Results 61 to 70 of about 18,168,317 (392)

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Foods
The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems.
Aleksandra Marczak, A. C. Mendes
semanticscholar   +1 more source

Higher Non-processed Red Meat Consumption Is Associated With a Reduced Risk of Central Nervous System Demyelination

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, Gabrielle S. Bowe, Gavin Pereira, Gavin Pereira, Robyn M. Lucas, Robyn M. Lucas, Keith Dear, Ingrid van der Mei, Jill L. Sherriff, the Ausimmune Investigator Group, Caron Chapman, Alan Coulthard, Keith Dear, Terry Dwyer, Trevor Kilpatrick, Robyn Lucas, Tony McMichael (dec), Michael P Pender, Anne-Louise Ponsonby, Bruce Taylor, Patricia Valery, Ingrid van der Mei, David Williams   +22 more
doaj   +1 more source

Consumer's stated trust in the food industry and meat purchases

, 2017
Research indicates that consumers are particularly concerned about the safety of meat. More highly processed meat is perceived as more unsafe than fresh or natural meats, i.e., consumers trust processed meat less.
de Jonge, Janneke, Drescher, Larissa S., Goddard, Ellen, Herzfeld, Thomas   +3 more
core   +1 more source

Factors Associated with Household Expenditure on Meat: Evidence from Malaysia

Journal of International Business, Economics and Entrepreneurship, 2022
The objective of the present study is to examine sociodemographic and household factors associated with expenditure on meat among households in Malaysia.
Yong Kang Cheah, Azira Abdul Adzis, Rabiul Islam   +2 more
doaj  

Meat Consumption and Risk of Developing Type 2 Diabetes in the SUN Project: A Highly Educated Middle-Class Population. [PDF]

PLoS ONE, 2016
Meat consumption has been consistently associated with the risk of diabetes in different populations. The aim of our study was to investigate the incidence of type 2 diabetes according to baseline total meat consumption in a longitudinal assessment of a ...
A Mari-Sanchis, A Gea, F J Basterra-Gortari, M A Martinez-Gonzalez, J J Beunza, M Bes-Rastrollo   +5 more
doaj   +1 more source

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

Systemic T Cell Receptor Profiling Reveals Adaptive Immune Activation and Potential Immune Signatures of Diagnosis and Brain Atrophy in Epilepsy

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective Epilepsy is increasingly associated with immune dysregulation and inflammation. The T cell receptor (TCR), a key mediator of adaptive immunity, shows repertoire alterations in various immune‐mediated diseases. The unique TCR sequence serves as a molecular barcode for T cells, and clonal expansion accompanied by reduced overall TCR ...
Yong‐Won Shin, Sang Bin Hong, Yong Woo Shin, Inpyeong Hwang, Jaeseong Oh, Jihyeon Choi, Narae Kim, Jangsup Moon, Keun‐Hwa Jung, Kyung‐Il Park, Ki‐Young Jung, Kon Chu, Sang Kun Lee   +12 more
wiley   +1 more source

Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases

Foods, 2022
Red meat has been an important part of the diet throughout human evolution. Overall, when included as part of a healthy and varied diet, red meat can provide a rich source of bioavailable essential nutrients and high biological value protein. The present
Carlotta Giromini, D. Ian Givens
doaj   +1 more source

CSF Levels of NPTX2 Are Associated With Less Brain Atrophy Over Time in Cognitively Unimpaired Individuals

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Introduction Neuronal pentraxin 2 (NPTX2) is a synaptic protein involved in synaptic plasticity and regulation of neuronal excitability. Lower baseline cerebrospinal fluid (CSF) NPTX2 levels have been shown to be associated with an earlier onset of mild cognitive impairment (MCI), a pre‐dementia syndrome, even after CSF Alzheimer's Disease (AD)
Juan P. Vazquez, Corinne Pettigrew, Yuxin Zhu, Claire Anderson, Guray Erus, Christos Davatzikos, Michael Miller, Abhay Moghekar, Sungtaek Oh, Chan‐Hyun Na, Marilyn Albert, Paul Worley, Anja Soldan   +12 more
wiley   +1 more source

Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta‐Analysis of Prospective Cohort Studies

Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease, 2017
BackgroundPrevious meta‐analyses on meat intake and risk of stroke did not report the effect of white meat (poultry meat, excluding fish) and did not examine stroke incidence and mortality separately.
Kyuwoong Kim, Junghyeon Hyeon, Sang Ah Lee, Sung Ok Kwon, Hyejin Lee, NaNa Keum, Jong‐Koo Lee, Sang Min Park   +7 more
doaj   +1 more source