Results 11 to 20 of about 18,168,317 (392)

A Multiplex Real-Time PCR for Qualitative Detection of Mutton, Pork, Chicken, and Duck in Processed Meat Products. [PDF]

Food Sci Nutr
Chang L, Fu C, Deng M, Li Y.
europepmc   +3 more sources

Consumption of red and processed meat during early pregnancy and risk of gestational diabetes: a prospective birth cohort study [PDF]

Scientific Reports
To investigate the association of red and processed meat intake with the risk of gestational diabetes (GDM) in Iranian mothers. A total of 635 pregnant mothers were included.
Reyhane Norouziasl, Ahmad Jayedi, Majid Mirmohammadkhani, Alireza Emadi, Shahrzad Aghaamo, Sakineh Shab-Bidar   +5 more
doaj   +2 more sources

Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

Chemical and Biological Technologies in Agriculture, 2023
The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings.
Arun K. Das, Dipanwita Bhattacharya, Annada Das, S. Nath, S. Bandyopadhyay, P. K. Nanda, Mohammed Gagaoua   +6 more
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

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

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   +1 more source

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 ...
Giuseppe 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

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

Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study]: a prospective cohort study.

American Journal of Clinical Nutrition, 2021
BACKGROUND Dietary guidelines recommend limiting red meat intake because it is a major source of medium- and long-chain SFAs and is presumed to increase the risk of cardiovascular disease (CVD).
R. Iqbal, M. Dehghan, A. Mente, S. Rangarajan, A. Wielgosz, Á. Avezum, P. Serón, K. Alhabib, P. López-Jaramillo, S. Swaminathan, N. Mohammadifard, K. Zatońska, Hu Bo, R. Varma, O. Rahman, A. Yusufali, Yin Lu, Noorhassim Ismail, A. Rosengren, N. Imeryuz, K. Yeates, J. Chifamba, A. Dans, Rajesh Kumar, Xiaoyun Liu, L. Tsolekile, R. Khatib, R. Diaz, K. Teo, S. Yusuf   +29 more
semanticscholar   +1 more source