Search Results (401)

Background/Objectives: Teaching is a highly stressful occupation, yet the associations between occupational stress, nutritional health, and physical pain among schoolteachers remain understudied, particularly in non-Western contexts. This study examined whether high occupational stress is associated with reduced favorable dietary behaviors, as well as with the presence and prolonged duration of physical pain among Hong Kong schoolteachers. Methods: Cross-sectional data were analyzed from 267 secondary and special schoolteachers (65.5% female, mean age 41.5 years) who completed the Occupational Stress Indicator-2 (OSI-2), a dietary behavior questionnaire, and a region-specific pain assessment. One-way analysis of variance, independent t-tests, and linear regression (adjusting for age, gender, income, school type, depression, anxiety, stress, and sleep quality) were conducted. Results: In the adjusted linear regression, moderate red meat intake was associated with lower odds of high occupational stress. Shoulder, forearm/wrist, and hip pain were associated with high OSI-2 scores in univariable analyses. However, only pain duration of >30 days and depression remained significant in fully adjusted models. No other dietary variables or pain locations showed significant associations. Conclusions: Occupational stress among Hong Kong schoolteachers is independently associated with prolonged musculoskeletal pain, with depression strongly confounding the pain–stress relationship. An integrated approach is necessary to address the direct physical, nutritional, and mental health consequences of occupational stress. Full article

Driven by the escalating worldwide consumption of animal-sourced commodities, the livestock industry faces intensified constraints regarding its ecological consequences, encompassing large-scale deforestation, elevated greenhouse gas emissions, progressive soil deterioration, and the suboptimal management of hydrological resources. In response to these challenges, the concept of sustainable livestock husbandry integrates production practices with environmental management strategies designed to conserve biodiversity, optimize resource use, and reduce emissions. The objective of this review is to emphasize the significance of sustainable cervid farming as an integral element of contemporary food supply chains, comprehensively addressing its environmental, production, and nutritional dimensions. A comprehensive assessment of current scholarly articles from Scopus, Web of Science, and Google Scholar was performed to explore topics concerning eco-conscious livestock practices, non-conventional farming models, organic rearing, animal well-being, and the evolution of deer breeding. Particular attention was paid to the role of permanent grasslands in venison production, soil protection, carbon sequestration, and biodiversity preservation. The nutritional value of red deer and fallow deer meat and its significance in sustainable food systems are also outlined. As indicated by the analysis of available research findings, extensive cervid farming based on the use of permanent grasslands and local feed resources can reduce environmental pressures through support of landscape conservation, preservation of ecosystem functions, and efficient utilization of biomass that is inedible for humans. Venison is shown to be a valuable source of high-quality protein, minerals, and essential fatty acids, which meets growing consumer demands for high-quality food. The literature review has confirmed that properly managed cervid farming can be an important element of sustainable food production systems combining production goals with environmental protection and animal welfare. It also emphasizes the need for further research into the environmental, economic, and social aspects of this branch of animal production. Full article

Skeletal muscle growth and development represent a pivotal biological process that determines both the yield and quality of poultry meat. As chickens age, there is an observable shift in their muscle structure, function and metabolic properties. However, the molecular mechanisms by which age regulates chicken muscle development and meat quality formation are not yet fully understood. The objective of this study was to elucidate the fundamental molecular mechanisms through which the aging process influences the development of chicken muscle and the quality of meat. A total of 20 female Dahen chickens, comprising 10 birds at 3 months of age and 10 at 72 months of age, were subjected to systematic measurements of meat quality indexes and muscle fiber characteristics. From each age group, 3 out of the 10 birds were randomly selected for breast muscle transcriptome analysis. The results demonstrated that aged chicken breast muscle exhibited reduced tenderness, augmented intramuscular fat content and water-holding capacity, while muscle fibers demonstrated significant hypertrophy and reduced density. A total of 819 differentially expressed genes (DEGs) were identified by RNA-seq, which were predominantly enriched in the biological processes of muscle system process, muscle organ development, and skeletal muscle cell differentiation, and were involved in the pathways of cytoskeleton in muscle cells, and extracellular matrix (ECM)–receptor interaction signaling, among others. The expression of key genes, such as COL1A2, THBS2, FN1, and MYBPC1, was found to be significantly altered, a finding that was verified by qPCR in agreement with the sequencing results. The study demonstrated that age impacts meat quality traits by inducing muscle fiber hypertrophy, ECM remodeling and metabolic reprogramming. The related genes provide a valuable reference point for understanding the genetic regulation of avian muscle development and meat quality. Full article

