The report by WCRF / AICR (2007) concluded that high intake of processed meat convincingly increases the risk of colorectal cancer (CCR). In relation to esophageal (EA) and gastric cancer (GC) the report judged evidence as limited-suggestive. Previous results from EPIC have shown that processed meat PM is a risk factor for CCR (Norat, JNCI, 2005) and GC (González, JNCI 2006). Moreover, a prelim...

BACKGROUND Mortality rate for breast cancer is higher among African American (AA) women than for women of other racial/ethnic groups. Obesity, also higher among AA women, may increase the risk of breast cancer development and recurrence. Lifestyle factors such as healthy nutrition can reduce the rate of obesity and breast cancer. This study examined the determinants of adherence to nutrition-re...

BACKGROUND Populations living in the area of the Mediterranean Sea suffered by decreased incidence of cancer compared with those living in the regions of northern Europe and US countries, attributed to healthier dietary habits. Nowadays, we are assisting to a moving away from the traditional Mediterranean dietary pattern, but whether this changing is influencing risk of cancers is still unclear...

BACKGROUND Telomere length reflects biological aging and may be influenced by environmental factors, including those that affect inflammatory processes. OBJECTIVE With data from 840 white, black, and Hispanic adults from the Multi-Ethnic Study of Atherosclerosis, we studied cross-sectional associations between telomere length and dietary patterns and foods and beverages that were associated w...

Listeria spp. isolated from different food products and collected from 12 Brazilian states were sent to the Laboratory of Bacterial Zoonoses (Oswaldo Cruz Institute, Brazil) for identification. The aims of this study were to characterize these isolates, from 1990 to 2012, by using biochemical, morphological, and serotyping tests, and to analyze the distribution of L. monocytogenes serotypes on ...

OBJECTIVE To examine the association between consumption of red and processed meat (RPM) and iron intakes and status in adults. DESIGN Further analysis of the Dietary and Nutritional Survey of British Adults, a cross-sectional study of 2197 adults aged 16-64 years carried out in 1986/7. SUBJECTS AND METHODS Adults (836 men and 838 women) with serum ferritin measurements, who were not taking...

Excessive dietary sodium intake increases blood pressure and cardiovascular risk. In Western diets, the majority of dietary sodium comes from packaged and prepared foods (≈75%); however, in Mexico there is no available data on the main food sources of dietary sodium. The main objective of this study was to identify and characterize the major food sources of dietary sodium in a sample of the Mex...

The extraction of high quality DNA from processed meat can often represent the crucial step in an authentication process by PCR-based methods. In this study, the effect of three different domestic cooking methods (roasting, boiling, and microwave) on DNA isolated from two beef muscles has been investigated. The quality of extracted DNA was evaluated by amplifying target sequences from mitochond...

BACKGROUND No studies have been conducted to explore the associations between dietary patterns and obesity among older Chinese people, by considering gender and urbanization level differences. METHODS We analyzed data from the 2009 China Health and Nutrition Survey (2745 individuals, aged ≥ 60 years). Dietary data were obtained using 24 hour-recall over three consecutive days. Height, Body We...