More Protein Associated With Moderate Increase in Heart Failure in Men (except for fish and eggs)

MedicalResearch.com Interview with:
“mmmm Meat” by Glen MacLarty is licensed under CC BY 2.0
Jyrki Virtanen, PhD
Adjunct professor of nutritional epidemiology
Heli Virtanen, MSc

University of Eastern Finland
Institute of Public Health and Clinical Nutrition
Kuopio, Finland 


MedicalResearch.com: What is the background for this study? What are the main findings?

Response: Previous studies have found that animal sources of protein may have an adverse impact on the risk of cardiovascular diseases, like myocardial infarct, whereas plant sources of protein have had an opposite impact.

In this study we investigated that how protein intake from different dietary sources is associated with developing heart failure in men during the study’s follow-up. During the mean follow-up time of about 22 years, 334 men developed heart failure.

The main finding of the study was that higher protein intake was associated with a moderately higher risk of heart failure and the findings were similar with protein from most dietary sources, although the association was stronger with protein from animal sources. Only protein from fish and eggs were not associated with the risk in our study. Continue reading

AI Study Supports Association of Increased Coffee Consumption With Decreased CVD Risk

MedicalResearch.com Interview with:
Coffee being poured Coffee pot pouring cup of coffee.  copyright American Heart Association
Laura Stevens
University of Colorado
Aurora, CO

MedicalResearch.com: What is the background for this study? What are the main findings?

Response:
We started with asking ourselves how we could better predict cardiovascular and stroke outcomes.  In an ideal world, we would be able to predict cardiovascular disease (CVD) and stroke with 100% accuracy long before the occurrence of the event.  The challenge here is there are so many potential risk factors, and testing each one using traditional methods would be extremely time consuming, and possibly infeasible.

Therefore, we used artificial intelligence to find potential risk factors that could be important for risk of CVD and stroke.  The results of this analysis pointed to consumption of coffee cups per day and the number of times red meat was consumed per week as being potentially important predictors of CVD.

We then looked into these findings further using traditional statistical analyses to determine that increased coffee consumption and red meat consumption appeared to be associated with decreased risk of CVD.  The study initially used data from the Framingham Heart Study (FHS) original cohort.

The findings from this data were then tested using data from 2 independent studies, the Cardiovascular Heart Study (CHS) and the Atherosclerosis Risk in Communities Study (ARIC), which both supported the association of increased coffee consumption with decreased CVD risk.

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Does Red Meat Really Increase Risk of Heart Disease?

MedicalResearch.com Interview with:

Wayne W. Campbell PhD Center on Aging and the Life Course Purdue University

Dr. Wayne Campbell

Wayne W. Campbell PhD
Center on Aging and the Life Course
Purdue University

MedicalResearch.com: What is the background for this study?

Response: Organizations that promote healthy eating often recommend consuming no more than 3.5-4.5 2-3 ounce servings of red meat per week. This recommendation is mainly based on data from epidemiological studies that observe a cohort of peoples’ eating habits over time and relate those habits to whether or not they experience a cardiovascular event, such as a heart attack or stroke, or cardiovascular-related death.

These studies show associations between dietary choices and health but are unable to determine if a dietary choice is actually causing the disease. Randomized controlled clinical trials are able to determine causality by isolating one dietary variable to see the effects of that variable on certain health risk factors. Therefore, our lab compiled data from randomized controlled trials assessing the consumption of ≤ vs >3.5 servings of total red meat per week on blood lipids and lipoproteins and blood pressures, since these are common measures taken by clinicians to determine the risk for developing cardiovascular disease.

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Excessive Intake Non-Dairy Protein Could Raise Risk of Kidney Stones

MedicalResearch.com Interview with:

Pietro Manuel Ferraro, MD MSc PhD Assistant Professor Fondazione Policlinico Universitario A. Gemelli Catholic University of the Sacred Heart Senior Collaborator in the Nurses' Health Study Brigham and Women's Hospital Channing Division of Network Medicine

Dr. Ferraro

Pietro Manuel Ferraro, MD MSc PhD
Assistant Professor
Fondazione Policlinico Universitario A. Gemelli
Catholic University of the Sacred Heart
Senior Collaborator in the Nurses’ Health Study
Brigham and Women’s Hospital
Channing Division of Network Medicine

MedicalResearch.com: What is the background for this study? What are the main findings?

Response: In our study, we looked at the association between dietary intake of different sources of protein (vegetable, dairy and non-dairy animal), potassium (a marker of fruits and vegetables) and their interaction and the risk of forming kidney stones. We looked at their interaction because some protein is a source of acid, whereas fruits and vegetables are a source of alkali, thus their relationship could potentially impact acid-base status and in turn the risk of stones by modifying the metabolism of calcium and other elements such as urine citrate and uric acid.

We found that the risk of forming stones depends not only on the amount of protein but also on the source, with no risk associated with intake of vegetable and dairy protein, and a modestly higher risk for excessive non-dairy animal protein; on the other hand, intake of potassium was associated with a markedly lower risk. Interestingly, the interaction between intake of protein and potassium, the so called net acid load, was also associated with higher risk of forming kidney stones, suggesting that the effect of acid intake is modulated by that of alkali and vice versa.

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Red Meat Strongly Associated With Increased Risk of Kidney Disease

MedicalResearch.com Interview with:

Woon-Puay KOH | Professor Office of Clinical Sciences| Duke-NUS Medical School Singapore 169857

Dr. Woon-Puay kOH

Woon-Puay KOH | Professor
Office of Clinical Sciences| Duke-NUS Medical School
Singapore 169857

MedicalResearch.com: What is the background for this study?

