Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document

References

• Missmer SA, Smith-Warner SA, Spiegelman D, Yaun SS, Adami HO, Beeson WL, etal. Meat and dairy food consumption and breast cancer: a pooled analysis of cohort studies. Int J Epidemiol. 2002; 31: 78–85.
   PubMed Web of Science ®Google Scholar
• Chen GC, Lv DB, Pang Z, Liu QF. Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies. Eur J Clin Nutr. 2013; 67: 91–5.
   PubMed Web of Science ®Google Scholar
• Ley SH, Sun Q, Willett WC, Eliassen AH, Wu K, Pan A. Associations between red meat intake and biomarkers of inflammation and glucose metabolism in women. Am J Clin Nutr. 2014; 99: 352–60.
   PubMed Web of Science ®Google Scholar
• Abete I, Romaguera D, Vieira AR, Lopez de Munain A, Norat T. Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies. Br J Nutr. 2014; 112: 762–75.
   PubMed Web of Science ®Google Scholar
• Sinha R, Cross AJ, Graubard BI, Leitzmann MF, Schatzkin A. Meat intake and mortality: a prospective study of over half a million people. Arch Intern Med. 2009; 169: 562–71.
   PubMedGoogle Scholar
• Yang WS, Wong MY, Vogtmann E, Tang RQ, Xie L, Yang YS, etal. Meat consumption and risk of lung cancer: evidence from observational studies. Ann Oncol. 2012; 23: 3163–70.
   PubMed Web of Science ®Google Scholar
• Oostindjer M, Alexander J, Amdam GV, Andersen G, Bryan NS, Chen D. The role of red and processed meat in colorectal cancer development: a perspective. Meat Sci. 2014; 97: 583–96.
   PubMed Web of Science ®Google Scholar
• World Health Organization European Region. Food based dietary guidelines in the WHO European Region. 2003; Copenhagen: WHO, Europe.
   Google Scholar
• Bernstein AM, Sun Q, Hu FB, Stampfer MJ, Manson JE, Willett WC. Major dietary protein sources and risk of coronary heart disease in women. Circulation. 2010; 122: 876–83.
   PubMed Web of Science ®Google Scholar
• Millen BE, Wolongevicz DM, de Jesus JM, Nonas CA, Lichtenstein AH. 2013 American Heart Association/American College of Cardiology Guideline on Lifestyle Management to Reduce Cardiovascular Risk: practice opportunities for registered dietitian nutritionists. J Acad Nutr Diet. 2014; 114: 1723–9.
   Web of Science ®Google Scholar
• Gnagnarella P, Salvini S, Parpinel M. Food composition database for epidemiological studies in Italy. European Institute of Oncology 2008. Available at: http://www.ieo.it/bda [cited 1 Dec 2008]..
   Google Scholar
• Lofgren PA, Caballero B, Allen L, Prentice A. Meat, poultry and meat products. Encyclopedia of human nutrition. 2005; Elsevier: Academic Press. 230–7. 2nd ed.
   Google Scholar
• FAO/WHO/ÚNU Expert Consultation. Endogenous recoveries of true ileal digestibilities of amino acids in newly weaned piglets fed diets with protease-treated soybean meal. Energy and protein requirements. Technical Report Series 724. 1985; Geneva: World Health Organization.
   Google Scholar
• EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific opinion on dietary reference values for protein. EFSA J. 2012; 10: 2557 [66 pp].
   Google Scholar
• Levine ME, Suarez JA, Brandhorst S, Balasubramanian P, Cheng CW, Madia F, etal. Low protein intake is associated with a major reduction in IGF-1, cancer, and overall mortality in the 65 and younger but not older population. Cell Metab. 2014; 19: 407–17.
   PubMed Web of Science ®Google Scholar
• Hibbeln JR, Nieminen LR, Blasbalg TL, Riggs JA, Lands WE. Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity. Am J Clin Nutr. 2006; 83: 1483S–93S.
   PubMed Web of Science ®Google Scholar
• Ian Givens D, Gibbs RA. Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. Proc Nutr Soc. 2008; 67: 273–80.
