Results 21 to 30 of about 643,643 (305)

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
doaj   +1 more source

Weight management: a comparison of existing dietary approaches in a work-site setting [PDF]

, 2002
<b>OBJECTIVES:</b> (1) To compare the effectiveness a 2512 kJ (600 kcal) daily energy deficit diet (ED) with a 6279 kJ (1500 kcal) generalized low-calorie diet (GLC) over a 24 week period (12 weeks weight loss plus 12 weeks weight maintenance)
CR Hankey, CR Hankey, DJ Goldstein, DJ Hennrikus, G Frost, HM Baillie, JH White, JL Buttriss, JP Despres, JP Despres, MEJ Lean, MEJ Lean, MEJ Lean, MEJ Lean, ML Klem, P Hakala, S Rossner, TA Wadden, TS Han, WN Schofield, WS Leslie   +20 more
core   +1 more source

Evaluation of red meat allergy patients and review of the literature

The Turkish Journal of Pediatrics, 2021
Background. It was reported that prevalence of red meat allergy in children was higher in our country than in western populations. However, the diagnosis of these patients is often delayed.
Şeyhan Kutluğ, Gonca Hancıoğlu, Şefika İlknur Karadağ-Kökçü, Recep Sancak, Fadıl Öztürk   +4 more
doaj   +1 more source

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
doaj   +1 more source

New Marker of Colon Cancer Risk Associated with Heme Intake: 1,4-Dihydroxynonane Mercapturic Acid [PDF]

, 2006
Background: Red meat consumption is associated with an increased risk of colon cancer. Animal studies show that heme, found in red meat, promotes preneoplastic lesions in the colon, probably due to the oxidative properties of this compound.
Bingham, Sheila A., Corpet, Denis E., Cross, Amanda J., Gasc, Nicole, Gottardi, Gaëlle, Guéraud, Françoise, Peiro, Géraldine, Pierre, Fabrice, Taché, Sylviane   +8 more
core   +4 more sources

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, Chen, Clinton, Cross, Cummings, de Vogel, Denis E. Corpet, Douglass, Fabrice H.F. Pierre, Grant, Leuratti, Marnett, Mirvish, Nadia M. Bastide, Nauss, Nutter, Parnaud, Pierre, Pierre, Sandhu, Sawa, Schwartz, Sesink, Shuker, Sinha   +24 more
core   +4 more sources

Global burden of ischemic heart disease associated with high red and processed meat consumption: an analysis of 204 countries and territories between 1990 and 2019

BMC Public Health, 2023
Background Multiple studies have indicated an association between red and processed meat consumption and the incidence of ischemic heart disease (IHD). In this study, we aimed to assess the burden of IHD caused by a diet high in red and processed meat in
Dongqing Yan, Kaishan Liu, Fajun Li, Donglei Shi, Li Wei, Junhang Zhang, Xin Su, Zhaojun Wang   +7 more
doaj   +1 more source

Meat and cancer: haemoglobin and haemin in a low calcium diet promote colorectal carcinogenesis at the aberrant crypt stage in rats [PDF]

, 2003
High intake of red meat, but not of white meat, is associated with an increased risk of colon cancer. However, red meat does not promote cancer in rodents.
Corpet, Denis E., Petit, Claude, Pierre, Fabrice, Taché, Sylviane, Van der Meer, Roleof   +4 more
core   +5 more sources

Red meat and colorectal cancer

Oncology Reviews, 2015
Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat
openaire   +3 more sources

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