Background/Objectives: Whole-blood fatty acid composition provides an objective biomarker of fatty acid status, but its relationships with nutritional characteristics and subsequent quality-of-life (QoL) changes among cancer survivors remain incompletely understood. We aimed to identify whole-blood fatty acid phenotypes and examine their associations with nutritional characteristics, cross-sectional QoL profiles, and subsequent QoL changes in an overlapping longitudinal subcohort. Methods: In this cohort study, the 2023 baseline investigation included 3175 community-dwelling adult cancer survivors with whole-blood fatty acid profiles and paired questionnaires. After excluding participants with substantial missing QoL data, implausible fatty acid measurements, or missing age, sex, or cancer type, 3009 participants comprised the baseline analytical sample. Among these, 423 overlapped with an independent longitudinal cohort contributing QoL data from June 2021 and June 2024, and 398 had complete covariate data for the core adjusted longitudinal analyses. Whole-blood fatty acid phenotypes were identified using principal component analysis and unsupervised clustering. Nutritional characteristics were assessed using habitual dietary intake, Diet Balance Index 2022 scores, and nutrition literacy measures. QoL was assessed using the EORTC QLQ-C30. Multivariable models examined cross-sectional QoL and annualised QoL changes. An open-source phenotype assignment tool was developed to support reproducible classification in future cohorts. Results: Among 3009 baseline participants (mean [SD] age, 64.9 [7.0] years; 2397 women [79.7%]), five whole-blood fatty acid phenotypes were identified. Phenotypes 2 and 3 were rarely observed in the available general-population reference sample and appeared enriched among survivors. Phenotype 2, a high-SFA/low-PUFA phenotype accompanied by higher red meat intake and greater DBI-22 excess scores for red meat and related animal foods, was associated with statistically significant worsening across multiple QoL domains over 12 months despite relatively favourable baseline QoL. Compared with the general-population-mapped reference pool (Phenotypes 1, 4, and 5), Phenotype 2 showed annualised declines in summary score (−4.66 [95% CI, −8.14 to −1.19]) and role functioning (−5.35 [−9.88 to −0.83]), and worsening pain (8.28 [2.58 to 13.98]), dyspnoea (6.83 [0.16 to 13.50]), and constipation (14.10 [7.30 to 20.90]). Prebaseline annualised QoL changes over the preceding 24 months did not differ significantly across phenotypes. Conclusions: Whole-blood fatty acid profiling identified distinct nutritional-metabolic phenotypes among community-dwelling cancer survivors. The high-SFA/low-PUFA phenotype, accompanied by higher red meat intake and greater DBI-22 excess scores for red meat and related animal foods, was associated with worsening across multiple QoL domains over the subsequent 12 months despite relatively favourable baseline QoL. These findings highlight whole-blood fatty acid phenotyping as a potentially informative framework for characterising nutritional-metabolic heterogeneity and subsequent QoL vulnerability among cancer survivors. The open-source phenotype assignment tool may facilitate reproducible phenotype assignment and external validation in future cohorts. Full article

Ultrasound-assisted xylose glycation is found to be an effective method to improve the gel properties, functional properties and structural characteristics of meat proteins, and to some extent minimize the generation of protein cross-linking. The effects of dual-frequency ultrasound-assisted (20/25, 20/28, 25/28, 20/40, 25/40, 28/40, 28/68, and 40/68 kHz) xylose glycation on beef myofibrillar proteins (MPs) were evaluated in the study. Compared with the control, dual-frequency ultrasound promoted glycation in a frequency-dependent manner. The highest grafting degree was observed at 20/25 and 25/40 kHz, reaching 37.05% and 38.47%, respectively. For gel-type applications, 25/28 kHz ultrasound provided the most balanced performance. It reduced cooking loss from 79.80% to 73.77%, increased hardness from 1388.18 to 1743.38 g, and increased chewiness from 673.03 to 939.84 g. This treatment also showed favorable emulsifying behavior. The strongest LAL inhibition occurred at 25/40 kHz, where LAL decreased from 7961.24 to 4868.88 mg/kg, corresponding to a 38.8% reduction. Structural analyses indicated that ultrasound-assisted glycation induced MP unfolding, thiol exposure, hydrophobic rearrangement, and oxidative modification to different extents. Overall, 25/28 kHz may be more suitable when balanced gel quality, emulsifying performance, and safety control are required. In contrast, 25/40 kHz may be preferred when LAL reduction is the primary objective. Full article

