ライフサイエンスコーパス: red meat

1 positively correlated with saturated fat and red meat.

2 d with the effect of a diet that was high in red meat.

3 o cow's milk, and (3) delayed anaphylaxis to red meat.

4 allergic symptoms 3-6 h after consumption of red meat.

5 gy, saturated fat, fruit and vegetables, and red meat.

6 cancer risk is associated with diets high in red meat.

7 proposing a mechanism of cancer promotion by red meat.

8 hat it is highly and selectively enriched in red meat.

9 gE response to the alpha-Gal glycan found in red meat.

10 95% CI: 1.24, 1.35; n = 5 studies) for total red meat.

11 en accompanied by a high intake of processed red meat.

12 gely because of the consumption of processed red meat.

13 vere allergic reactions after consumption of red meat.

14 he induction of IgE-mediated food allergy to red meat.

15 sialidases were able to release Neu5Gc from red meat.

16 ystemic reactions 3-7 h after consumption of red meat.

17 minantly attributable to intake of fiber and red meat.

18 nd is associated with delayed anaphylaxis to red meat.

19 d summed intake of unprocessed and processed red meats.

20 r-sweetened beverages (1.00 lb), unprocessed red meats (0.95 lb), and processed meats (0.93 lb) and w

21 : 0.98, 1.22; n = 6 studies) for unprocessed red meat, 1.23 (95% CI: 1.17, 1.28; n = 6 studies) for p

22 o consumption, high consumption of processed red meat (100 g/d) was associated with shorter survival

23 est increase was associated with unprocessed red meats (+14.4% [95% UI, 9.1%-19.5%]).

24 lowest are attributed to high consumption of red meat ($3; 95% CI $2.8-$3.5) and polyunsaturated fats

25 rted (fiber, 63%; fruit and vegetables, 54%; red meat, 47%; physical activity, 45%), with consumption

26 more potatoes (95% CI: 18%, 106%), 46% more red meat (95% CI: 4%, 106%), and, in women, 61% more sug

27 Data were sourced from Scotland's largest red meat abattoir throughout 2013 and 2014.

28 l-Carnitine, an abundant nutrient in red meat, accelerates atherosclerosis in mice via gut mi

29 Human consumption of Neu5Gc (from red meat) acts as a "xeno-autoantigen" via metabolic inc

30 Upon institution of a diet free of red meat, all patients had no further episodes of anaphy

31 In conclusion, we show that red meat allergic patients have a selective IgE response

32 We found that none of the 24 red meat allergic patients investigated had an IgE antib

33 We investigated whether IgE from red meat allergic patients recognizes other mammalian gl

34 ctive in allergic disease are not targets of red meat allergic patients' IgE.

35 Furthermore, a dose-dependent inhibition of red meat-allergic patients' IgE to beef by alpha-Gal was

36 t-coupled proteomic analysis using sera from red meat-allergic patients.

37 40 of 1335 subjects: 30 of 40 patients with red meat allergy (12 also clinically allergic to gelatin

38 sitization to alpha-Gal, with development of red meat allergy as a secondary phenomena.

39 Red meat allergy presents a novel form of food allergy w

40 sociated with IgE responses to alpha-Gal and red meat allergy.

41 positivity and carry a considerable risk of red meat allergy.

42 a-1,3 galactose (a carbohydrate contained in red meat) allergy, pigeon tick bite (Argax reflexus), wh

43 Consumption of nonprocessed red meat alone was not associated with shorter survival.

44 ship between tick bites and sensitization to red meat, alpha-Gal, and gelatin (with or without clinic

45 ry L-carnitine, a trimethylamine abundant in red meat, also produces TMAO and accelerates atheroscler

46 here were no significant differences between red meat and all comparison diets combined for changes i

47 -analysis of randomized controlled trials on red meat and cardiovascular risk factors and determine w

48 Stronger associations were observed between red meat and cholesterol and NAFLD with cirrhosis than w

49 he cohort died] according to levels of total red meat and combined levels of processed and nonprocess

50 Fresh red meat and cured meat consumption increases the risk o

51 diet high in vegetables and fruit and low in red meat and fried foods.

52 t investigated possible interactions between red meat and FV consumption and evaluated the dose-respo

53 f FV consumption, and no interaction between red meat and FV consumption was detected.

