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Orkusz A, Dymińska L, Banaś K, Harasym J. Chemical and Nutritional Fat Profile of Acheta domesticus, Gryllus bimaculatus, Tenebrio molitor and Rhynchophorus ferrugineus. Foods 2023; 13:32. [PMID: 38201060 PMCID: PMC10778053 DOI: 10.3390/foods13010032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/16/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation is much more environmentally friendly than traditional livestock farming. The objective of this study was to determine the chemical and nutritional fat profile of selected edible insects as follows: house cricket (Acheta domesticus adult), field cricket (Gryllus bimaculatus adult), mealworm (Tenebrio molitor larvae), and palm weevil (Rhynchophorus ferrugineus larvae) which are now commercially available worldwide. Additionally, the degree of implementation of nutrition standards for selected nutrients by these insects was assessed. Freeze-dried insects were studied using infrared-attenuated total reflectance mid-infrared spectroscopy for basic differentiation. The content of fat and fatty acids was determined, and dietary indicators were calculated. The spectroscopic findings align with biochemical data, revealing that Rhynchophorus ferrugineus larvae contain the highest fat content and the least protein. Unsaturated fatty acids (UFAs) predominated in the fat of the assessed insects. The highest content of saturated fatty acids (SFAs), along with the lowest content of polyunsaturated fatty acids (PUFAs), was observed in the larvae of the Rhynchophorus ferrugineus species. From a nutritional standpoint, Tenebrio molitor larvae exhibit the most favorable indicators, characterized by minimal athero- and thrombogenic effects, along with an optimal balance of hypo- and hypercholesterolemic acids. Knowledge of the composition and quantities of fats in different insect species is valuable for planning and preparing meals with accurate nutritional profiles, among other applications.
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Affiliation(s)
- Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland; (K.B.); (J.H.)
| | - Lucyna Dymińska
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland;
| | - Karol Banaś
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland; (K.B.); (J.H.)
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland; (K.B.); (J.H.)
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Bryant KL, Hansen C, Hecht EE. Fermentation technology as a driver of human brain expansion. Commun Biol 2023; 6:1190. [PMID: 37996482 PMCID: PMC10667226 DOI: 10.1038/s42003-023-05517-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Accepted: 10/27/2023] [Indexed: 11/25/2023] Open
Abstract
Brain tissue is metabolically expensive. Consequently, the evolution of humans' large brains must have occurred via concomitant shifts in energy expenditure and intake. Proposed mechanisms include dietary shifts such as cooking. Importantly, though, any new food source must have been exploitable by hominids with brains a third the size of modern humans'. Here, we propose the initial metabolic trigger of hominid brain expansion was the consumption of externally fermented foods. We define "external fermentation" as occurring outside the body, as opposed to the internal fermentation in the gut. External fermentation could increase the bioavailability of macro- and micronutrients while reducing digestive energy expenditure and is supported by the relative reduction of the human colon. We discuss the explanatory power of our hypothesis and survey external fermentation practices across human cultures to demonstrate its viability across a range of environments and food sources. We close with suggestions for empirical tests.
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Affiliation(s)
- Katherine L Bryant
- Laboratoire de Psychologie Cognitive, Aix-Marseille Université, Marseille, France.
| | - Christi Hansen
- Hungry Heart Farm and Dietary Consulting, Conley, GA, USA
| | - Erin E Hecht
- Department of Human Evolutionary Biology, Harvard University, Cambridge, MA, USA.
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Konner M, Eaton SB. Hunter-gatherer diets and activity as a model for health promotion: Challenges, responses, and confirmations. Evol Anthropol 2023; 32:206-222. [PMID: 37417918 DOI: 10.1002/evan.21987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 07/27/2022] [Accepted: 04/17/2023] [Indexed: 07/08/2023]
Abstract
Beginning in 1985, we and others presented estimates of hunter-gatherer (and ultimately ancestral) diet and physical activity, hoping to provide a model for health promotion. The Hunter-Gatherer Model was designed to offset the apparent mismatch between our genes and the current Western-type lifestyle, a mismatch that arguably affects prevalence of many chronic degenerative diseases. The effort has always been controversial and subject to both scientific and popular critiques. The present article (1) addresses eight such challenges, presenting for each how the model has been modified in response, or how the criticism can be rebutted; (2) reviews new epidemiological and experimental evidence (including especially randomized controlled clinical trials); and (3) shows how official recommendations put forth by governments and health authorities have converged toward the model. Such convergence suggests that evolutionary anthropology can make significant contributions to human health.
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Affiliation(s)
- Melvin Konner
- Department of Anthropology, Program in Anthropology and Human Biology, Emory University, Atlanta, Georgia, USA
| | - S Boyd Eaton
- Department of Radiology, Emory University School of Medicine (Emeritus), Adjunct Lecturer, Department of Anthropology, Emory University, Atlanta, Georgia, USA
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Sanne I, Bjørke-Monsen AL. Dietary behaviors and attitudes among Norwegian medical students. BMC MEDICAL EDUCATION 2023; 23:220. [PMID: 37024871 PMCID: PMC10080805 DOI: 10.1186/s12909-023-04194-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 03/24/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Dietary patterns and beliefs are influenced by socioeconomic status, cultural influences, as well as medical advice, social media and marketing. Medical doctors are expected to provide correct, updated and non-biased nutritional advice to their patients, but their own dietary behaviors and attitudes may influence nutritional counselling. METHODS We have investigated dietary habits and food attitudes among medical students by using an anonymous survey distributed to all students at the Medical Faculty, University of Bergen, Norway. The survey included a 36-item questionnaire covering information about demographics, former and current diet, use of nutritional supplements, tobacco and alcohol, in addition to food attitudes and nutritional knowledge. Descriptive statistics were calculated for each survey item. RESULTS Of the 880 students, 394 responded to the survey. Although 90% of the students were omnivores, the majority had a negative attitude towards meat, and considered fish to be healthier than meat. Significantly more women than men reported use of a special diet and excluded meat from their diet, even if they were omnivores. The most frequently used supplement was cod liver oil or omega 3 fatty acids. CONCLUSION The medical students' diet and food attitudes not only reflect current health recommendations, but also popular beliefs and marketing in Norway. Curriculum planners should make the students capable of recognizing the influence of social media, marketing and medicine-food industry interactions, to ensure relevant nutrition knowledge for future doctors.
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Affiliation(s)
- Ingebjørg Sanne
- Department of Hematology and Oncology, Stavanger University Hospital, Stavanger, Norway
| | - Anne-Lise Bjørke-Monsen
- Laboratory of Medical Biochemistry, Innlandet Hospital Trust, Lillehammer, Norway.
- Laboratory of Medical Biochemistry, Førde Central Hospital, Førde, Norway.
- Department of Medical Biochemistry and Pharmacology, Haukeland University Hospital, Bergen, 5021, Norway.
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5
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Chotigavin N, Kerr WL, Klaypradit W, Kerdpiboon S. Novel sous-vide pressure technique affecting properties of local beef muscle. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Rahman SME, Islam SMA, Xi Q, Han R, Oh DH, Wang J. Control of bacterial biofilms in red meat - A systematic review. Meat Sci 2022; 192:108870. [PMID: 35671629 DOI: 10.1016/j.meatsci.2022.108870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 11/28/2022]
Abstract
Biofilm formation is a serious threat in the meat industry, mainly since it aids food-borne pathogen survival. Biofilms are often difficult to eliminate, and it is essential to understand the best possible deployable measures to remove or inactivate biofilms. We systematically reviewed the published in vitro studies that investigated various methods for removing biofilms in red meat. Publicly available databases, including Google Scholar and PubMed, were queried for relevant studies. The search was restricted to articles published in the English language from 2010 to 2021. We mined a total of 394 studies, of which 12 articles were included in this review. In summary, the studies demonstrated the inhibitory effect of various methods, including the use of bacteriophages, dry heat, cold atmospheric pressure, ozone gas, oils, and acids, on red meat extract or red meat culture. This systematic review suggests that in addition to existing sanitation and antibiotic procedures, other methods, such as the use of phage cocktails and different oils as nanoparticles, yield positive outcomes and may be taken from the in vitro setting to industry with prior validation of the techniques.