   PubMed Web of Science ®Google Scholar
• Lombardi-Boccia G, Martinez-Dominguez B, Aguzzi A. Total heme and non-heme iron in raw and cooked meats. J Food Sci. 2006; 67: 1738–41.
   Google Scholar
• Daniel CR, Cross AJ, Koebnick C, Sinha R. Trends in meat consumption in the USA. Public Health Nutr. 2011; 14: 575–83.
   PubMed Web of Science ®Google Scholar
• Linseisen J, Kesse E, Slimani N, Bueno-De-Mesquita HB, Ocké MC, Skeie G, etal. Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-hour dietary recalls. Public Health Nutr. 2002; 5: 1243–58.
   PubMed Web of Science ®Google Scholar
• Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C, Turrini A, etal. The Italian National Food Consumption Survey INRAN-SCAI 2005–06: main results in terms of food consumption. Public Health Nutr. 2009; 12: 2504–32.
   PubMed Web of Science ®Google Scholar
• Clifton PM. Protein and coronary heart disease: the role of different protein sources. Curr Atheroscler Rep. 2011; 13: 493–8.
   Web of Science ®Google Scholar
• Halton TL, Hu FB. The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. J Am Coll Nutr. 2004; 23: 373–85.
   PubMed Web of Science ®Google Scholar
• Te Morenga L, Mann J. The role of high-protein diets in body weight management and health. Br J Nutr. 2012; 108: S130–8.
   Web of Science ®Google Scholar
• Paoli A. Ketogenic diet for obesity: friend or foe?. Int J Environ Res Public Health. 2014; 11: 2092–107.
   PubMed Web of Science ®Google Scholar
• Astrup A, Raben A, Geiker N. The role of higher protein diets in weight control and obesity-related comorbidities. Int J Obes (Lond). 2014; 39: 721–6.
   Web of Science ®Google Scholar
• Westerterp-Plantenga MS, Nieuwenhuizen A, Tomé D, Soenen S, Westerterp KR. Dietary protein, weight loss, and weight maintenance. Annu Rev Nutr. 2009; 29: 21–41.
   PubMed Web of Science ®Google Scholar
• Promintzer M, Krebs M. Effects of dietary protein on glucose homeostasis. Curr Opin Clin Nutr Metab Care. 2006; 9: 463–8.
   PubMed Web of Science ®Google Scholar
• Vergnaud AC, Norat T, Romaguera D, Mouw T, May AM, Travier N, etal. Meat consumption and prospective weight change in participants of the EPIC-PANACEA study. Am J Clin Nutr. 2010; 92: 398–407.
   PubMed Web of Science ®Google Scholar
• Hu FB. Protein, body weight, and cardiovascular health. Am J Clin Nutr. 2005; 82(1 Suppl): 242S–7S.
   Web of Science ®Google Scholar
• Hu FB, Stampfer MJ, Manson JE, Ascherio A, Colditz GA, Speizer FE, etal. Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women. Am J Clin Nutr. 1999; 70: 1001–8.
   PubMed Web of Science ®Google Scholar
• Feskens EJ, Sluik D, van Woudenbergh GJ. Meat consumption, diabetes, and its complications. Curr Diab Rep. 2013; 13: 298–306.
   PubMed Web of Science ®Google Scholar
• Zimmet P, Alberti KG, Shaw J. Global and societal implications of the diabetes epidemic. Nature. 2001; 414: 782–7.
   PubMed Web of Science ®Google Scholar
• Lee JE, McLerran DF, Rolland B, Chen Y, Grant EJ, Vedanthan R, etal. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies. Am J Clin Nutr. 2013; 98: 1032–41.
   PubMed Web of Science ®Google Scholar
• Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Willett WC, etal. Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. Am J Clin Nutr. 2011; 94: 1088–96.
   PubMed Web of Science ®Google Scholar
• Aune D, Ursin G, Veierød MB. Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Diabetologia. 2009; 52: 2277–87.