54 Red meat and FV consumption were assessed through a self

55 ciation between the consumption of processed red meat and hypertension.

56 the consumption of unprocessed and processed red meat and incident hypertension.

57 Lean red meat and low-fat dairy produced a similar glycemic r

58 ndance in people with high levels of dietary red meat and may therefore be a causative factor in CRC.

59 ave observed patients clinically allergic to red meat and meat-derived gelatin.

60 lly explain the positive association between red meat and pancreatic cancer.

61 In conclusion, red meat and poultry intakes were associated with a high

62 abundant extra-virgin olive oil, and minimal red meat and processed foods.

63 ize the evidence from prospective studies on red meat and processed meat consumption in relationship

64 High consumption of red meat and processed meat has been associated with inc

65 with a lower risk of colorectal cancer, and red meat and processed meat have been associated with an

66 e relationship between allergic reactions to red meat and sensitization to gelatin and galactose-alph

67 eme iron in the promotion of colon cancer by red meat and suggest that heme iron could initiate carci

68 ts, and fish has markedly lower impacts than red meats and processed meats.

69 on between consumption of different types of red meats and risk of type 2 diabetes (T2D) remains unce

70 airy (from milk, yogurt, or custard) with no red meat, and a control diet that contained neither red

71 igher intakes of refined grains, vegetables, red meat, and fats and Dominicans having higher intakes

72 lcholine, which is mainly derived from eggs, red meat, and fish, is related to all-cause and CVD mort

73 48) in addition aimed to avoid the intake of red meat, and the "fiber" group (N = 44) increased intak

74 ages were allocated to receive PRT with lean red meat ( approximately 160 g cooked) to be consumed 6

75 Dietary recommendations to limit red meat are based on observational studies linking inta

76 ironmental impacts-unprocessed and processed red meat-are consistently associated with the largest in

77 d cured meats as carcinogenic for humans and red meats as probably carcinogenic.

78 The red meat-associated diabetes risk was largely attenuated

79 The red meat-associated diabetes risk was significantly (P <

80 Similarly, red meat-associated enhancement of CVD event risk does n

81 biannual survey, and reported consumption of red meat at least once weekly were randomly assigned to

82 terchanging protein foods (e.g., chicken for red meat), but they may be exchanged for carbohydrate-ri

83 sis, consumption of processed meat and total red meat, but not unprocessed red meat, was statisticall

84 ted completely for poultry and partially for red meat by heme iron intake.

85 a tick bite was associated with allergies to red meat, cetuximab, and gelatin.

86 ntified: fast food and full-fat dairy, fish, red meat, chicken, low-fat milk, and legumes.

87 investigated whether those who consumed lean red meat compared to carbohydrates on the 3 training day

88 meals (iAUC: 159.65 +/- 20.0 mU/L . 3 h for red meat compared with 167.49 +/- 24.1 mU/L . 3 h for da

89 FA content (P < 0.0001 for all, except apoB: red meat compared with nonmeat [P = 0.0004]).

90 iets, diets that include large quantities of red meat, constipation, or physical inactivity increase

91 cal activity (15%), triglycerides (14%), and red meat consumption (7%). Conclusion: Childhood socioec

92 Impacts may include reduced red meat consumption (with positive effects on saturated

93 for the epidemiological association between red meat consumption and carcinoma risk.

94 well-established link between high levels of red meat consumption and CVD risk.

95 tial mediators of the relation between total red meat consumption and diabetes risk in Cox models.

96 oxy-sphingomyelin 14:1) were associated with red meat consumption and diabetes risk.

97 association was observed between unprocessed red meat consumption and hypertension.

98 We observed no association for unprocessed red meat consumption and hypertension.

99 ssociation between unprocessed and processed red meat consumption and incident T2D in US adults.

100 Mediterranean diets limit red meat consumption and increase intakes of high-phytat

101 effect of CML AGE on the association between red meat consumption and pancreatic cancer.

