During the manufacture of processed meat products, considerable attention should be placed on the relationship between time and temperature. This relationship is of concern not only during thermal processing, but should also be taken into account during all stages of manufacture, including heating, holding, and cooling. Any number of time and temperature combinations exist during the processing...

A perspective paper was synthesized during the workshop “How can we approach consensus on the healthiness of red meat?” held in Oslo, Norway, in November 2013 (Oostindjer et al., 2014). DE Corpet and S De Smet had the honour to participate in this exciting and stimulating meeting and co-signed the article. D Demeyer was acknowledged in the article for his comments on the draft. The leading auth...

The aim of this study was to perform a meta-analysis to test the association between red, processed, and total meat, as well as fruit and vegetable consumption, and selected health risk factors, including body weight status, smoking habit, physical activity level, level of education, and alcohol drinking in cohort studies on non-communicable disease. A systematic search of electronic databases ...

BACKGROUND The evidence for red meat as a determinant of colorectal cancer remains equivocal, which might be explained by differences in heme content. Heme is the pro-oxidant, iron-containing porphyrin pigment of meat and its content depends on the type of meat. Chlorophyll from green vegetables might modify this association. METHODS The Netherlands Cohort Study was initiated in 1986 when a s...

BACKGROUND A number of epidemiological studies have reported inconsistent findings on the association between meat consumption and lung cancer. DESIGN We therefore conducted a systematic review and meta-analysis to investigate the relationship between meat consumption and lung cancer risk in epidemiological studies. RESULTS Twenty-three case-control and 11 cohort studies were included. All ...

BACKGROUND & AIMS Low-grade inflammation appears to play an etiological role in cognitive decline. However the association between an inflammatory dietary pattern and cognitive decline has not been investigated. We aimed to investigate dietary patterns associated with inflammation and whether such diet is associated with cognitive decline. METHODS We analyzed 5083 participants (28.7% women) f...

BACKGROUND An understanding of the relation in adolescents between serum homocysteine and foods rich in vitamin B-6, vitamin B-12, and folate is important because high homocysteine concentrations in childhood and adolescence may be a risk factor for later cardiovascular disease. However, little is known about the relation between food intake and homocysteine in adolescents. OBJECTIVE Five yea...

A fast, specific, and sensitive method for determination of soy additives in processed meat products has been developed. The method is based on RP-HPLC analysis of the isoflavones daidzein and genistein using bisphenol A as an internal standard. This paper describes the development and optimisation of efficient extraction procedures (n-hexane/80% EtOH), concentration of isoflavones by solid-pha...

BACKGROUND N-acetyltransferases (NAT) 1 and 2 are polymorphic enzymes catalyzing the metabolic activation of heterocyclic amines. We investigated the modifying effects of NAT1 and NAT2 polymorphisms on the association of meat consumption, heterocyclic amine intake, and smoking with colorectal cancer risk. METHOD In the Multiethnic Cohort study, participants completed a smoking history and a f...

Studies have shown that frequency of fast food restaurant eating and sit-down restaurant eating is differentially associated with nutrient intakes and biometric outcomes. The objective of this study was to examine whether frequency of fast food and sit-down restaurant eating occasions was differentially associated with less healthful eating habits, independent of demographic characteristics. Da...