Results 51 to 60 of about 17,554,473 (377)

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, Helldan, Anni, Holm Totland, Torunn, Hoppe, Camilla, Lindross, Anna Karin, Tetens, Inge, Trolle, Ellen, Warensjö Lemming, Eva   +7 more
core   +2 more sources

Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews

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, Anna Prokop-Dorner, Claudia Valli, Joanna Zajac, Malgorzata M. Bala, Pablo Alonso-Coello, Gordon H. Guyatt, Bradley C. Johnston   +7 more
doaj   +1 more source

Red and Processed Meat Consumption and Risk of Depression: A Systematic Review and Meta-Analysis

International Journal of Environmental Research and Public Health, 2020
Depression is one of the leading causes of disability worldwide, with more than 264 million people affected. On average, depression first appears during the late teens to mid-20s as result of a complex interaction of social, psychological and biological ...
D. Nucci, C. Fatigoni, A. Amerio, A. Odone, V. Gianfredi   +4 more
semanticscholar   +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., Basterra-Gortari, F., Bes-Rastrollo, M., Dominguez Rodriguez, L.J., Gea, A., Martinez-Gonzalez, M.   +5 more
core   +1 more source

Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

Nutrients, 2020
Current evidence suggests a link between red and processed meat consumption and the risk of various cancers and other health outcomes. Using national survey data from the Canadian Community Health Survey (CCHS)-Nutrition 2015, we aimed to model a dietary
H. Vatanparast, Naorin Islam, Mojtaba Shafiee, D. Ramdath   +3 more
semanticscholar   +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, Christopher T Elliott, Brian D Green   +2 more
doaj   +1 more source

Understanding the Political Challenge of Red and Processed Meat Reduction for Healthy and Sustainable Food Systems: A Narrative Review of the Literature

International Journal of Health Policy and Management, 2020
Background: Diets high in red and processed meat (RPM) contribute substantially to environmental degradation, greenhouse gas (GHG) emissions, and the global burden of chronic disease.
Katherine Sievert, M. Lawrence, C. Parker, P. Baker   +3 more
semanticscholar   +1 more source

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry [PDF]

, 2015
We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork ...
Arslan, Ballin, Buckley, Buckley, Carrera, Cawthorn, Chen, David A. Barrett, Fajardo, Gregory A. Tucker, Köppel, Leitner, Magdalena Montowska, Montowska, Montowska, Montowska, Montowska, Morgan R. Alexander, Musto, Okumura, Pette, Sentandreu, Sentandreu, Takekura, von Bargen, Şakalar   +25 more
core   +2 more sources

Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers [PDF]

, 2019
BACKGROUND: Nitrate is converted to nitrite in the human body and subsequently can react with amines and amides in the gastrointestinal tract to form N-nitroso compounds (NOCs), which are known to be carcinogenic in animals.
de Kok, Theo M., Jones, Rena R., Kuhnle, Gunter G., Mathijs, Karen, Sagi Kiss, Virag, Sinha, Rashmi, van Breda, Simone G., van der Veer, Ben, Ward, Mary H.   +8 more
core   +3 more sources

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, Louise F. Wilson, Maria Celia B. Hughes, Torukiri I. Ibiebele, Kyoko Miura, Christopher J. Bain, David C. Whiteman, Penelope M. Webb   +7 more
doaj   +1 more source