102 to determine whether the association between red meat consumption and the risk of all-cause, CVD, and

103 n the circulation were associated with total red meat consumption and, independent of red meat, with

104 Men in the highest quintile of red meat consumption had higher risk of pancreatic cance

105 Red meat consumption has been associated with negative h

106 Epidemiological studies of red meat consumption in relation to risk of heart failur

107 etabolism may help understanding the role of red meat consumption in the etiology of some chronic dis

108 rospective study of men with low to moderate red meat consumption indicate that processed red meat co

109 High red meat consumption is associated with a shorter surviv

110 High red meat consumption is associated with an increased mor

111 High processed red meat consumption is associated with increased risk o

112 n counterbalance the negative impact of high red meat consumption is unknown.

113 rials (RCTs) that investigate the effects of red meat consumption on CVD risk factors.

114 Daily red meat consumption over years may increase CKD risk, w

115 ntify blood metabolites that possibly relate red meat consumption to the occurrence of type 2 diabete

116 645 Swedish men (40,089) and women (34,556), red meat consumption was assessed through a self-adminis

117 We found that high total red meat consumption was associated with progressively s

118 Habitual red meat consumption was consistently related to a highe

119 Total red meat consumption was defined as energy-standardized

120 lifestyle, diet, and body mass index, total red meat consumption was directly related to diabetes ri

121 Red meat consumption was positively associated with ferr

122 ncrease in unprocessed, processed, and total red meat consumption were 1.12 (1.08, 1.16), 1.32 (1.25,

123 he associations of unprocessed and processed red meat consumption with HF incidence and mortality in

124 changes in fruit and vegetable consumption, red meat consumption, and bodyweight for deaths from cor

125 pability to identify potential biomarkers of red meat consumption, as well as possible health risk fa

126 red meat consumption indicate that processed red meat consumption, but not unprocessed red meat, is a

127 isk of inflammatory diseases associated with red meat consumption, including colorectal cancer(4) and

128 Our results suggest that red meat consumption, particularly processed red meat, i

129 kg/m(2), diabetes, past and current smoking, red meat consumption, saturated fat and cholesterol were

130 participants in the lowest quintile of total red meat consumption, those in the highest quintile had

131 er mortality according to quintiles of total red meat consumption.

132 nd vegetable consumption, and 0.7% (0.1%) in red meat consumption.

133 processes epidemiologically associated with red meat consumption.

134 ombined levels of processed and nonprocessed red meat consumption.

135 ypertension, diabetes, obesity, smoking, and red meat consumption.

136 tly following consumption of diets with high red meat content compared with diets with similar amount

137 The high sodium content of processed red meat could increase blood pressure and explain the a

138 and 1.51 (1.25, 1.83) for 100 g unprocessed red meat/d and for 50 g processed red meat/d, respective

139 the consumption of >/=0.5 servings of total red meat/d does not influence blood lipids and lipoprote

140 f consuming >/=0.5 or <0.5 servings of total red meat/d on CVD risk factors [blood total cholesterol

141 the consumption of >/=0.5 servings of total red meat/d would have a negative effect on these CVD ris

142 nprocessed red meat/d and for 50 g processed red meat/d, respectively.

143 body by means of food ingestion, mostly via red meat, dairy products and fatty marine foods.

144 Red meat-derived sialic acid (Sia), N-glycolylneuraminic

145 y higher after the dairy diet than after the red meat diet (P < 0.01) with no change in fasting gluco

146 in women after the dairy diet than after the red meat diet (P < 0.01) with no difference between diet

147 e, HOMA-IR was significantly lower after the red meat diet than after the dairy diet (1.33 +/- 0.8 co

148 pectroscopy posit an effective technique for red meat discrimination.

149 Intake of red meat during adolescence was not associated with colo

150 se results indicate that high consumption of red meat, especially processed meat, may increase all-ca

151 r boiled chicken, vegetables, and nuts (F3); red meat (F4); processed foods comprising cakes, sweet b

152 One hypothesis is that red meat facilitates the nitrosation of bile acid conjug

153 not provide evidence for choosing white over red meat for reducing CVD risk.

