A meta-analysis of the association between poultry and egg consumption and the risk of brain cancer.

Poultry consumption, as well as egg consumption for brain cancer risk remains an important topic. The objective of this meta-analysis is to investigate the role of poultry and egg consumption for brain cancer risk. All articles about poultry and egg consumption for brain cancer were retrieved from PubMed, Web of knowledge and Wan Fang Med Online. The data was analyzed using Stata 12.0 software. Ten articles (6 articles for poultry and 5 articles for egg) were included. For poultry consumption, the summarized relative risk (RR) was 0.901 (95%CI= 0.703-1.154) for brain cancer risk, with high between-study heterogeneity (I2= 60.7%, P=0.018). Four studies reported the association between poultry consumption and glioma risk, yielding a RR of 0.873 (95%CI= 0.737-1.034, I2= 0.0%, P=0.838). The association between egg consumption and brain cancer risk was not significant (RR= 0.998, 95%CI= 0.552-1.805), with significant heterogeneity (I2= 82.6%, P< 0.001). The pooled RR for glioma risk was 1.472 (95%CI= 0.935-2.316). In summary, our results concluded that poultry and egg consumption may be not associated with the risk of brain cancer. Due to the limited quality of evidence currently available, more studies related to poultry and egg consumption for brain cancer is necessary.

Meat Consumption and Risk of Metabolic Syndrome: Results from the Korean Population and a Meta-Analysis of Observational Studies.

Many studies have reported harmful effects of red meat or processed meat on chronic diseases including cancer and diabetes, but epidemiological evidence for metabolic syndrome is limited and remains controversial. Therefore, we performed a meta-analysis of observational studies to assess the association between various meat consumption and risk of metabolic syndrome. The PubMed and ISI Web of Science databases were searched through June 2017, and further included unpublished results from Korea National Health and Nutrition Examination Survey 2012-2015, including 8387 Korean adults. Sixteen studies were suitable for meta-analysis, which included 19,579 cases among 76,111 participants. We used a random-effects model to calculate the pooled relative risks (RR) and 95% confidence intervals (CI). The pooled RR for metabolic syndrome of the highest versus lowest category of meat intake was 1.14 (95% CI: 1.05, 1.23) for total meat, 1.33 (95% CI: 1.01, 1.74) for red meat, 1.35 (95% CI: 1.18, 1.54) for processed meat, and 0.86 (95% CI: 0.76, 0.97) for white meat. All of these associations did not differ significantly by study design and adjustment factors. Our findings indicated that total, red, and processed meat intake is positively associated with metabolic syndrome, and white meat intake is inversely associated with metabolic syndrome.

Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies.

BACKGROUND: Previous meta-analyses on meat intake and risk of stroke did not report the effect of white meat (poultry meat, excluding fish) and did not examine stroke incidence and mortality separately. We aimed to investigate the relationship of total (red and processed meat), red (unprocessed or fresh red meat), and processed (processed red meat) consumption along with white meat on risk of stroke incidence and mortality. METHODS AND RESULTS: Articles were identified from databases and reference lists of relevant studies up to October 28, 2016. We selected prospective cohort studies on meat consumption specified by types of meat and stroke incidence and mortality reporting relative risks and 95% confidence intervals. The pooled relative risk was estimated using the random-effects model. Based on the inclusion criteria, 10 articles containing 15 studies (5 articles with 7 studies including 9522 cases of stroke incidence and 254 742 participants and 5 articles with 8 studies containing 12 999 cases of stroke mortality and 487 150 participants) were selected for quantitative synthesis. The pooled relative risks (95% confidence intervals) for total, red, processed and white meat consumption and total stroke incidence were 1.18 (1.09-1.28), 1.11 (1.03-1.20), 1.17 (1.08-1.25), and 0.87 (0.78-0.97), respectively. Total meat consumption (0.97 [0.85-1.11]) and red meat consumption 0.87 (0.64-1.18) were not significantly associated with stroke-related death. CONCLUSIONS: The relationship between meat intake and risk of stroke may differ by type of meat. Recommendations for replacing proportions of red and processed meats to white meat for the prevention of stroke may be considered in clinical practice.

Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review.

This review presents up-to-date information about current research on nicarbazin, one of the most used anticoccidials in poultry production. The focus is to elucidate regulation concerning nicarbazin, limits for its residues in food, how maximum residue limits in different countries are calculated regarding edible chicken tissues and the possible implications in human health. Analytical methods to extract and quantify this residue, expressed as dinitrocarbanilide (DNC) are presented and discussed, including qualitative screening and quantitative/confirmatory analytical methods. Monitoring results and occurrence of DNC residues in chicken meat are discussed. Additionally, the causes of eventual chicken meat contamination and possible solutions to reduce or eliminate DNC residue in tissues are also presented. The paper concludes with perspectives, the current state of DNC residue analysis and suggestions for future research, especially considering the gap in the study of residue recycling effect due to continuous chicken litter use.

[Diet consisting mainly of sunflower seeds and chicken as the cause of small bowel obstruction in a bodybuilder].

Diet-induced small bowel obstruction is a rare condition in young, healthy patients. We describe a case of a 26-year-old man, who presented with acute small bowel obstruction. During a period of eight days prior to admission the patient had been eating an extremely restricted diet along with a regulated intake of fluids. The diet was part of a preparation for a major fitness contest. We chose a conservative treatment of IV fluids and laxatives, and the patient recovered uneventfully.

Food Sources of Protein and Risk of Incident Gout in the Singapore Chinese Health Study.

OBJECTIVE: Prospective studies evaluating diet in relation to the risk of gout in Asian populations are lacking. The purpose of this study was to examine the relationship between the consumption of dietary protein from each of its major sources and the risk of gout in a Chinese population. METHODS: We used data from the Singapore Chinese Health Study, a prospective cohort of 63,257 Chinese adults who were 45-74 years old at recruitment during the years 1993-1998. Habitual diet information was collected via a validated semiquantitative food frequency questionnaire, and physician-diagnosed gout was self-reported during 2 followup interviews up to the year 2010. Cox proportional hazards models were used to calculate the hazard ratios (HRs) and 95% confidence intervals (95% CIs), with adjustment for potential confounders, among 51,114 eligible study participants who were free of gout at baseline and responded to our followup interviews. RESULTS: A total of 2,167 participants reported physician-diagnosed gout during the followup period. The multivariate-adjusted HRs (with 95% CIs) of gout, comparing the first quartile with the fourth quartile, were as follows: 1.27 (1.12-1.44; P for trend < 0.001) for total protein, 1.27 (1.11-1.45; P for trend < 0.001) for poultry, 1.16 (1.02-1.32; P for trend = 0.006) for fish and shellfish, 0.86 (0.75-0.98; P for trend = 0.018) for soy food, and 0.83 (0.73-0.95; P for trend = 0.012) for nonsoy legumes. No statistically significant associations were found with protein intake from other sources (red meat, eggs, dairy products, grains, or nuts and seeds). CONCLUSION: In this Chinese population living in Singapore, higher total dietary protein intake from mainly poultry and fish/shellfish was associated with an increased risk of gout, while dietary intake of soy and nonsoy legumes was associated with a reduced risk of gout.

Cohort study of a dual-pathogen point source outbreak associated with the consumption of chicken liver pâté, UK, October 2009.

