BACKGROUND Although obesity is the most important risk factor for type 2 diabetes, evidence is emerging that certain foods and dietary factors may be associated with diabetes. To examine the association between major dietary patterns and risk of type 2 diabetes mellitus in a cohort of women. METHODS We prospectively assessed the associations between major dietary patterns and risk of type 2 d...

OBJECTIVE To describe the relationship between specific levels of nitrite intake from cured meat consumption during pregnancy and the relative risk of paediatric brain tumours in the offspring. DESIGN Exposure data were previously collected for a population-based case-control study of paediatric brain tumours; data on nitrite content were obtained by a comprehensive literature review of surve...

Clostridium difficile is an important enteric pathogen of humans and food animals. Recently it has been isolated from retail foods with prevalences up to 42%, prompting concern that contaminated foods may be one of the reasons for increased community-acquired C. difficile infection (CA-CDI). A number of studies have examined the prevalence of C. difficile in raw meats and fresh vegetables; howe...

BACKGROUND Heterocyclic amines, mutagens formed in meats cooked at high temperatures, have been demonstrated as mammary carcinogens in animals. We conducted a nested, case-control study among 41836 cohort members of the Iowa Women's Health Study to evaluate the potential role of heterocyclic amines and intake of well-done meat in the risk for human breast cancer. METHODS A questionnaire was m...

Turkey breast meat patties, prepared from the turkeys fed diets containing 0, 50, 100, or 200 IU of dl-α-tocopheryl acetate (TA) per kg diet from 84 to 112 days of age, were aerobically packaged and irradiated at 0, 1.5, or 2.5 kGy. When dietary TA was increased from 0 to 200 IU/kg diet, plasma and muscle vitamin E levels increased by 5- and 4-fold, respectively. Dietary TA at 100 IU/kg diet si...

The aim of the present study was to investigate the possibility of using infrared spectroscopy for detecting the irradiation of meats. Samples of beef meat containing fat were subjected to gamma irradiation at doses of 0, 1.5, 3 and 4.5 kGy at room temperature. Then irradiated and non-irradiated beef meat samples were examined by Fouriertransform infrared (FT-IR) spectroscopy post irradiation t...

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is the major heterocyclic amine generated from cooking meats at high temperatures, and dietary exposures have been shown to induce prostate cancer in rats. PhIP derives its carcinogenic potential through the formation of PhIP-DNA adducts. The purpose of this study was to examine whether self-reported consumption and preparation doneness of ...

Knowledge of toxic metal concentrations in meat products is important for assessing their risk on health when consumed. Levels of such metals have neither been questioned, nor the appropriate total dietary studies (TDS) have ever been conducted in Lebanon to carry out proper risk assessments. The study reports on the levels of lead (Pb) and cadmium (Cd) in canned and processed meats sold in the...

The isolation and identification of 2,220 Enterobacteriaceae from meats indicated that Escherichia coli biotype I, Enterobacter agglomerans, and Serratia liquefaciens were the principal types to be differentiated in meats. Citrobacter freundii, Klebsiella pneumoniae, Enterobacter cloacae, and Enterobacter hafniae were also commonly identified. Identification of isolates by the Encise II (Roche ...

Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likel...