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Recent studies found positive associations between intake of red meat and processed meat and total mortality; however, substitution of red meat with poultry and fish has been poorly investigated. We aimed to investigate associations for substitutions of red meat (unprocessed/processed) and total mortality and deaths due to cancer or CVD. We used data from the Danish Diet, Cancer and Health cohort, including 57 053 participants aged 50–64 years at baseline. Information on diet was collected through a validated 192-item FFQ. Information regarding total mortality, deaths due to cancer and deaths due to CVD was obtained by record linkage. Cox proportional hazards models were used to estimate the hazard ratio (HR) of 150 g/week substitutions of red meat with poultry or fish. During a follow-up (mean 16·1 years), 8840 deaths occurred (4567 were due to cancer; 1816 due to CVD). The adjusted HR for total death when substituting 150 g/week total red meat with poultry was 0·96 (95 % CI 0·95, 1·00) and with fish 0·99 (95 % CI 0·97, 1·01). Corresponding HR for cancer death or CVD death were similar. Substitution of processed red meat with fish or poultry was more consistently associated with a lower mortality than substitution of unprocessed red meat. For example, the adjusted HR for total death when substituting 150 g/week processed red meat with poultry was 0·95 (95 % CI 0·92, 0·98). We found that replacing processed red meat with poultry or fish was associated with a lower risk of total mortality and deaths due to cancer, but not deaths due to CVD.

Background: Despite growing evidence for food-based dietary patterns' potential to reduce cardiovascular disease risk, knowledge about the amounts of food associated with the greatest change in risk of specific cardiovascular outcomes and about the quality of meta-evidence is limited. Therefore, the aim of this meta-analysis was to synthesize the knowledge about the relation between intake of 12 major food groups (whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages [SSB]) and the risk of coronary heart disease (CHD), stroke and heart failure (HF). Methods: We conducted a systematic search in PubMed and Embase up to March 2017 for prospective studies. Summary risk ratios (RRs) and 95% confidence intervals (95% CI) were estimated using a random effects model for highest versus lowest intake categories, as well as for linear and non-linear relationships. Results: Overall, 123 reports were included in the meta-analyses. An inverse association was present for whole grains (RRCHD: 0.95 (95% CI: 0.92–0.98), RRHF: 0.96 (0.95–0.97)), vegetables and fruits (RRCHD: 0.97 (0.96–0.99), and 0.94 (0.90–0.97); RRstroke: 0.92 (0.86–0.98), and 0.90 (0.84–0.97)), nuts (RRCHD: 0.67 (0.43–1.05)), and fish consumption (RRCHD: 0.88 (0.79–0.99), RRstroke: 0.86 (0.75–0.99), and RRHF: 0.80 (0.67–0.95)), while a positive association was present for egg (RRHF: 1.16 (1.03–1.31)), red meat (RRCHD: 1.15 (1.08–1.23), RRstroke: 1.12 (1.06–1.17), RRHF: 1.08 (1.02–1.14)), processed meat (RRCHD: 1.27 (1.09–1.49), RRstroke: 1.17 (1.02–1.34), RRHF: 1.12 (1.05–1.19)), and SSB consumption (RRCHD: 1.17 (1.11–1.23), RRstroke: 1.07 (1.02–1.12), RRHF: 1.08 (1.05–1.12)) in the linear dose-response meta-analysis. There were clear indications for non-linear dose-response relationships between whole grains, fruits, nuts, dairy, and red meat and CHD. Conclusion: An optimal intake of whole grains, vegetables, fruits, nuts, legumes, dairy, fish, red and processed meat, eggs and SSB showed an important lower risk of CHD, stroke, and HF.

Purpose We examined whether consumption of total dairy and dairy subgroups was related to incident stroke and coronary heart disease (CHD) in a general older Dutch population. Methods The study involved 4,235 participants of the Rotterdam Study aged 55 and over who were free of cardiovascular disease (CVD) and diabetes at baseline (1990–1993). Multivariable Cox proportional hazards models were used to calculate hazard ratios (HRs) for the intake of total dairy and dairy subgroups in relation to incident CVD events. Results Median intake of total dairy was 397 g/day, which mainly comprised low-fat dairy products (median intake of 247 g/day). During a median follow-up time of 17.3 years, 564 strokes (182 fatal) and 567 CHD events (350 fatal) occurred. Total dairy, milk, low-fat dairy, and fermented dairy were not significantly related to incident stroke or fatal stroke (p > 0.2 for upper vs. lower intake categories). High-fat dairy was significantly inversely related to fatal stroke (HR of 0.88 per 100 g/day; 95 % CI 0.79, 0.99), but not to incident stroke (HR of 0.96 per 100 g/day; 95 % CI 0.90, 1.02). Total dairy or dairy subgroups were not significantly related to incident CHD or fatal CHD (HRs between 0.98 and 1.05 per 100 g/day, all p > 0.35). Conclusions In this long-term follow-up study of older Dutch subjects, total dairy consumption or the intake of specific dairy products was not related to the occurrence of CVD events. The observed inverse association between high-fat dairy and fatal stroke warrants confirmation in other studies.

Dry matter (DMD), protein (PD), ash (AD), fat (FD), gross energy (ED) and phosphorus (PhD) digestibility coefficients were determined for five different iso-N fish diets fed to Nile tilapia (Oreochromis niloticus). The control diet contained fishmeal (35%), corn (29%), wheat (20%), wheat bran (10%), fish oil (3%), diamol (2%) and premix (1%). Partial replacement of dry matter of fishmeal, corn grain, wheat grain, wheat bran and fish oil by 20% and 40% of dry matter of duckweed, in a dry and fresh form, was performed. Diets of treatments 1 and 2 included 20% and 40% of duckweed, respectively, in a dry form. In treatments 3 and 4, tilapia received formulated diets 4 and 5 in addition to 20% and 40% fresh duckweed providing the same amount of dry matter and protein as in control. The specific growth rates (SGRs) of tilapia were 1.51±0.07, 1.38±0.03, 1.31±0.06, 1.44±0.02 and 1.33±0.05, in control and treatments 1–4. There was no significant difference between SGR for the control diet and the diet with 20% fresh duckweed, while the other treatment groups had significantly lower SGR. All the treatment diets provide good values for feed conversion ratios (FCRs) and protein efficiency ratio (PER). Dry matter of diets ranged from 61.8% in treatment 4 to 85.2% in control. All the diets have high PD (88.4–93.9%) and high-energy digestibility (78.1–90.7%). Dry matter of duckweed were 66.8, 63.3, 45.8 and 28.3 in treatments 1 to 4 respectively. Protein values were 78.4, 79.9, 77.6 and 75.9, while ED values were 59.8, 60.9, 64.5 and 58.4 in treatments 1 to 4 respectively. Analysis of body composition shows that tilapia fed diets with duckweed contain significantly (P