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Affiliation(s)
- S M E Rahman
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - S M A Islam
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Qian Xi
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Engineering Technology Research Center of Food Quality and Safety Control, Qingdao 266109, China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Gangwon, Republic of Korea
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Engineering Technology Research Center of Food Quality and Safety Control, Qingdao 266109, China.
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Gortázar C, Fernandez-de-Simon J. One tool in the box: the role of hunters in mitigating the damages associated to abundant wildlife. EUR J WILDLIFE RES 2022. [DOI: 10.1007/s10344-022-01578-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Palma-Morales M, Mateos A, Rodríguez J, Casuso RA, Huertas JR. Food made us humans: Recent genetic variability and its relevance 2 to the current distribution of macronutrients 3. Nutrition 2022; 101:111702. [DOI: 10.1016/j.nut.2022.111702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 03/09/2022] [Accepted: 04/11/2022] [Indexed: 11/30/2022]
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9
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Reconstructing Neanderthal diet: The case for carbohydrates. J Hum Evol 2021; 162:103105. [PMID: 34923240 DOI: 10.1016/j.jhevol.2021.103105] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 12/22/2022]
Abstract
Evidence for plants rarely survives on Paleolithic sites, while animal bones and biomolecular analyses suggest animal produce was important to hominin populations, leading to the perspective that Neanderthals had a very-high-protein diet. But although individual and short-term survival is possible on a relatively low-carbohydrate diet, populations are unlikely to have thrived and reproduced without plants and the carbohydrates they provide. Today, nutritional guidelines recommend that around half the diet should be carbohydrate, while low intake is considered to compromise physical performance and successful reproduction. This is likely to have been the same for Paleolithic populations, highlighting an anomaly in that the basic physiological recommendations do not match the extensive archaeological evidence. Neanderthals had large, energy-expensive brains and led physically active lifestyles, suggesting that for optimal health they would have required high amounts of carbohydrates. To address this anomaly, we begin by outlining the essential role of carbohydrates in the human reproduction cycle and the brain and the effects on physical performance. We then evaluate the evidence for resource availability and the archaeological evidence for Neanderthal diet and investigate three ways that the anomaly between the archaeological evidence and the hypothetical dietary requirements might be explained. First, Neanderthals may have had an as yet unidentified genetic adaptation to an alternative physiological method to spare blood glucose and glycogen reserves for essential purposes. Second, they may have existed on a less-than-optimum diet and survived rather than thrived. Third, the methods used in dietary reconstruction could mask a complex combination of dietary plant and animal proportions. We end by proposing that analyses of Paleolithic diet and subsistence strategies need to be grounded in the minimum recommendations throughout the life course and that this provides a context for interpretation of the archaeological evidence from the behavioral and environmental perspectives.
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Kim SA, Shin S. Red meat and processed meat consumption and the risk of dyslipidemia in Korean adults: A prospective cohort study based on the Health Examinees (HEXA) study. Nutr Metab Cardiovasc Dis 2021; 31:1714-1727. [PMID: 33992510 DOI: 10.1016/j.numecd.2021.02.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 12/27/2020] [Accepted: 02/04/2021] [Indexed: 01/23/2023]
Abstract
BACKGROUND AND AIMS There has been conflicting results on the effect of red meat and processed meat intake on the dyslipidemia risk. Moreover, studies in Asian population with lower meat intake than the Western population are lacking. In this study, we aimed to investigate the association between red and processed meat consumption and the dyslipidemia risk by sex among Koreans. METHODS AND RESULTS A total of 20,407 participants from a prospective cohort were divided into quintiles according to their red meat consumption and tertiles according to their processed meat consumption based on the validated semi-quantitative food frequency questionnaire. The Cox proportional hazards regression analysis was used to estimate the relative risk and 95% confidence interval of dyslipidemia according to red and processed meat consumption. Higher red meat consumption was associated with a 34% and 10% increased risk of hypercholesterolemia in both men and women, and further, a 58% and 17% increased risk of hyper-low-density lipoprotein cholesterolemia and dyslipidemia, in men, compared to the lowest consumption group. Higher processed meat consumption was associated with a 38% and 9% increased risk of hypercholesterolemia, 29% and 18% increased risk of hypertriglyceridemia, and 32% and 10% increased risk of dyslipidemia in both men and women, respectively, compared to the lowest consumption group. CONCLUSION The results of the present study can provide compelling evidence on Asian population that red and processed meat consumption can lead to a higher risk of dyslipidemia.
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Affiliation(s)
- Seong-Ah Kim
- Department of Urban Society, The Seoul Institute, Seoul, 06756, South Korea.
| | - Sangah Shin
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, 17546, South Korea.
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11
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Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats. Foods 2021; 10:foods10051133. [PMID: 34069633 PMCID: PMC8160904 DOI: 10.3390/foods10051133] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/10/2021] [Accepted: 05/10/2021] [Indexed: 01/09/2023] Open
Abstract
The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat's fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.
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12
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Niles MT, Wirkkala KB, Belarmino EH, Bertmann F. Home food procurement impacts food security and diet quality during COVID-19. BMC Public Health 2021; 21:945. [PMID: 34006243 PMCID: PMC8131171 DOI: 10.1186/s12889-021-10960-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 04/23/2021] [Indexed: 11/30/2022] Open
Abstract
Background Home food procurement (HFP) (i.e. gardening, fishing, foraging, hunting, backyard livestock and canning) have historically been important ways that people obtain food. Recently, some HFP activities have grown (e.g. gardening), while other activities (e.g. hunting) have become less common in the United States. Anecdotally, COVID-19 has sparked an increase in HFP evidenced by increased hunting licenses and shortages in seeds and canning supplies. HFP may have positive benefits for food security and diet quality, though research beyond gardening is especially limited in high-income countries. Methods We examine HFP activities since the COVID-19 pandemic began, and their relationship to food security and dietary quality using multivariable logit models and matching analysis with a statewide representative survey (n = 600) of residents of Vermont, United States. Results We find 29% of respondent households classified as food insecure since COVID-19, and higher prevalence of food insecurity among those experiencing a negative job change since COVID-19, households earning less than $50,000 annually, Hispanic and multi-race respondents. Nearly 35% of respondents engaged in HFP activities since the COVID-19 pandemic began; the majority of those gardened, and more than half pursued HFP activities more intensely than before the pandemic or for the first time. Food insecure households were more likely to pursue HFP more intensely, including more gardening, fishing, foraging, and hunting. Respondents who were food insecure, Black, Indigenous, People of Color, those with a negative job disruption, and larger households all had greater odds of increased intensity of HFP during the COVID-19 pandemic. HFP was significantly associated with eating greater amounts of fruits and vegetables; however, this effect was only significant for food secure households. Conclusion Overall, these results suggest that HFP activities have increased since the start of the COVID-19 pandemic, and may be an important safety net for food insecure households. However, HFP for food insecure households does not translate into the same higher fruit and vegetable intake as found among food secure HFP households, suggesting this population may be trying to maintain intake, or that they may have potential important resource or technical assistance needs. Long-term, HFP activities may have important food security and diet quality impacts, as well as conservation implications, which should be more thoroughly explored. Regardless, the increased interest and intensity of HFP demonstrates opportunities for educational and outreach efforts. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-021-10960-0.
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Affiliation(s)
- Meredith T Niles
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA. .,Gund Institute for Environment, University of Vermont, Burlington, VT, 05405, USA.
| | - Kristen Brassard Wirkkala
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA
| | - Emily H Belarmino
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA
| | - Farryl Bertmann
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA
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Ben-Dor M, Sirtoli R, Barkai R. The evolution of the human trophic level during the Pleistocene. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2021; 175 Suppl 72:27-56. [PMID: 33675083 DOI: 10.1002/ajpa.24247] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 12/07/2020] [Accepted: 01/19/2021] [Indexed: 02/06/2023]
Abstract
The human trophic level (HTL) during the Pleistocene and its degree of variability serve, explicitly or tacitly, as the basis of many explanations for human evolution, behavior, and culture. Previous attempts to reconstruct the HTL have relied heavily on an analogy with recent hunter-gatherer groups' diets. In addition to technological differences, recent findings of substantial ecological differences between the Pleistocene and the Anthropocene cast doubt regarding that analogy's validity. Surprisingly little systematic evolution-guided evidence served to reconstruct HTL. Here, we reconstruct the HTL during the Pleistocene by reviewing evidence for the impact of the HTL on the biological, ecological, and behavioral systems derived from various existing studies. We adapt a paleobiological and paleoecological approach, including evidence from human physiology and genetics, archaeology, paleontology, and zoology, and identified 25 sources of evidence in total. The evidence shows that the trophic level of the Homo lineage that most probably led to modern humans evolved from a low base to a high, carnivorous position during the Pleistocene, beginning with Homo habilis and peaking in Homo erectus. A reversal of that trend appears in the Upper Paleolithic, strengthening in the Mesolithic/Epipaleolithic and Neolithic, and culminating with the advent of agriculture. We conclude that it is possible to reach a credible reconstruction of the HTL without relying on a simple analogy with recent hunter-gatherers' diets. The memory of an adaptation to a trophic level that is embedded in modern humans' biology in the form of genetics, metabolism, and morphology is a fruitful line of investigation of past HTLs, whose potential we have only started to explore.