Response: There is a growing burden of chronic kidney disease worldwide, and many progress to end-stage renal disease (ESRD), which requires dialysis or a kidney transplant. Hence, urgent efforts are needed in risk factor prevention, especially in the general population. Current guidelines recommend restricting dietary protein intake to help manage patients with advanced chronic kidney disease, and slow progression to ESRD. However, there is limited evidence that overall dietary protein restriction or limiting specific food sources of protein intake may slow kidney function decline in the general population. Hence, we embarked on our study to see what dietary advice may be helpful to the general population in order to reduce the risk of ESRD.

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Organic Milk and Meat Contain About 50% More Omega-3 Fatty Acids Than Conventional Products

MedicalResearch.com Interview with:
Professor Chris Seal and
Professor Carlo Leifert
Nafferton Ecological Farming Group (NEFG),School of Agriculture, Food and Rural Development, Newcastle University
Nafferton Farm, Stocksfield, Northumberland UK

Medical Research: What is the background for this study?

Response: In 2009 an FSA-sponsored study by Dangour et al. was published and concluded that there are no composition differences between organic and conventional crops and animal (meat and dairy) products. This contradicted the results of literature reviews, field experiments and retail surveys that many of the scientists involved in the EU-FP7 project QualityLowInputFoods (www.qlif.org/) had carried out or were in the process of completing in 2009.

We therefore decided to put together an international team of scientists and carry out a larger, updated systematic literature reviews and meta-analyses to determine whether or not the Dangour et al (2009) study was justified in drawing the conclusions they had.  This took 5 years to complete. We reported on crops in 2014 (http://research.ncl.ac.uk/nefg/QOF/crops/) and the studies published now report the results on meat (http://research.ncl.ac.uk/nefg/QOF/meat/) and milk/dairy products (http://research.ncl.ac.uk/nefg/QOF/dairy/).

Medical Research: What are the main findings?
Response: 

  • both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products
  • organic meat had slightly lower concentrations of two saturated fats (myristic and palmitic acid) that are linked to an increased risk of cardiovascular disease
  • organic milk contains 40% more conjugated linoleic acid (CLA)
  • organic milk contains slightly higher concentrations of iron, Vitamin E and some carotenoids
  • conventional milk contained around 70% more of the essential mineral iodine and slightly more selenium

We feel the most important results in terms of nutrition is that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function. Organic milk had 57% higher concentrations of the nutritionally most desirable, very long chain (VLC) omega-3 fatty acids eicosapentaenic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA). Fatty acid profiles in milk are known to change very little during processing in to high fat dairy products such as butter and cheese. Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and better immune function. The European Food safety Authority (EFSA) estimates that average dietary intakes of VLC omega-3 fatty acids account for less than half of what we need for optium health.

The finding of substantially higher concentrations of iodine in conventional milk is also important information, especially for UK consumers, where iodized table salt is not widely available and dairy products are an important source of this nutrient. However, it should be pointed out that the Organic Milk Marketing Co-operative (OmsCo) has recently increased iodine fortification of organic dairy feeds and reports that levels of iodine in organic milk are now similar to those found in conventional milk (www.omsco.co.uk/_clientfiles/pdfs/omsco-iodine-levels.pdf).

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Only Processed Red Meat Linked to Shorter Survival

Andrea Bellavia From the Unit of Nutritional Epidemiology and the Unit of Biostatistics Institute of Environmental Medicine Karolinska Institutet, Stockholm, SwedenMedicalResearch.com Interview with:
Andrea Bellavia
From the Unit of Nutritional Epidemiology and the Unit of Biostatistics
Institute of Environmental Medicine
Karolinska Institutet, Stockholm, Sweden


Medical Research: What are the main findings of the study?

Dr. Bellavia: By evaluating together the consumption of processed and fresh red meat, we observed that processed red meat consumption was associated with shorter life, implying a potential negative effect on health. On the other hand, consumption of only fresh red meat was not associated with either shorter or longer survival. Therefore, the main finding of this work is that the negative effects of red meat consumption might only be due to meat processing, which counteract the positive effects of the beneficial nutrients of meat.
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Processesed Red Meat Linked To Higher Risk Of Heart Failure

MedicalResearch.com Interview with:
Dr inz. Joanna Kaluza
Department of Human Nutrition
Warsaw University of Life Sciences – SGGW
Warsaw POLAND

Medical Research: What are the main findings of the study?

Response: The most important finding of my study is the fact that processed red meat consumption, but not unprocessed red meat, increases a risk of Heart Failure incidence and Heart Failure mortality.

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Limiting Red Meat May Reduce Diabetes Risk

MedicalResearch.com: An Pan, PhD

Research Associate, Dept Nutrition
655 Huntington Avenue Building 2, Room 351
Boston, Massachusetts 02115

Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes Mellitus: Three Cohorts of US Men and Women

MedicalResearch.com: What are the main findings of the study?

Answer:

— Compared with people who did not change their intake of red meat, those who increased it by as little as half a serving a day (about 1.5 ounces) over a four-year period had a 48% increased risk of developing type 2 diabetes in the subsequent 4 years.

— People who decreased their intake by half a serving a day over four years did not have an acute reduced risk in the next four years compared to people who did not change their intake, but had a reduced risk of developing the disease by 14% in the entire follow-up period, suggesting a prolonged effect.

— The findings included both processed meat such as lunch meat and hot dogs and unprocessed meats such as hamburger, steak and pork. And the association was generally stronger for processed red meat compared to unprocessed red meat.

— Adjusting for weight modestly reduced the association between red meat consumption and diabetes suggesting that weight gain played a role in the development of the disease.

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