Meat and meat products – a scoping review for Nordic Nutrition Recommendations 2023

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY Food & Nutrition Research Pub Date : 2024-02-07 DOI:10.29219/fnr.v68.10538
Jelena Meinilä, Jyrki K. Virtanen
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Abstract

In Press
This article has been accepted for publication and undergone full peer review. It has gone through copyediting and typesetting but not yet final proofreading. Although final publication galleys will be added at a later stage, this article is fully citable using the DOI number.

Meat is not only a source of several nutrients but also a proposed risk factor for several non-communicable diseases. Here, we describe the totality of evidence for the role of meat intake for chronic disease outcomes, discuss potential mechanistic pathways, knowledge gaps, and limitations of the literature, and advice for setting and updating the food-based dietary guidelines for meat. The scoping review is based on a de novo systematic review (SR) and meta-analysis on the association between poultry intake and cardiovascular disease (CVD) and type 2 diabetes (T2D), qualified SRs on meat intake and cancer by the World Cancer Research Fund (WCRF), the International Agency for Research on Cancer (IARC), and a systematic literature search of SRs and meta-analyses. The quality of the SRs was evaluated using a modified AMSTAR 2 tool, and the strength of evidence was evaluated based on a predefined criteria developed by the WCRF. The quality of the SRs was on average critically low. Our findings indicate that the evidence is too limited for conclusions for most of the chronic disease outcomes. However, findings from qualified SRs, as defined by the Nordic Nutrition Recommendations 2023, indicate strong evidence that processed meat increases the risk of colorectal cancer and probable evidence that red meat (unprocessed, processed, or both) increases the risk. The evidence suggests that both unprocessed red meat and processed meat (also including processed poultry meat) are probable risk factors for CVD mortality, coronary heart disease, and stroke. We found no evidence suggesting that unprocessed red meat, processed red meat, total red meat, or processed meat (including red and white meat) would be protective of any chronic disease. There was also no sufficient evidence to conclude on protective effect of poultry on any chronic diseases; effects on the risk of CVD, stroke, and T2D, to any direction, were regarded as unlikely.

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肉类和肉制品--《北欧营养建议2023》的范围界定审查
出版中这篇文章已被接受发表,并经过了全面的同行评审。文章已通过校对和排版,但尚未完成最终校对。虽然最终的出版样稿将在稍后阶段添加,但这篇文章完全可以使用 DOI 编号进行引用。肉类不仅是多种营养素的来源,也是多种非传染性疾病的拟议风险因素。在此,我们描述了肉类摄入对慢性疾病结果的作用的全部证据,讨论了潜在的机理途径、知识差距和文献的局限性,并就制定和更新基于食物的肉类膳食指南提出了建议。本范围界定综述基于一项关于家禽摄入量与心血管疾病(CVD)和 2 型糖尿病(T2D)之间关系的全新系统综述(SR)和荟萃分析、世界癌症研究基金会(WCRF)和国际癌症研究机构(IARC)关于肉类摄入量与癌症的合格 SR,以及对 SR 和荟萃分析的系统文献检索。采用修改后的 AMSTAR 2 工具评估了 SR 的质量,并根据 WCRF 制定的预定标准评估了证据的强度。研究报告的平均质量极低。我们的研究结果表明,大多数慢性病结果的证据过于有限,无法得出结论。不过,根据《北欧营养建议 2023》的定义,合格的代表性研究结果表明,有确凿证据表明加工肉类会增加罹患结直肠癌的风险,有可能的证据表明红肉(未加工、加工或两者兼有)会增加罹患结直肠癌的风险。证据表明,未加工的红肉和加工肉类(也包括加工禽肉)都可能是心血管疾病死亡率、冠心病和中风的风险因素。我们没有发现任何证据表明,未加工的红肉、加工的红肉、全部红肉或加工肉类(包括红肉和白肉)对任何慢性疾病都有保护作用。此外,也没有足够的证据表明家禽对任何慢性疾病有保护作用;无论从哪个角度看,家禽对心血管疾病、中风和 T2D 风险的影响都不大可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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