Meat consumption after disaggregation of meat dishes in a cohort of British adults in 1989 and 1999 in relation to diet quality

European Journal of Clinical Nutrition

Volumn 63, Issue 5, 2009, Pages 660-666

  Prynne, C J ^a   Wagemakers, J J M F ^a   Stephen, A M ^a   Wadsworth, M E J ^b  

^a MRC HUMAN NUTRITION RESEARCH   (United Kingdom)

^b ROYAL FREE AND UNIVERSITY COLLEGE MEDICAL SCHOOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; CALORIC INTAKE; COHORT ANALYSIS; DIETARY FIBER; DIETARY REFERENCE INTAKE; FAT INTAKE; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; HUMAN; IRON INTAKE; MALE; MEAT; MINERAL INTAKE; POULTRY; RED MEAT; UNITED KINGDOM; VITAMIN INTAKE;

ADULT; ANALYSIS OF VARIANCE; ANIMALS; ARTIODACTYLA; COHORT STUDIES; DIET; DIET RECORDS; DIET SURVEYS; DIETARY FATS; DIETARY FIBER; ENERGY INTAKE; FEMALE; GREAT BRITAIN; HUMANS; MALE; MEAT; MEAT PRODUCTS; MICRONUTRIENTS; MIDDLE AGED; POULTRY;

EID: 65549086445     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/ejcn.2008.7     Document Type: Article

References (26)

1. Chan W, Brown J, Church S, Buss D (1996). Meat Products and Dishes. Sixth Supplement to McCance and Widdowson's The Composition of Foods. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food: Bath, UK.
2. Chao A, Thun MJ, Connell CJ, McCullough ML, Jacobs EJ, Flanders WD et al. (2005). Meat consumption and risk of colorectal cancer. J Am Med Assoc 293, 172-182.
3. Cosgrove M, Flynn A, Kiely M (2005a). Impact of disaggregation of composite foods on estimates of intakes of meat and meat products in Irish adults. Public Health Nutr 8, 327-337.
4. Cosgrove M, Flynn A, Kiely M (2005b). Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality. Br J Nutr 93, 933-942.
5. Department for Environment Food and Rural Affairs (2000). National Food Survey 1999: Annual Report on Food Expenditure, Consumption and Nutrient Intakes. The Stationery Office: London.
6. Department of Health (1994). Nutritional Aspects of Cardiovascular Disease. Report of the Cardiovascular Review Group Committee on Medical Aspects of Food Policy. HMSO: London.
7. Department of Health (1998). Nutritional Aspects of the Development of Cancer. Report of the Working Group on Diet and Cancer, Committee on the Medical Aspects of Food and Nutrition Policy. The Stationery Office: London.
8. Elmstahl S, Holmqvist O, Gullberg B, Johansson U, Berglund G (1999). Dietary patterns in high and low consumers of meat in a Swedish cohort study. Appetite 32, 191-206.
9. Food Standards Agency (2002). McCance and Widdowson's The Composition of Foods, 6th summary edn. Royal Society of Chemistry: Cambridge.
10. Fung TT, Schulze M, Manson JE, Willett WC, Hu FB (2004). Dietary patterns, meat intake, and the risk of type 2 diabetes in women. Arch Intern Med 164, 2235-2240.
11. Gregory J, Foster K, Tyler H, Wiseman M (1990). The Diet and Nutritional Survey of British Adults. Office of Population Censuses and Surveys; Social Survey Division: London.
12. Griffin P, Boyle C (1996). European Ready Meals. Leatherhead Food Research Association: Leatherhead, UK.
13. Henderson L, Gregory J (2002). The National Diet and Nutrition Survey: Adults Aged 19-64 years. Volume 1: Types and quantities of foods consumed. The Stationery Office: London.
14. Hu FB, Stampfer MJ, Manson JE, Ascherio A, Colditz GA, Speizer FE et al. (1999). Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women. Am J Clin Nutr 70, 1001-1008.
15. Johnston J, Prynne CJ, Stephen A, Wadsworth ME (2007). Haem and non-haem iron intake through 17 years of adult life of a British Birth Cohort. Br J Nutr 98, 1021-1028.
16. Lewin MH, Bailey N, Bandaletova T, Bowman R, Cross AJ, Pollock J et al. (2006). Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: Implications for colorectal cancer risk. Cancer Res 66, 1859-1865.
17. Norat T, Bingham S, Ferrari P, Slimani N, Jenab M, Mazuir M et al. (2005). Meat, fish, and colorectal cancer risk: The European Prospective Investigation into cancer and nutrition. J Natl Cancer Inst 97 906-916.
18. O'Brien M, Kiely M, Galvin M, Flynn A (2003). The importance of composite foods for estimates of vegetable and fruit intakes. Public Health Nutr 6, 711-726.
19. Paul AA, Southgate DAT (1978). McCance and Widdowson's The Composition of Foods, 4th edn. HMSO: London.
20. Price GM, Paul AA, Key FB, Harter AC, Cole TJ, Day KC et al. (1995). Measurement of diet in a large national survey: Comparison of computerised and manual coding in household measures. J Hum Nutr Diet 8, 417-428.
21. Prynne CJ, Paul AA, Mishra GD, Greenberg DC, Wadsworth MEJ (2005). Changes in intake of key nutrients over 17 years during adult life of a British birth cohort. Br J Nutr 94, 368-376.
22. Snowdon DA, Phillips RL, Fraser GE (1984). Meat consumption and fatal ischemic heart disease. Prev Med 13, 490-500.
23. van Dam RM, Rimm EB, Willett WC, Stampfer MJ, Hu FB (2002). Dietary patterns and risk for type 2 diabetes mellitus in US men. Ann Intern Med 136, 201-209.
24. Wadsworth ME, Butterworth SL, Hardy RJ, Kuh DJ, Richards M, Langenberg C et al. (2003). The life course prospective design: An example of benefits and problems associated with study longevity. Soc Sci Med 57, 2193-2205.
25. Wadsworth ME, Mann SL, Rodgers B, Kuh DJ, Hilder WS, Yusuf EJ (1992). Loss and representativeness in a 43 year follow up of a national birth cohort. J Epidemiol Community Health 46, 300-304.
26. World Cancer Research Fund/American Institute for Cancer Research (2007). Food, Nutrition and the Prevention of Cancer: A Global Perspective. American Institute for Cancer Research: Washington DC.