Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

[This corrects the article on p. 100 in vol. 41.].

Energy conservation in chemotrophic anaerobic bacteria.

physical activity and cancer fact sheet national cancer on this page what is physical activity what is known about the relationship between physical activity and cancer risk how might physical activity be, diet and cancer report american institute for cancer the american institute for cancer research aicr is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results, download resources and toolkits world cancer research downloads for scientists from the wcrf aicr third expert report diet nutrition physical activity and cancer a global perspective, nutritional science university of washington school of public health school of public health nutritional science detailed course offerings time schedule are available for spring quarter 2019, 2019 aicr research conference american institute for about aicr we fund cutting edge research and give people practical tools and information to help them prevent and survive cancer more about aicr, agence fruits et l gumes frais aprifel the global fruit and veg newsletter is a monthly newsletter distributing to 29 countries involved in the promotion of the consumption of fruit and vegetable worldwide, world cancer research fund international we are experts in cancer prevention we analyse global research on diet nutrition physical activity cancer and make public health policy recommendations, the fractions of cancer attributable sciencedirect com a proportion of cancers at many body sites are attributable to potentially modifiable factors no global summaries of the preventable cancer burden have been, who controlling the global obesity epidemic more information obesity and overweight fact sheet who global strategy on diet physical activity and health who global database on body mass index, espen guidelines on nutrition in cancer patients gl nutrition in cancer patients outline o methods o1 basic information o2 methods o3 post publication impact a background a1 catabolic alterations in, un news global perspective human stories un news produces daily news content in arabic chinese english french kiswahili portuguese russian and spanish and weekly programmes in hindi urdu and bangla, recommended community strategies and measurements to table continued summary of recommended community strategies and measurements to prevent obesity in the united states strategies to encourage physical, food as medicine preventing treating the most dreaded food as medicine preventing treating the most dreaded diseases with diet, video resources bc cancer these videos help patients learn about their cancer and its treatment, prostate cancer nutrition and dietary supplements pdq nutrition methods and dietary supplements have been studied for prostate cancer prevention or treatment read about the history of research laboratory, who europe food safety food safety ingestion and handling of contaminated food causes significant illness and death worldwide across the who european region foodborne diseases, creating healthy food and eating environments policy and food and eating environments likely contribute to the increasing epidemic of obesity and chronic diseases over and above individual factors such as knowledge skills, health risks obesity prevention source harvard t h obesity and reproduction obesity can influence various aspects of reproduction from sexual activity to conception among women the association between, top nutrition schools undergraduate degree programs ncr want to know the top nutrition schools and best undergraduate degree programs here we review analyze rank rate them figure out which is best for you , overeating caloric restriction and breast cancer risk by this study analyzes the association of excessive energy intake and caloric restriction with breast cancer bc risk taking into account the individual, calcium what s best for your bones and health the possible increased risk of ovarian cancer high levels of galactose a sugar released by the digestion of lactose in milk have been studied as being, cancer protocol nutrition supplements cancer protocol nutrition supplements herbs enzymes note do not email me unless you would like a personalized protocol free with a suggested donation of 250

Food, Nutrition, Physical Activity, and the Prevention of Cancer : a Global Perspective : 食物、栄養、身体活動とがんの予防 : 世界的展望(後篇)

http://www.uco.es/zootecniaygestion/img/pictorex/01_10_22_grasa_1.pdf

Fat deposition, fatty acid composition and meat quality: A review

Agricultural lands occupy 37% of the earth's land surface. Agriculture accounts for 52 and 84% of global anthropogenic methane and nitrous oxide emissions. Agricultural soils may also act as a sink or source for CO2, but the net flux is small. Many agricultural practices can potentially mitigate greenhouse gas (GHG) emissions, the most prominent of which are improved cropland and grazing land management and restoration of degraded lands and cultivated organic soils. Lower, but still significant mitigation potential is provided by water and rice management, set-aside, land use change and agroforestry, livestock management and manure management. The global technical mitigation potential from agriculture (excluding fossil fuel offsets from biomass) by 2030, considering all gases, is estimated to be approximately 5500–6000 Mt CO2-eq. yr−1, with economic potentials of approximately 1500–1600, 2500–2700 and 4000–4300 Mt CO2-eq. yr−1 at carbon prices of up to 20, up to 50 and up to 100 US$ t CO2-eq.−1, respectively. In addition, GHG emissions could be reduced by substitution of fossil fuels for energy production by agricultural feedstocks (e.g. crop residues, dung and dedicated energy crops). The economic mitigation potential of biomass energy from agriculture is estimated to be 640, 2240 and 16 000 Mt CO2-eq. yr−1 at 0–20, 0–50 and 0–100 US$ t CO2-eq.−1, respectively.