BACKGROUND: In October 2009, a dual-pathogen outbreak of Campylobacter and Salmonella occurred in which 59 cases were identified among guests attending a regional conference in the North of England. The mean symptomatic period was 5.4 days ( confidence intervals: 4.4-6.4), and over 84% of the cases had abdominal pain and diarrhoea. METHODS: A retrospective cohort study was used to investigate the outbreak, and active case-finding was performed through the conference organizers and environmental health officers. A focused questionnaire was distributed to all guests via the event organizers 10 days after the conference. RESULTS: Response rate among guests was 61% (107/175). A cohort study was undertaken, and a strong association was found between illness and consumption of chicken liver pâté, supporting the hypothesis that chicken liver pâté was the most likely cause of the outbreak. CONCLUSION: This is the first mixed pathogen outbreak documented associated with the consumption of chicken liver pâté and adds to the evidence of potential hazards associated with the undercooking of poultry livers. A rapid outbreak investigation with collaboration between several organizations and the venue led to identification of the most probable source.

Poultry processing work and respiratory health of Latino men and women in North Carolina.

OBJECTIVE: To evaluate associations between poultry processing work and respiratory health among working Latino men and women in North Carolina. METHODS: Between May 2009 and November 2010, 402 poultry processing workers and 339 workers in a comparison population completed interviewer-administered questionnaires. Of these participants, 279 poultry processing workers and 222 workers in the comparison population also completed spirometry testing to provide measurements of forced expiratory volume in 1 second and forced vital capacity. RESULTS: Nine percent of poultry processing workers and 10% of workers in the comparison population reported current asthma. Relative to the comparison population, adjusted mean forced expiratory volume in 1 second and forced vital capacity were lower in the poultry processing population, particularly among men who reported sanitation job activities. CONCLUSIONS: Despite the low prevalence of respiratory symptoms reported, poultry processing work may affect lung function.

Meat, poultry and fish and risk of colorectal cancer: pooled analysis of data from the UK dietary cohort consortium.

OBJECTIVE: Some but not all epidemiological studies have reported that high intakes of red and processed meat are associated with an increased risk of colorectal cancer. In the UK Dietary Cohort Consortium, we examined associations of meat, poultry and fish intakes with colorectal cancer risk using standardised individual dietary data pooled from seven UK prospective studies. METHODS: Four- to seven-day food diaries were analysed, disaggregating the weights of meat, poultry and fish from composite foods to investigate dose-response relationships. We identified 579 cases of colorectal cancer and matched with 1,996 controls on age, sex and recruitment date. Conditional logistic regression models were used to estimate odds ratios for colorectal cancer associated with meat, poultry and fish intakes, adjusting for relevant covariables. RESULTS: Disaggregated intakes were moderately low, e.g. mean red meat intakes were 38.2 g/day among male and 28.7 g/day among female controls. There was little evidence of association between the food groups examined and risk for colorectal cancer: Odds ratios (95% confidence intervals) for a 50 g/day increase were 1.01 (0.84-1.22) for red meat, 0.88 (0.68-1.15) for processed meat, 0.97 (0.84-1.12) for red and processed meat combined, 0.80 (0.65-1.00) for poultry, 0.92 (0.70-1.21) for white fish and 0.89 (0.70-1.13) for fatty fish. CONCLUSIONS: This study using pooled data from prospective food diaries, among cohorts with low to moderate meat intakes, shows little evidence of association between consumption of red and processed meat and colorectal cancer risk.

Phosphorus and potassium content of enhanced meat and poultry products: implications for patients who receive dialysis.

BACKGROUND AND OBJECTIVES: Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS: We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Association of Analytical Communities (AOAC) official method 984.27, potassium using AOAC official method 985.01, and protein using AOAC official method 990.03. RESULTS: Products that reported the use of additives had an average phosphate-protein ratio 28% higher than additive free products; the content ranged up to almost 100% higher. Potassium content in foods with additives varied widely; additive free products all contained <387 mg/100 g, whereas five of the 25 products with additives contained at least 692 mg/100 g (maximum 930 mg/100 g). Most but not all foods with phosphate and potassium additives reported the additives (unquantified) on the labeling; eight of 25 enhanced products did not list the additives. The results cannot be applied to other products. The composition of the food additives used by food processors may change over time. CONCLUSIONS: Uncooked meat and poultry products that are enhanced may contain additives that increase phosphorus and potassium content by as much as almost two- and three-fold, respectively; this modification may not be discernible from inspection of the food label.