The objective of this study was to evaluate the effects of corn processing method (ground corn, GC, vs. steam-flaked corn, SFC) and daily calcium propionate (CaPr; 0 vs. 9.45 g/lamb/d) supplementation on productive performance, dietary energetics, fat deposition, and carcass characteristics in finishing lambs. Thirty-six Dorper × Katahdin lambs (44.95 ± 3.30 kg initial body weight, IBW), blocked by IBW and randomly assigned within block to a 2 × 2 factorial arrangement, were used. Diets contained 50% corn grain and treatments consisted of: (1) GC, (2) SFC, (3) GC plus CaPr, and (4) SFC plus CaPr. There were no corn processing × CaPr interactions for growth performance, dietary energetics, or observed-to-expected dietary net energy (NE) ratios. Steam-flaked corn decreased DMI (1.30 vs. 1.35 kg/d; p = 0.0036) and increased average daily gain (ADG; 0.168 vs. 0.144 kg/d), gain-to-feed ratio (G:F), and observed-to-expected dietary NE ratios compared with GC diets (p < 0.05). In contrast, CaPr supplementation increased DMI (1.35 vs. 1.30 kg/d; p = 0.0215) without affecting ADG, G:F, or observed-to-expected dietary NE ratios (p > 0.05). Steam-flaked corn increased hot carcass weight (p = 0.0339), cold carcass weight (p = 0.0241), Longissimus lumborum muscle area (p = 0.0206), and chest depth (p = 0.0368), whereas CaPr increased carcass length (p = 0.0451). Interactions between corn processing and CaPr supplementation were observed for rib fat thickness (p = 0.0491), rump fat thickness (p = 0.0272), visceral fat (p = 0.0485), perirenal fat (p = 0.0209), and shoulder tissue composition, including muscle (p = 0.0309), fat (p = 0.0438), and muscle:fat ratio (p = 0.0348). In GC diets, CaPr supplementation decreased fat deposition and increased muscle proportion, whereas in SFC diets CaPr supplementation increased fat deposition and reduced muscle proportion. Neither corn processing nor CaPr supplementation affected visceral mass (g viscera/g empty body weight). Calcium propionate supplementation decreased hindquarter yield (p = 0.0494), increased shoulder IMPS207 yield (p = 0.0494), and increased purge loss at 24 h (p = 0.0496). Water-holding capacity showed a corn processing × CaPr interaction (p = 0.0170), whereas the remaining meat-quality variables were not affected. Overall, SFC improved productive performance and dietary energy utilization, whereas CaPr increased DMI and altered fat deposition and tissue composition responses depending on corn processing method. Full article

The objective of this study was to evaluate the effects of fermented rapeseed meal (FRSM) replacing soybean meal (SBM) on growth performance, carcass traits, meat quality, serum biochemical parameters, and intestinal morphology in finishing pigs. Fifty healthy barrows (Duroc × Landrace × Yorkshire, DLY) were randomly assigned to five groups (n = 10): group A (control, soybean meal-based diet with 0% FRSM) and groups B, C, D, and E with 2.8%, 5.6%, 8.4%, and 11.2% FRSM inclusion, respectively. FRSM inclusion had no significant effect on growth performance. Compared with group A, group C showed greater bone weight and backfat thickness (p < 0.05), whereas group D had a lower dressing percentage (p < 0.05). Meanwhile, group D showed improved pressing loss and increased levels of arachidonic acid and α-linolenic acid (p < 0.05). Serum analysis revealed reduced malondialdehyde and elevated alanine, methionine, lysine, and cysteine concentrations in group D (p < 0.05). Jejunal villus height and villus height-to-crypt depth ratio were significantly increased in groups D and E, indicating improved intestinal morphology. However, group E reduced colonic acetic acid concentration. Adding 8.4% FRSM improved fatty acid composition, meat quality, and intestinal structure without compromising growth performance, suggesting that FRSM is a viable and sustainable alternative protein source in finishing pig diets. Full article