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Affiliation(s)
- Miki Ben-Dor
- Department of Archaeology, Tel Aviv University, Tel Aviv, Israel
| | | | - Ran Barkai
- Department of Archaeology, Tel Aviv University, Tel Aviv, Israel
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Snell‐Rood EC, Swanson EM, Espeset A, Jaumann S, Philips K, Walker C, Semke B, Mori AS, Boenisch G, Kattge J, Seabloom EW, Borer ET. Nutritional constraints on brain evolution: Sodium and nitrogen limit brain size. Evolution 2020; 74:2304-2319. [DOI: 10.1111/evo.14072] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 07/07/2020] [Accepted: 07/25/2020] [Indexed: 12/30/2022]
Affiliation(s)
- Emilie C. Snell‐Rood
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
| | - Eli M. Swanson
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
| | - Anne Espeset
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
- Department of Biology University of Nevada‐Reno Reno Nevada 89557
| | - Sarah Jaumann
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
- Department of Biological Sciences George Washington University Washington District of Columbia 20052
| | - Kinsey Philips
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
| | - Courtney Walker
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
| | - Brandon Semke
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
| | - Akira S. Mori
- Graduate School of Environment and Information Sciences Yokohama National University Yokohama Japan
| | | | - Jens Kattge
- Max‐Planck‐Institute for Biogeochemistry Jena Germany
| | - Eric W. Seabloom
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
| | - Elizabeth T. Borer
- Department of Ecology, Evolution and Behavior University of Minnesota Minneapolis Minnesota 55455
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Kaličanin D, Brčić L, Ljubetić K, Barić A, Gračan S, Brekalo M, Torlak Lovrić V, Kolčić I, Polašek O, Zemunik T, Punda A, Boraska Perica V. Differences in food consumption between patients with Hashimoto's thyroiditis and healthy individuals. Sci Rep 2020; 10:10670. [PMID: 32606353 PMCID: PMC7327046 DOI: 10.1038/s41598-020-67719-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 06/12/2020] [Indexed: 12/23/2022] Open
Abstract
Food is considered as important environmental factor that plays a role in development of Hashimoto's thyroiditis (HT). The goal of our study was to identify food groups, assessed by food frequency questionnaire, that differ in consumption frequency between 491 patients with HT and 433 controls. We also analysed association of food groups with the wealth of HT-related clinical traits and symptoms. We found significantly increased consumption of animal fat (OR 1.55, p < 0.0001) and processed meat (OR 1.16, p = 0.0012) in HT cases, whereas controls consumed significantly more frequently red meat (OR 0.80, p < 0.0001), non-alcoholic beverages (OR 0.82, p < 0.0001), whole grains (OR 0.82, p < 0.0001) and plant oil (OR 0.87, p < 0.0001). We also observed association of plant oil consumption with increased triiodothyronine levels in HT patients (β = 0.07, p < 0.0001), and, association of olive oil consumption with decreased systolic blood pressure (β = − 0.16, p = 0.001) in HT patients on levothyroxine (LT4) therapy. Analysis of food consumption between HT patients with and without LT4 therapy suggest that patients do not tend to modify their diet upon HT diagnosis in our population. Our study may be of relevance to nutritionists, nutritional therapists and clinicians involved in developing dietary recommendations for HT patients.
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Affiliation(s)
- Dean Kaličanin
- Department of Medical Biology, University of Split School of Medicine, Soltanska 2, 21000, Split, Croatia
| | - Luka Brčić
- Department of Medical Biology, University of Split School of Medicine, Soltanska 2, 21000, Split, Croatia
| | - Katija Ljubetić
- Department of Clinical Nutrition, Faculty of Health Studies, University of Rijeka, 51000, Rijeka, Croatia
| | - Ana Barić
- Department of Nuclear Medicine, University Hospital Split, 21000, Split, Croatia
| | - Sanda Gračan
- Department of Nuclear Medicine, University Hospital Split, 21000, Split, Croatia
| | - Marko Brekalo
- Department of Nuclear Medicine, University Hospital Split, 21000, Split, Croatia
| | - Vesela Torlak Lovrić
- Department of Nuclear Medicine, University Hospital Split, 21000, Split, Croatia
| | - Ivana Kolčić
- Department of Public Health, University of Split School of Medicine, 21000, Split, Croatia
| | - Ozren Polašek
- Department of Public Health, University of Split School of Medicine, 21000, Split, Croatia
| | - Tatijana Zemunik
- Department of Medical Biology, University of Split School of Medicine, Soltanska 2, 21000, Split, Croatia
| | - Ante Punda
- Department of Nuclear Medicine, University Hospital Split, 21000, Split, Croatia
| | - Vesna Boraska Perica
- Department of Medical Biology, University of Split School of Medicine, Soltanska 2, 21000, Split, Croatia.
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Abstract
PURPOSE OF REVIEW The sense of taste has evolved to enable the identification of appropriate substances to consume, to acquire nutrients, and to avoid consuming potential toxins. Five basic taste classes have been recognized, although there may be others, including metallic taste, which have not been well defined. The purpose of this review was to survey available data from diverse sources to determine how much was known about the molecular basis for metallic taste. RECENT FINDINGS Metallic taste has been studied in the context of dysgeusia, primarily using non-heme iron as an inducer of metallic taste sensation. However, recent efforts by industry to develop plant-based meat substitutes have suggested that iron in the form of heme may be the main molecule underlying the taste of meat. Little work has been done on heme as a taste molecule. Data support a primary role for heme in metallic taste that may have evolved as part of a means to consume and preserve elemental iron for physiological needs.
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Affiliation(s)
- Glenn S Gerhard
- Department of Medical Genetics and Molecular Biochemistry, Lewis Katz School of Medicine at Temple University, 3500 N Broad Street, Philadelphia, PA, 19140, USA.
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17
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Abstract
The Paleolithic diet (PaleoDiet) is an allegedly healthy dietary pattern inspired by the consumption of wild foods and animals assumed to be consumed in the Paleolithic era. Despite gaining popularity in the media, different operational definitions of this Paleolithic nutritional intake have been used in research. Our hypothesis is that specific components used to define the PaleoDiet may modulate the association of this diet with several health outcomes. We comprehensively reviewed currently applied PaleoDiet scores and suggested a new score based on the food composition of current PaleoDiet definitions and the theoretical food content of a staple dietary pattern in the Paleolithic age. In a PubMed search up to December 2019, fourteen different PaleoDiet definitions were found. We observed some common components of the PaleoDiet among these definitions although we also found high heterogeneity in the list of specific foods that should be encouraged or banned within the PaleoDiet. Most studies suggest that the PaleoDiet may have beneficial effects in the prevention of cardiometabolic diseases (type 2 diabetes, overweight/obesity, CVD and hyperlipidaemias) but the level of evidence is still weak because of the limited number of studies with a large sample size, hard outcomes instead of surrogate outcomes and long-term follow-up. Finally, we propose a new PaleoDiet score composed of eleven food items, based on a high consumption of fruits, nuts, vegetables, fish, eggs and unprocessed meats (lean meats); and a minimum content of dairy products, grains and cereals, and legumes and practical absence of processed (or ultra-processed) foods or culinary ingredients.
