Abstracts - Nutrition

Few studies have examined dietary protein intake and sources, in combination with longitudinal changes in brain structure markers. Our study aimed to examine the association between dietary protein intake and different sources of dietary protein, with the longitudinal rate of change in brain structural markers. A total of 2723 and 2679 participants from the UK Biobank were separately included in the analysis. The relative and absolute amounts of dietary protein intake were calculated using a 24 h dietary recall questionnaire. The longitudinal change rates of brain structural biomarkers were computed using two waves of brain imaging data. The average interval between the assessments was three years. We utilized multiple linear regression to examine the association between dietary protein and different sources and the longitudinal changes in brain structural biomarkers. Restrictive cubic splines were used to explore nonlinear relationships, and stratified and sensitivity analyses were conducted. Increasing the proportion of animal protein in dietary protein intake was associated with a slower reduction in the total hippocampus volume (THV, β: 0.02524, p < 0.05), left hippocampus volume (LHV, β: 0.02435, p < 0.01) and right hippocampus volume (RHV, β: 0.02544, p < 0.05). A higher intake of animal protein relative to plant protein was linked to a lower atrophy rate in the THV (β: 0.01249, p < 0.05) and LHV (β: 0.01173, p < 0.05) and RHV (β: 0.01193, p < 0.05). Individuals with a higher intake of seafood exhibited a higher longitudinal rate of change in the HV compared to those that did not consume seafood (THV, β: 0.004514; p < 0.05; RHV, β: 0.005527, p < 0.05). In the subgroup and sensitivity analyses, there were no significant alterations. A moderate increase in an individual’s intake and the proportion of animal protein in their diet, especially from seafood, is associated with a lower atrophy rate in the hippocampus volume.

Currently, some consumers are reducing or even eliminating their consumption of red meat for environmental, ethical, or financial reasons. Beyond the well-established nutritional benefits of red meat, particularly in terms of protein quality and micronutrient content, this study aimed to assess the influence of its presence in a complete couscous-type meal on the overall nutritional quality of the meal. In vivo digestibility measurements were used to collect data on the bioavailability of nutrients in meals with and without meat, highlighting the importance of meat products in meeting nutritional needs depending on the type of meal.

Results from observational studies suggest associations of red meat intake with increased risk of cardiovascular disease (CVD); however, Randomized Controlled Trials (RCT) have not clearly demonstrated a link between red meat consumption and CVD risk factors. Further, the specific effects of beef, the most consumed red meat in the United States, have not been extensively investigated. This study aimed to perform a systematic review and meta-analysis of Randomized Controlled Trials data evaluating the effects of minimally or un- processed beef intake on CVD risk factors in adults. A search of the literature was conducted using PubMed and CENTRAL databases. Randomized Controlled Trials in adults that provided diets with fresh or minimally processed beef were included. Data were extracted, and pooled estimates from random-effects models were expressed as standardized mean differences (SMDs) between the beef intervention and comparator intervention with less or no beef. Sensitivity and subgroup analyses were also performed. Twenty relevant Randomized Controlled Trials that met the criteria were included. Beef intake did not impact blood pressure or most lipoprotein-related variables, including total cholesterol, HDL-cholesterol, triglycerides, non–HDL-cholesterol, apolipoprotein A or B, and VLDL-cholesterol. Beef consumption had a small but significant effect on LDL-cholesterol, corresponding to ~2.7 mg/dL higher LDL-cholesterol in diets containing more beef than that in low-beef or -o beef comparator diets. Sensitivity analyses show this effect was lost when 1 influential study was removed. Daily unprocessed beef intake does not significantly affect most blood lipids, apolipoproteins, or blood pressures, except for a small increase in LDL-cholesterol compared with diets with less or no beef. Thus, there may be other factors influencing the association of red meat and beef on CVD risk that deserve further investigation.
This study was registered at INPLASY as 202420013.

In view of the health concerns associated with red meat consumption, notably the haem iron and lipoperoxidation of polyunsaturated fatty acids involved in the development of certain cancers, this article explores strategies for improving the nutritional quality of beef. Grass-fed farming, with its wealth of natural antioxidants (vitamins E, beta-carotenes, polyphenols), is proving to be an effective solution for enriching meat in polyunsaturated fatty acids (omega-3) while improving its stability and preservation. The article details the role of antioxidants in human health, in protecting muscle lipids and proteins, and in maintaining the visual appeal of meat. The importance of animal welfare in reducing oxidative stress is also discussed, along with other levers available in livestock farming, including diversified feed, nutritional supplements and rational grazing practices. These approaches all converge towards healthier, more sustainable meat production that meets society's expectations.

The prevalence rate of multiple chronic diseases among the elderly is relatively high, posing a risk to their health and also imposing a financial burden on them. Optimal dietary patterns have positive effects on multiple chronic diseases. This study aimed to identify dietary patterns associated with multiple chronic diseases in older adults. Dietary intake was assessed through two non-consecutive 24-hour dietary recalls. The presence of multiple chronic diseases was assessed based on the existence of dyslipidemia, hypertension, chronic kidney disease, sleep disorders, diabetes, moderate or severe depressive symptoms, and cognitive impairment, with two or more of these conditions being considered. Three dietary patterns and three types of multiple chronic diseases were identified. Individuals following a diet rich in legumes, meat, vegetables and fruits (HLMVF dietary pattern) were 59% less likely to have the cardiometabolic cognitive impairment comorbidity (CCC) than those following a diet rich in milk and eggs but with low grain intake (HME-LG) and 66% less likely to have the especially sleep disorders comorbidity (ESC) than those following a diet rich in grains but lacking milk and eggs (HG-LME). The HLMVF dietary pattern may serve as a healthy dietary pattern to reduce the incidence of multiple chronic diseases and should be promoted among the older adult population.

This article is a synthesis of session 3 of the FAO Global Conference on Sustainable Livestock Transformation held in Rome in September 2023. The aim was to engage in a dialogue on innovations and pathways to efficiently produce more nutritious, safe and accessible animal-derived food with a reduced environmental footprint, and to foster dynamic and diversified local livestock systems more resilient to economic shocks and climate-related disruptions. This article is a translation of the conference session, which focused particularly on meat and the theme of “better nutrition”. Topics covered included: “Animal source food for human nutrition and health”; “World Health Organisation guidelines and consumption of animal source food”; “The drivers of supply and demand for terrestrial animal source foods”; “ensuring the safety of animal source foods”; and “cell-based food: promises and reality”.