Background/Objectives: Consumption of dairy products and plant-based dairy alternatives (PBDAs) can be examined within broader configurations of food-related orientations rather than as isolated product choices. This study aimed to identify food-related consumer segments based on food involvement, attention to on-pack product information, and sustainability-related food-choice orientations, and to characterise these segments in relation to reported consumption frequencies of dairy products, PBDAs, and meat, fish and legume dishes, as well as health-oriented food-choice criteria. Methods: A cross-sectional survey was conducted among 1508 Polish adults responsible or co-responsible for household food purchasing. Principal component analysis was used to identify underlying food-related dimensions, and the retained component scores were entered into a two-step cluster analysis. Differences between clusters were examined using chi-square tests and one-way ANOVA. Results: Six dimensions were retained: sustainable and ethical choices, meat reduction, food involvement, product-information importance, shopping-list use and food-waste avoidance. Five clusters were identified, reflecting distinct configurations of these dimensions. PBDA and legume-dish consumption were most frequent in the sustainability and meat-reduction-oriented cluster, although dairy products and meat remained part of the reported diet. High food involvement and label/quality attention co-occurred with a more conventional consumption pattern, whereas PBDA and legume-dish consumption were lowest in more conventional and lower-sustainability clusters. The low-engagement cluster showed a more selective pattern of PBDA and legume-dish consumption. Conclusions: This study identified five food-related consumer segments and showed that reported PBDA consumption was embedded in heterogeneous dietary patterns rather than functioning as a simple substitute for dairy products. These findings indicate that reported PBDA consumption is segment-dependent and cannot be assumed to reflect reduced dairy consumption or a consistently sustainability- or health-oriented dietary pattern. Full article

Background/Objectives: Obesity, food and nutrient intake, and physical activity (PA) have been linked to the occurrence of various types of cancer. However, evidence regarding their relationship with melanoma is limited. We aimed to assess whether body mass index (BMI), diet quality, food cooking methods, and PA influence the risk of developing melanoma. Methods: This case–control study compared the demographic characteristics, dietary habits, and PA of 130 melanoma patients from the Hospital Clínic de Barcelona with 166 control subjects of similar age and sex distribution. Data was collected by means of a questionnaire, administered between January 2016 and February 2020. The association between these factors and melanoma was assessed using odds ratios for binary variables with 95% confidence intervals. Results: BMI was not found to be associated with the diagnosis of melanoma. However, restricting foods and limiting sugary products did show a correlation with lower melanoma risk, while dairy product restriction was associated with an increased risk. Consumption of processed meats and unhealthy cooking methods were also associated with an increased risk of melanoma development. Lastly, an inverse association between PA practice and frequency and melanoma risk was observed in women, while vigorous-intensity PA showed an inverse association regardless of sex. Conclusions: This study identifies specific dietary patterns and PA behaviors that may play a role in melanoma risk, highlighting the potential for personalized lifestyle-based prevention strategies. Full article

Background/Objectives: In Croatia, national data on adolescents’ dietary habits are limited, resulting in a lack of evidence-based food-based dietary guidelines and public health interventions. This study aims to conduct an in-depth evaluation of dietary habits in a national sample of Croatian adolescents stratified by region, sex and age, from the National food consumption survey on adolescents and adults (NIPNOD 2018–2023). Methods: This cross-sectional study included 258 adolescents (50.4% boys; aged 10 to < 18) from the NIPNOD 2018–2023 survey (OC/EFSA/DATA/2017/01), conducted according to the EU Menu methodology. For analysis, the sample was divided into two age groups (10–13 and 14–17 years). To assess dietary intake, two 24 h recalls were analyzed using NutriCro^® v. 3.0 software. Dietary intake was compared with European Food Safety Authority dietary reference values (DRV). The contribution of 14 food groups to daily energy intake was analyzed. Diet quality was assessed using the Diet Quality Index for Adolescents (DQI-A). Results: The mean daily energy intake was 1820 ± 529 kcal, consisting of 45.5 ± 7.0% carbohydrates, 37.8 ± 6.3% fats, and 15.1 ± 3.1% protein. The observed two-day mean intake suggested that 51.6% of adolescents had carbohydrate intake within the EFSA DRV range, while 5.4% and 32.2% had protein and fat intake within the EFSA DRVs, respectively. The main contributors to daily energy intake were grains and grain products (31.5%), meat, poultry, fish, and eggs (18.1%), and cakes, confectionery, sweets, and sugar (14.9%). Frequent breakfast skipping and snack consumption were common, particularly among older adolescents. Adolescents had moderate overall diet quality (57.4 ± 11.6% DQI-A), with no differences between age groups. Conclusions: Analysis of the dietary habits of adolescents in Croatia indicates that most have inadequate macronutrient intake, irregular meal frequency, and moderate overall diet quality. These results highlight the need to develop public health strategies and interventions to improve dietary habits among adolescents in Croatia. Full article

