Tag: chicken

News

09/28/14

Red meat consumption during adolescence linked to premenopausal BC

06/08/14

Cooking meat produces carcinogen with estrogenic effects

08/20/12

High circulating vitamin B6 linked to lower risk of ER+/PR+ BC

09/13/10

Meat-based low carb diets may increase risk of cancer

Foods

• • chicken

Studies

• Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health Cite
  Lee C, Lee J, Eor JY, Kwak M, Huh CS, Kim Y. Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health. Food Science of Animal Resources. Korean Society for Food Science of Animal Resources; 2023; 43:723-750 10.5851/kosfa.2023.e44
• Tryptophan metabolism in health and disease Cite
  Xue C, Li G, Zheng Q, Gu X, Shi Q, Su Y, et al. Tryptophan metabolism in health and disease. Cell Metabolism. Elsevier BV; 2023; 10.1016/j.cmet.2023.06.004
• Poultry Consumption and Human Health: How Much Is Really Known? A Systematically Searched Scoping Review and Research Perspective Cite
  Connolly G, Clark CM, Campbell RE, Byers AW, Reed JB, Campbell WW. Poultry Consumption and Human Health: How Much Is Really Known? A Systematically Searched Scoping Review and Research Perspective. Advances in Nutrition. Oxford University Press (OUP); 2022; 10.1093/advances/nmac074
• The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS) Cite
  Omofuma OO, Steck SE, Olshan AF, Troester MA. The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS). Breast Cancer Research and Treatment. Springer Science and Business Media LLC; 2022; 10.1007/s10549-022-06555-x
• Association of meat, vegetarian, pescatarian and fish-poultry diets with risk of 19 cancer sites and all cancer: findings from the UK Biobank prospective cohort study and meta-analysis Cite
  Parra-Soto S, Ahumada D, Petermann-Rocha F, Boonpoor J, Gallegos JL, Anderson J, et al. Association of meat, vegetarian, pescatarian and fish-poultry diets with risk of 19 cancer sites and all cancer: findings from the UK Biobank prospective cohort study and meta-analysis. BMC Medicine. Springer Science and Business Media LLC; 2022; 20 10.1186/s12916-022-02257-9
• Chemical hazards in smoked meat and fish Cite
  Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, et al. Chemical hazards in smoked meat and fish. Food Science & Nutrition. Wiley; 2021; 10.1002/fsn3.2633
• Impact of feeding modified soy protein concentrate in the starter phase on growth performance and gastrointestinal responses in broiler chickens through to day 42 of age Cite
  Kiarie EG, Mohammadigheisar M, Kakhki RAM, Madsen MH. Impact of feeding modified soy protein concentrate in the starter phase on growth performance and gastrointestinal responses in broiler chickens through to day 42 of age. Poultry Science. Elsevier BV; 2021; 100:101147 10.1016/j.psj.2021.101147
• Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts Cite
  Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, et al. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods. MDPI AG; 2021; 10:1466 10.3390/foods10071466
• The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment Cite
  Sahin S, Ulusoy HI, Alemdar S, Erdogan S, Agaoglu S. The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment. Food Science of Animal Resources. Korean Society for Food Science of Animal Resources; 2020; 40:675-688 10.5851/kosfa.2020.e43
• Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs Cite
  Sergin S, Goeden T, Krusinski L, Kesamneni S, Ali H, Bitler CA, et al. Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs. ACS Food Science & Technology. American Chemical Society (ACS); 2021; 1:260-267 10.1021/acsfoodscitech.0c00093
• Association between meat consumption and risk of breast cancer: Findings from the Sister Study Cite
  Lo JJ, Park YM, Sinha R, Sandler DP. Association between meat consumption and risk of breast cancer: Findings from the Sister Study. International Journal of Cancer. Wiley; 2019; 146:2156-2165 10.1002/ijc.32547
• Poultry and Fish Consumption in Relation to Total Cancer Mortality: A Meta-Analysis of Prospective Studies Cite
  Zhang Z, Chen G, Qin Z, Tong X, Li D, Qin L. Poultry and Fish Consumption in Relation to Total Cancer Mortality: A Meta-Analysis of Prospective Studies. Nutrition and Cancer. Informa UK Limited; 2017; 70:204-212 10.1080/01635581.2018.1412474
