The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020....
The association between red meat consumption and cancer risk remains a controversy. In this study, we systematically collected and analyzed global data (from Our World in Data and Global Cancer Observatory) to investigate this association for the fir...
Background: High consumption of red meat, which is carcinogenic to humans, and misuse or abuse of alcohol drinking increase premature death and shortened life expectancy. The aim of this study was to examine the association of alcohol and red meat co...
Red meat consumption has been found to closely related to cardiometabolic health, with sex disparity. However, the specific metabolic factors corresponding to red meat consumption in men and women have not been examined previously. We analyzed the se...
2 March 2022
Reducing red meat consumption in high-consuming countries is critical for mitigating climate change and preventing chronic disease. This study tested the effectiveness of messages conveying the worsening or reduction of environmental harms at discour...
Growing evidence suggests that red meat consumption is a risk factor for cardiovascular health, with potential sex disparity. The metabolic mechanisms have not been fully understood. Using the UK Biobank, first we examined the associations of unproce...
Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on dat...
Whether the risk of gastric cancer varies by the types of meat consumption still remains disputable. The purpose of this meta-analysis was to identify the exact associations that red, processed, and white meat have with gastric cancer. We searched re...
Background: Red and processed meat consumption has been consistently associated with increased risk of colorectal cancer (CRC), but the association for fish intake is unclear. Evidence using objective dietary assessment approaches to evaluate these a...
The association between red meat consumption and colorectal cancer has been rigorously examined. However, a more comprehensive understanding of how the intake of unprocessed red meat contributes to the development of early precancerous colorectal les...
Background: Dietary factors, such as vegetable, fruit, and red meat consumption, have varying effects on the disease burden of diabetes, the world’s third leading health concern. This study aims to evaluate the global impact of vegetable/fruit/red me...
In this study, meat consumption and the nutritional status of pregnant women living in Giresun province of Turkey were investigated. The study was carried out at Giresun University, the Maternity and Pediatrics Training and Research Hospital between...
14 October 2021
Type II diabetes mellitus (T2DM) is a metabolic disorder that occurs in the body because of decreased insulin activity and/or insulin secretion. The incidence of T2DM has rapidly increased over recent decades. The relation between consumption of diff...
5 January 2021
Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster envir...
The aim of this work was to study the nutritional value of game meat through the fulfillments of Dietary Reference Intakes (DRI) for trace elements (Co, Cr, Cu, Fe, Ni, Se, and Zn). A probabilistic model (@Risk) was developed based on the consumption...
Background: Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular...
High arachidonic acid (AA; 20:4 n − 6) status may have adverse effects on inflammation and risk of cardiovascular diseases. Concerns about high intake of n − 6 polyunsaturated fatty acids (PUFAs) are based on the premise that endogenous conversion fr...
This paper reconciled the soil ecology benefits of forages and ruminants with reducing GHG emissions from beef. A scenario analysis compared four integrated systems for beef, pork and broilers. Slaughter cattle diets were either business as usual (BA...
The aim of this study was to confirm the suitability of game meat as a sustainable substitute for farmed meat for use as a raw material in the production of dried meat products. Red deer and wild boar meat were selected for the study, and a hybrid dr...
The PHYTOME study investigated the effect of consuming processed meat products on outcomes related to colorectal cancer risk without testing the impact of genetic variability on these responses. This research aims to elucidate the genetic impact on a...
A randomized crossover study was carried out in three University accommodation halls. Participants consumed either beef (Pirenaica breed) (PB) or conventional chicken (CC) three times per week for an 8-week periods with their usual diet, each one sep...
We examined whether co-consumption of red and processed meat with key foods items and food constituents recommended for cancer prevention (vegetables and fruit, whole grains, and fiber) mitigates cancer incidence. In a prospective cohort of 26,218 ad...
Red meat (RM) consumption is correlated with multiple health outcomes. This study aims to identify potential biomarkers of RM consumption in the Chinese population and evaluate their predictive ability. We selected 500 adults who participated in the...