Limited empirical evidence is available validating the energy value assigned to steam-flaked corn (SFC) for small ruminants in current NRC feeding standards. Therefore, the objective of this study was to evaluate the effects of corn processing, including steam-flaking, on growth performance, dietary energetics, visceral fat deposition, and carcass characteristics of finishing lambs. Forty-eight Dorper × Katahdin ram lambs (42.0 ± 0.27 kg initial body weight) were assigned to one of four treatments (n = 12 per treatment) and fed high-concentrate diets for 45 d containing 50% yellow corn grain. Treatments differed only in the form of corn presentation: whole corn (WC), cracked corn (CC), ground corn (GC), or SFC. Cracked corn was produced using a roller mill without a sieve (mean particle size 4 to 6 mm), whereas ground corn was processed through a 3 mm sieve (mean particle size 1 to 2 mm). For SFC, WC was steamed for 20 min at approximately 102 °C before rolling, and flake density was adjusted to 0.36 kg/L by roller tension. Dry matter intake was 10.1% greater in SFC than in WC (p = 0.020), whereas CC and GC showed intermediate responses. Final body weight (+4.7%), average daily gain (+30.8%), and observed dietary net energy for maintenance (NE_m; +10.4%) were greater in SFC than in GC (p < 0.05), whereas WC and CC showed intermediate responses. Gain-to-feed ratio was greater in SFC than in GC and CC (p = 0.028), representing increases of 24.6% and 18.2%, respectively. Empty body weight and visceral fat deposition were also affected by treatment (p < 0.05), with greater visceral fat deposition in SFC and CC than in GC, whereas WC showed intermediate responses. Steam-flaked corn increased longissimus lumborum muscle area by 17.7% relative to GC (p = 0.048) and increased perirenal fat deposition relative to WC, CC, and GC (p = 0.048). However, most carcass characteristics and meat quality variables were not affected during the 45 d experimental period (p > 0.05). Using a replacement technique, estimated NE_m values (Mcal/kg) for CC, GC, and SFC were 2.00, 1.88, and 2.24, respectively. The NE_m value for SFC was in close agreement (2.24 vs. 2.30 Mcal/kg) with current feeding standards, whereas dry-processed corn showed lower estimated NE_m values (p = 0.025), representing reductions of 9% and 17% for CC and GC, respectively. In conclusion, SFC improved growth performance and dietary energy utilization relative to GC, while producing limited effects on carcass-related responses under the conditions of this 45 d study. Full article

Background/Objectives: Rabbit farming in Romania is increasingly important for providing high-quality meat, yet productivity is frequently threatened by enteric diseases, particularly in young animals. Among bacterial etiologies, Clostridioides difficile (C. difficile) has emerged as a significant gastrointestinal pathogen, with findings suggestive of systemic dissemination and public health implications. This study aimed to investigate a fatal case of C. difficile infection in a farmed rabbit and to characterize the pathogen’s microbiological, toxigenic, and antimicrobial profile. Methods: An 11-month-old male German Giant Spotted rabbit presenting acute diarrhea, anorexia, and rapid deterioration after unsupervised administration of enrofloxacin and sulfaquinoxaline was submitted postmortem. Necropsy was performed, and samples from cecum, colon, liver, spleen, mesenteric lymph nodes, lungs, and femoral bone marrow were collected. Microbiological analysis included selective culture on CCFA medium, ELISA for toxin A and B detection, MALDI-TOF MS identification, PCR confirmation, and antimicrobial susceptibility testing with the VITEK 2 system. Histopathological examination was conducted on intestinal and parenchymal tissues. Results: Necropsy revealed severe congestion and necrosis of the cecal and colonic mucosa, hepatomegaly, splenic congestion, and petechial hemorrhages. C. difficile was isolated from intestinal sites, confirmed as toxigenic by ELISA and PCR. Histopathology showed necrotizing colitis with epithelial desquamation, fibrin deposition, and heterophilic infiltration. The strain exhibited resistance to clindamycin, ampicillin, and tetracycline, with susceptibility to vancomycin, linezolid, and tigecycline. Conclusions: This case demonstrates that C. difficile can cause severe disease in rabbits, particularly following antimicrobial-induced dysbiosis. The findings underscore the importance of prudent antibiotic use, monitoring of toxigenic strains in rabbit populations, and implementation of preventive strategies to mitigate health risks in both animals and potentially humans. Full article

