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A. Luna - One of the best experts on this subject based on the ideXlab platform.
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Nutrient Content of Luncheon Meats with Emphasis on Sodium
Journal of the Academy of Nutrition and Dietetics, 2012Co-Authors: Joanne M. Holden, J.r. Williams, Janet M. Roseland, Juliette C. Howe, Kristine Y. Patterson, Leslie D. Thompson, A. LunaAbstract:According to a recent CDC report, 44% of U.S. sodium intake comes from 10 common food categories, one of them being cold cuts/cured Meats. Research was conducted by scientists at USDA and Texas Tech University with the purpose of determining and comparing current nutrient values in Luncheon Meats including bacon to those previously reported (2002-2007), and determining the effect of cooking on sodium content of regular and low sodium bacon. Retail packages of three assorted brands of sliced ham, turkey breast, chicken deli meat, beef bologna, salami, regular/low sodium bacon and pre-cooked bacon, were purchased from 12 retail outlets using a nationwide sampling plan developed for USDA’s National Food and Nutrient Analysis Program Nutrient values for proximates and minerals were determined by commercial laboratories and cholesterol by TTU using validated methodology Quality control was assured through the use of standard . . reference materials and in-house control materials. Results indicated that the sodium content of turkey breast, chicken and beef bologna were lower than previously reported, while ham and salami were higher. There was little change in total fat, cholesterol, potassium, phosphorus, and iron content in all Luncheon Meats. Our study confirms the label values indicating that low sodium bacon contains 25% less sodium than regular bacon. These data will be used to update nutrient information in the National Nutrient Database for Standard Reference (SR) which provides current and accurate data used by researchers, dietitians, government agencies for nutrition assessment and monitoring. Data are available at www.ars.usda.gov/nutrientdata. Excessive dietary sodium consumption increases blood pressure, which increases the risk for stroke, coronary heart disease heart failure and renal disease 1According to a Introduction Results F ig 1 . C h a n g e s in s o d iu m le v e ls in m e a ts b e tw e e n 2 0 1 1 a n d 2 0 0 2 -2 0 0 7 2 0 0 0 2 0 1 1 • There was no significant change in sodium levels in these , , . recent CDC report on vital signs, 44% of sodium consumed came from 10 common food categories which included cold cuts/cured Meats. Cold cuts may also be known as Luncheon Meats, sandwich Meats, sliced Meats or deli Meats. A collaborative effort is being conducted by scientists at USDA and Texas Tech University (TTU) to monitor sodium content of bacon and popular cold cuts. di m C on ce nt ra tio n
Duncan C. Thomas - One of the best experts on this subject based on the ideXlab platform.
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Processed Meats and risk of childhood leukemia (California, USA)
Cancer Causes & Control, 1994Co-Authors: John M. Peters, Susan Preston-martin, Stephanie J. London, Joseph D. Bowthan, Jonathan D. Buckley, Duncan C. ThomasAbstract:The relation between the intake of certain food items thought to be precursors or inhibitors of N-nitroso compounds (NOC) and risk of leukemia was investigated in a case-control study among children from birth to age 10 years in Los Angeles County, California (United States). Cases were ascertained through a population-based tumor registry from 1980 to 1987. Controls were drawn from friends and by random-digit dialing. Interviews were obtained from 232 cases and 232 controls. Food items of principal interest were: breakfast Meats (bacon, sausage, ham); Luncheon Meats (salami, pastrami, lunch meat, corned beef, bologna); hot dogs; oranges and organge juice; and grapefruit and grapefruit juice. We also asked about intake of apples and apple juice, regular and charcoal broiled Meats, milk, coffee, and coke or cola drinks. Usual consumption frequencies were determined for both parents and the child. When the risks were adjusted for each other and other risk factors, the only persistent significant associations were for children's intake of hot dogs (odds ratio [OR]=9.5, 95 percent confidence interval [CI]=1.6–57.6 for 12 or more hot dogs per month, trend P =0.01), and fathers' intake of hot dogs (OR=11.0, CI=1.2–98.7 for highest intake category, trend P =0.01). There was no evidence that fruit intake provided protection. While these results are compatible with the experimental animal literature and the hypothesis that human NOC intake is associated with leukemia risk, given potential biases in the data, further study of this hypothesis with more focused and comprehensive epidemiologic studies is warranted.
