Operation business management

Red and processed meat consumption

linked to cardiovascular diseases.

Maria Lissette Plaza 201503750Adelaide Lucena 201303864

Index1. Intro

1.1. Team name and presentation1.2. Research background1.3 Aim of study

2. Theorical background

2.1. Meat consumption2.2. Environmental and Ethical Issues

3. Methodology

3.1. Tables3.2. Simple comparison3.3. Correlation3.4. Regression Analysis (Multiple

regression analysis)

4. Conclusion5. References

Team name and team

presentationOur team name is “ The Broccolis” , there

are three main reasons why we decided to

be called this way.

1. First, we decided to choose this name because

both of us enjoy the nutritious food that is broccolis,

that actually contains vegetal protein along with

vitamin c and iron, the three of them proven

beneficial to our health.

2. Second, one of the team member is a vegan,

meaning that she is not eating any animal product

such as meat, fish, eggs or even milk. The broccolis is

a big help to her, knowing that it is bringing to her

body the necessary nutrients that she needs to be

more healthy.

3. Also, for the reasons above, the broccolis was

chosen by us in order to represent our subject that is

vegetarian and vegan oriented, thus, ethically

oriented.

Research BackgroundAim of study

•The debate about the meat consumption as well as the debate about eggs and milk consumption is getting noisier and noisier

•Not only is it getting noisier, but it is also creating a climate of incomprehension among consumers at a worldwide scale.

•When we care for the health impacts of eating meat, cardiovascular disease is the first thing that pops up in our heads

•There is a strong and positive relationship between the level of intake of animal protein, with the highest consumption of meat, milk and eggs in industrialized countries.

•We introduce:

1. Theorical background of meat consumption2. How much meat consumption affects the world we are

living in3. The data on meat consumption and cardiovascular risk

Data with relation to red meat intake along with the risk of coronary heart disease (CHD) is such complex.

Meat consumption

Larger consumption of heme-iron, which is generally found in red meat, was connected with a higher risk of fatal and non-fatal CHD events.

Total cholesterol is made up of three main

elements

● Increased levels of LDL cholesterol and triglycerides have been particularly related with higher risk of CHD.

● One approach in which red meat consumption maximizes CHD risk is by raising levels of harmful cholesterol levels.

● Increased total cholesterol has long been connected with increased risk of CHD.

1. High-density lipoprotein

cholesterol (HDL cholesterol)

2. Low -density lipoprotein

cholesterol (LDL cholesterol)

3. Triglycerides.

So... LDL cholesterol is called bad cholesterol. HDL cholesterol has been found to protect

against CHD and therefore, increased levels are desirable and therefore is called good cholesterol.

● The reason red meat has the potential to increase

CHD risk is because it contains a high proportion of

saturated fat. Saturated fat can be converted to both

good and bad cholesterol in the body. Hence, these

changes could offset one another resulting in no

increase in CHD risk.

● On the other hand, a reduction in total and saturated

fat intake may cause a drop in HDL cholesterol that

would offset the benefit of a reduction in LDL

cholesterol.

● Overall, it appears that the risk of CHD associated with

fat intake might, in the end, depend upon the total

balance of cholesterol raising saturated fats and

cholesterol lowering unsaturated fats.

Vegetarians Diets

The difference between these groups was in the type of fat consumed. Vegetarians consumed a greater proportion of unsaturated fats than non-vegetarians.

● Thus, a low-fat diet may be less

important than avoidance of saturated

fats, which in the U.S. are primarily

from animal sources.

However...

Vegetables, fruit, grains, and nuts contain phytosterols

and unsaturated fats:

● Lower harmful blood cholesterol concentrations.

In addition, they contain a number of

antioxidants (eg, tocopherols. ascorbate,

carotenoids, saponins, and flavonoids)

● Reduce the risk of heart disease by preventing

the oxidation of LDL cholesterol

● Reduce the risk of cancer by preventing

oxidative damage to nucleic acids and other

cellular components.

It is important to note that vegetarians may

have lower disease risk because of their lack

of meat consumption, but it is also possible

that this protection could be due to increased

consumption of fruits, vegetables, or nuts.

Ethical Issues

Violated rights

If you accept that animals have rights, raising

and killing animals for food is morally wrong. No

matter how humanely an animal is treated in the

process, raising and killing it for food remains

morally wrong.

Violated interests

Even the most humane forms of raising and

killing animals for food always violates the

animal's interests.

Such as:

· To live in natural (or at least, decent)

conditions.

· To be free from fear and pain,

· To eat a natural diet.

Does it stop being wrong if the processes

involved are carried out humanely?

Human interests versus animal interests

Many human beings don't believe animals

have rights, but do think that animals have

important interests that should not be

violated. The human interest is classed as

trivial because human beings don't need to

eat meat in order to live.

Ethical question: Should the trivial human

interest in eating meat be satisfied at the

expense of the animal interest in staying

alive?

Is it wrong in principle to raise and kill

animals so that human beings can eat

meat and fish?

The China Study examines the relationship between

the consumption of animal products (including dairy)

and chronic illnesses such as coronary heart disease,

diabetes, breast cancer, prostate cancer and bowel

cancer. The authors conclude that people who eat a

whole-food, plant-based/vegan diet—avoiding all

animal products, including beef, pork, poultry, fish,

eggs, cheese and milk, and reducing their intake of

processed foods and refined carbohydrates—will

escape, reduce or reverse the development of

numerous diseases. They write that "eating foods

that contain any cholesterol above 0 mg is unhealthy.

l The Norway case :

During the war with the nazis, Norway has been

suffering from food shortages, and thus the

population had no other choice but to cut off the

meat and other animal proteins, except the fish.

However, we should look at this information with

caution because correlation does not equal

causation. It should also be pointed out, that Norway

along with any other country occupied by Nazi

Germany was subjected to food rationing, which

started out at 2000 calories per day per person, but

quickly fell below 1500 calories after 1942 and below

1300 during and after the Winter of 1944, leading to a

rise in deficiency-related diseases.

l The Okinawans case

In 1949, a government survey found that in Okinawa,

known to have the highest concentration of centenarians in

the world, the population consumed about 85% of their total

energy intake from carbohydrates, with the staple at the

time being the sweet potato. The dietary survey also

showed that the Okinawans derived about 9% of their

energy intake from protein and less than 4% of energy

from all sources of animal foods combined These findings

were largely consistent with previous dietary surveys

dating back to 1879 . In 1946, Steiner examined autopsies of

150 Okinawans, of which 40 were between the age of 50 and

95. Steiner noted only seven cases of slight aortic

atherosclerosis, all of which were found in those over the

age of 66, and only one case of calcification in the coronary

arteries. In 1946 Benjamin reported similar findings from a

study of 200 autopsies on Okinawans.

First, we decided to verify with a correlation if our assumption about meat consumption and heart

attack rate was correct or not.

Multiple regression analysis

MULTIPLE REGRESSION ANALYSIS

MULTIPLE REGRESSION ANALYSIS

In the above table appear all the statistically

significant variables, that is, the smoking rate and

alcohol intake rate. They are both in direct

relation with the heart attack rate.

The coefficient of determination is up to

0.444248, and we know that 0% indicates that the

model explains non of the variability of the

response data, meanwhile 100% indicates that the

model explains all the variability of the response

data. So, the higher the coefficient of

determination, the better the model fits the data.

However, our model just fits with the data no

more than 44%, which is low.

thank you :)