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Consumers' Attitude to Consumption of Rabbit Meat in Eight Countries Depending on the Production Method and Its Purchase Form. Foods 2020; 9:foods9050654. [PMID: 32438696 PMCID: PMC7278728 DOI: 10.3390/foods9050654] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/11/2020] [Accepted: 05/14/2020] [Indexed: 11/24/2022] Open
Abstract
Simple Summary The aim of the study was to investigate the consumers’ attitude to their preference of rabbit meat in eight countries depending on the production method and its purchase form. Consumers’ attitude was evaluated in Spain, Italy, France, Poland, Hungary, China, Brazil and Mexico based on the respondents’ opinion regarding origin, production conditions, slaughtering methods and breed. Results revealed that breed was an inessential factor. The origin of rabbits was the most important in Italy, France, Hungary and Brazil (in the latter country the slaughtering method and the level of processing were also highly valued), feeding of animals received the highest scores in Spain, Poland and Mexico (in the latter also the slaughtering method), while the level of processing was the foremost factor in China. The preference of fresh meat was the highest in Spain, France and Mexico, and that of frozen in Brazil and Mexico. The highest preference of a whole carcass was found in France and Mexico. The thigh was mostly favored in France and that of the loin in Mexico. The prepared meat products (roasted, smoked and semi-finished) were the most popular in Mexico. It can be concluded the preference of respondents depended on the country. Abstract The study’s aim was to investigate the consumers’ attitude to their preference of rabbit meat in eight countries depending on the production method and its purchase form. In Spain and China almost all factors got low scores. High scores (above 4 out of 5) for origin were found in Italy, France, Poland, Hungary and Brazil. The importance of feeding was highlighted in Italy, Poland, Hungary and Mexico. High values were received for housing conditions in Italy, Poland, Hungary and Mexico. The level of processing was the most important in China and Brazil, while the slaughtering method was considered the most important in Brazil and Mexico. Breed received the lowest score in almost all countries. The preference of fresh meat was the highest (above 50%) in Spain, France and Mexico, and that of frozen in Brazil and Mexico (about 20%). The highest preference for a whole carcass (above 50%) was given by the respondents in France and Mexico. Thigh was mostly preferred in France whereas consumers preferred loin in Mexico. Roasted, smoked and semi-finished forms were mostly favored in Mexico. It can be concluded that the preference of respondents depended on the country. Preferences were different among the Mediterranean countries, and also Latin American countries.
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Omaye AT, Omaye ST. Caveats for the Good and Bad of Dietary Red Meat. Antioxidants (Basel) 2019; 8:E544. [PMID: 31726758 PMCID: PMC6912709 DOI: 10.3390/antiox8110544] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/04/2019] [Accepted: 11/06/2019] [Indexed: 12/21/2022] Open
Abstract
Red meat and its constituents of heme iron or free iron have been the target of scrutiny related to their purported association to many chronic diseases. However, in contrast, red meat provides a rich source of nutrition. In 2007, Al Tappel hypothesized that the mechanistic explanation for the adverse impact of iron and heme iron could be the strong influence these substances have in initiating and promoting oxidative stress. Also, there is an emphasis on the importance of dietary antioxidants in the modulation of these adverse effects. The goal of this argumentative review is to provide an update of the importance of dietary red meat for health, and the hypothesis that oxidative stress initiated by dietary iron and heme iron may be related to chronic diseases, with a particular emphasis on recent research that impacts the paradigm. We also examine potential dietary changes that could substantially modify the potential adverse outcomes of chronic diseases initiated by heme iron mechanisms, e.g., consumption of antioxidant-rich fruits and vegetables.
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Affiliation(s)
| | - Stanley T. Omaye
- Department of Nutrition, University of Nevada, Reno, NE 89557, USA
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20
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Zaramela LS, Martino C, Alisson-Silva F, Rees SD, Diaz SL, Chuzel L, Ganatra MB, Taron CH, Secrest P, Zuñiga C, Huang J, Siegel D, Chang G, Varki A, Zengler K. Gut bacteria responding to dietary change encode sialidases that exhibit preference for red meat-associated carbohydrates. Nat Microbiol 2019; 4:2082-2089. [PMID: 31548686 PMCID: PMC6879853 DOI: 10.1038/s41564-019-0564-9] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Accepted: 08/16/2019] [Indexed: 12/27/2022]
Abstract
Dietary habits have been associated with alterations of the human gut resident microorganisms contributing to obesity, diabetes and cancer1. In Western diets, red meat is a frequently eaten food2, but long-term consumption has been associated with increased risk of disease3,4. Red meat is enriched in N-glycolylneuraminic acid (Neu5Gc) that cannot be synthesized by humans5. However, consumption can cause Neu5Gc incorporation into cell surface glycans6, especially in carcinomas4,7. As a consequence, an inflammatory response is triggered when Neu5Gc-containing glycans encounter circulating anti-Neu5Gc antibodies8,9. Although bacteria can use free sialic acids as a nutrient source10-12, it is currently unknown if gut microorganisms contribute to releasing Neu5Gc from food. We found that a Neu5Gc-rich diet induces changes in the gut microbiota, with Bacteroidales and Clostridiales responding the most. Genome assembling of mouse and human shotgun metagenomic sequencing identified bacterial sialidases with previously unobserved substrate preference for Neu5Gc-containing glycans. X-ray crystallography revealed key amino acids potentially contributing to substrate preference. Additionally, we verified that mouse and human sialidases were able to release Neu5Gc from red meat. The release of Neu5Gc from red meat using bacterial sialidases could reduce the risk of inflammatory diseases associated with red meat consumption, including colorectal cancer4 and atherosclerosis13.
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Affiliation(s)
- Livia S Zaramela
- Department of Pediatrics, University of California, San Diego, CA, USA
| | - Cameron Martino
- Department of Pediatrics, University of California, San Diego, CA, USA.,Bioinformatics and Systems Biology Program, University of California, San Diego, CA, USA
| | - Frederico Alisson-Silva
- Department of Medicine and Cellular and Molecular Medicine, University of California, San Diego, CA, USA.,Glycobiology Research and Training Center, San Diego, CA, USA.,Paulo de Goes Institute of Microbiology, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Steven D Rees
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California, San Diego, CA, USA
| | - Sandra L Diaz
- Department of Medicine and Cellular and Molecular Medicine, University of California, San Diego, CA, USA.,Glycobiology Research and Training Center, San Diego, CA, USA
| | | | | | | | - Patrick Secrest
- Department of Medicine and Cellular and Molecular Medicine, University of California, San Diego, CA, USA.,Glycobiology Research and Training Center, San Diego, CA, USA
| | - Cristal Zuñiga
- Department of Pediatrics, University of California, San Diego, CA, USA
| | - Jianbo Huang
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California, San Diego, CA, USA
| | - Dionicio Siegel
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California, San Diego, CA, USA
| | - Geoffrey Chang
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California, San Diego, CA, USA
| | - Ajit Varki
- Department of Medicine and Cellular and Molecular Medicine, University of California, San Diego, CA, USA.,Glycobiology Research and Training Center, San Diego, CA, USA
| | - Karsten Zengler
- Department of Pediatrics, University of California, San Diego, CA, USA. .,Departmemt of Bioengineering, University of California, San Diego, CA, USA. .,Center for Microbiome Innovation, University of California, San Diego, CA, USA.
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Mann NJ. A brief history of meat in the human diet and current health implications. Meat Sci 2018; 144:169-179. [PMID: 29945745 DOI: 10.1016/j.meatsci.2018.06.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/08/2018] [Accepted: 06/08/2018] [Indexed: 02/08/2023]
Abstract
Anthropological investigations have confirmed many times over, through multiple fields of research the critical role of consumption of animal source foods (ASF) including meat in the evolution of our species. As early as four million years ago, our early bipedal hominin ancestors were scavenging ASFs as evidenced by cut marks on animal bone remains, stable isotope composition of these hominin remains and numerous other lines of evidence from physiological and paleo-anthropological domains. This ASF intake marked a transition from a largely forest dwelling frugivorous lifestyle to a more open rangeland existence and resulted in numerous adaptations, including a rapidly increasing brain size and altered gut structure. Details of the various fields of anthropological evidence are discussed, followed by a summary of the health implications of meat consumption in the modern world, including issues around saturated fat and omega-3 fatty acid intake and discussion of the critical nutrients ASFs supply, with particular emphasis on brain function.