• A global database of polybrominated diphenyl ether flame retardant congeners in foods and supplements Cite
  Boucher BA, Ennis JK, Tsirlin D, Harris SA. A global database of polybrominated diphenyl ether flame retardant congeners in foods and supplements. Journal of Food Composition and Analysis. Elsevier BV; 2018; 69:171-188 10.1016/j.jfca.2017.12.001
• Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market Cite
  Lu F, Kuhnle GK, Cheng Q. Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control. Elsevier BV; 2017; 73:306-315 10.1016/j.foodcont.2016.08.021
• Red meat, poultry, and fish intake and breast cancer risk among Hispanic and Non-Hispanic white women: The Breast Cancer Health Disparities Study Cite
  Kim AE, Lundgreen A, Wolff RK, Fejerman L, John EM, Torres-Mejía G, et al. Red meat, poultry, and fish intake and breast cancer risk among Hispanic and Non-Hispanic white women: The Breast Cancer Health Disparities Study. Cancer Causes & Control. Springer Science and Business Media LLC; 2016; 27:527-543 10.1007/s10552-016-0727-4
• Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”? Cite
  McDonald ST. Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?. Advances in Food Technology and Nutritional Sciences - Open Journal. Openventio Publishers; 2015; 1:130-134 10.17140/aftnsoj-1-122
• Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon Cite
  Steppeler C, Haugen J, Rødbotten R, Kirkhus B. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2016; 64:487-496 10.1021/acs.jafc.5b04201
• The Effects of Different Growth Promoters on Performance and Carcass Characteristics of Broiler Chickens Cite
  Mokhtari R, Yazdani AR, Rezaei M, Ghorbani B. The Effects of Different Growth Promoters on Performance and Carcass Characteristics of Broiler Chickens. Journal of Animal and Veterinary Advances. Medwell Publications; 2010; 9:2633-2639 10.3923/javaa.2010.2633.2639
• Pharmaceuticals and personal care products in chicken meat and other food animal products: A market-basket pilot study Cite
  Baron PA, Love DC, Nachman KE. Pharmaceuticals and personal care products in chicken meat and other food animal products: A market-basket pilot study. Science of The Total Environment. Elsevier BV; 2014; 490:296-300 10.1016/j.scitotenv.2014.04.112
• Assessment of Different Cooking Techniques on Residual Quantification of Ciprofloxacin and Enrofloxacin Antibiotics in Chicken Cite
  Khan MI, Arshad MS, Anjum FM, Riasat A, Saeed F, Hussain S, et al. Assessment of Different Cooking Techniques on Residual Quantification of Ciprofloxacin and Enrofloxacin Antibiotics in Chicken. Journal of Food Processing and Preservation. Wiley; 2015; 39:2379-2385 10.1111/jfpp.12487
• Consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs) Cite
  Hernández ÁR, Boada LD, Mendoza Z, Ruiz-Suárez N, Valerón PF, Camacho M, et al. Consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs). Environmental Science and Pollution Research. Springer Science and Business Media LLC; 2015; 24:4261-4273 10.1007/s11356-015-4477-8
• Abstract 1276: Red meat, poultry, and fish intake, genetic risk variants, and breast cancer risk among Hispanic and non-Hispanic white women: Results from the Breast Cancer Health Disparities Study Cite
  Kim AE, Stern MC, Lundgreen A, Lewinger JP, Wolff RK, Fejerman L, et al. Abstract 1276: Red meat, poultry, and fish intake, genetic risk variants, and breast cancer risk among Hispanic and non-Hispanic white women: Results from the Breast Cancer Health Disparities Study. Epidemiology. American Association for Cancer Research; 2014; 10.1158/1538-7445.am2014-1276
• Adolescent meat intake and breast cancer risk Cite
  Farvid MS, Cho E, Chen WY, Eliassen A, Willett WC. Adolescent meat intake and breast cancer risk. International Journal of Cancer. Wiley; 2014; 136:1909-1920 10.1002/ijc.29218
• Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan Cite
  Kao TH, Chen S, Huang CW, Chen CJ, Chen BH. Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan. Food and Chemical Toxicology. Elsevier BV; 2014; 71:149-158 10.1016/j.fct.2014.05.033
• Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study Cite
