Colorectal cancer’s burden attributable to a diet high in processed meat in the Belt and Road Initiative countries

BACKGROUND Colorectal cancer(CRC)plays a significant role in morbidity,mortality,and economic cost in the Belt and Road Initiative(“B and R”)countries.In addition,these countries have a substantial consumption of processed meat.However,the burden and trend of CRC in relation to the consumption of a diet high in processed meat(DHPM-CRC)in these“B and R”countries remain unknown.AIM To analyze the burden and trend of DHPM-CRC in the“B and R”countries from 1990 to 2019.METHODS We used the 2019 Global Burden of Disease Study to collate information regarding the burden of DHPM-CRC.Numbers and age-standardized rates(ASRs)of deaths along with the disability-adjusted life years(DALYs)were determined among the“B and R”countries in 1990 and 2019.Using joinpoint regression analysis,the average annual percent change(AAPC)was used to analyze the temporal trends of age-standardized DALYs rate(ASDALR)from 1990 to 2019 and in the final decade(2010–2019).RESULTS We found geographical differences in the burden of DHPM-CRC among“B and R”countries,with the three highest-ranking countries being the Russian Federation,China,and Ukraine in 1990,and China,the Russian Federation,and Poland in 2019.The burden of DHPM-CRC generally increased in most member countries from 1990 to 2019(all P<0.05).The absolute number of deaths and DALYs in DHPM-CRC were 3151.15[95%uncertainty interval(UI)665.74-5696.64]and 83249.31(95%UI 15628.64-151956.31)in China in 2019.However,the number of deaths(2627.57-2528.51)and DALYs(65867.39-55378.65)for DHPM-CRC in the Russian Federation has declined.The fastest increase in ASDALR for DHPM-CRC was observed in Vietnam,Southeast Asia,with an AAPC value of 3.90%[95%confidence interval(CI):3.63%-4.16%],whereas the fastest decline was observed in Kyrgyzstan,Central Asia,with an AAPC value of-2.05%(95%CI:-2.37%to-1.73%).A substantial upward trend in ASR of mortality,years lived with disability,years of life lost,and DALYs from DHPM-CRC changes in 1990-2019 and the final decade(2010-2019)for most Maritime Silk Route members in East Asia,South Asia,Southeast Asia,North Africa,and the Middle East,as well as Central Europe,while those of the most Land Silk Route members in Central Asia and Eastern Europe have decreased markedly(all P<0.05).The ASDALR for DHPM-CRC increased more in males than in females(all P<0.05).For those aged 50-74 years,the ASDALR for DHPM-CRC in 40 members exhibited an increasing trend,except for 20 members,including 7 members in Central Asia,Maldives,and 12 high or high-middle social development index(SDI)members in other regions(all P<0.05).CONCLUSION The burden of DHPM-CRC varies substantially across“B and R”countries and threatens public health.Relevant evidence-based policies and interventions tailored to the different trends of countries in SDIs or Silk Routes should be adopted to reduce the future burden of CRC in“B and R”countries via extensive collaboration.

Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M.semimembranosus muscle of cows during traditional processing

In the current study,we examined the effects of beef processing to produce pastirma on the physicochemical properties of proteins in M.semimembranosus(SEM)muscle.Protein concentrations significantly increased in pastirma muscles(P<0.01),as a result of the salting and curing process.The surface hydrophobicity values of processed samples were higher than those without processing at all guanidine-HCl concentrations,suggesting hydrophobicity increased,which may attribute to the new generated peptides during the traditional pastirma-making process.The metmyoglobin content greatly increased(by as much as 89%)in pastirma samples compared with the unprocessed samples.The images of histology also demonstrate that the pastirma processing had no negative impact on the structure of the muscle.The results from this study suggest that the traditional pastirma-making process catalyzed the enzymatic digestion of muscle proteins,and the differences in some physicochemical parameters between the control and pastirma samples were thus likely to be contributable to protein digestion.Thus,the traditional pastirma-making process results in the degradation of many proteins into peptides,which might then be obtainable as functional components to treat human dietand lifestyle-related diseases such as hypertension,hyperglycemia syndromes or to be used as nutraceuticals.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.

Evaluation of Key Players of Longganisa (Pork Sausage) Industry in Cabanatuan City, Nueva Ecija, Philippines

The objective of the research was to assess the major participants in the Longganisa (Pork Sausage) industry in Cabanatuan City, Nueva Ecija. The study employed direct interviews using a structured survey questionnaire, targeting input providers, growers, hog dealers/traders, processors, vendors, and consumers. These interviews helped to map out the specific value chain for Longganisa in Cabanatuan City, Nueva Ecija. Recommendations were provided to address the identified gaps and enhance the Longganisa industry in Cabanatuan City. The Longganisa industry serves as a valuable means of livelihood and income for small-scale meat processors and vendors in the city. The support provided by the Local Government Unit (LGU), Department of Trade and Industry (DTI), and Cabanatuan City Supermarket Vendors Multi-Purpose Cooperative (C2SVMPC) has proven immensely beneficial to the Longganisa industry. This support encompasses technical assistance, financial aid, promotional activities, and the provision of facilities, all aimed at enhancing the industry’s adherence to Good Manufacturing Practices (GMP) and overall improvement.

Methods to improve the quality of low-salt meat products:a meta-analysis

Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis.The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses.The results demon-strated that higher power ultrasound treatments(300-1500 W)significantly increased the hardness of low-salt meat,while a similar outcome was also achieved by low-strength(50-200 MPa)high-pressure processing(HPP)treatment,which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products.Furthermore,when salt reduction was greater than 50%,the application of ultrasonic treatment.and HPP of 50-200 MPa significantly reduced the cooking losses,and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products.Among all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.

Potential relevance of diet to breast cancer

Diet is thought to affect the occurrence and progression of breast cancer while the exact relationship between diet and breast cancer remains largely unclear.This review aims to elucidate the association of specific foods with breast cancer and potential underlying mechanisms.For example,sulforaphane is inversely related to the disease while the impacts of soy and meat on breast cancer are disputable.To some extent,soy is a protective factor while red and processed meat is an adverse one.Due to heterogeneity of breast cancer,menopausal and estrogen receptor statuses can influence the diet-cancer relation.In brief,it may be reasonable to recommend breast cancer patients to eat high soy foods and cruciferous vegetables and low red and processed meat.