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Affiliation(s)
- Neil J Mann
- Faculty of Veterinary and Agricultural Science, University of Melbourne Parkville, Victoria 3010, Australia.
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22
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Bunmee T, Chaiwang N, Kaewkot C, Jaturasitha S. Current situation and future prospects for beef production in Thailand - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:968-975. [PMID: 29879818 PMCID: PMC6039331 DOI: 10.5713/ajas.18.0201] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Accepted: 05/24/2018] [Indexed: 11/27/2022]
Abstract
Thailand is a country of native beef cattle resource farming. It has undergone rapid social and economic change in the past decade. Agricultural growth has been maintained by increasing the production of rice and cassava. Changing economic status also provides opportunities for beef cattle producers to meet increasing consumer demand for beef. Finishing beef cattle numbers in Thailand were about 1.0 M head in 2015. Beef produced in Thailand has exclusively been for domestic consumption. Only 1% of Thailand’s beef cattle are for the premium market which is based on marbling score, 40% are sold into modern markets that consider muscling of cattle, and the remainder enter traditional markets. Cross-bred cattle for the premium market are raised within intensive systems. Most producers of premium beef are members of beef cooperatives, or have invested in their enterprises at high levels. Culled cow (native or cross-bred cattle) are mainly for small holder farm production. Malaysia, Indonesia, and other members of the Asian Economic Community (AEC) are set to become the largest beef market, which has been confirmed by 2015 through 2020 forecasts for consumption of beef that must increasingly be halal. These circumstances are likely to be challenging for beef producers in Thailand to gain a share of this market. Integration across all sectors involved in beef production in Thailand will be required.
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Affiliation(s)
- Thanaporn Bunmee
- Division of Animal Sciences, School of Agriculture and Natural Resources, University of Phayao 56000, Thailand
| | - Niraporn Chaiwang
- Department of Agricultural Technology and Development, Faculty of Agricultural Technology, Chiang Mai Rajabhat University 50300, Thailand
| | - Chonlathee Kaewkot
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University 50200, Thailand
| | - Sanchai Jaturasitha
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University 50200, Thailand
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Sukino S, Nirengi S, Kawaguchi Y, Kotani K, Tsuzaki K, Okada H, Suganuma A, Sakane N. Effects of a Low Advanced Glycation End Products Diet on Insulin Levels: The Feasibility of a Crossover Comparison Test. J Clin Med Res 2018; 10:405-410. [PMID: 29581803 PMCID: PMC5862088 DOI: 10.14740/jocmr3301w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Accepted: 01/03/2018] [Indexed: 11/24/2022] Open
Abstract
Background Advanced glycation end products (AGEs) are associated with diabetes mellitus. Digested food-derived AGEs have been implicated in the pathogenesis of AGE-related disorders, and restricting diet-derived AGEs improves insulin resistance in animal models. The AGE content in foods changes according to cooking method, and it is higher in baked or oven-fried foods than in those prepared by steaming or simmering. Here, we examined the feasibility of crossover comparison tests for determining how different cooking methods (normal diet vs. low-AGE diet) affect insulin levels in non-diabetic Japanese subjects. Methods Five adult men and women (age, 41 ± 7 years; body mass index (BMI), 21.7 ± 2.6 kg/m2) were enrolled. The following dietary regimen was used: days 1 - 3, control meal; day 4, test meal (normal diet vs. low-AGE diet); day 5, washout day; and day 6, test meal. On days 4 and 6, blood samples were collected before and at 2, 4, and 6 h after meals. Results Blood levels of N-(carboxymethyl) lysine (CML) increased with dietary intake, but the increase was similar for the normal diet and low-AGE diet groups. Mean plasma glucose, insulin, triglycerides (TG), and CML did not differ significantly between the two groups. The area under the curve (AUC) for insulin levels was lower in the low-AGE diet group (d = 0.8). The sample size calculated from the effect size of the insulin AUC change was 22. Conclusions Twenty-two subjects may be needed to investigate the changes in clinical parameters attributable to cooking method in non-diabetic Japanese subjects.
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Affiliation(s)
- Shin Sukino
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
| | - Shinsuke Nirengi
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
| | - Yaeko Kawaguchi
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
| | - Kazuhiko Kotani
- Division of Community and Family Medicine, Jichi Medical University, Tochigi, Japan
| | - Kokoro Tsuzaki
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
| | - Hiroshi Okada
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
| | - Akiko Suganuma
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
| | - Naoki Sakane
- Division of Preventive Medicine, Clinical Research Institute, National Hospital Organization Kyoto Medical Center, Kyoto, Japan
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Meat Eating by Wild Chimpanzees (Pan troglodytes schweinfurthii): Effects of Prey Age on Carcass Consumption Sequence. INT J PRIMATOL 2018. [DOI: 10.1007/s10764-018-0019-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Danchin A, Braham S. Coenzyme B12 synthesis as a baseline to study metabolite contribution of animal microbiota. Microb Biotechnol 2017; 10:688-701. [PMID: 28612402 PMCID: PMC5481537 DOI: 10.1111/1751-7915.12722] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Microbial communities thrive in a number of environments. Exploration of their microbiomes – their global genome – may reveal metabolic features that contribute to the development and welfare of their hosts, or chemical cleansing of environments. Yet we often lack final demonstration of their causal role in features of interest. The reason is that we do not have proper baselines that we could use to monitor how microbiota cope with key metabolites in the hosting environment. Here, focusing on animal gut microbiota, we describe the fate of cobalamins – metabolites of the B12 coenzyme family – that are essential for animals but synthesized only by prokaryotes. Microbiota produce the vitamin used in a variety of animals (and in algae). Coprophagy plays a role in its management. For coprophobic man, preliminary observations suggest that the gut microbial production of vitamin B12 plays only a limited role. By contrast, the vitamin is key for structuring microbiota. This implies that it is freely available in the environment. This can only result from lysis of the microbes that make it. A consequence for biotechnology applications is that, if valuable for their host, B12‐producing microbes should be sensitive to bacteriophages and colicins, or make spores.
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Affiliation(s)
- Antoine Danchin
- Institute of Cardiometabolism and Nutrition, Hôpital de la Pitié-Salpêtrière, 47 Boulevard de l'Hôpital, 75013, Paris, France
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26
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Cairó O. Assessing Relevance of External Cognitive Measures. Front Integr Neurosci 2017; 11:3. [PMID: 28270753 PMCID: PMC5319308 DOI: 10.3389/fnint.2017.00003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 02/07/2017] [Indexed: 12/03/2022] Open
Abstract
The arrival of modern brain imaging technologies has provided new opportunities for examining the biological essence of human intelligence as well as the relationship between brain size and cognition. Thanks to these advances, we can now state that the relationship between brain size and intelligence has never been well understood. This view is supported by findings showing that cognition is correlated more with brain tissues than sheer brain size. The complexity of cellular and molecular organization of neural connections actually determines the computational capacity of the brain. In this review article, we determine that while genotypes are responsible for defining the theoretical limits of intelligence, what is primarily responsible for determining whether those limits are reached or exceeded is experience (environmental influence). Therefore, we contend that the gene-environment interplay defines the intelligent quotient of an individual.