  Farvid MS, Cho E, Chen WY, Eliassen AH, Willett WC. Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study. BMJ. BMJ; 2014; 348:g3437-g3437 10.1136/bmj.g3437
• Calorie intake, olive oil consumption and mammographic density among Spanish women Cite
  García‐Arenzana N, Navarrete‐Muñoz EM, Lope V, Moreo P, Vidal C, Laso‐Pablos S, et al. Calorie intake, olive oil consumption and mammographic density among Spanish women. International Journal of Cancer. Wiley; 2013; 134:1916-1925 10.1002/ijc.28513
• Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan Cite
  Chen S, Kao TH, Chen CJ, Huang CW, Chen BH. Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2013; 61:7645-7653 10.1021/jf402057s
• Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay Cite
  Jinap S, Mohd-Mokhtar M, Farhadian A, Hasnol N, Jaafar S, Hajeb P. Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay. Meat Science. Elsevier BV; 2013; 94:202-207 10.1016/j.meatsci.2013.01.013
• Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers Cite
  Aaslyng MD, Duedahl-Olesen L, Jensen K, Meinert L. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Science. Elsevier BV; 2013; 93:85-91 10.1016/j.meatsci.2012.08.004
• Immune responses to genestein in male broiler chicks Cite
  Alipour F, Moghadam HN, Kermanshahi H. Immune responses to genestein in male broiler chicks. Journal of Applied Animal Research. Informa UK Limited; 2012; 40:26-30 10.1080/09712119.2011.620424
• The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells Cite
  Lauber SN, Gooderham NJ. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells. Toxicology. Elsevier BV; 2011; 279:139-145 10.1016/j.tox.2010.10.004
• The effect of equol injection in ovo on posthatch growth, meat quality and antioxidation in broilers Cite
  Wei X, Ni Y, Lu L, Grossmann R, Zhao R. The effect of equol injection in ovo on posthatch growth, meat quality and antioxidation in broilers. Animal. Elsevier BV; 2011; 5:320-327 10.1017/s1751731110001771
• Occurrence of heterocyclic amines in cooked meat products Cite
  Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Occurrence of heterocyclic amines in cooked meat products. Meat Science. Elsevier BV; 2012; 90:739-746 10.1016/j.meatsci.2011.11.005
• Dietary patterns and breast cancer risk among Chinese women Cite
  Zhang C, Ho SC, Fu J, Cheng S, Chen Y, Lin F. Dietary patterns and breast cancer risk among Chinese women. Cancer Causes & Control. Springer Science and Business Media LLC; 2010; 22:115-124 10.1007/s10552-010-9681-8
• Does dietary estrogen intake from meat relate to the incidence of hormone-dependent cancers? Cite
  Handa Y, Fujita H, Watanabe Y, Honma S, Kaneuchi M, Minakami H, et al. Does dietary estrogen intake from meat relate to the incidence of hormone-dependent cancers?. Journal of Clinical Oncology. American Society of Clinical Oncology (ASCO); 2010; 28:1553-1553 10.1200/jco.2010.28.15_suppl.1553
• Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea Cite
  Back Y, Lee J, Shin H, Lee K. Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea. Food Additives & Contaminants: Part A. Informa UK Limited; 2009; 26:298-305 10.1080/02652030802526834
• Dietary Exposure to Heterocyclic Amines in a Chinese Population Cite
  Wong K, Su J, Knize MG, Koh W, Seow A. Dietary Exposure to Heterocyclic Amines in a Chinese Population. Nutrition and Cancer. Informa UK Limited; 2005; 52:147-155 10.1207/s15327914nc5202_5
• White meat intake and the risk of breast cancer: a case-control study in Montevideo, Uruguay Cite
  Ronco AL, De Stéfani E, Fabra A. White meat intake and the risk of breast cancer: a case-control study in Montevideo, Uruguay. Nutrition Research. Elsevier BV; 2003; 23:151-162 10.1016/s0271-5317(02)00496-7
• Comparisons of food intake between breast cancer patients and controls in Korean women Cite
  Kim E, Hong Y, Jeon H, Sung M, Sung C. Comparisons of food intake between breast cancer patients and controls in Korean women. Nutrition Research and Practice. The Korean Nutrition Society and The Korean Society of Community Nutrition; 2007; 1:237 10.4162/nrp.2007.1.3.237
• Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry Cite
  Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ. Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2008; 56:68-78 10.1021/jf072461a