Transcript HPVF Presentation

By Jason Minott
Meat food chart
Intro to Meat product
 Latin word carō "meat" (also the root of 'carnal', referring to the
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'pleasures of the flesh') is often a euphemism for sexual pleasure,
effected from the function performed by fleshy organs.
All muscle tissue is very high in protein, containing all of the essential
amino acids, and in most cases is a good source of zinc, vitamin B12,
selenium, phosphorus, niacin, vitamin B6, iron and riboflavin low in
carbohydrates and fibers.
Red meat, such as beef, pork, and lamb, contains many essential
nutrients necessary for healthy growth and development in children
but US study has suggested that eating a diet high in red meat and
dairy products is linked to an increased risk of pancreatic cancer.
Nutrients in red meat include iron, zinc, and protein.
While each kind of meat has about the same content of protein and
carbohydrates, there is a very wide range of fat content. It is the
additional fat that contributes most to the calorie content of meat, and
to concerns about dietary health.
Meat risk
 In recent years, concerns have been raised over the use of meat as a
regular part of the human diet. In a large-scale study, the consumption
of red meat over a lifetime was found to raise the risk of cancer by 20 to
60 percent, while causing adverse mutations in DNA.
 In particular, red meat and processed meat were found to be associated
with higher risk of cancers of the lung, esophagus, liver, and colon,
among others. Animal fat, particularly from ruminants, tends to have a
higher percentage of saturated fat vs. monounsaturated and
polyunsaturated fat when compared to vegetable fats, with the
exception of some tropical plant fats; consumption of which has been
correlated with various health problems.
 The saturated fat found in meat has been associated with significantly
raised risks of colon cancer, breast cancer, osteoporosis, and prostate
cancer, although some evidence suggests that risks of prostate cancer
are unrelated to animal fat consumption.
Meat risk
 Meat has been correlated to increased risk of heart disease
diabetes, with the risks of heart disease being three times
greater for 45-64 year old men who eat meat daily.
 A large-scale study in 2008 also found that eating two or
more servings of meat a day increases the risk of suffering
from excessive fat around the waist, high blood sugar, high
cholesterol, and high blood pressure.
 One famous study, the Nurses' Health Study, followed
about 100,000 female nurses and their eating habits.
Nurses who ate the largest amount of animal fat were twice
as likely to develop colon cancer as the nurses who ate the
least amount of animal fat.
Red Meat mortality risk
 A 2009 study by the National Cancer Institute
revealed a direct link between the consumption of
red meat and increased mortality. The study of
more than a half million middle-aged and elderly
Americans indicated that those who ate 4 ounces
of red meat daily were 30% more likely to die
within ten years.
Arsenic in Chicken
 Chicken feed can also include Roxarsone, an antimicrobial
drug that also promotes growth. The drug has generated
controversy because it contains the element arsenic, which
can cause cancer, dementia, and neurological problems in
humans.
 A Consumer Reports study in 2004 reported finding "no
detectable arsenic in our samples of muscle" but found "A
few of our chicken-liver samples has an amount that
according to EPA standards could cause neurological
problems in a child who ate 2 ounces of cooked liver per
week or in an adult who ate 5.5 ounces per week.“
 However, the Food and Drug Administration (FDA) is the
organization responsible for the regulation of foods in
America, and all samples tested were "far less than the...
amount allowed in a food product.
Growth hormones in Chickens
 Chickens grow much more rapidly than they once did and
some consumers have concluded that this rapid growth is
due to the use of hormones in these animals. Some
consumers believe that the increasingly earlier onset of
puberty in humans is the result of the liberal use of such
hormones.
 However, hormone use in poultry production is illegal in
the United States. Similarly, no chicken meat for sale in
Australia is fed hormones. Furthermore, several scientific
studies have documented the fact that chickens grow
rapidly because they are bred to do so. A small producer of
natural and organic chickens confirmed this assumption:
Avian influenza for Chicken virus
 There is also a risk that crowded conditions in
chicken farms will allow avian influenza (bird flu)
to spread quickly. A United Nations press release
states: "Governments, local authorities and
international agencies need to take a greatly
increased role in combating the role of factoryfarming, commerce in live poultry, and wildlife
markets which provide ideal conditions for the
virus to spread and mutate into a more dangerous
form..."
 http://www.cdc.gov/flu/avian/gen-info/facts.htm
Chicken diseases
 Chickens are susceptible to several parasites, including
lice, mites, ticks, fleas, and intestinal worms, as well as
other diseases.
