9 research outputs found
Meat consumption and mortality -results from the European Prospective Investigation into Cancer and Nutrition
Abstract Background: Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality. Results: As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality. Conclusions: The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer
Assessment of genetic variation explained by markers for wool traits in sheep via a segment mapping approach
"Chantier qualité spécifique "Auteurs Externes" département de Génétique animale : uniquement liaison auteur au référentiel HR-Access "International audienc
Vers une amélioration de la résistance du lapin à la pasteurellose
Session Pathologie et PrĂ©ventionThe evaluation of the Rabbit genetic resistance to pasteurellosis should take into account the diversity of Pasteurella isolates. A collection of 200 strains has been established from isolates sampled in French flocks. These strains were characterized and their genetic diversity evaluated through the development of a MLVA technique (Multi-Locus Variable-number-tandem-repeat analysis), and validated with the already published but less discriminating MLST (Multi Locus Sequence Type). Virulence in Rabbit of 5 strains selected as representatives of the main genetic groups of Pasteurella was evaluated in vivo after intra-nasal or subcutaneous inoculation. The subcutaneous infection route was chosen to compare 20 representative strains from the collection and evidenced their virulence variability, as well as an individual variability in the rabbitâs ability to control the infection.LâĂ©valuation de la rĂ©sistance gĂ©nĂ©tique du Lapin Ă la pasteurellose doit tenir compte de la diversitĂ© des souches de Pasteurella sĂ©vissant dans les populations. Une collection de 200 souches de Pasteurella a Ă©tĂ©constituĂ©e Ă partir dâisolements effectuĂ©s dans des Ă©levages français. Les souches ont Ă©tĂ© caractĂ©risĂ©es et leur diversitĂ© gĂ©nĂ©tique Ă©valuĂ©e grĂące au dĂ©veloppement dâune technique MLVA (Multi-Locus Variable-numbertandem-repeat Analysis) validĂ©e par une technique publiĂ©e (MLST, Multi Locus Sequence Type), moinsdiscriminante. La virulence chez le lapin, de 5 souches reprĂ©sentatives de chacun des groupes gĂ©nĂ©tiques les plus frĂ©quents, a Ă©tĂ© mesurĂ©e in vivo aprĂšs infection intra-nasale ou sous-cutanĂ©e. Cette derniĂšre voie a Ă©tĂ© retenue pour tester les virulences de 20 souches reprĂ©sentatives de la collection. Une grande variabilitĂ© de leurs virulences a Ă©tĂ© observĂ©e ainsi quâune variabilitĂ© individuelle des lapins quant Ă leur capacitĂ© Ă contrĂŽlerlâinfection
Correction : Design and Characterization of a 52K SNP Chip for Goats
Notice à Reprende pas de Clé UT au 17 Mars 2017 et retravailler les affiliations auteursCorrection : Design and Characterization of a 52K SNP Chip for Goat
Concentrations of IGF-I and IGFBP-3 and brain tumor risk in the European Prospective Investigation into Cancer and Nutrition.
