Participatory Ergonomics in a Red Meat Packing Plant, Part I: Evidence of Long-Term Effectiveness

Recent major works on long-term racial inequality in the labor market revolve around competing hypotheses concerning the importance of human capital factors (Smith and Welch 1989) and government policy (Donohue and Heckman 1991) in promoting black advance. There is, however, another line of thinking which emphasizes the importance of experimentation and “demand-side learning”: employers’ gaining access to accurate information about the abilities of black workers and adjusting their beliefs in accordance with this information.

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Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

Scientific Reports ◽

10.1038/srep15220 ◽

2015 ◽

Vol 5 (1) ◽

Cited By ~ 61

Author(s):

Yingying Zhu ◽

Xisha Lin ◽

Fan Zhao ◽

Xuebin Shi ◽

He Li ◽

...

Keyword(s):

Meat Products ◽

Red Meat ◽

Gut Bacteria ◽

Processed Meat ◽

Gut Health ◽

White Meat ◽

Meat Protein ◽

Excessive Intake ◽

Meat Proteins

Abstract Long-term consumption of red meat has been considered a potential risk to gut health, but this is based on clinic investigations, excessive intake of fat, heme and some injurious compounds formed during cooking or additions to processed meat products. Whether intake of red meat protein affects gut bacteria and the health of the host remains unclear. In this work, we compared the composition of gut bacteria in the caecum, by sequencing the V4-V5 region of 16S ribosomal RNA gene, obtained from rats fed with proteins from red meat (beef and pork), white meat (chicken and fish) and other sources (casein and soy). The results showed significant differences in profiles of gut bacteria between the six diet groups. Rats fed with meat proteins had a similar overall structure of caecal bacterial communities separated from those fed non-meat proteins. The beneficial genus Lactobacillus was higher in the white meat than in the red meat or non-meat protein groups. Also, rats fed with meat proteins and casein had significantly lower levels of lipopolysaccharide-binding proteins, suggesting that the intake of meat proteins may maintain a more balanced composition of gut bacteria, thereby reducing the antigen load and inflammatory response in the host.

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Quantitative Biomechanical Analysis of Wrist Motion in Bone-Trimming Jobs in the Red-Meat Packing Industry

Proceedings of the Human Factors and Ergonomics Society Annual Meeting ◽

10.1177/154193129503901012 ◽

1995 ◽

Vol 39 (10) ◽

pp. 595-599

Author(s):

John F. Monroe ◽

Richard W. Marklin

Keyword(s):

High Risk ◽

Angular Acceleration ◽

Red Meat ◽

Biomechanical Analysis ◽

Risk Category ◽

Industrial Workers ◽

Wrist Motion ◽

Flexion Extension ◽

Meat Packing ◽

Meat Packing Industry

This study was motivated by the serious impact that cumulative trauma disorders (CTDs) of the upper extremities have on industrial workers and on industry itself. To date, no quantitative data has been gathered on the kinematics of hand and wrist motion required in bone-trimming jobs in the red-meat packing industry. No information is known about what type and how much wrist motion is currently being used in bone-trimming jobs in the red-meat packing industry, or how much these motions increase the risk of occupational CTDs. The research conducted addressed this current research void and established a preliminary database of wrist and hand kinematics for a bone-trimming job in the red-meat packing industry. This kinematic database could augment the red-meat industry's efforts to reduce the severity and cost of CTDs. Ergonomics practitioners in the red-meat industry could use the kinematic methods employed in this research to assess the CTD risk of current and redesigned jobs that require repetitious, hand-intensive work. The study examined the wrist motions used by nine red-meat packing workers who performed bone-trimming jobs. These jobs are highly repetitive and hand-intensive. Quantitative measures of the kinematic parameters of wrist motions performed on the bone-trimming line were measured using goniometry. The wrist motion measures consisted of the following statistics in the radial/ulnar, flexion/extension, and pronation/supination planes: 1). mean, minimum, and maximum of wrist angle position, 2). mean, minimum, and maximum of angular velocity, and 3). mean, minimum, and maximum of angular acceleration. The kinematic data were compared to manufacturing industry's preliminary wrist motion benchmarks. These benchmarks were the means and variances of nine dependent variables of position, velocity, and acceleration from industrial workers who performed hand-intensive, repetitive work in jobs that were of low and high risk of hand/wrist CTDS (Marras and Schoenmarklin, 1993). Results of this comparison show that numerous wrist motion variables in both the left and right hands of bone-trimming workers are in the high-risk category. This quantitative analysis provides biomechanical support for the high incidence of CTDs in the bone-trimming line of the plant that was investigated.

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Amino Acids and Lipids Associated with Long-Term and Short-Term Red Meat Consumption in the Chinese Population: An Untargeted Metabolomics Study

Nutrients ◽

10.3390/nu13124567 ◽

2021 ◽

Vol 13 (12) ◽

pp. 4567

Author(s):

Fangxu Guan ◽

Wenwen Du ◽

Jiguo Zhang ◽

Chang Su ◽

Bing Zhang ◽

...

