Burden of diseases estimates associated to different red meat cooking practices

Firew Lemma Berjia, Morten Poulsen, Maarten Nauta

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The burden of disease estimate has been performed for diseases attributable to nutritional deficiency, foodborne pathogens, the environment, infection and other factors. However, the burden of disease estimate attributable to different food processing practices has not been investigated before. The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints, affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability adjusted life years (DALY) as a common health metric.The results reveal that the consumption of barbecued red meat is associated with the highest disease burden, followed by fried red meat and roasted red meat.The method used to quantify the difference in disease burden of different cooking practices can help to inform the consumer to make a choice on whether the benefit of a preferred cooking style is worth the associated health loss.
Original languageEnglish
JournalFood and Chemical Toxicology
Volume66
Pages (from-to)237-244
ISSN0278-6915
DOIs
Publication statusPublished - 2014

Keywords

  • Cooking practice
  • Red meat
  • Cancer
  • DALY

Cite this

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title = "Burden of diseases estimates associated to different red meat cooking practices",
abstract = "The burden of disease estimate has been performed for diseases attributable to nutritional deficiency, foodborne pathogens, the environment, infection and other factors. However, the burden of disease estimate attributable to different food processing practices has not been investigated before. The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints, affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability adjusted life years (DALY) as a common health metric.The results reveal that the consumption of barbecued red meat is associated with the highest disease burden, followed by fried red meat and roasted red meat.The method used to quantify the difference in disease burden of different cooking practices can help to inform the consumer to make a choice on whether the benefit of a preferred cooking style is worth the associated health loss.",
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author = "Berjia, {Firew Lemma} and Morten Poulsen and Maarten Nauta",
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language = "English",
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Burden of diseases estimates associated to different red meat cooking practices. / Berjia, Firew Lemma; Poulsen, Morten; Nauta, Maarten.

In: Food and Chemical Toxicology, Vol. 66, 2014, p. 237-244.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Burden of diseases estimates associated to different red meat cooking practices

AU - Berjia, Firew Lemma

AU - Poulsen, Morten

AU - Nauta, Maarten

PY - 2014

Y1 - 2014

N2 - The burden of disease estimate has been performed for diseases attributable to nutritional deficiency, foodborne pathogens, the environment, infection and other factors. However, the burden of disease estimate attributable to different food processing practices has not been investigated before. The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints, affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability adjusted life years (DALY) as a common health metric.The results reveal that the consumption of barbecued red meat is associated with the highest disease burden, followed by fried red meat and roasted red meat.The method used to quantify the difference in disease burden of different cooking practices can help to inform the consumer to make a choice on whether the benefit of a preferred cooking style is worth the associated health loss.

AB - The burden of disease estimate has been performed for diseases attributable to nutritional deficiency, foodborne pathogens, the environment, infection and other factors. However, the burden of disease estimate attributable to different food processing practices has not been investigated before. The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints, affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability adjusted life years (DALY) as a common health metric.The results reveal that the consumption of barbecued red meat is associated with the highest disease burden, followed by fried red meat and roasted red meat.The method used to quantify the difference in disease burden of different cooking practices can help to inform the consumer to make a choice on whether the benefit of a preferred cooking style is worth the associated health loss.

KW - Cooking practice

KW - Red meat

KW - Cancer

KW - DALY

U2 - 10.1016/j.fct.2014.01.045

DO - 10.1016/j.fct.2014.01.045

M3 - Journal article

VL - 66

SP - 237

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JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

SN - 0278-6915

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