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Affiliation(s)
- Osvaldo Cairó
- Department of Computer Science, Instituto Tecnológico Autónomo de México (ITAM) Mexico City, Mexico
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Wallimann T, Riek U, Möddel M. Intradialytic creatine supplementation: A scientific rationale for improving the health and quality of life of dialysis patients. Med Hypotheses 2017; 99:1-14. [DOI: 10.1016/j.mehy.2016.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Accepted: 12/03/2016] [Indexed: 12/19/2022]
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Crittenden AN, Schnorr SL. Current views on hunter‐gatherer nutrition and the evolution of the human diet. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2017; 162 Suppl 63:84-109. [DOI: 10.1002/ajpa.23148] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2016] [Revised: 11/03/2016] [Accepted: 11/15/2016] [Indexed: 12/20/2022]
Affiliation(s)
- Alyssa N. Crittenden
- Laboratory of Metabolism, Anthropometry, and Nutrition, Department of AnthropologyUniversity of NevadaLas Vegas, Las Vegas Nevada
| | - Stephanie L. Schnorr
- Laboratories of Molecular Anthropology and Microbiome Research, Department of AnthropologyUniversity of OklahomaNorman Oklahoma
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Alisson-Silva F, Kawanishi K, Varki A. Human risk of diseases associated with red meat intake: Analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid. Mol Aspects Med 2016; 51:16-30. [PMID: 27421909 DOI: 10.1016/j.mam.2016.07.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/06/2016] [Accepted: 07/07/2016] [Indexed: 02/08/2023]
Abstract
One of the most consistent epidemiological associations between diet and human disease risk is the impact of red meat consumption (beef, pork, and lamb, particularly in processed forms). While risk estimates vary, associations are reported with all-cause mortality, colorectal and other carcinomas, atherosclerotic cardiovascular disease, type II diabetes, and possibly other inflammatory processes. There are many proposed explanations for these associations, some long discussed in the literature. Attempts to explain the effects of red meat consumption have invoked various red meat-associated agents, including saturated fat, high salt intake, Trimethylamine-N-oxide (TMAO) generation by microbiota, and environmental pollutants contaminating red meat, none of which are specific for red meat. Even the frequently mentioned polycyclic aromatic carcinogens arising from high temperature cooking methods are not red meat specific, as these are also generated by grilling poultry or fish, as well as by other forms of cooking. The traditional explanations that appear to be more red meat specific invoke the impact of N-nitroso compounds, heme iron, and the potential of heme to catalyze endogenous nitrosation. However, heme can be denatured by cooking, high levels of plasma hemopexin will block its tissue delivery, and much higher amounts of heme likely originate from red blood cell breakdown in vivo. Therefore, red meat-derived heme could only contribute to colorectal carcinoma risk, via direct local effects. Also, none of these mechanisms explain the apparent human propensity i.e., other carnivores have not been reported at high risk for all these diseases. A more recently proposed hypothesis involves infectious agents in beef from specific dairy cattle as agents of colorectal cancer. We have also described another mechanistic explanation for the human propensity for risk of red-meat associated diseases that is consistent with most observations: metabolic incorporation of a non-human sialic acid N-glycolylneuraminic acid (Neu5Gc) into the tissues of red meat consumers and the subsequent interaction with inflammation-provoking antibodies against this "xenoautoantigen". Overall, we conclude that while multiple mechanisms are likely operative, many proposed theories to date are not specific for red meat, and that the viral and xenoautoantigen theories deserve further consideration. Importantly, there are potential non-toxic dietary antidotes, if the xenoautoantigen theory is indeed correct.
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Affiliation(s)
- Frederico Alisson-Silva
- Glycobiology Research and Training Center (GRTC), Center for Academic Research and Training in Anthropogeny (CARTA), Departments of Medicine and Cellular & Molecular Medicine, UC San Diego, La Jolla, CA 92093-0687, USA
| | - Kunio Kawanishi
- Glycobiology Research and Training Center (GRTC), Center for Academic Research and Training in Anthropogeny (CARTA), Departments of Medicine and Cellular & Molecular Medicine, UC San Diego, La Jolla, CA 92093-0687, USA
| | - Ajit Varki
- Glycobiology Research and Training Center (GRTC), Center for Academic Research and Training in Anthropogeny (CARTA), Departments of Medicine and Cellular & Molecular Medicine, UC San Diego, La Jolla, CA 92093-0687, USA.
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Red Meat Consumption and the Risk of Stroke: A Dose–Response Meta-analysis of Prospective Cohort Studies. J Stroke Cerebrovasc Dis 2016; 25:1177-1186. [DOI: 10.1016/j.jstrokecerebrovasdis.2016.01.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 01/19/2016] [Accepted: 01/24/2016] [Indexed: 01/11/2023] Open
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Naito YI, Chikaraishi Y, Drucker DG, Ohkouchi N, Semal P, Wißing C, Bocherens H. Ecological niche of Neanderthals from Spy Cave revealed by nitrogen isotopes of individual amino acids in collagen. J Hum Evol 2016; 93:82-90. [DOI: 10.1016/j.jhevol.2016.01.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Revised: 11/07/2015] [Accepted: 01/31/2016] [Indexed: 10/22/2022]
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Coogan SCP, Raubenheimer D. Might macronutrient requirements influence grizzly bear–human conflict? Insights from nutritional geometry. Ecosphere 2016. [DOI: 10.1002/ecs2.1204] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Affiliation(s)
- Sean C. P. Coogan
- Charles Perkins Centre School of Biological Sciences University of Sydney Level 4 East Building D17 Sydney New South Wales 2006 Australia
| | - David Raubenheimer
- Faculty of Veterinary Science Charles Perkins Centre School of Biological Sciences University of Sydney Level 4 East Building D17 Sydney New South Wales 2006 Australia
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Abstract
The armamentarium for the treatment of dyslipidemia today comprises six different modes of action with overall around 24 different drugs. The treatment of lipid disorders was revolutionized with the introduction of statins which have become the most important therapeutic option available today to reduce and prevent atherosclerosis and its detrimental consequences like cardiovascular diseases and stroke. With and optimized reduction of elevated LDL levels with statins, the risk for cardiovascular diseases (CVD) can be reduced by 30%, indicating a residual remaining risk of 70% for the development and progression of CVD notifying still a high medical need for more effective antilipidemic drugs. Consequently, the search for novel lipid-modifying drugs is still one of the most active areas in research and development in the pharmaceutical industry. Major focus lies on approaches to LDL-lowering drugs superior to statins with regard to efficacy, safety, and patient compliance and on approaches modifying plasma levels and functionality of HDL particles based on the clinically validated inverse relationship between high-plasma HDL levels and the risk for CVD. The available drugs today for the treatment of dyslipidemia are small organic molecules or nonabsorbable polymers for binding of bile acids to be applied orally. Besides small molecules for novel targets, biological drugs such as monoclonal antibodies, antisense or gene-silencing oligonucleotides, peptidomimetics, reconstituted synthetic HDL particles and therapeutic proteins are novel approaches in clinical development are which have to be applied by injection or infusion. The promising clinical results of several novel drug candidates, particularly for LDL cholesterol lowering with monoclonal antibodies raised against PCSK9, may indicate more than a decade after the statins, the entrance of new breakthrough therapies to treat lipid disorders.
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Affiliation(s)
- Werner Kramer
- Institute of Biochemistry, Biocenter, Goethe-Universität Frankfurt, Max-von-Laue-Str. 9, Frankfurt, Germany.
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An Evolutionary Perspective of Nutrition and Inflammation as Mechanisms of Cardiovascular Disease. INTERNATIONAL JOURNAL OF EVOLUTIONARY BIOLOGY 2015; 2015:179791. [PMID: 26693381 PMCID: PMC4677015 DOI: 10.1155/2015/179791] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Accepted: 11/12/2015] [Indexed: 01/11/2023]
Abstract
When cardiovascular diseases are viewed from an evolutionary biology perspective, a heightened thrifty and an inflammatory design could be their mechanisms. Human ancestors confronted a greater infectious load and were subjected to the selection for proinflammatory genes and a strong inflammatory function. Ancestors also faced starvation periods that pressed for a thrifty genotype which caused fat accumulation. The pressure of sustaining gluconeogenesis during periods of poor nourishment selected individuals with insulin resistance. Obesity induces a proinflammatory state due to the secretion of adipokines which underlie cardiometabolic diseases. Our actual lifestyle needs no more of such proinflammatory and thrifty genotypes and these ancestral genes might increase predisposition to diseases. Risk factors for atherosclerosis and diabetes are based on inflammatory and genetic foundations that can be accounted for by excess fat. Longevity has also increased in recent times and is related to a proinflammatory response with cardiovascular consequences. If human ancestral lifestyle could be recovered by increasing exercise and adapting a calorie restriction diet, obesity would decrease and the effects on chronic low-grade inflammation would be limited. Thereby, the rates of both atherosclerosis and diabetes could be reduced.
