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Published on BioPortfolio: 2017-12-04T07:57:08-0500
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...
This study will evaluate the effects of substituting red and processed meat in the diet with Quorn; a meat replacement product, on biomarkers of gut health. This will be a crossover design...
Colorectal cancer kills forty five people in France every day. Epidemiological studies suggest that two cases out of three could be prevented and show that processed meat intake is a consi...
The purpose of this study is to 1. Compare effects of two isocaloric meals (processed meat hamburger vs. vegetarian sandwich) in response to the postprandial period by using functi...
The purpose of the proposed research study is to assess the effects of including greater amounts of minimally processed red meat (lean pork and beef) into a Mediterranean Diet on cardiomet...
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 red meat have been associated with increased mortality, but studies are inconsistent and few have investigated substitution by other protein sources. The relationship of overall and...
Red and processed meat intake is associated with colorectal cancer (CRC) incidence, but it is not clear if intake is associated with patient survival after diagnosis METHODS: We pooled data from 7627 ...
Older adult (OA) dietary practices may be placing them at nutritional risk. This cross-sectional study examined the dietary intake frequencies (DIF) and nutritional risk (NR) using the Dietary Screeni...
The World Cancer Research Fund International has concluded strong evidence for that high intake of dairy products and foods containing dietary fiber and low intake of processed meat are associated wit...
A pattern of food consumption adopted mainly by the people of North America and Western Europe. It is mainly characterized by high intake of MEAT, processed grains, DIETARY SUGARS, DAIRY PRODUCTS, and DIETARY FATS.
A genus of gram-negative, aerobic bacteria in the family MORAXELLACEAE, associated with processed MEAT; FISH PRODUCTS; and POULTRY PRODUCTS.
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.
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
The aggregate enterprise of technically producing packaged meat.