   PubMed Web of Science ®Google Scholar
• van Dam RM, Willett WC, Rimm EB, Stampfer MJ, Hu FB. Dietary fat and meat intake in relation to risk of type 2 diabetes in men. Diabetes Care. 2002; 25: 417–24.
   PubMed Web of Science ®Google Scholar
• InterAct Consortium. Adherence to predefined dietary patterns and incident type 2 diabetes in European populations: EPIC-InterAct Study. Diabetologia. 2014; 57: 321–33.
   Web of Science ®Google Scholar
• Micha R, Wallace SK, Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation. 2010; 121: 2271–83.
   PubMed Web of Science ®Google Scholar
• Micha R, Michas G, Mozaffarian D. Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes – an updated review of the evidence. Curr Atheroscler Rep. 2012; 14: 515–24.
   PubMed Web of Science ®Google Scholar
• van Nielen M, Feskens EJ, Mensink M, Sluijs I, Molina E, Amiano P, etal. InterAct consortium. Dietary protein intake and incidence of type 2 diabetes in Europe: the EPIC-InterAct case-cohort study. Diabetes Care. 2014; 37: 1854–62.
   PubMed Web of Science ®Google Scholar
• Esposito K, Kastorini CM, Panagiotakos DB, Giugliano D. Prevention of type 2 diabetes by dietary patterns: a systematic review of prospective studies and meta-analysis. Metab Syndr Relat Disord. 2010; 8: 471–6.
   Web of Science ®Google Scholar
• Sluik D, Boeing H, Li K, Kaaks R, Johnsen NF, Tjønneland A, etal. Lifestyle factors and mortality risk in individuals with diabetes mellitus: are the associations different from those in individuals without diabetes?. Diabetologia. 2014; 57: 63–72.
   Web of Science ®Google Scholar
• Esposito K, Chiodini P, Maiorino MI, Bellastella G, Panagiotakos D, Giugliano D. Which diet for prevention of type 2 diabetes? A meta-analysis of prospective studies. Endocrine. 2014; 47: 107–16.
   Web of Science ®Google Scholar
• Kim Y, Keogh J, Clifton P. A review of potential metabolic etiologies of the observed association between red meat consumption and development of type 2 diabetes mellitus. Metabolism. 2015; 64: 768–79. doi: 10.1016/j.metabol.2015.03.008.
   PubMed Web of Science ®Google Scholar
• Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, etal. A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. Am J Clin Nutr. 2010; 91: 1220–6.
   PubMed Web of Science ®Google Scholar
• White DL, Collinson A. Red meat, dietary heme iron, and risk of type 2 diabetes: the involvement of advanced lipoxidation endproducts. Adv Nutr. 2013; 4: 403–11.
   PubMed Web of Science ®Google Scholar
• Kushi LH, Doyle C, McCullough M, Rock CL, Demark-Wahnefried W, Bandera EV, etal. American Cancer Society 2010 Nutrition and Physical Activity Guidelines Advisory Committee. American Cancer Society Guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. CA Cancer J Clin. 2012; 62: 30–67.
   PubMed Web of Science ®Google Scholar
• Turesky RJ. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicol Lett. 2007; 168: 219–27.
   PubMed Web of Science ®Google Scholar
• Bingham SA. High-meat diets and cancer risk. Proc Nutr Soc. 1999; 58: 243–8.
   PubMed Web of Science ®Google Scholar
• Salehi M, Moradi-Lakeh M, Salehi MH, Nojomi M, Kolahdooz F. Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis. Nutr Rev. 2013; 71: 257–67.
   PubMed Web of Science ®Google Scholar
• Zhu HC, Yang X, Xu LP, Zhao LJ, Tao GZ, Zhang C, etal. Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner. Dig Dis Sci. 2014; 59: 664–73.
   PubMed Web of Science ®Google Scholar
• Genkinger JM, Hunter DJ, Spiegelman D, Anderson KE, Beeson WL, Buring JE, etal. A pooled analysis of 12 cohort studies of dietary fat, cholesterol and egg intake and ovarian cancer. Cancer Causes Control. 2006; 17: 273–85.
