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Meat-based Versus Pesco-vegetarian Diet and Colorectal Cancer

2018-02-05 15:11:10 | BioPortfolio

Published on BioPortfolio: 2018-02-05T15:11:10-0500

Clinical Trials [4989 Associated Clinical Trials listed on BioPortfolio]

The Lean Meats Mediterranean Diet Study

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...

SWAP-MEAT: Study With Appetizing Plant Food - Meat Eating Alternatives Trial

This study aims to investigate the impact of replacing meat consumption with plant-based meat alternative consumption on cardiovascular health, the gut microbiome, and metabolic status.

Dietary Compensation With Substitution of Meat Products With White Button Mushrooms.

Unfortunately, current methods of achieving weight control are disappointing. There is also a great deal of public confusion over what constitutes an appropriate diet for weight control;...

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...

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...

PubMed Articles [34716 Associated PubMed Articles listed on BioPortfolio]

Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat.

Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg VitE a...

The effects of quercetin supplementation on New Zealand White grower rabbit carcass and meat quality - A short communication.

Control and quercetin dihydrate-supplemented (2 g/kg) feeds were fed to 32 New Zealand White rabbits (both sexes) from 5 to 12 weeks old. Slaughter weight, carcass and organ weights, meat yields a...

Exploring consumers' attitude towards cultured meat in Italy.

Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for cultured meat among a sample of Italian co...

Comparative evaluation of the quality and fatty acid profile of meat from brown hares and domestic rabbits offered the same diet.

Since animal diets have a strong influence on meat quality, a comparative study on farmed brown hares and domestic rabbits offered the same diet was undertaken to assess the physical and chemical prop...

Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality.

The present work evaluated the effects of feed supplementation with plant extracts (onion, cranberry) and a commercial essential oil product (Xtract™) on rabbit meat quality. Five groups of 48 weane...

Medical and Biotech [MESH] Definitions

A nutritional plan based on the presumed diet of pre-agricultural human ancestors. It consists mainly of MEAT, EGGS, NUTS, roots and fresh VEGETABLES and FRUITS, and excludes GRAIN, LEGUMES, DAIRY PRODUCTS, and refined DIETARY SUGARS.

Dietary practice of completely avoiding meat products in their DIET, consuming vegetables, grains, and nuts. Some who are called lacto-ovo also include milk and egg products.

A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, cereals and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.

An approach to nutrition based on whole cereal grains, beans, cooked vegetables and the Chinese YIN-YANG principle. It advocates a diet consisting of organic and locally grown foods, seasonal vegetables, complex carbohydrates, and fewer fats, sugars, and chemically processed foods.

A diet that contains limited amounts of CARBOHYDRATES. This is in distinction to a regular DIET.

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