Paul Quaggiotto - One of the best experts on this subject based on the ideXlab platform.
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bioavailability of long chain omega 3 polyunsaturated fatty acid enriched Luncheon Meats
Nutrition & Dietetics, 2005Co-Authors: Dianne Volker, Xingying Weng, Paul QuaggiottoAbstract:(Nutr Diet 2005;62:130–137) Objective: To determine the acute and chronic effects of low doses of long chain (LC) n-3 polyunsaturated fatty acids (PUFA) on plasma LC n-3 PUFA levels. Design: In the acute study, six healthy omnivores, avoiding fish meals on the day prior to the study, provided a fasting blood sample initially and post prandially at four hours. In the chronic study, 12 healthy subjects provided a fasting blood sample at baseline and three weeks after daily consumption of the test food. Main outcome measures: Plasma non-esterified fatty acid and phospholipid LC n-3 PUFA composition. Statistical analysis: Differences in plasma non-esterified fatty acids and phospholipid LC n-3 PUFA. A pre- and post-consumption of the test food were assessed using paired t-tests (spss). Results: The acute study demonstrated that a low dose of LC n-3 PUFA (25% eicosapentaenoic acid and 75% docosahexaenoic acid) significantly increased eicosapentaenoic acid levels in plasma of human subjects postprandially from 0.30% to 0.42% of total non-esterified fatty acids, a per cent change of 39% (P < 0.05). The chronic study demonstrated a significant increase in total n-3 phospholipids from zero weeks (5.48% of total fatty acids) to three weeks (7.92% of total fatty acids), representing a per cent increase of 44% (P = 0.006). The n-6 to n-3 ratio of LC PUFA phospholipids demonstrated a significant reduction from 5.1 at zero weeks to 4.07 at three weeks, representing a reduction of 20% (P = 0.006). Conclusions: These findings demonstrate the bioavailability of LC n-3 PUFA consumed as a low-fat omega-3-enriched Luncheon meat.
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Bioavailability of long-chain omega-3 polyunsaturated fatty acid enriched Luncheon Meats
Nutrition Dietetics, 2005Co-Authors: Dianne Volker, Xingying Weng, Paul QuaggiottoAbstract:(Nutr Diet 2005;62:130–137) Objective: To determine the acute and chronic effects of low doses of long chain (LC) n-3 polyunsaturated fatty acids (PUFA) on plasma LC n-3 PUFA levels. Design: In the acute study, six healthy omnivores, avoiding fish meals on the day prior to the study, provided a fasting blood sample initially and post prandially at four hours. In the chronic study, 12 healthy subjects provided a fasting blood sample at baseline and three weeks after daily consumption of the test food. Main outcome measures: Plasma non-esterified fatty acid and phospholipid LC n-3 PUFA composition. Statistical analysis: Differences in plasma non-esterified fatty acids and phospholipid LC n-3 PUFA. A pre- and post-consumption of the test food were assessed using paired t-tests (spss). Results: The acute study demonstrated that a low dose of LC n-3 PUFA (25% eicosapentaenoic acid and 75% docosahexaenoic acid) significantly increased eicosapentaenoic acid levels in plasma of human subjects postprandially from 0.30% to 0.42% of total non-esterified fatty acids, a per cent change of 39% (P
Frank Yiannas - One of the best experts on this subject based on the ideXlab platform.
