Results 11 to 20 of about 132,899 (250)

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
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Red meat consumption and risk of frailty in older women

Journal of Cachexia, Sarcopenia and Muscle, 2022
Background Red meat is a nutrient‐dense source of protein fundamental for older adults; however, red meat is also high in detrimental components, including saturated fat.
Ellen A. Struijk, Teresa T. Fung, Mercedes Sotos‐Prieto, Fernando Rodriguez‐Artalejo, Walter C. Willett, Frank B. Hu, Esther Lopez‐Garcia   +6 more
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Evaluation of the Red Meat Sales Policy of the Meat and Milk Institution on the Dimension of Consumers

Turkish Journal of Agriculture: Food Science and Technology, 2020
Meat and Milk Institution is implementing red meat sales through grocery chains in order to ensure stability in red meat prices in Turkey. In this study in order to evaluate the effectiveness of this policy from the perspective of consumers, data set ...
Adnan Çiçek, Merve Ayyıldız, Didem Doğar   +2 more
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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
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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

A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province

Turkish Journal of Agriculture: Food Science and Technology, 2015
In this study, 384 persons have been subjected to questionnaire made in order to determine the red meat consumption and preferences of the people living in the central district of Tekirdağ province.
Ebru Onurlubaş, Neslihan Yılmaz, Hasan Gökhan Doğan, Halil Kızılaslan   +3 more
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The price penalty for red meat substitutes in popular dishes and the diversity in substitution.

PLoS ONE, 2021
Life cycle assessments (LCA) often highlight the environmental and health benefits for consumers if western diets substitute red meat. However, the specific trade-off consumer face when asked to substitute a red meat dish is scarcely researched, often ...
Dominic Lemken
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Red meat intake is associated with early onset of rheumatoid arthritis: a cross-sectional study

Scientific Reports, 2021
Accumulating evidence has implicated dietary factors as important risks for rheumatoid arthritis (RA) development, but analyses of the effects of red meat consumption on RA have yielded diverging results.
Jiayang Jin, Jing Li, Yuzhou Gan, Jiajia Liu, Xiaozhen Zhao, Jiali Chen, Ruijun Zhang, Yan Zhong, Xiaomei Chen, Lijun Wu, Xiaohong Xiang, Yunshan Zhou, Jing He, Jianping Guo, Xu Liu, Zhanguo Li   +15 more
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Global red and processed meat trade and non-communicable diseases

BMJ Global Health, 2021
Introduction Rapid increases in the trade of global red and processed meat impede international efforts toward sustainable diets by increasing meat consumption.
Yingjie Li, Jianguo Liu, Min Gon Chung
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Differences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults

Food & Nutrition Research, 2016
Background: Food-based dietary guidelines often recommend increased consumption of fish and reduced intake of red and processed meat. However, little is known about how changing the main protein source from red meat to fish may influence the choice of ...
Jannicke Borch Myhre, Elin Bjørge Løken, Margareta Wandel, Lene Frost Andersen   +3 more
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