154 ruit and decrease intakes of regular cheese, red meat, fried food, fast food, and fat (P < 0.05) than

155 The "no red meat" group (N = 48) in addition aimed to avoid the

156 eling to 1) continue breastfeeding, 2) offer red meat >/=3 d/wk, and 3) offer fruit and vegetables da

157 Compared with no consumption, consumption of red meat >100 g/d was progressively associated with shor

158 onsumption of both processed and unprocessed red meat has been associated with a higher risk of major

159 or total fat (HR: 1.15; 95% CI: 1.01, 1.30), red meat (HR: 1.31; 95% CI: 1.12, 1.53), and processed m

160 ining 3-d/wk, participants who consumed lean red meat in line with current Australian dietary recomme

161 ensitivity compared with a diet high in lean red meat in overweight and obese subjects, some of whom

162 oultry and fish and reduced intakes of fats, red meats (including pork), sodium, and added sugars.

163 Heme, the pigment of red meat, induces cytotoxicity of colonic contents and e

164 m of anaphylaxis that occurs 3-6 hours after red meat ingestion.

165 s were not modified by age, BMI, smoking, or red meat intake (All P(interaction) > 0.055).

166 of T2D even after additional adjustment for red meat intake (multivariate-adjusted hazard ratio = 1.

167 5% confidence interval (CI): 1.14, 1.33) for red meat intake (P for trend < 0.001), 1.15 (95% CI: 1.0

168 ose with both a high HCA-risk score and high red meat intake (P-interaction = 0.01).

169 Red meat intake [62.7 g (quintile 5) compared with 9.8 g

170 NGG infants had significantly higher red meat intake [mean +/- SD: 5.4 +/- 1.8 compared with

171 Observational associations between red meat intake and cardiovascular disease (CVD) are inc

172 e no additional beneficial impact of reduced red meat intake and increased fiber intake on the improv

173 e new guidelines showed efficacy with higher red meat intake and positive effects on hemoglobin and h

174 or both modes of acquisition (ESI-/ESI+) and red meat intake classes (YES/NO).

175 Red meat intake did not affect lipid-lipoprotein profile

176 ndings do not suggest an association between red meat intake during adolescence and colorectal adenom

177 In the UK Biobank, people with low or no red meat intake generally had lower hemoglobin concentra

178 cantly (p<0.05) different between yes and no red meat intake groups.

179 ions in urine and blood were associated with red meat intake in both a highly controlled intervention

180 blood, C18:0 was positively associated with red meat intake in both the intervention study (q = 0.00

181 miological studies suggest that an increased red meat intake is associated with a higher risk of type

182 High red meat intake is associated with an elevated risk of c

183 Greater red meat intake is associated with an increased type 2 d

184 Greater red meat intake is associated with unfavorable plasma co

185 Adherence to a plant-based diet that limits red meat intake may be associated with reduced risk of b

186 Our study shows that red meat intake may increase the risk of ESRD in the gen

187 Red meat intake may increase the risk of RCC through mec

188 er additional adjustment for heme iron, only red meat intake remained significantly associated with T

189 Red meat intake strongly associated with ESRD risk in a

190 However, the relation of red meat intake to biomarkers of inflammation and glucos

191 A 2-fold elevated risk associated with high red meat intake was found for colorectal polyps or adeno

192 ponectin was not associated with any type of red meat intake when further adjusted for medical and li

193 Substituting a serving of total red meat intake with alternative protein food in a combi

194 sociations of processed meat and unprocessed red meat intake with fasting glucose and insulin concent

195 We hypothesized that greater red meat intake would be associated with biomarkers of i

196 iations of total, unprocessed, and processed red meat intakes (quartile categories) with plasma C-rea

197 Greater total, unprocessed, and processed red meat intakes were associated with higher plasma CRP,

198 risk factors, both unprocessed and processed red meat intakes were positively associated with T2D ris

199 In Western diets, red meat is a frequently eaten food(2), but long-term co

200 The consumption of red meat is a risk factor in human colorectal cancer (CR

201 indicate that high consumption of processed red meat is associated with an increased COPD risk among

202 Tick-induced allergy to red meat is associated with anti-alpha-Gal IgE antibody

203 Red meat is enriched in N-glycolylneuraminic acid (Neu5G

204 In contrast to chicken, red meat is not heavily contaminated at point of sale.

205 g . kg(-)(1) . d(-)(1) achieved through lean red meat is safe and effective for enhancing the effects

206 ed red meat consumption, but not unprocessed red meat, is associated with an increased risk of HF.

207 red meat consumption, particularly processed red meat, is associated with an increased risk of T2D.

