Family and Consumer Sciences

Live Smart Ohio

Ohio State University Extension

#processedmeat

Making the New Dietary Guidelines a Part of Your Life: Protein Foods

This is the 4th post covering the 2015-2020 Dietary Guidelines for Americans key recommendations and how you can easily use them in everyday life! A Key Recommendation of the Dietary Guidelines: ““A healthy eating pattern includes… a variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and […]

WRITTEN BY: Shawna Hite, Healthy People Program Specialist, OSU Extension, Family & Consumer Sciences.

REVIEWED BY: Susan Zies, OSU Extension Educator, Family & Consumer Sciences

PHOTO CREDITS:

  • Amino Acid Chain Image obtained from Wikimedia Commons. Author of image: Robinmbetz.

SOURCES:

  • Live Smart Ohio (December 2015). Digesting the association between processed meat and cancer. Retrieved from: http://livesmartohio.osu.edu/food/hite-143osu-edu/digesting-the-association-between-processed-meat-and-cancer/
  • Live Smart Ohio (March 2016). How to perceive your portions. http://livesmartohio.osu.edu/food/homonai-3osu-edu/how-to-perceive-your-portions/
  • Mayo Clinic (May 2014). Legumes, in Nutrition and healthy eating. Retrieved from: http://www.mayoclinic.org/legumes/ART-20044278?p=1

REFERENCES:

  • American Heart Association (May 2015). Protein & heart health. Retrieved from: http://www.heart.org/HEARTORG/Conditions/More/MyHeartandStrokeNews/Protein-and-Heart-Health_UCM_434962_Article.jsp#.V36FZ0YrLIU
  • Harvard School of Public Health (2016). Protein. The Nutrition Source. Retrieved from: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/
  • Medline Plus (February 2015). Amino acids. U.S. National Library of Medicine. Retrieved from: https://www.nlm.nih.gov/medlineplus/ency/article/002222.htm
  • Medline Plus (June 2016). Dietary Proteins. U.S. National Library of Medicine. Retrieved from: https://www.nlm.nih.gov/medlineplus/dietaryproteins.html
  • Medline Plus (June 2016b). Kwashiorkor. U.S. National Library of Medicine. Retrieved from: https://www.nlm.nih.gov/medlineplus/ency/article/001604.htm
  • Murphy, C. H., Oikawa, S. Y., & Phillips, S. M. (2015). Dietary Protein to Maintain Muscle Mass in Aging: A Case for Per-meal Protein Recommendations. The Journal of frailty & aging, 5(1), 49-58.
  • National Heart, Lung, and Blood Institute (December 2013). Use herbs & spices instead of salt. U.S. Department of Health & Human Services. Retrieved from: https://www.nhlbi.nih.gov/health/educational/healthdisp/pdf/tipsheets/Use-Herbs-and-Spices-Instead-of-Salt.pdf
  • National Institute of Health (March 2008). Making & maintaining muscle: How much protein do you need? U.S Department of Health & Human Services. Retrieved from: https://newsinhealth.nih.gov/2008/March/docs/01features_01.htm
  • U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available athttp://health.gov/dietaryguidelines/2015/guidelines/
  • U.S. Department of Agriculture (2016). Protein foods. Myplate.gov. Retrieved from: http://www.choosemyplate.gov/protein-foods-nutrients-health
  • University of Rochester (2009). Visualize your portion size. Retrieved from: https://www.urmc.rochester.edu/crc/documents/VisualizeYourPortionSize12-01-09.pdf

How to Eat Less Red & Processed Meat in 2016

To end 2015, the World Health Organization (WHO) released a report(PDF)Links to a PDF document. stating that red meat was potentially cancerous, while processed meat was a known cause of colorectal cancer.  The WHO and the American Institute for Cancer Research (AICR) now recommend limits in consumption of these meats. For a quick understanding of the report, click here. Limiting consumption […]

WRITTEN BY: Shawna Hite, Healthy People Program Specialist

REVIEWED BY: Dan Remley, Assistant Professor, Field Specialist: Food, Nutrition, and Wellness & Amanda Woods, Healthy Finances Program Specialist.

SOURCES:

  • American Egg Board. What's in an Egg?: http://www.aeb.org/retail/registered-dietitian-nutrition
  • American Institute for Cancer Research (2015). Colorectal Cancer: Learn About Colorectal Cancer: http://www.aicr.org/learn-more-about-cancer/colorectal-cancer//
  • American Meat Institute. Processed Meats: Convenience, Nutrition, Taste: https://www.meatinstitute.org/index.php?ht=a/GetDocumentAction/i/94559%20date
  • Harvard Health Publications (2012). 6 Healthy Protein Choices when Cutting Back on Red Meat. Harvard University: http://www.health.harvard.edu/blog/6-healthy-protein-choices-when-cutting-back-on-red-meat-201206084865
  • USDA (2015). Protein-Foods. Tips for making wise choices from the Protein Foods Group: http://www.choosemyplate.gov/protein-foods-tips

REFERENCES:

  • American Institute for Cancer Research (2015). Red Meat & Processed Meat. Retrieved from: http://www.aicr.org/assets/docs/pdf/brochures/red-processed-meats.pdf
  • American Institute for Cancer Research (2012). Updated Estimates: Preventing Half of Colorectal Cancers. AICR's Cancer Research Update. Retrieved from: http://www.aicr.org/cancer-research-update/2012/october_4_2012/cru-updated-estimates-colorectal-cancers.html
  • Carrie, D. (2011). Trends in meat consumption in the United States. Public Health Nutrition, 14(4), 575-583.
  • Food and Agricultural Organizations (2008). Categories of Processed Meat Products. United Nations FAO Corporate Document Repository. Retrieved from: http://www.fao.org/docrep/010/ai407e/ai407e09.htm
  • Indiana Department of Education (2014). Guide to Processed Meats/ Meat Products/ Cheeses. Indiana.Gov. Retrieved from: http://www.doe.in.gov/sites/default/files/nutrition/criteria-guides.pdf
  • USDA (2009). News 2009: The Egg: It's a Healthy Food. Agricultural Research Service. Retrieved from: http://www.ars.usda.gov/Research/docs.htm?docid=18963
  • USDA (2015). Protein-Foods. How Much Food from the Protein Food Group is Daily? Retrieved from: http://www.choosemyplate.gov/protein-foods
  • World Health Organization (October 29, 2015). IARC Monographs evaluate consumption of red meat and processed meat. WHO Press Release No. 240. Retrieved from: http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
  • World Health Organization (October 29, 2015). Links between processed meat and colorectal cancer. WHO statement. Retrieved from: http://www.who.int/mediacentre/news/statements/2015/processed-meat-cancer/en/
  • World Health Organization (October 2015). Q&A on the carcinogenicity of the consumption of red meat and processed meat. Retrieved from: http://www.who.int/features/qa/cancer-red-meat/en/

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