Adopting sustainable dietary patterns is essential for planetary and human health. As data to address this issue are lacking in Latino populations, this study examined the association between diet-attributable greenhouse gas emissions (GHGEs) and myo...
The aim of this study was to investigate the combined influence of diet, menstruation and genetic factors on iron status in Spanish menstruating women (n = 142). Dietary intake was assessed by a 72-h detailed dietary report and menstrual blood loss b...
Transgender and gender-diverse (TGD) individuals continue to experience harassment and discrimination across various aspects of life, significantly impacting their physical and mental health. The scarcity of data on their general health, particularly...
14 September 2020
Depression is one of the leading causes of disability worldwide, with more than 264 million people affected. On average, depression first appears during the late teens to mid-20s as result of a complex interaction of social, psychological and biologi...
Red meat restriction in the diet is increasingly recommended, with vegetarian-based diets being promoted. [...]
Existing research indicates that different types of meat have varying effects on health and aging, but the specific causal relationships remain unclear. This study aimed to explore the causal relationship between different types of meat intake and ag...
The authors have requested the following corrections to their paper [...]
(1) Background: This study assessed the influence of beef consumption on nutrient intakes and diet quality among U.S. adults. (2) Methods: Nationally-representative sample (n = 27,117) from 2005–2016 National Health and Nutrition Examination Su...
This cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. To achieve this aim, 412 regular beef co...
During the last decades, there have been increasing concerns in public health debates regarding the production and consumption of red meat, considering connections between the occurrence of nutrition transition and an increase in the prevalence of ch...
Meat is a major source of dietary protein and fat across the globe. Red and white meat are the major terms consumers use to refer to types of meat; however, these terms do not fully encompass the range of nutrients provided by meat sources. Red meat...
Introduction: Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat cons...
Non-alcoholic fatty liver disease (NAFLD) has been associated with meat consumption in cross-sectional studies. However, only a few prospective studies have been conducted, and they did not test for liver fibrosis. We aimed to assess the association...
Diets of red and processed meat have been reported as important risk factors for developing colorectal cancer. Given the racial and ethnic differences in the incidence of colorectal cancer, patterns of food consumption, and areas of residence, partic...
This research was based on a questionnaire applied to a sample of Portuguese consumers. Most participants agreed that the influence of meat consumption on human health depends on the amount consumed, while practically none believed that meat is bad f...
Bladder cancer (BC) represents the second most common genitourinary malignancy. The major risk factors for BC include age, gender, smoking, occupational exposure, and infections. The BC etiology and pathogenesis have not been fully defined yet. Since...
Background: According to the International Agency for Research on Cancer (IARC), there is sufficient evidence for the carcinogenicity of processed meat consumption in humans, specifically regarding colorectal cancer (CRC) risk. Evidence for the carci...
With the progress of economic development and increase in income, there have been significant transformations in the food consumption patterns among Chinese residents. Grain consumption has declined while the consumption of livestock products such as...
The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes i...
Older adults may gain health benefits from the consumption of animal-based protein-rich foods, but environmental pressures suggest advocating some meat and dairy foods over others, and understanding the barriers and facilitators for consuming these d...
Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat qu...
Background/Objectives: Meat is an important source of nutrients, but the excessive consumption of red and processed meat raises concerns related to its association with chronic diseases. This study aimed to analyze the consumption of red and processe...
The discussion of diversified protein sources triggered by the 2019 Canadian Food Guide has implications for Canada’s livestock industry. In response to this discussion, a scenario analysis is conducted on the potential impact of reducing red m...
The consumption of various meats prevalent throughout the world affects host health probably by associating with compositional shifts of gut microbiota. However, the responses of gut microbiota to different types of meat are not well understood. In t...
The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011–2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender...
The general opinion and current scientific evidence highlight the link between red meat consumption and the development of non-communicable diseases (NCDs). We explored the determinants of the intention to consume red meat in relation to the risks of...
Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to diffe...
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