A retrospective analysis of case series using home-prepared and chicken hydrolysate diets in the diagnosis of adverse food reactions in 181 pruritic dogs.

The purpose of this retrospective study was to compare home-prepared and chicken hydrolysate diets in the diagnosis of canine adverse food reactions (AFR). Seventy-two dogs were fed home-prepared diets and 109 were fed hydrolysate. Owners chose the type of diet at presentation, and ingredients of home-prepared diets were selected depending on each dog's dietary history. Ectoparasitic infestations and microbial infections were treated during the trials. Cutaneous and gastrointestinal signs and pruritus scores were recorded before starting the diet, 6 weeks into the trials and after provocation with the original diets. AFR was diagnosed if pruritus resolved during the trial and recurred on dietary provocation. The dropout rate was lower for home-prepared diets although not statistically significant (18.1% home prepared; 24.7% hydrolysate, P=0.377). AFR alone was diagnosed in 10 dogs (17%) using home-prepared diets and in 15 (18.3%) fed the hydrolysate. Gastrointestinal problems were more frequent in dogs with AFR than in dogs without AFR (P=0.001). Another 11 dogs (18.6%) in the home-prepared diet group and 20 (24.4%) in the hydrolysate diet group had AFR concurrent with other pruritic diseases, mainly atopy. The similar frequencies of AFR diagnosis in the two groups (P=0.837 AFR; P=0.416 concurrent AFR) indicate that the chicken hydrolysate diet may be a valuable alternative to home-prepared diets in the diagnosis of canine AFR. Prospective cross-over studies are warranted to confirm these findings.

Estudio comparativo de tres variantes del ensayo de la membrana corioalantoidea del huevo de la gallina para la evaluación de la irritación ocular / Ocular irritation of chemicals measured by three different protocols based on the hen's egg test on the chorioallantoic membrane

Durante los últimos años se han desarrollado varias alternativas con el objetivo de reemplazar la prueba de irritación ocular en el conejo. El objetivo de este trabajo fue comparar la utilidad de tres protocolos diferentes de la prueba de la membrana corioalantoidea del huevo de gallina, descrita en una base de datos establecida de técnicas de Toxicología in vitro, evaluando la irritación potencial de diez sustancias químicas y formulaciones. Se compararon los datos con aquellos obtenidos en la prueba animal tradicional. Se halló una buena correlación con los datos del test in vivo para dos de los protocolos usados, en que tres sustancias fueron clasificadas como no irritantes y siete como irritantes en alguna magnitud. Sin embargo, se encontraron seis falsos negativos con la tercera prueba usada. Se discuten posibles causas para estos, resultados. De las tres técnicas estudiadas la mejor es la que se basa en la utilización de azul de tripano ya que se trata de una técnica más rápida, de más fácil realización y con un resultado más fiable al evaluar los daños ocasionados en la membrana corioalantoidea de una forma objetiva y cuantificable (AU)

[Botulism in Poland in 2000]. / Zatrucia jadem kielbasianym w 2000 roku.

A total of 72 cases of botulism were registered in Poland in 2000, with corresponding incidence 0.19 per 100,000 population. In the rural areas 56 (incidence 0.38), and in the urban areas 16 (incidence 0.07) cases were registered. In 2000, there were 46 outbreaks of one person, 7 outbreaks of two people, and 4 of three people noted. Meat dishes were the main vehicle of the botulinum toxin (41 cases; 56.9%). Of them, prevailed homemade conserves (bottling jars) prepared from pork meat (18.1%). Home made sausages were associated with 13.9%, canned fish with 12.5%, sausages of commercial production--with 12.5%, and dishes from poultry with 11.1% cases. Two deaths from botulism were registered in Poland in 2000.