Keyword(s):

Amino Acids ◽

Prediction Model ◽

Chinese Population ◽

Characteristic Curve ◽

Predictive Ability ◽

Red Meat ◽

Short Term ◽

Nutrition Survey ◽

Negatively Associated

Red meat (RM) consumption is correlated with multiple health outcomes. This study aims to identify potential biomarkers of RM consumption in the Chinese population and evaluate their predictive ability. We selected 500 adults who participated in the 2015 China Health and Nutrition Survey and examined their overall metabolome differences by RM consumption by using elastic-net regression, then evaluate the predictivity of a combination of filtered metabolites; 1108 metabolites were detected. In the long-term RM consumption analysis 12,13-DiHOME, androstenediol (3α, 17α) monosulfate 2, and gamma-Glutamyl-2-aminobutyrate were positively associated, 2-naphthol sulfate and S-methylcysteine were negatively associated with long-term high RM consumption, the combination of metabolites prediction model evaluated by area under the receiver operating characteristic curve (AUC) was 70.4% (95% CI: 59.9–80.9%). In the short-term RM consumption analysis, asparagine, 4-hydroxyproline, and 3-hydroxyisobutyrate were positively associated, behenoyl sphingomyelin (d18:1/22:0) was negatively associated with short-term high RM consumption. Combination prediction model AUC was 75.6% (95% CI: 65.5–85.6%). We identified 10 and 11 serum metabolites that differed according to LT and ST RM consumption which mainly involved branch-chained amino acids, arginine and proline, urea cycle and polyunsaturated fatty acid metabolism. These metabolites may become a mediator of some chronic diseases among high RM consumers and provide new evidence for RM biomarkers.

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Hypothetical Lifestyle Strategies in Middle-Aged Women and the Long-Term Risk of Stroke

Stroke ◽

10.1161/strokeaha.119.026761 ◽

2020 ◽

Vol 51 (5) ◽

pp. 1381-1387 ◽

Cited By ~ 2

Author(s):

Priyanka Jain ◽

Claudia K. Suemoto ◽

Kathryn Rexrode ◽

JoAnn E. Manson ◽

James M. Robins ◽

...

Keyword(s):

Ischemic Stroke ◽

Hemorrhagic Stroke ◽

Stroke Risk ◽

Red Meat ◽

Lifestyle Changes ◽

Middle Aged ◽

Stroke Incidence ◽

Dietary Strategies ◽

Processed Red Meat

Background and Purpose— Long-term effect of lifestyle changes on stroke incidence has not been estimated in randomized trials. We used observational data to estimate the incidence of stroke under hypothetical lifestyle strategies in the NHS (Nurses’ Health Study). Methods— We considered 3 nondietary strategies (smoking cessation, exercising ≥30 min/d, gradual body mass index reduction if overweight/obese) and several dietary strategies (eating ≥3 servings/wk of fish, ≤3 servings/wk of unprocessed red meat, no processed red meat, ≥1 servings/d of nuts, etc). We used the parametric g-formula to estimate the 26-year risk of stroke under these strategies. Results— In 59 727 women, mean age 52 years at baseline in 1986, the estimated 26-year risks under no lifestyle interventions were 4.7% for total stroke, 2.4% for ischemic stroke, and 0.7% for hemorrhagic stroke. Under the combined nondietary interventions, the estimated 26-year risk of total stroke was 3.5% (95% CI, 2.6%–4.3%) and ischemic stroke was 1.6% (95% CI, 1.1%–2.1%). Smaller reductions in total stroke risk were estimated under isolated dietary strategies of increased intake of fish and nuts and reduced intake of unprocessed red meat. Ischemic stroke risk was lower under reduced intake of unprocessed and processed red meat, and hemorrhagic stroke risk was lower under a strategy of increased fish consumption. Conclusions— In this population of middle-aged women, sustained, lifestyle modifications were estimated to reduce the 26-year risk of total stroke by 25% and ischemic stroke by 36%. Sustained dietary modifications were estimated to reduce the 26-year risk of total stroke by 23%.

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Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000224 ◽

2015 ◽

Vol 85 (1-2) ◽

pp. 70-78 ◽

Cited By ~ 60

Author(s):

Evelyne Battaglia Richi ◽

Beatrice Baumer ◽

Beatrice Conrad ◽

Roger Darioli ◽

Alexandra Schmid ◽

...

Keyword(s):

Total Mortality ◽

The Elderly ◽

Epidemiological Studies ◽

Red Meat ◽

Processed Meat ◽

Increased Risk ◽

Meta Analyses ◽

Protein Supply

Abstract. Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis. The association has not always been noted with red meat, and it has been absent with white meat. There is evidence of several mechanisms for the observed adverse effects that might be involved, however, their individual role is not defined at present. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. Restrictive recommendations should not be applied to subjects above about 70 years of age, as the studies quoted herein did not examine this age group, and the inclusion of sufficient protein supply (e. g. in the form of meat) is particularly important in the elderly.

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