Journal ArticleDOI
Red meat consumption: an overview of the risks and benefits.
Alison J. McAfee,Emeir M. McSorley,Geraldine Cuskelly,Bruce W. Moss,Julie M. W. Wallace,Maxine P. Bonham,Anna M Fearon +6 more
TLDR
Moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.About:
This article is published in Meat Science.The article was published on 2010-01-01. It has received 662 citations till now. The article focuses on the topics: Red Meat Consumption & Red meat.read more
Citations
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Profiling consumers who are ready to adopt insects as a meat substitute in a Western society
TL;DR: In this paper, the authors investigated the readiness of consumers in a Western society, where traditional meat consumption prevails, to adopt insects as a substitute for meat and identified gender, age, familiarity, food neophobia, convenience and environmental food choice motives, as well as meat-related attitudes and future meat consumption intentions as significant predictors.
Journal ArticleDOI
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
TL;DR: The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidant to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats.
Posted Content
Why Consumers Behave as They do with Respect to Food Safety and Risk Information
TL;DR: In this article, the authors present some cases of seemingly irrational and inconsistent consumer behaviour with respect to food safety and risk information and provide explanations for these behaviours based on the nature of the risk and individual psychological processes.
Journal ArticleDOI
Structuring processes for meat analogues
TL;DR: Techniques that follow the bottom-up strategy have the potential to resemble the structure of meat most closely, by structuring the proteins hierarchically through assembly of individual structural components.
Journal ArticleDOI
'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom
Wim Verbeke,Afrodita Marcu,Pieter Rutsaert,Rui Gaspar,Beate Seibt,Dave Fletcher,Julie Barnett +6 more
TL;DR: Consumers saw few direct personal benefits but they were more open to perceiving global societal benefits relating to the environment and global food security, and concern about risk governance and control and need for regulation and proper labeling.
References
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Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective
Michael Marmot,T. Atinmo,Tim Byers,J Chen,T Hirohata,Alan Jackson,W. P. T. James,L Kolonel,Shiriki K. Kumanyika,C Leitzmann,Jim Mann,H Powers,K.S. Reddy,Elio Riboli,JA Rivera,Arthur Schatzkin,Jacob C. Seidell,D Shuker,Ricardo Uauy,Walter C. Willett,Steven H. Zeisel +20 more
TL;DR: The extent to which food, nutrition, physical activity, and body composition modify the risk of cancer, and to specify which factors are most important, is explored.
The second expert report, Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective
TL;DR: In this article, the authors explore the extent to which food, nutrition, physical activity, and body composition modify the risk of cancer, and specify which factors are most important for cancer prevention.
Journal ArticleDOI
A life course approach to diet, nutrition and the prevention of chronic diseases.
TL;DR: Prevention will be the most cost-effective and feasible approach for many countries and should involve three mutually reinforcing strategies throughout life, starting in the antenatal period.
Journal ArticleDOI
Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials
TL;DR: The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL, and the effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials.