefits and helps us, as omnivores,
achieve our recommended intakes of vitamins and minerals. We should be aiming to
eat up to 70g of </span></span><span style="mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">cooked lean
red meat per day and up to 500g per week</span><a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftn10" name="_ftnref10" style="mso-footnote-id: ftn10;" title=""><sup><span style="mso-special-character: footnote;"><sup><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">[10]</span></span></sup></span></sup></a><span style="font-family: Calibri;">which is beneficial for our overall health.<o:p></o:p></span></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[1]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Freeland-Grave-J (1988) Mineral adequacy of vegetarian
diets. The American Journal of Clinical Nutrition<span style="mso-spacerun: yes;"> </span>48:859-62<o:p></o:p></span></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref2" name="_ftn2" style="mso-footnote-id: ftn2;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[2]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Calvo Ms, Whiting SJ, Barton CN (2005) Vitamin D
intake: a global perspective of current status. Journal of Nutrition 135 310-6<o:p></o:p></span></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref3" name="_ftn3" style="mso-footnote-id: ftn3;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[3]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Laskowska-Kilta T, Chelchowska M, Ambroszkiewicz J,
Gajewska J, Klemarczyk W (2011) The effect of vegetarian diet on selected essential
nutrients in children 15:318-25<o:p></o:p></span></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref4" name="_ftn4" style="mso-footnote-id: ftn4;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[4]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Welch AA, Shakya-Shrestha S, Lentjes MA, Wareham NJ,
Khaw KT (2010) Dietary intake and status of n-3 polyunsaturated fatty acids in
a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and
vegans and the product-precursor ratio [corrected] of a-linolenic acid to
long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk
cohort. The American Journal of Clinical Nutrition 92:1040-51<o:p></o:p></span></span></div>
</div>
<div id="ftn5" style="mso-element: footnote;">
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref5" name="_ftn5" style="mso-footnote-id: ftn5;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[5]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;">Ambroszkiewicz J, Klemarczyk W, Chelchowska M, Gajewska
J, Laskowska-Klita T (2006) Serum homocysteine, folate, vitamin B12 and total
antioxidant status in vegetarian children.Advances in medical science 51:265-8<o:p></o:p></span></span></div>
</div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref6" name="_ftn6" style="mso-footnote-id: ftn6;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[6]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> SACN (2010). Iron and health. London: The Stationery
Office. Available at: </span></span><a href="http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf"><span style="font-size: 9pt;"><span style="color: blue; font-family: Calibri;">www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf</span></span></a><span style="font-size: 9pt;"><o:p></o:p></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref7" name="_ftn7" style="mso-footnote-id: ftn7;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[7]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Wyness L et al. (2011) Red meat in the diet: An
update. Nutrition Bulletin 36: 34-77.<o:p></o:p></span></span></div>
</div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref8" name="_ftn8" style="mso-footnote-id: ftn8;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[8]</span></span></span></span></span></span></a><span style="font-size: 9pt;"><span style="font-family: Calibri;"> Alexander DD et al. (2011) Meta-analysis of prospective
studies of red meat consumption and colorectal cancer. European Journal of
Cancer Prevention 20: 293-307.<o:p></o:p></span></span></div>
</div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref9" name="_ftn9" style="mso-footnote-id: ftn9;" title=""><span class="MsoFootnoteReference"><span style="font-size: 9pt;"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[9]</span></span></span></span></span></span></a><span style="font-family: Calibri;"><span style="font-size: 9pt;"> Key TJ et al. (2009) Cancer incidence in vegetarians:
results from the European prospective investigation into cancer and nutrition
(EPIC-Oxford). American Journal of Clinical Nutrition 89: 1620S–6S.</span><o:p></o:p></span></div>
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<a href="https://www.blogger.com/editor/static_files/blank_quirks.html#_ftnref10" name="_ftn10" style="mso-footnote-id: ftn10;" title=""><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span style="color: blue;">[10]</span></span></span></span></span></a><span style="font-family: Calibri; font-size: x-small;"> SACN
(2010). Iron and health. London: The Stationery Office. Available at: </span><a href="http://www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf"><span style="color: blue; font-family: Calibri; font-size: x-small;">www.sacn.gov.uk/pdfs/sacn_iron_and_health_report_web.pdf</span></a><span style="font-size: x-small;"><span style="font-family: Calibri;">
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Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-68978932100259735522014-02-06T03:56:00.000-08:002014-02-06T03:56:10.982-08:00Why does fat get a bad name ?Dr Carrie Ruxton, registered dietitian and member of the Meat Advisory Panel<br />
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Since the 1970s, dietary fats have been a major target of Government nutrition policy, with advice to lower fat intake making a regular appearance in dietary initiatives. Yet current science seems to indicate that not all fats are equal, suggesting that our rather negative view of dietary fats needs to be updated.<br />
<br />
Fats can be grouped into two different ‘families’ called saturated and unsaturated fats. Within these, there are several categories of fatty acids, as shown below:<br />
<ul>
<li>Saturated fats: mainly from animal foods, such as dairy products, chocolate and meat products (pies and pasties), but also from some plant foods, such as coconut</li>
<li>Omega-3 polyunsaturated fats: mainly from oily fish, eggs, red meat, nuts, seeds and marine oil supplements</li>
<li>Omega-6 polyunsaturated fats: mainly from vegetable oils, such as sunflower oil and rapeseed oil, poultry, eggs, avocado and nuts</li>
<li>Omega-9 polyunsaturated fats: mainly from olive oil, rapeseed oil and nut oils.</li>
</ul>
Traditionally, saturated fats were viewed as ‘bad’ while unsaturated fats were viewed as ‘good’. This was informed by people -based studies which suggested associations between high intakes of saturated fat and an increased risk of heart disease. However, this opinion has been challenged in recent years due to evidence that certain saturated fatty acids, such as myristic and palmitic acids, have a negative impact on blood cholesterol levels while others, such as stearic acid present in red meat, does not appear to affect cholesterol<span style="font-size: xx-small;"><strong>1</strong></span> . This suggests that saturated fats behave differently in the body.<br />
<br />
There is also debate from some nutrition commentators on whether saturated fat should be targeted at all in dietary recommendations due to the weak association between saturated fat consumption and mortality from cardiovascular disease. However, this view has not been accepted by Government experts and more evidence is needed. <br />
<br />
In the meantime, it is wise to continue choosing lower fat, nutrient-rich foods which provide a variety of types of fatty acids in the diet. Lean red meat is a good choice as it is now lower in fat and calories thanks to changes in farming practices over the past few decades. In fact many people don’t realise that red meat, on average, contains more unsaturated than saturated fats. It also contains a range of fatty acids, including those from the beneficial omega-3 and omega-6 groups.<br />
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<span style="font-size: xx-small;"><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span></span></span></span><span style="font-family: Calibri;"><span style="font-size: x-small;">
Hunter JE, Zhang J, Kris-Etherton PM. Cardiovascular disease risk of dietary
stearic acid compared with trans, other saturated, and unsaturated fatty acids:
a systematic review. Am J Clin Nutr. 2010;91:46–63.<o:p></o:p></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-59222636472615121962014-01-14T05:48:00.002-08:002014-01-16T07:51:53.676-08:00Medical writing; the limitations on reporting on medical trials and research<strong>Dr Gill Jenkins BM, DRCOG, DFFP, BA</strong><br />
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As a media medic I’m aware of the power of science and how it is reported. Front page stories often carry new information on what is supposedly good, or bad, for us. But by the nature of the limited space in most media for the full report, much of this information is incomplete, or not taken in context and can be confusing. Often unproven associations are made by people who don’t understand the science or the detail of the study. For people with health or body concerns, some stories could unnecessarily increase anxiety.<br />
<br />
Looking briefly at a health story we can go through what has been said, or not said, by the science. For example, I use the study ‘Increased Iron Levels and Decreased Tissue Integrity in Hippocampus of Alzheimer’s Disease Detected in vivo with Magnetic Resonance Imaging’, from the Journal of Alzheimer’s Disease, 2013. <br />
<br />This used radiographic imaging to measure iron levels in people with and without Alzheimer’s in a section of the brain called the Hippocampus, which supports memory function and can be damaged in the early stages of Alzheimer’s. It showed that people with Alzheimer’s had a higher presence of iron in the Hippocampus. A couple of resulting headlines ran ‘Alzheimer’s’ link to red meat’ and ‘Too much red meat may raise Alzheimer’s risk, scientists warn’.<br />
<br />From the headlines you might think there must be a link between red meat and Alzheimer’s but in the study the diet of participants was not considered and so the source of this iron was not identified, nor why people with Alzheimer’s have more iron in their Hippocampus. The study was not designed to do that, but was designed to simply find out how much iron is present. The study doesn’t explore what role red meat plays in Alzheimer’s. Some of the participants with Alzheimer’s may be vegetarian or have a diet low in red meat - Broccoli, lentils, sardines and pumpkin seeds are also rich sources of iron that could be a cause for the increased iron presence.<br />
<br />The connection to red meat by the media is poorly thought out guess work, with questionable logic. We do not know whether the patients smoked, drank excessively or exercised, for example, or whether there were other factors such as genetic reasons for the high iron deposits. When studies suggest behaviours could create the element of risk in developing an illness it accepts that it can make no significant claim. This makes the information a very small piece of a very big puzzle. I believe that incremental innovation is essential but we need to resist the temptation to reach a dubious conclusion on the information before the science proves that there is definitely a conclusion to reach. <br />Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0tag:blogger.com,1999:blog-1846211039742734296.post-43723602661886044722013-12-06T02:49:00.002-08:002014-01-16T08:03:05.957-08:00The Mediterranean diet, super-foods, or a just a play on words?<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><strong>Dr Emma Derbyshire</strong> </o:p></span><br />
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Recently there appears to have been a lot of articles reporting that the key to good health appears to be to follow a Mediterranean diet. It’s also reported that the Mediterranean diet means eating less red meat. But is this a correct understanding of the diet? There are 18 countries on the Mediterranean coastline with differing diets, so I think a Mediterranean diet has become a phrase more than a diet. Here’s why. </div>
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Europe vs. UK, who eats more red meat?<br />
<br />
I don’t deny that the scientific literature on the diet has come to define the Mediterranean diet from Spain, Italy and Greece as high in olive oil, legumes, fruits and vegetables, fish and with a moderate consumption of meat and dairy products[1]. However, statistics also show that Mediterranean countries consume more red meat than the UK[2]. Greece, Spain and Italy are all famous for the meats they produce and eat as a staple. This meat intake is quite different to what is currently communicated as the Mediterranean diet. <br />
<br />
Mediterranean diet – the real definition<br />
<br />
I think there are problems with the current definition of the Mediterranean diet. Firstly, whilst studies into the Mediterranean diet have considered the dietary pattern generally, there are no substantial studies or meta-analysis research that has looked to define the quantities and regularity of food actually consumed. This is particularly the case with red meat intakes. <br />
<br />
Secondly, confusion comes from the scientific definition. Scientists define the Mediterranean diet as a diet with low fatty acid levels. Grains and vegetable oils, amongst others, provide oleic acid and alpha linoleic acid whilst fish provides a higher amount of omega-3’ acids to omega-6 acids. These acid intakes mean that there is more unsaturated than saturated fat in the diet and this is seen as the highest health benefit to the diet. However, whilst the fatty acid content of a diet is being profiled, again scientists are not actually looking at how much red meat is being eaten. <br />
<br />
The fairest way to see a Mediterranean diet is to view it as a nutrient rich diet, this actually means a red meat rich diet as well. To suggest reducing the amount of red meat eaten is an incorrect definition of a Mediterranean diet.<br />
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=1846211039742734296#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span lang="FR" style="font-size: 8pt; mso-ansi-language: FR;"><span style="mso-special-character: footnote;"><span lang="FR" style="font-family: "Calibri","sans-serif"; font-size: 8pt; line-height: 115%; mso-ansi-language: FR; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">[1]</span></span></span></a><span lang="FR" style="font-size: 8pt; mso-ansi-language: FR;"><span style="font-family: Calibri;"> "Get your Meds: the
Mediterranean Diet and Health", Ellen Gooch, Epikouria Magazine, Fall 2005<o:p></o:p></span></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=1846211039742734296#_ftnref2" name="_ftn2" style="mso-footnote-id: ftn2;" title=""><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span style="font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">[2]</span></span></span></span></a><span style="font-family: Calibri;"><span style="font-size: x-small;">
</span><span lang="FR" style="font-size: 8pt; mso-ansi-language: FR;">Food and Agriculture
Organisation of United Nations, FAOSTAT, Food Balance sheet 2009.</span><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/10545231325980442454noreply@blogger.com0