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A survey estimating the benefits of incorporating Listeria specific growth inhibitors in bulk Luncheon Meats to be sliced in retail delis
Food Control, 2015Co-Authors: Philip G. Crandall, Corliss A. O'bryan, Robin Peterson, Natalie Dyenson, Frank YiannasAbstract:Abstract The rate of foodborne illness caused by Listeria monocytogenes continues to exceed the Healthy People 2020 goal of 0.2 cases per 100,000 persons. Listeria infections are primarily sporadic, most cases caused by eating contaminated, ready-to-eat (RTE) foods including Luncheon Meats sliced in retail delis which have been implicated as being responsible for as many as 83% of these illnesses. Listeria specific antimicrobials incorporated in RTE Luncheon Meats to be sliced in retail delis would lower the risk to consumers by as much as 96%, especially for high-risk consumers. Walmart and Sam's Club stores (Bentonville, AR), large retailers of RTE Meats sliced in their delis, have required all their suppliers of bulk RTE Meats which could support the growth of Listeria to include a verified inhibitor that will not allow an increase in L. monocytogenes of more than 1 log during the intended shelf-life and storage of the product. We surveyed these suppliers and determined that six of 15 suppliers had not added inhibitors to their bulk Luncheon meat for Walmart prior to the 2010 requirement. One supplier reported using inhibitors in 60% of their products prior to Walmart's mandate and now uses Listeria specific inhibitors in 100% of the bulk deli Meats it produces, regardless of customer. Three of the five manufacturers who needed to reformulate their products reported additional benefits: the Listeria specific antimicrobials extended their products' shelf life, improved food safety and provided better protection for their customers.
Joanne M. Holden - One of the best experts on this subject based on the ideXlab platform.
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Nutrient Content of Luncheon Meats with Emphasis on Sodium
Journal of the Academy of Nutrition and Dietetics, 2012Co-Authors: Joanne M. Holden, J.r. Williams, Janet M. Roseland, Juliette C. Howe, Kristine Y. Patterson, Leslie D. Thompson, A. LunaAbstract:According to a recent CDC report, 44% of U.S. sodium intake comes from 10 common food categories, one of them being cold cuts/cured Meats. Research was conducted by scientists at USDA and Texas Tech University with the purpose of determining and comparing current nutrient values in Luncheon Meats including bacon to those previously reported (2002-2007), and determining the effect of cooking on sodium content of regular and low sodium bacon. Retail packages of three assorted brands of sliced ham, turkey breast, chicken deli meat, beef bologna, salami, regular/low sodium bacon and pre-cooked bacon, were purchased from 12 retail outlets using a nationwide sampling plan developed for USDA’s National Food and Nutrient Analysis Program Nutrient values for proximates and minerals were determined by commercial laboratories and cholesterol by TTU using validated methodology Quality control was assured through the use of standard . . reference materials and in-house control materials. Results indicated that the sodium content of turkey breast, chicken and beef bologna were lower than previously reported, while ham and salami were higher. There was little change in total fat, cholesterol, potassium, phosphorus, and iron content in all Luncheon Meats. Our study confirms the label values indicating that low sodium bacon contains 25% less sodium than regular bacon. These data will be used to update nutrient information in the National Nutrient Database for Standard Reference (SR) which provides current and accurate data used by researchers, dietitians, government agencies for nutrition assessment and monitoring. Data are available at www.ars.usda.gov/nutrientdata. Excessive dietary sodium consumption increases blood pressure, which increases the risk for stroke, coronary heart disease heart failure and renal disease 1According to a Introduction Results F ig 1 . C h a n g e s in s o d iu m le v e ls in m e a ts b e tw e e n 2 0 1 1 a n d 2 0 0 2 -2 0 0 7 2 0 0 0 2 0 1 1 • There was no significant change in sodium levels in these , , . recent CDC report on vital signs, 44% of sodium consumed came from 10 common food categories which included cold cuts/cured Meats. Cold cuts may also be known as Luncheon Meats, sandwich Meats, sliced Meats or deli Meats. A collaborative effort is being conducted by scientists at USDA and Texas Tech University (TTU) to monitor sodium content of bacon and popular cold cuts. di m C on ce nt ra tio n