   PubMed Web of Science ®Google Scholar
• World Cancer Research Fund/American Institute for Cancer Research. Food, nutrition, physical activity, and the prevention of cancer: a global perspective. 2007; Washington, DC: AICR.
   Google Scholar
• Bastide NM, Pierre FH, Corpet DE. Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved. Cancer Prev Res (Phila). 2011; 4: 177–84.
   PubMed Web of Science ®Google Scholar
• Xu J, Yang XX, Wu YG, Li XY, Bai B. Meat consumption and risk of oral cavity and oropharynx cancer: a meta-analysis of observational studies. PLoS One. 2014; 9: e95048.
   PubMed Web of Science ®Google Scholar
• Bosetti C, La Vecchia C, Talamini R, Simonato L, Zambon P, Negri E, etal. Food groups and risk of squamous cell esophageal cancer in northern Italy. Int J Cancer. 2000; 87: 289–94.
   PubMed Web of Science ®Google Scholar
• Flood A, Rastogi T, Wirfält E, Mitrou PN, Reedy J, Subar AF, etal. Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans. Am J Clin Nutr. 2008; 88: 176–184.
   PubMed Web of Science ®Google Scholar
• Dias-Neto M, Pintalhao M, Ferreira M, Lunet N. Salt intake and risk of gastric intestinal metaplasia: systematic review and meta-analysis. Nutr Cancer. 2010; 62: 133–47.
   PubMed Web of Science ®Google Scholar
• Ji BT, Chow WH, Yang G, McLaughlin JK, Zheng W, Shu XO, etal. Dietary habits and stomach cancer in Shanghai, China. Int J Cancer. 1998; 76: 659–64.
   PubMed Web of Science ®Google Scholar
• van Meer S, Leufkens AM, Bueno-de-Mesquita HB, van Duijnhoven FJ, van Oijen MG, Siersema PD. Role of dietary factors in survival and mortality in colorectal cancer: a systematic review. Nutr Rev. 2013; 71: 631–41.
   Web of Science ®Google Scholar
• McCullough ML, Gapstur SM, Shah R, Jacobs EJ, Campbell PT. Association between red and processed meat intake and mortality among colorectal cancer survivors. J Clin Oncol. 2013; 31: 2773–82.
   PubMed Web of Science ®Google Scholar
• Xu B, Sun J, Sun Y, Huang L, Tang Y, Yuan Y. No evidence of decreased risk of colorectal adenomas with white meat, poultry, and fish intake: a meta-analysis of observational studies. Ann Epidemiol. 2013; 23: 215–22.
   PubMed Web of Science ®Google Scholar
• Männistö S, Dixon LB, Balder HF, Virtanen MJ, Krogh V, Khani BR, etal. Dietary patterns and breast cancer risk: results from three cohort studies in the DIETSCAN project. Canc Causes Contr. 2005; 16: 725–33.
   Web of Science ®Google Scholar
• Hu J, La Vecchia C, DesMeules M, Negri E, Mery L. Canadian cancer registries epidemiology research group meat and fish consumption and cancer in Canada. Nutr Cancer. 2008; 60: 313–24.
   PubMed Web of Science ®Google Scholar
• Zhang CX, Ho SC, Chen YM, Lin FY, Fu JH, Cheng SZ. Meat and egg consumption and risk of breast cancer among Chinese women. Canc Causes Contr. 2009; 20: 1845–53.
   PubMed Web of Science ®Google Scholar
• Pala V, Krogh V, Berrino F, Sieri S, Grioni S, Tjønneland A, etal. Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Am J Clin Nutr. 2009; 90: 602–12.
   PubMed Web of Science ®Google Scholar
• Farvid MS, Cho E, Chen WY, Eliassen AH, Willett WC. Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study. BMJ. 2014; 348: g3437.
   PubMed Web of Science ®Google Scholar
• Kolahdooz F, van der Pols JC, Bain CJ, Marks GC, Hughes MC, Whiteman DC, etal. Australian Cancer Study (Ovarian Cancer) and the Australian Ovarian Cancer Study Group. Meat, fish, and ovarian cancer risk: results from 2 Australian case-control studies, a systematic review, and meta-analysis. Am J Clin Nutr. 2010; 91: 1752–63.
