Results 11 to 20 of about 20,163,735 (339)

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products.

Meat Science, 2022
Meat and meat products consumer behaviour is becoming less predictable. The objective of this review was to determine the attributes associated with the consumer's perception of quality and identify factors influencing the perception and consequent ...
Priscila Dinah de Araújo, W. Araújo, L. Patarata, M. Fraqueza   +3 more
semanticscholar   +1 more source

Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies. [PDF]

Geroscience
Increasing evidence suggests that red and processed meat consumption may elevate the risk of colorectal cancer (CRC), yet the magnitude and consistency of this association remain debated.
Ungvari Z, Fekete M, Varga P, Lehoczki A, Munkácsy G, Fekete JT, Bianchini G, Ocana A, Buda A, Ungvari A, Győrffy B.   +10 more
europepmc   +2 more sources

Explaining intention to reduce red and processed meat in the UK and Italy using the theory of planned behaviour, meat-eater identity, and the Transtheoretical model.

Appetite, 2021
This study aimed to contribute to the growing literature investigating the psychosocial factors associated with intentions to reduce red and processed meat consumption, given the significant negative impact of meat on public health and in contributing to
Emily Wolstenholme, V. Carfora, P. Catellani, W. Poortinga, L. Whitmarsh   +4 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

Untargeted metabolomics to reveal red versus white meat‐associated gut metabolites in a prudent and western dietary context [PDF]

, 2020
Scope: To improve understanding of the epidemiological link between red and processed meat consumption and chronic diseases, more insight in the formation of metabolites during meat digestion is warranted.Methods and results: Untargeted MS ...
De Smet, Stefaan, Goethals, Sophie, Hemeryck, Lieselot, Rombouts, Caroline, Van Camp, John, Van Hecke, Thomas, Van Meulebroek, Lieven, Vanhaecke, Lynn, Vossen, Els   +8 more
core   +1 more source

Red, white, and processed meat consumption related to inflammatory and metabolic biomarkers among overweight and obese women

Frontiers in Nutrition, 2022
Background Considering that a high meat intake is directly associated with obesity, it is critical to address the relationship between consuming different types of meat with inflammation and metabolism in overweight and obese cohorts.
Farideh Shiraseb, Dorsa Hosseininasab, A. Mirzababaei, R. Bagheri, A. Wong, Katsuhiko Suzuki, K. Mirzaei   +6 more
semanticscholar   +1 more source

Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes

Scientific Reports, 2023
High consumption of red and processed meat has been associated with increased type 2 diabetes (T2D) risk. These kinds of diets are also environmentally unsustainable.
Mirkka Maukonen, Kennet Harald, Niina E. Kaartinen, Heli Tapanainen, Demetrius Albanes, Johan Eriksson, Tommi Härkänen, Pekka Jousilahti, Seppo Koskinen, Essi Päivärinta, Tiina Suikki, Hanna Tolonen, Anne-Maria Pajari, Satu Männistö   +13 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

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