Soybean Benefits
 The soybean is a species of legume native to
East Asia.
 It is an annual plant that has been used in
China for 5,000 years as a food and a
component of drugs.
 Soy is a good source of protein because it
contains a significant amount of essential
aminoacids.
Soybean (natural food)
 Soybeans are the primary ingredient in
many processed foods, including dairy
product substitutes.
 Soybeans are an important source of
vegetable oil and protein world wide.
 Soybean products are the main ingredients
in many meat and dairy substitutes.
Soybean products
 The main producers of soy are the United
States, Brazil, Argentina, China and India.
 The beans contain significant amounts of
alpha-Linolenic acid, an omega-3 fatty acid,
and the isoflavones genistein and daidzein.
These 3 prevent cancer
 Products uses are tofu, tempeh, Soy mock
meat, soy TVP, Soy chunks and soy sauce
Lentils food chart
Lentil benefits
 Lentils contain high levels of proteins,
including the essential amino acids isoleucine
and lysine, and are an essential source of
inexpensive protein for a lot.
 Sprouted lentils contain sufficient levels of all
essential amino acids, including methionine
and cystine.
 Lentils is usually mix with grains, such as rice,
to get the complete protein dish.
Lentil
 Lentil have a high level of proteins, which
contain dietary fiber, Folate, vitamin B1, and
minerals. Red (or pink) lentils contain a
lower concentration of fiber than green
lentils (11% rather than 31%)..
 Lentils are one of the best vegetable sources
of iron that’s good for adolescent and
pregnant woman.
Gluten
 Gluten is a composite of the proteins gliadin
and glutenin. These exist, conjoined with
starch, in the endosperms of some grassrelated grains, notably wheat, rye, and barley.
 Gliadin and glutenin compose about 80% of
the protein contained in wheat seed.
 Gluten has been use in pizza, bagels, maize,
bread and rice.
Gluten-free diet
 Worldwide, gluten is an important source of
nutritional protein in foods unless it is use
as an additive to foods which is low in
protein.
 Gluten free diet products is general used for
people who suffers from celiac disease;
should use potatoes, rice, millet arrowroot,
sweet potato, yam, buckwheat, and
chickpeas to get protein & dietary fiber.
Red # 40
 FD&C Red Dye #40 is usually found in food
coloring, bakery goods, cereals, snacks, sauce,
drugs, candy, and drinks.
 It is a chemical compound know as red azo
dye, originally manufactured by coal tar; now
petroleum.
 The red coloring carmine comes from
cochineal insect in south and central
America.
Red # 40 Health effects
 Has increase
Hyperactive behavior in
children because of this
UK has ban this product
 Allura Red Ac may
cause adverse reaction
in small number of
people with an aspirin
tolerance causing skin
rash
Cochineal insect (Red dye)
MSG
 Monosodium glutamate, is a sodium salt of
the non-essential amino acid glutamic acid.
 glutamate is the anionic form of glutamic acid,
a naturally occurring amino acid.
 MSG is normally obtained by the fermentation
of carbohydrates, using bacterial or yeast
species from genera such as Brevibacterium,
Arthrobacter, Microbacterium, and
Corynebacterium.
Corynebacterium Diphtheria
 Corynebacterium
diphtheriae is a
pathogenic bacterium
that causes diphtheria
 Diphtheria is a disease
that cause swollen in the
neck called bull neck
Corynebacterium Diphtheria toxin
 Diphtheria toxin consist
of single protein
(polypeptide) that
forms a set of
protein(toxin) in a large
amount of speed into
the host cell. Because of
these symptoms are
caused by the toxin
released by the
bacterium
Credits
 America Chemical society-
http://portal.acs.org/portal/acs/corg/content?_nfpb=t
rue&_pageLabel=PP_ARTICLEMAIN&node_id=222&c
ontent_id=CTP_003407&use_sec=true&sec_url_var=re
gion1&__uuid=190c7e60-5b6e-42ce-89d6-f897411135f5
 http://www.wikipedia.org/
 http://www.usda.gov/wps/portal/usda/usdahome
 http://www.fda.gov/