   PubMed Web of Science ®Google Scholar
• Wallin A, Orsini N, Wolk A. Red and processed meat consumption and risk of ovarian cancer: a dose-response meta-analysis of prospective studies. Br J Cancer. 2011; 104: 1196–201.
   PubMed Web of Science ®Google Scholar
• Schulz M, Nöthlings U, Allen N, Onland-Moret NC, Agnoli C, Engeset D, etal. No association of consumption of animal foods with risk of ovarian cancer. Cancer Epidemiol Biomarkers Prev. 2007; 16: 852–5.
   PubMed Web of Science ®Google Scholar
• Gilsing AM, Weijenberg MP, Goldbohm RA, van den Brandt PA, Schouten LJ. Consumption of dietary fat and meat and risk of ovarian cancer in the Netherlands Cohort Study. Am J Clin Nutr. 2011; 93: 118–26.
   PubMed Web of Science ®Google Scholar
• Bandera EV, Kushi LH, Moore DF, Gifkins DM, McCullough ML. Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis. Canc Causes Contr. 2007; 18: 967–88.
   PubMed Web of Science ®Google Scholar
• Saberi Hosnijeh F, Peeters P, Romieu I, Kelly R, Riboli E, Olsen A, etal. Dietary intakes and risk of lymphoid and myeloid leukemia in the European Prospective Investigation into Cancer and Nutrition (EPIC). Nutr Cancer. 2014; 66: 14–28.
   PubMed Web of Science ®Google Scholar
• Fedirko V, Trichopolou A, Bamia C, Duarte-Salles T, Trepo E, Aleksandrova K, etal. Consumption of fish and meats and risk of hepatocellular carcinoma: the European Prospective Investigation into Cancer and Nutrition (EPIC). Ann Oncol. 2013; 24: 2166–73.
   PubMed Web of Science ®Google Scholar
• Ravindran V. FAO Poultry Development Review. Poultry Feed Availability and Nutrition in Developing Countries: Main Ingredients Used in Poultry Feed Formulations. 2013. Available from: http://www.fao.org/docrep/019/i3531e/i3531e.pdf [cited 28 May 2015]..
   Google Scholar
• WHO. Complementary feeding. Report of the global consultation convened jointly by the Department of Child and Adolescent Health and Development and the Department of Nutrition for Health and Development and Summary of guiding principles for complementary feeding of the breastfed child. 2002; World Health Organization, Geneva 10–13 December 2001..
   Google Scholar
• Allen LH. Multiple micronutrients in pregnancy and lactation: an overview. Am J Clin Nutr. 2005; 81: 1206S–12.
   PubMed Web of Science ®Google Scholar
• Gidding SS, Dennison BA, Birch LL, Daniels SR, Gillman MW, Lichtenstein AH, etal. Dietary recommendations for children and adolescents: a guide for practitioners: consensus statement from the American Heart Association. Circulation. 2005; 112: 2061–75.
   PubMed Web of Science ®Google Scholar
• Fiocchi A, Assa'ad A, Bahna S. Adverse reactions to foods committee, American College of Allergy, Asthma and Immunology. Food allergy and the introduction of solid foods to infants: a consensus document. Adverse reactions to foods committee, American College of Allergy, Asthma and Immunology. Ann Allergy Asthma Immunol. 2006; 97: 10–20.
   PubMed Web of Science ®Google Scholar
• Elmadfa I, Weichselbaum E. European nutrition and health report 2004. Vol. 58. 2005; Basel: Karger Medical and Scientific Publishers.
   Google Scholar
• Volkert D. Malnutrition in older adults – urgent need for action: a plea for improving the nutritional situation of older adults. Gerontology. 2013; 59: 328–33.
   PubMed Web of Science ®Google Scholar
• Phillips SM. Nutrient-rich meat proteins in offsetting age-related muscle loss. Meat Sci. 2012; 92: 174–8.
   PubMed Web of Science ®Google Scholar