208 Carnitine, a molecule found in red meat, is metabolized to trimethylamine (TMA) by the

209 idal anti-inflammatory drugs, high intake of red meat, low intake of fiber, and low intake of calcium

210 y higher after the dairy meal than after the red meat meal (2.23 +/- 0.49 compared with 0.88 +/- 0.57

211 The red meat meal resulted in a higher glucose response at 3

212 ose response 30 min after consumption of the red meat meal was likely attributable to differences in

213 insulin response than a carbohydrate-matched red meat meal would, which might account for the change

214 mal fats, dairy, eggs, fish/seafood, poultry/red meat, miscellaneous animal-based foods) received rev

215 mechanisms by which high-risk diets (such as red meat) modulate disease risk and they are generating

216 Thus, red meat Neu5Gc concentration is tissue and species-spec

217 t, and a control diet that contained neither red meat nor dairy.

218 carcinomas is the long-term consumption of "red meat" of mammalian origin.

219 Inconsistencies regarding the effects of red meat on cardiovascular disease risk factors are attr

220 d controlled trials evaluating the effect of red meat on cardiovascular disease risk factors are inco

221 otein-enriched diet facilitated through lean red meat on lean tissue mass (LTM), muscle size, strengt

222 Consumption of red meat or fish was not related to risk, but replacemen

223 ed anaphylaxis occurring upon consumption of red meat or innards.

224 ation on the vitamin D content of Australian red meat or on the possible influence of latitude on thi

225 confidence intervals for the association of red meat or processed meat consumption with all-cause mo

226 at (OR: 2.03; 95% CI: 1.30, 3.17), well-done red meat (OR: 2.19; 95% CI: 1.34, 3.60), and the HCA 2-a

227 The highest quartile intakes of red meat (OR: 2.38; 95% CI: 1.44, 3.93), processed meat

228 lses (p = 0.05); and reduced their intake of red meat (p < 0.001), butter, margarine, and cream (p <

229 Red meat (P trend = 0.010), processed red meat (P trend = 0.004), poultry (P trend = 0.005), a

230 Red meat (P trend = 0.010), processed red meat (P trend

231 very additional 100-g serving of unprocessed red meat per day was associated with a 0.037-mmol/L (95%

232 and whole grains per day for one serving of red meat per day were associated with a 16-35% lower ris

233 sociation between consumption of total meat, red meat, poultry, and processed meat and weight gain af

234 We evaluated the relationships of red meat, poultry, fish, and shellfish intakes, as well

235 nced adenomas [highest compared with lowest: red meat, PR: 1.07 (95% CI: 0.83, 1.37); processed meat,

236 tern, characterized by a high consumption of red meat, pre-made foods, snacks, alcohol, and sugar-swe

237 ortality, whereas replacement of yogurt with red meat, processed meat (women and men), and milk or ot

238 s consumed increasing quantities of chicken, red meat, processed meat, and fish over 3 successive wee

239 s, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages,

240 ting 3 servings of nuts/wk for 3 servings of red meat, processed meat, eggs, or refined grains/wk was

241 attern was characterized by higher intake of red meat, processed meat, high-fat dairy products, Frenc

242 use, and dietary intake of calcium, folate, red meat, processed meat, vegetables, fruit, and fiber).

243 minimally processed whole grains; and fewer red meats, processed (eg, sodium-preserved) meats, and f

244 ables, nuts/seeds, whole grains, unprocessed red meats, processed meats, sugar-sweetened beverages (S

245 ables, nuts/seeds, whole grains, unprocessed red meats, processed meats, sugar-sweetened beverages, p

246 te alpha-gal after consumption of mammalian (red) meat products and drugs of mammalian origin.

247 intake of total protein, animal protein, and red meat protein was positively associated with T2D prev

248 8%) for total protein-, animal protein-, and red meat protein-T2D associations, respectively.

249 al protein, and 1.75 (95% CI: 1.14-2.68) for red meat protein.

