Assumptions regarding non-meat ingredients are recognised as a potential limitation and source of uncertainty when analysing meat consumption statistics [31]. Although the NDNS provides diary data at the individual food item level, some items may contain a variety of meat and non-meat ingredients. ...
Australian red meat consumption – predominantly lean in response to public health and consumer demandPeter WilliamsVeronique Droulez
Red meat and processed meats, like bacon and sausage, are bad for your health. The leanest cut of red meat should always be chosen, and consumption should be kept to a minimum. Observe the following: Pork: Pick lean cuts of pork, such as loin, tenderloin, and chops with the center cut...
In several studies, red meat consumption has been associated with a range of chronic health issues, such as cancer, heart disease and diabetes. This expanding body of research highlights the importance of reducing red meat intake to improve overall health. Evidence has shown that eatin...
BackgroundEpidemiological studies of red meat consumption often fail to distinguish between leaner and fattier or processed cuts of meat. Red meat has also been frequently linked with less healthy diet patterns. Data exploring the health effects of lean red meat in younger individuals are scarce, ...
The present study aimed to examine the frequency of daily meat and meat product consumption and the preference for red meat in Switzerland.Cross-sectional Study.Data were taken from the 1992/1993 Swiss Health Survey, which collected data on a random sample of persons aged 15 and over, living ...
Girls who eat red meat often start their periods on average five months earlier than those who don't. Conversely, girls who consumefatty fishlike tuna and sardines more than once a week have their first menstrual cycle, or menarche, significantly later than those who eat it once a month or...
2.1.3. Meat Consumption Data For the purposes of this study, the data collected by Statistics Poland were transformed to evaluate the consumption of various types of meat. The consumption of raw (unprocessed) and processed meat was calculated. Raw meat included total red meat and poultry. The ...
41% and 73% increased risk of CRC when compared to the lowest category of red and processed meat intake (≤1 time/week) in the multivariable model. A similarly strong positive association between the frequency of red and processed meat consumption was seen within each category of PRS, even ...
Pan et al investigated the relationship between red meat consumption and mortality. Ornish comments on this large-scale prospective study.