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The Lean Meats Mediterranean Diet Study

2015-10-13 11:08:19 | BioPortfolio

Published on BioPortfolio: 2015-10-13T11:08:19-0400

Clinical Trials [1572 Associated Clinical Trials listed on BioPortfolio]

The Effect of Pork With Modified Fat Composition and Berries on Plasma Fatty Acids and Fecal Compounds in Healthy Adults

High consumption of red meat is related to cardiovascular diseases. Red meat containing more unsaturated fat than normal red meat may have a beneficial impact on plasma lipid and fatty aci...

Impact of Reducing Dietary Intake of Red and Processed Meat Intake on Postprandial Lipemia in Healthy Participants

Excessive meat consumption, particularly of red and processed meat, is associated with increased risk of developing a range of chronic diseases. Meat production also significantly contribu...

Red Meat, Increased Iron Load and CVD Risk

Increased iron load could be a risk factor for cardiovascular diseases (CVD). Red meat consumption affects iron status and has also been shown to be related to increased CVD risk. We hypot...

Biomarkers of Processed Meat Intake

The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...

Amino-acid Uptake After Meat Protein Intake

The purpose of the project is to provide evidence for the use of hydrolysed meat protein (HMP) as a protein supplement for elderly who has difficulty meeting the recommended daily protein ...

PubMed Articles [14681 Associated PubMed Articles listed on BioPortfolio]

Red meat consumption and risk of cardiovascular diseases-is increased iron load a possible link?

High iron load and red meat consumption could increase the risk of cardiovascular diseases (CVDs). As red meat is the main source of heme iron, which is in turn a major determinant of increased iron l...

Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.

Woody breast meat has recently become prevalent in the broiler industry in both the United States and European Union. Recent publications have described the meat quality characteristics of woody breas...

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage.

Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investig...

Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products.

There is a need to develop new foods for participants of expeditions in extreme conditions, which must be self-sufficient. These foods should be light to carry, with a long shelf life, tasty and with┬...

Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics.

With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is esse...

Medical and Biotech [MESH] Definitions

Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.

The aggregate enterprise of technically producing packaged meat.

Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.

Diseases of birds which are raised as a source of meat or eggs for human consumption and are usually found in barnyards, hatcheries, etc. The concept is differentiated from BIRD DISEASES which is for diseases of birds not considered poultry and usually found in zoos, parks, and the wild.

Diseases of birds not considered poultry, therefore usually found in zoos, parks, and the wild. The concept is differentiated from POULTRY DISEASES which is for birds raised as a source of meat or eggs for human consumption, and usually found in barnyards, hatcheries, etc.

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