250 Thus, the allergenicity of red meat proteins is preserved even upon different therm

251 tion in patients with delayed anaphylaxis to red meat providing further confirmation for the clinical

252 Western (high in red meat, refined grains, and high-fat dairy) and pruden

253 orted a novel form of delayed anaphylaxis to red meat related to serum IgE antibodies to the oligosac

254 Relative to the comparison diets combined, red meat resulted in lesser decreases in triglycerides (

255 -cause mortality decreased; higher intake of red meat (RR: 1.10; 95% CI: 1.04, 1.18) and processed me

256 nsumed 6 d/wk [resistance training plus lean red meat (RT+Meat) group; n = 53] or control PRT [1 serv

257 Ninety (90) intact red meat samples were measured using Raman spectroscopy,

258 fruits and vegetables, fish, dietary fibres, red meat, saturated fatty acids (SFAs), sodium, sugar-sw

259 bles, chicken, and nuts and a pattern low in red meat seems to be associated with a lower prevalence

260 19 y, 3) consumption of >/=0.5 or <0.5 total red meat servings/d [35 g (1.25 ounces)], and 4) reporti

261 ar-sweetened beverages, citrus, added sugar, red meat, shellfish, desserts, and wine.

262 Citrus, green vegetables, red meat, shellfish, fish, peanuts, rice, butter, coffee

263 with fatty foods, for example 'red wine with red meat', suggest that astringents such as pickles, sor

264 s who consumed 75 g/day or more of processed red meat, the hazard ratio was 1.26 (95% confidence inte

265 getables, nuts, legumes, whole grains, fish, red meat, the monounsaturated fat:saturated fat ratio, a

266 HPFS) and "unhealthy" AHEI components (e.g., red meat, trans fat) and metabolites (n = 56 in the NHS

267 The release of Neu5Gc from red meat using bacterial sialidases could reduce the ris

268 with higher fasting glucose, and unprocessed red meat was associated with both higher fasting glucose

269 her physical inactivity nor intake of fat or red meat was associated with diverticulosis.

270 A higher intake of red meat was associated with higher ferritin concentrati

271 sh patients with delayed severe reactions to red meat was included in the study.

272 Consumption of unprocessed red meat was not associated with COPD incidence.

273 Intake of unprocessed red meat was not associated with incident diabetes (OR f

274 ssed meat, such as spam, but not unprocessed red meat, was associated with higher risk of diabetes in

275 meat and total red meat, but not unprocessed red meat, was statistically significantly positively ass

276 High intakes of red meat were associated with a higher risk of all-cause

277 vegetables, milk, and higher consumption of red meat were associated with higher likelihood of havin

278 High and moderate intakes of nonprocessed red meat were associated with shorter survival only when

279 Most patients allergic to red meat were sensitized to gelatin, and a subset was cl

280 ed with increased risks include starches and red meats, whereas moderate alcohol intake and polyunsat

281 The consumption of red meat, which is CML-AGE rich, has been positively ass

282 and consumption of processed and unprocessed red meat while taking into account smoking status.

283 gh or low SFA) and within each, allocated to red meat, white meat, and nonmeat protein diets consumed

284 ncers, independent of calcium and intakes of red meat, white meat, dairy, and fish.

285 Replacement of 1 serving per day of red meat with 1 serving per day of poultry or fish was a

286 diets with red meat with diets that replaced red meat with a variety of foods.

287 Substituting red meat with another protein food is associated with a

288 Severe hypersensitivity reactions to red meat with delay of several hours in patients with Ig

289 shed up until July 2017 comparing diets with red meat with diets that replaced red meat with a variet

290 teractions of processed meat and unprocessed red meat with genetic risk score related to fasting gluc

291 Substituting red meat with high-quality plant protein sources, but no

292 sensitivity of consuming a diet high in lean red meat with minimal dairy, a diet high in primarily lo

293 stitution analysis, replacing one serving of red meat with other food sources of protein associated w

294 tal red meat consumption and, independent of red meat, with diabetes risk.

295 en who consumed >/=5 servings of unprocessed red meat/wk (100 g = 1 serving) were compared with women

296 omen who consumed >/=5 servings of processed red meat/wk (50 g = 1 serving) had a 17% higher rate of

297 th women who consumed <1 serving unprocessed red meat/wk, the multivariate HR was 0.99 (95% CI: 0.91,

298 In comparison with fish, red meat yielded greater decreases in low-density lipopr

299 In comparison with carbohydrates, red meat yielded greater decreases in triglycerides (WMD

300 ative to high-quality plant protein sources, red meat yielded lesser decreases in total cholesterol (