BACKGROUND: Insulin-like growth factor-1 (IGF-I) is important in normal brain development but in the adult brain, IGF-I overexpression may be a risk factor for tumor development. METHODS: We examined the association between circulating concentrations of IGF-I and IGFBP-3 in relation to risk of gliomas (74 low-grade, 206 high-grade gliomas), meningiomas (n = 174) and acoustic neuromas (n = 49) by using a case-control design nested in the European Prospective Investigation into Cancer and Nutrition. IGF-I and IGFBP-3 were measured by ELISAs.Conditional logistic regression was used to compute ORs and corresponding 95% CIs. RESULTS: The risk of low-grade gliomas was elevated with increased IGF-I (OR = 3.60, 95% CI: 1.11-11.7; top vs. bottom quartile) and decreased with elevated IGFBP-3 concentrations (OR = 0.28, 95% CI: 0.09-0.84) after mutual adjustment of these two factors; these results became nonsignificant after exclusion of the first year of follow-up. No association was observed for high-grade gliomas or meningiomas. Both high IGF-I and IGFBP-3 concentrations were associated with risk of acoustic neuromas (IGF-I: OR = 6.63, 95% CI: 2.27-19.4, top vs. bottom tertile; IGFBP-3: OR = 7.07, 95% CI: 2.32-21.6), even after excluding the first year of follow-up. CONCLUSION: High concentrations of IGF-I might be positively associated with risk of low-grade gliomas and acoustic neuromas, although we cannot exclude reverse causation, in particular for low-grade gliomas. IMPACT: Factors of the IGF axis might be involved in the etiology of some types of brain tumors
Meat consumption and mortality -results from the European Prospective Investigation into Cancer and Nutrition
Abstract Background: Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality. Results: As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality. Conclusions: The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer
Concentrations of IGF-I and IGFBP-3 and Brain Tumor Risk in the European Prospective Investigation into Cancer and Nutrition
Background: Insulin-like growth factor-1 (IGF-I) is important in normal
brain development but in the adult brain, IGF-I overexpression may be a
risk factor for tumor development.
Methods: We examined the association between circulating concentrations
of IGF-I and IGFBP-3 in relation to risk of gliomas (74 low-grade, 206
high-grade gliomas), meningiomas (n = 174) and acoustic neuromas (n =
49) by using a case-control design nested in the European Prospective
Investigation into Cancer and Nutrition. IGF-I and IGFBP-3 were measured
by ELISAs. Conditional logistic regression was used to compute ORs and
corresponding 95% CIs.
Results: The risk of low-grade gliomas was elevated with increased IGF-I
(OR = 3.60, 95% CI: 1.11-11.7; top vs. bottom quartile) and decreased
with elevated IGFBP-3 concentrations (OR = 0.28, 95% CI: 0.09-0.84)
after mutual adjustment of these two factors; these results became
nonsignificant after exclusion of the first year of follow-up. No
association was observed for high-grade gliomas or meningiomas. Both
high IGF-I and IGFBP-3 concentrations were associated with risk of
acoustic neuromas (IGF-I: OR = 6.63, 95% CI: 2.27-19.4, top vs. bottom
tertile; IGFBP-3: OR = 7.07, 95% CI: 2.32-21.6), even after excluding
the first year of follow-up.
Conclusion: High concentrations of IGF-I might be positively associated
with risk of low-grade gliomas and acoustic neuromas, although we cannot
exclude reverse causation, in particular for low-grade gliomas.
Impact: Factors of the IGF axis might be involved in the etiology of
some types of brain tumors. Cancer Epidemiol Biomarkers Prev; 20(10);
2174-82. (C) 2011 AACR
Meat consumption and mortality : results from the European Prospective Investigation into Cancer and Nutrition
Background: Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality. Results: As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality. Conclusions: The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer
Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition
Background: Recently, some US cohorts have shown a moderate association
between red and processed meat consumption and mortality supporting the
results of previous studies among vegetarians. The aim of this study was
to examine the association of red meat, processed meat, and poultry
consumption with the risk of early death in the European Prospective
Investigation into Cancer and Nutrition (EPIC).
Methods: Included in the analysis were 448,568 men and women without
prevalent cancer, stroke, or myocardial infarction, and with complete
information on diet, smoking, physical activity and body mass index, who
were between 35 and 69 years old at baseline. Cox proportional hazards
regression was used to examine the association of meat consumption with
all-cause and cause-specific mortality.
Results: As of June 2009, 26,344 deaths were observed. After
multivariate adjustment, a high consumption of red meat was related to
higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence
interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the
association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to
1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement
error, higher all-cause mortality remained significant only for
processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We
estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be
prevented if all participants had a processed meat consumption of less
than 20 g/day. Significant associations with processed meat intake were
observed for cardiovascular diseases, cancer, and âother causes of
deathâ. The consumption of poultry was not related to all-cause
mortality.
Conclusions: The results of our analysis support a moderate positive
association between processed meat consumption and mortality, in
particular due to cardiovascular diseases, but also to cancer