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Insights into hominin phenotypic and dietary evolution from ancient DNA sequence data. J Hum Evol 2015; 79:55-63. [DOI: 10.1016/j.jhevol.2014.10.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 09/21/2014] [Accepted: 10/28/2014] [Indexed: 01/02/2023]
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Abstract
Diet is established among the most important influences on health in modern societies. Injudicious diet figures among the leading causes of premature death and chronic disease. Optimal eating is associated with increased life expectancy, dramatic reduction in lifetime risk of all chronic disease, and amelioration of gene expression. In this context, claims abound for the competitive merits of various diets relative to one another. Whereas such claims, particularly when attached to commercial interests, emphasize distinctions, the fundamentals of virtually all eating patterns associated with meaningful evidence of health benefit overlap substantially. There have been no rigorous, long-term studies comparing contenders for best diet laurels using methodology that precludes bias and confounding, and for many reasons such studies are unlikely. In the absence of such direct comparisons, claims for the established superiority of any one specific diet over others are exaggerated. The weight of evidence strongly supports a theme of healthful eating while allowing for variations on that theme. A diet of minimally processed foods close to nature, predominantly plants, is decisively associated with health promotion and disease prevention and is consistent with the salient components of seemingly distinct dietary approaches. Efforts to improve public health through diet are forestalled not for want of knowledge about the optimal feeding of Homo sapiens but for distractions associated with exaggerated claims, and our failure to convert what we reliably know into what we routinely do. Knowledge in this case is not, as of yet, power; would that it were so.
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Affiliation(s)
- D L Katz
- Prevention Research Center, Yale University School of Public Health, Griffin Hospital, Derby, Connecticut 06418;
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Kyriacou K, Parkington JE, Marais AD, Braun DR. Nutrition, modernity and the archaeological record: Coastal resources and nutrition among Middle Stone Age hunter-gatherers on the western Cape coast of South Africa. J Hum Evol 2014; 77:64-73. [DOI: 10.1016/j.jhevol.2014.02.024] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2012] [Revised: 06/21/2013] [Accepted: 02/21/2014] [Indexed: 10/24/2022]
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Sayers K, Lovejoy CO. Blood, bulbs, and bunodonts: on evolutionary ecology and the diets of Ardipithecus, Australopithecus, and early Homo. THE QUARTERLY REVIEW OF BIOLOGY 2014; 89:319-57. [PMID: 25510078 PMCID: PMC4350785 DOI: 10.1086/678568] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Beginning with Darwin, some have argued that predation on other vertebrates dates to the earliest stages of hominid evolution, and can explain many uniquely human anatomical and behavioral characters. Other recent workers have focused instead on scavenging, or particular plant foods. Foraging theory suggests that inclusion of any food is influenced by its profitability and distribution within the consumer's habitat. The morphology and likely cognitive abilities of Ardipithecus, Australopithecus, and early Homo suggest that while hunting and scavenging occurred, their profitability generally would have been considerably lower than in extant primates and/or modern human hunter-gatherers. On the other hand, early hominid diet modelers should not focus solely on plant foods, as this overlooks standard functional interpretations of the early hominid dentition, their remarkable demographic success, and the wide range of available food types within their likely day ranges. Any dietary model focusing too narrowly on any one food type or foraging strategy must be viewed with caution. We argue that early hominid diet can best be elucidated by consideration of their entire habitat-specific resource base, and by quantifying the potential profitability and abundance of likely available foods.
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Affiliation(s)
- Ken Sayers
- Language Research Center, Georgia State University, Decatur, Georgia 30034 USA
| | - C. Owen Lovejoy
- Department of Anthropology and School of Biomedical Sciences, Kent State University, Kent, Ohio 44242 USA
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Fiorenza L, Benazzi S, Henry AG, Salazar-García DC, Blasco R, Picin A, Wroe S, Kullmer O. To meat or not to meat? New perspectives on Neanderthal ecology. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2014; 156 Suppl 59:43-71. [DOI: 10.1002/ajpa.22659] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Luca Fiorenza
- Earth Sciences, University of New England; Armidale NSW 2351 Australia
| | - Stefano Benazzi
- Department of Cultural Heritage; University of Bologna; Ravenna 48121 Italy
- Department of Human Evolution; Max Planck Institute for Evolutionary Anthropology; Leipzig 04103 Germany
| | - Amanda G. Henry
- Plant Foods in Hominin Dietary Ecology Research Group, Max Planck Institute for Evolutionary Anthropology; Leipzig 04103 Germany
| | - Domingo C. Salazar-García
- Department of Human Evolution; Max Planck Institute for Evolutionary Anthropology; Leipzig 04103 Germany
- Plant Foods in Hominin Dietary Ecology Research Group, Max Planck Institute for Evolutionary Anthropology; Leipzig 04103 Germany
- Department of Archaeology; University of Cape Town; 7700 Rondebosch South Africa
- Department de Prehistòria i Arqueologia; Universitat de València; Valencia 46010 Spain
| | - Ruth Blasco
- The Gibraltar Museum, 18-20 Bomb House Lane; PO Box 939 Gibraltar
| | - Andrea Picin
- Department of Prehistory and Early History; Friedrich Schiller Universität Jena; Jena 07743 Germany
- Neanderthal Museum; Mettmann 40822 Germany
- Institut Català de Paleoecologia Humana i Evolució Social (IPHES); Tarragona 43007 Spain
| | - Stephen Wroe
- Zoology, University of New England; Armidale NSW 2351 Australia
| | - Ottmar Kullmer
- Senckenberg Research Institute; 60325 Frankfurt am Main Hessen Germany
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Tennie C, O'Malley RC, Gilby IC. Why do chimpanzees hunt? Considering the benefits and costs of acquiring and consuming vertebrate versus invertebrate prey. J Hum Evol 2014; 71:38-45. [DOI: 10.1016/j.jhevol.2014.02.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 02/16/2014] [Accepted: 02/16/2014] [Indexed: 11/30/2022]
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Abstract
Iron can affect the clinical course of several chronic metabolic diseases such as type 2 diabetes, obesity, non-alcoholic fatty liver disease, and atherosclerosis. Iron overload can affect major tissues involved in glucose and lipid metabolism (pancreatic β cells, liver, muscle, and adipose tissue) and organs affected by chronic diabetic complications. Because iron is a potent pro-oxidant, fine-tuned control mechanisms have evolved to regulate entry, recycling, and loss of body iron. These mechanisms include the interplay of iron with transferrin, ferritin, insulin, and hepcidin, as well as with adipokines and proinflammatory molecules. An imbalance of these homoeostatic mechanisms results in systemic and parenchymal siderosis that contributes to organ damage (such as β-cell dysfunction, fibrosis in liver diseases, and atherosclerotic plaque growth and instability). Conversely, iron depletion can exert beneficial effects in patients with iron overload and even in healthy frequent blood donors. Regular assessment of iron balance should be recommended for patients with chronic metabolic diseases, and further research is needed to produce guidelines for the identification of patients who would benefit from iron depletion.
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Affiliation(s)
- José Manuel Fernández-Real
- Department of Diabetes, Endocrinology and Nutrition, Institut d'Investigació Biomédica de Girona, Hospital de Girona 'Doctor Josep Trueta', Girona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición, Girona, Spain.
| | - Melania Manco
- Research Unit for Multifactorial Disease, Bambino Gesù Children's Hospital and Research Institute, Rome, Italy
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Sevane N, Nute G, Sañudo C, Cortes O, Cañon J, Williams J, Dunner S. Muscle lipid composition in bulls from 15 European breeds. Livest Sci 2014. [DOI: 10.1016/j.livsci.2013.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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He X, Marco ML, Slupsky CM. Emerging aspects of food and nutrition on gut microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9559-9574. [PMID: 24028159 DOI: 10.1021/jf4029046] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The human gastrointestinal tract contains a highly complex ecosystem that harbors various microorganisms, which together create a unique environment within each individual. There is growing awareness that dietary habits are one of the essential factors contributing to the microbial diversity and community configuration that ultimately affects human health. From an evolutionary perspective, human dietary history can be viewed as a central factor in the selection of the gut microbial community and stabilization of the mutualistic host-microbial interaction, that together drive host phenotype. Herein, current knowledge concerning the influence of major dietary macrostructure and individual food ingredients is presented. This knowledge will provide perspectives for personalized gut microbiota management and, ultimately, movement toward an era of personalized nutrition and medicine.
