Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context [PDF]
, 2013 The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat ...
Frost Andersen, Lene +7 more
core +2 more sources
Meat processing and colon carcinogenesis: Cooked, nitrite-treated and oxidized high-heme cured meat promotes mucin depleted foci in rats [PDF]
, 2010 Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat ...
Caderni +26 more
core +4 more sources
Species identification in heat processed meat products [PDF]
, 2009 In this work, species-specific PCR techniques were developed and optimized to identify pork, poultry and cow species in Frankfurt sausages. For pork and poultry, which are the most frequently used meats in Frankfurters, reference binary samples (pork in ...
Bliesener, Andrea +13 more
core +2 more sources
Meat and Human Health—Current Knowledge and Research Gaps
Foods, 2021 Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects ...
Nina Rica Wium Geiker +7 more
doaj +1 more source
Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom
Foods, 2020 The preservative sodium nitrite is added to processed meat with the intention of preventing the growth of Clostridium botulinum, but this also influences product flavour and colour.
William Crowe +2 more
doaj +1 more source
Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved [PDF]
, 2011 Red meat and processed meat intake is associated with a risk of colorectal cancer, a major cause of death in affluent countries. Epidemiological and experimental evidence supports the hypothesis that heme iron present in meat promotes colorectal cancer ...
Bingham +24 more
core +4 more sources
Foods, 2021 Introduction: Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat ...
Victoria Howatt +7 more
doaj +1 more source
Cancers in Australia in 2010 attributable to the consumption of red and processed meat
Australian and New Zealand Journal of Public Health, 2015 Objectives: To estimate the proportion and numbers of cancers in Australia in 2010 attributable to consuming red/processed meat. Methods: We estimated the population attributable fraction (PAF) for cancers causally associated with red/processed meat ...
Christina M. Nagle +7 more
doaj +1 more source
Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study [PDF]
, 2017 Background & aims: While most studies have shown increased mortality associated with excessive red/processed meat consumption, the association of saturated fatty acids (SFA) intake with mortality is less homogeneous.
Barbagallo, M. +5 more
core +1 more source
Frontiers in Neurology, 2019 The evidence associating red meat consumption and risk of multiple sclerosis is inconclusive. We tested associations between red meat consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), often presaging a ...
Lucinda J. Black +22 more
doaj +1 more source