Results 11 to 20 of about 17,554,473 (377)

Global red and processed meat trade and non-communicable diseases

BMJ Global Health, 2021
Introduction Rapid increases in the trade of global red and processed meat impede international efforts toward sustainable diets by increasing meat consumption.
Yingjie Li, Jianguo Liu, Min Gon Chung
doaj   +2 more sources

Health-motivated taxes on red and processed meat: A modelling study on optimal tax levels and associated health impacts. [PDF]

PLoS ONE, 2018
BACKGROUND:The consumption of red and processed meat has been associated with increased mortality from chronic diseases, and as a result, it has been classified by the World Health Organization as carcinogenic (processed meat) and probably carcinogenic ...
Marco Springmann, Daniel Mason-D'Croz, Sherman Robinson, Keith Wiebe, H Charles J Godfray, Mike Rayner, Peter Scarborough   +6 more
doaj   +2 more sources

Reversed-phase high-performance liquid chromatography applied to the determination of soybean proteins in commercial heat-processed meat products [PDF]

, 2006
A reversed-phase chromatographic method has been developed and optimised in order to detect and quantitate soybean proteins in commercial heat-processed meat products.
Maria Concepción García, Mar Domínguez, Carmen García‐Ruiz, Marı́a Luisa Marina   +3 more
openalex   +5 more sources

Total, red and processed meat consumption and human health: an umbrella review of observational studies

International Journal of Food Science and Nutrition, 2022
Meat consumption has represented an important evolutionary step for humans. However, modern patterns of consumption, including excess intake, type of meat and cooking method have been the focus of attention as a potential cause of rise in non ...
G. Grosso, S. La Vignera, R. Condorelli, J. Godos, S. Marventano, M. Tieri, F. Ghelfi, L. Titta, A. Lafranconi, Angelo Gambera, E. Alonzo, S. Sciacca, S. Buscemi, S. Ray, D. Del Rio, F. Galvano   +15 more
semanticscholar   +1 more source

Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review

International Journal of Environmental Research and Public Health, 2022
(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines.
Sylwia Bulanda, B. Janoszka
semanticscholar   +1 more source

The relationship between processed meat, red meat, and risk of types of cancer: A Mendelian randomization study

Frontiers in Nutrition, 2022
BackgroundObservational studies have suggested processed and red meat may increase the risk of cancer. However, the causal effects and direction between them were still unclear.
Kaiwen Wu, Lei Liu, Tao Shu, Aoshuang Li, Demeng Xia, Xiaobin Sun   +5 more
doaj   +1 more source

Green Processing Technology of Meat and Meat Products

Foods, 2023
Consumers are increasingly demanding higher quality meat products [...]
Changyu Zhou, Jinxuan Cao
openaire   +3 more sources

Red and processed meat intakes and cardiovascular disease and type 2 diabetes mellitus: An umbrella systematic review and assessment of causal relations using Bradford Hill’s criteria

Critical reviews in food science and nutrition, 2022
Observational research suggests higher red and processed meat intakes predict greater risks of developing or dying from cardiovascular diseases (CVD) and type 2 diabetes mellitus (T2DM), but this research limits causal inference.
Erica R Hill, L. O’Connor, Yu Wang, C. Clark, B. McGowan, M. Forman, Wayne N. Campbell   +6 more
semanticscholar   +1 more source

Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion

Metabolites, 2020
The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood.
Roland Wedekind, Pekka Keski-Rahkonen, Nivonirina Robinot, Frederic Mercier, Erwan Engel, Inge Huybrechts, Augustin Scalbert   +6 more
doaj   +1 more source

Effects of red meat and processed meat intake on prodromal Parkinson's disease in Chinese adults aged 55 and above: A prospective cohort study

环境与职业医学, 2023
BackgroundGastrointestinal microbiota plays an important role in the development of Parkinson's disease (PD), and dietary factors have a great impact on intestinal micro ecology.
Weiyi LI, Siting ZHANG, Hongru JIANG, Liusen WANG, Lixin HAO, Feifei HUANG, Bing ZHANG, Zhihong WANG, Huijun WANG   +8 more
doaj   +1 more source