Results 41 to 50 of about 2,270,076 (275)

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

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

Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review [PDF]

, 2015
Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes.
De Smet, Stefaan, Demeyer, Daniël, Mertens, Birgit, Ulens, Michèle   +3 more
core   +2 more sources

Determinants of red meat consumption in Qatar: implications for red meat supply chains

International Journal of Mathematics in Operational Research, 2022
The rising income and population in Qatar have led to an increase in the consumption of red meat. However, the supply side of a red meat supply chain is located outside the country with little control over supply chain (SC) transparency. Extant literature suggests that colour, safety, and nutritional value are essential attributes of red meat. However,
Abdelfadil, Babiker Ibrahim, Sabir, Lamay Bin, Faisal, Mohd Nishat   +2 more
openaire   +3 more sources

Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]

, 2007
Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Corpet, Denis E., Guéraud, Françoise, Pierre, Fabrice, Santarelli, Raphaëlle L., Taché, Sylviane   +4 more
core   +2 more sources

Red meat and colon cancer : should we become vegetarians, or can we make meat safer ? [PDF]

, 2011
The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer.
Corpet, Denis E.
core   +3 more sources

Total, red and processed meat consumption and human health: an umbrella review of observational studies

International Journal of Food Science and Nutrition, 2022
Meat consumption has represented an important evolutionary step for humans. However, modern patterns of consumption, including excess intake, type of meat and cooking method have been the focus of attention as a potential cause of rise in non ...
G. Grosso, S. La Vignera, R. Condorelli, J. Godos, S. Marventano, M. Tieri, F. Ghelfi, L. Titta, A. Lafranconi, Angelo Gambera, E. Alonzo, S. Sciacca, S. Buscemi, S. Ray, D. Del Rio, F. Galvano   +15 more
semanticscholar   +1 more source

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

Veterinary and Animal Science, 2022
The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture.
Benjamin W.B. Holman, Stephanie M. Fowler, Gordon Refshauge, Richard C. Hayes, Matthew T. Newell, Edward H. Clayton, Kristy L. Bailes, David L. Hopkins   +7 more
doaj  

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

Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment

Scientific Reports, 2022
The widening gap between current supply of meat and its future demand has increased the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and ...
Kiyota Sakai, Yukihide Sato, M. Okada, S. Yamaguchi   +3 more
semanticscholar   +1 more source