/pdf/greenhouse-gas-mitigation-in-agriculture-52u2o2evlw.pdf

Greenhouse gas mitigation in agriculture

Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. fatty acids / meat / genetics / P/S ratio

https://hal.archives-ouvertes.fr/hal-00890005/document

Meat fatty acid composition as affected by fatness and genetic factors: a review

https://biblio.ugent.be/publication/287402/file/1125991.pdf

Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

Ruminant animals have two metabolic systems that differ in their nutrient requirements: microbial metabolism in the rumen and mammalian metabolism in the tissues. Maximizing or optimizing ruminant productivity involves meeting requirements in proper amounts and balance for both metabolic systems. Ruminant nutritionists formulate diets with an intention of providing the animal with optimal levels of nutrients to achieve the optimal or maximal level of performance. Ideally, most of the dietary constituents should be digested, absorbed and utilized by the tissues as completely as possible. However, in reality, feed components are digested incompletely, more so with feedstuffs fed to ruminants than to non-ruminants. In ruminants, nutrient inputs are subjected first to fermentative digestion by microorganisms and then to glandular digestion by the host. Fermentative digestion is advantageous for substrates that cannot be digested by the host enzymes but is inefficient for digesting proteins, amino acids and sugars, because of losses in energy and nitrogen. Therefore, a proper balance between fermentative and glandular digestion needs to be achieved for optimal productivity.

Manipulation of ruminal fermentation

Beef and dairy products suffer from a negative health image, related to the nature of their lipid fraction. Rumen lipid metabolism involves the presence of saturated lipids in ruminant tissues. Lipolysis, fatty acid biohydrogenation and formation of microbial fatty acids in the rumen and their effects on rumen outflow of fatty acids are discussed. Special emphasis is given to the formation of trans-fatty acids and the possibilities of decreasing biohydrogenation. Small differences in intestinal digestibilities of fatty acids are mentioned, followed by a discussion on transfer of absorbed fatty acids into milk and adipose tissue lipids. The preferential retention of polyunsaturated fatty acids as well as the balance between synthesis and incorporation of fatty acids in tissues is described. Dietary means for the modification of milk fat are listed, with special emphasis on the possibilities for enrichment in polyunsaturated fatty acids and the presence of conjugated linoleic acids. A description of the nature and development of fat depots in beef cattle is followed by a discussion of breed, conformation and feed effects on adipose tissue distribution and fatty acid composition. Special emphasis is given to the very lean Belgian Blue double-muscled breed. The review ends with a consideration of the limits to the modification of ruminant fats, involving considerations of consumer acceptance as well as animal welfare and environmental effects.

/pdf/targets-and-procedures-for-altering-ruminant-meat-and-milk-2pnkviyyyj.pdf

Targets and procedures for altering ruminant meat and milk lipids

The effect of Monensin (Rumensin, Eli Lilly & Co.) in incubations with mixed rumen microorganisms metabolizing carbohydrate or protein substrates was investigated. Monensin partly inhibited methanogenesis and increased propionate production, although the effect was not always statistically significant. Incubations with substrates specific for methane bacteria suggest that inhibition of methanogenesis by Monensin was not due to a specific toxic action on the methanogenic flora, but rather to an inhibition of hydrogen production from formate. Total and net microbial growth were considerably decreased by addition of Monensin, although the amount of substrate fermented was not altered, resulting in lowered values of microbial growth efficiency. In incubations with casein, Monensin lowered protein degradation in line with a lowered ammonia production, whereas a slight accumulation of alpha-amino nitrogen was observed. The results suggest that besides an influence of Monensin on the rumen carbohydrate fermentation pattern, another reason for the beneficial effects observed in vivo might be decreased food protein degradation in the rumen, altering the final site of protein digestion in the animal. Also, the possibility of a decrease in rumen microbial growth efficiency has to be considered when using Monensin as a food additive.

Daniël Demeyer

Papers

Meat fatty acid composition as affected by fatness and genetic factors: a review

Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

Manipulation of ruminal fermentation

Targets and procedures for altering ruminant meat and milk lipids

Effect of monensin on rumen metabolism in vitro.