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Affiliation(s)
- Xuan He
- Department of Nutrition and ‡Department of Food Science and Technology, University of California , Davis, California 95616, United States
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White DL, Collinson A. Red meat, dietary heme iron, and risk of type 2 diabetes: the involvement of advanced lipoxidation endproducts. Adv Nutr 2013; 4:403-11. [PMID: 23858089 PMCID: PMC3941820 DOI: 10.3945/an.113.003681] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
There is growing evidence of disordered iron homeostasis in the diabetic condition, with links proposed between dietary iron intakes and both the risk of disease and the risk of complications of advanced disease. In the United States, Britain, and Canada, the largest dietary contributors of iron are cereals and cereal products and meat and meat products. This review discusses the findings of cohort studies and meta-analyses of heme iron and red meat intakes and the risk of type 2 diabetes. These suggest that processed red meat is associated with increased risk, with high intakes of red meat possibly also associated with a small increased risk. Historically, humans have relied on large quantities of heme iron and red meat in their diets, and therefore it is paradoxical that iron from meat sources should be associated with the risk of type 2 diabetes. A reason for this association may be drawn from studies of dietary advanced glycation and lipoxidation endproducts present in processed food and the mechanisms by which insulin output by pancreatic islet cells might be influenced by the protein modifications present in processed red meat.
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Derry MM, Raina K, Agarwal C, Agarwal R. Identifying molecular targets of lifestyle modifications in colon cancer prevention. Front Oncol 2013; 3:119. [PMID: 23675573 PMCID: PMC3653120 DOI: 10.3389/fonc.2013.00119] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Accepted: 04/28/2013] [Indexed: 12/17/2022] Open
Abstract
One in four deaths in the United States is cancer-related, and colorectal cancer (CRC) is the second leading cause of cancer-associated deaths. Screening strategies are utilized but have not reduced disease incidence or mortality. In this regard, there is an interest in cancer preventive strategies focusing on lifestyle intervention, where specific etiologic factors involved in cancer initiation, promotion, and progression could be targeted. For example, exposure to dietary carcinogens, such as nitrosamines and polycyclic aromatic hydrocarbons influences colon carcinogenesis. Furthermore, dietary deficiencies could alter sensitivity to genetic damage and influence carcinogen metabolism contributing to CRC. High alcohol consumption increases the risk of mutations including the fact that acetaldehyde, an ethanol metabolite, is classified as a group 1 carcinogen. Tobacco smoke exposure is also a risk factor for cancer development; approximately 20% of CRCs are associated with smoking. Additionally, obese patients have a higher risk of cancer development, which is further supported by the fact that physical activity decreases CRC risk by 55%. Similarly, chronic inflammatory conditions also increase the risk of CRC development. Moreover, the circadian clock alters digestion and regulates other biochemical, physiological, and behavioral processes that could influence CRC. Taken together, colon carcinogenesis involves a number of etiological factors, and therefore, to create effective preventive strategies, molecular targets need to be identified and beleaguered prior to disease progression. With this in mind, the following is a comprehensive review identifying downstream target proteins of the above lifestyle risk factors, which are modulated during colon carcinogenesis and could be targeted for CRC prevention by novel agents including phytochemicals.
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Affiliation(s)
- Molly M Derry
- Department of Pharmaceutical Sciences, Skaggs School of Pharmacy and Pharmaceutical Sciences, University of Colorado Anschutz Medical Campus Aurora, CO, USA
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LaRosa JC, Pedersen TR, Somaratne R, Wasserman SM. Safety and effect of very low levels of low-density lipoprotein cholesterol on cardiovascular events. Am J Cardiol 2013; 111:1221-9. [PMID: 23375731 DOI: 10.1016/j.amjcard.2012.12.052] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 12/17/2012] [Accepted: 12/17/2012] [Indexed: 11/27/2022]
Abstract
Based on the cardiovascular (CV) outcomes data derived predominantly from 3-hydroxy-3-methylglutaryl-coenzyme A reductase inhibitor (statin) trials, guidelines have set low-density lipoprotein (LDL) cholesterol targets at successively lower levels over time. Recent data have demonstrated that more-intensive statin therapy (and, consequently, lower LDL cholesterol level) is more effective at reducing CV events than less-intensive statin therapy. Although the average LDL cholesterol level for a United States adult is 119 mg/dl, within the "normal" range (90 to 130 mg/dl) per the United States National Cholesterol Education Program-Adult Treatment Panel III guidelines, data from fetal studies, diet studies, contemporary hunter-gatherer populations, and other mammals have suggested that the "normal" physiologic range for LDL cholesterol in humans is likely 50 to 70 mg/dl. Low LDL cholesterol levels have been sporadically associated with an increased risk of cancer, hemorrhagic stroke, and other complications in population studies and clinical trials. However, statin clinical trials have generally not demonstrated correlations between on-treatment LDL cholesterol levels and safety. Clinical data have suggested a linear relation between LDL cholesterol lowering and CV risk reduction, supporting a favorable risk/benefit ratio for attaining very low levels of LDL cholesterol to minimize the risk of CV events. In conclusion, clinical trial evidence demonstrating the efficacy and safety of LDL cholesterol lowering to a very low level is essential to ascertain the benefits and risks in reducing the residual risk of vascular disease.
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Affiliation(s)
- John C LaRosa
- State University of New York Health Science Center, New York, NY, USA.
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Fayet F, Flood V, Petocz P, Samman S. Avoidance of meat and poultry decreases intakes of omega-3 fatty acids, vitamin B12
, selenium and zinc in young women. J Hum Nutr Diet 2013; 27 Suppl 2:135-42. [DOI: 10.1111/jhn.12092] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- F. Fayet
- Discipline of Nutrition & Metabolism; School of Molecular Bioscience; University of Sydney; Sydney NSW Australia
| | - V. Flood
- Discipline of Nutrition & Metabolism; School of Molecular Bioscience; University of Sydney; Sydney NSW Australia
| | - P. Petocz
- Department of Statistics; Macquarie University; Sydney NSW Australia
| | - S. Samman
- Discipline of Nutrition & Metabolism; School of Molecular Bioscience; University of Sydney; Sydney NSW Australia
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Mann N. Human evolution and diet: a modern conundrum of health versus meat consumption, or is it? ANIMAL PRODUCTION SCIENCE 2013. [DOI: 10.1071/an13197] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Despite negative press reports on the effect of meat and other animal-source foods (ASFs) on human health and a vocal minority who contend that humans evolved as vegetarians, scientific evidence contradicts these views. For several million years before the development of agriculture, our ancestors were heavily reliant on ASFs as a source of energy and critical substrates such as protein and long-chain omega-3 fatty acids. Numerous lines of evidence in the anthropological literature have confirmed this scenario. Studies on ASF composition and clinical trials on ASF consumption have provided clear evidence of a requirement for meat in the diet to provide nutrients essential to health, such as Vitamin B12, long-chain omega-3 fatty acids and bioavailable forms of iron and zinc. Other studies have demonstrated that lean ASFs have a role in cholesterol-lowering diets and are important for mental function. Finally, it is possible and desirable to produce meat of a lean nature that mimics the many healthy attributes of wild-game meats and, by emphasising pasture feeding over grain feeding, this can be achieved to a large extent in Australia.
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Sharp D, Sobal J. Using plate mapping to examine sensitivity to plate size in food portions and meal composition among college students. Appetite 2012; 59:639-45. [PMID: 22867909 DOI: 10.1016/j.appet.2012.07.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2012] [Revised: 07/27/2012] [Accepted: 07/29/2012] [Indexed: 11/28/2022]
Abstract
People eat meals rather than nutrients or food groups. Plate size may influence meal size, meal composition, and food type. To examine effects of plate size on meals, we developed a method we label plate mapping. A quasi-experimental study asked university students to accurately draw what they would like to eat for dinner on either a 9″ or 11″ paper plate. Coding plate drawings for total meal size revealed that students drew an average of 26% more food on larger plates. When plates were coded for meal composition we found that the biggest three food portions drawn by students were bigger on 11″ plates, with 70% of the overall difference in food area occurring in the biggest food. Participants drew bigger portions of vegetables on larger plates, while other food types showed little change in mean size. Gender moderated plate sensitivity for food types: women drew 36% bigger vegetable portions than men on larger plates. Smaller plates may lead to smaller meal sizes, but plate size may differentially influence composition of meals for men and women. These findings suggest plate mapping can be used to reflect meal conceptualizations and assess sensitivity to plate size.
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Affiliation(s)
- David Sharp
- Division of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USA.
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