Objectives: To evaluate the effects of replacing soybean meal (SBM) with rapeseed meal (RSM) or cottonseed meal (CSM) in finishing lamb diets on meat, untargeted metabolomics were used to explore underlying mechanisms of metabolites related to Volatile Organic Compounds (VOCs) between raw and cooked meat. Methods: Twenty-four lambs were fed isocaloric and isonitrogenous diets for 90 days and longissimus thoracic (LT) meat was sampled for quality evaluation. Results: Results showed that growth performance and most traits of meat were unaffected, including feed intake, average daily growth, pH, cooking loss, shear force, most color values, and fatty acids. However, the yellowness (b*) in RSM and CSM meat, as well as Met and Tyr in CSM meat, were increased. Muscle metabolomics identified five different metabolite-associated flavor precursors that varied, including galactose, L-pyrdosine, and 13-octadecenoic acid. In total, 223 VOCs detected in cooked meat showed no major differences among diets. Key flavor compounds, including 1-octen-3-ol and lipid-derived aldehydes, were consistent across treatments. Conclusions: In conclusion, RSM and CSM are viable SBM alternatives, changes in raw meat metabolites do not alter the volatile compounds of cooked meat. Full article

Background/Objectives: Understanding nutrient intake and diet quality in older adults is essential for promoting healthy ageing and quality of life. The aim of the study was to assess dietary intake and nutritional status in two age groups of older adults in Croatia (65–74 years and ≥75 years). Methods: A total of 786 participants aged 65 and older were included in this cross-sectional study. Data from the National food consumption survey (OC/EFSA/DATA/2017/01), based on the EU Menu methodology, were used. Data collection included a general questionnaire, the International Physical Activity Questionnaire, two 24-h recalls or food diaries, and anthropometric measurements. The effects of body mass index and physical activity level on dietary intake were analysed using a general linear model. Results: 21.5% of older adults in Croatia had a normal weight, while 78.5% of were classified as overweight or obese. Significant differences were recorded in energy and macronutrient intake between the two age groups. Body mass index was significantly associated with energy (kcal/day), fat intake (g/day), and intake of the meat, poultry, fish and eggs food group in the 65–74 year age group. In the ≥75 year age group, physical activity level showed an effect on energy, carbohydrates, and milk and dairy product intake. Intake of nutrient-dense foods and fluids was below recommendations in both observed groups. Conclusions: The study results, based on a representative sample, provide the first overview of the nutritional status of older adults in Croatia. These findings offer a foundation for public health initiatives and further research on the nutritional status of the older population in Croatia. Full article

Background/Objectives: Red meat is often treated as a single dietary category in nutritional epidemiology, despite substantial heterogeneity in fat content, quality parameters, and preparation methods. This may obscure meaningful associations with brain aging. We tested whether global brain structural associations differed across lean red meat, fatty red meat, pork, processed pork, and organ meat in a large community-based neuroimaging cohort. Methods: Participants were 45,811 UK Biobank adults aged 50 to 80 years with structural MRI, dietary recall, and covariate data. Dietary intake was assessed using up to five administrations of the Oxford WebQ 24 h recall and averaged across available timepoints. Global cortical thickness, total gray matter volume, and total white matter volume were derived from T1-weighted MRI. Continuous predictors were screened for linear quadratic, or spline form prior to grouped penalized variable selection. Final multivariable models incorporated sensitivity analyses stratified by socioeconomic status (SES) and sex. Results: Associations with global brain structure differed by meat type and fat content. Lean red meat showed the most favorable overall pattern, including modest nonlinear favorable association with global cortical thickness and a positive association with white matter volume among higher-SES participants. Fatty red meat showed unfavorable associations with cortical thickness and gray matter volume. Pork showed an unfavorable association with cortical thickness. Organ meat showed an unfavorable association with gray matter volume and with white matter volume among lower-SES participants. Overall, findings suggested that lean red meat tracked with neutral-to-favorable brain structural correlates, whereas fattier red meat and organ meat generally tracked with less favorable structural outcomes. Conclusions: Meat did not relate to global brain structure as a single uniform exposure. Instead, associations differed meaningfully by meat type, fat content, and socioeconomic context. Treating red meat as a single undifferentiated exposure may flatten biologically relevant heterogeneity and contribute to mixed prior findings. These results support more precise dietary phenotyping in brain-health research and suggest that distinctions in meat quality may matter when evaluating long-term brain aging. Findings should not be interpreted to suggest that unlimited meat intake is broadly health-promoting, even if lean, given the established cardiometabolic and vascular risks associated with excess intake of high-fat or processed meats. Full article