Articoli di riviste: "Processed meat"

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Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 636. http://dx.doi.org/10.7326/l20-0121.

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Westman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 637. http://dx.doi.org/10.7326/l20-0122.

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Rosenfeld, Richard M. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 636–37. http://dx.doi.org/10.7326/l20-0123.

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Wan, Yi, e Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 638–39. http://dx.doi.org/10.7326/l20-0124.

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Gong, Cynthia L., Nadine K. Zawadzki, Roy Zawadzki, Jeffrey Tran e Joel W. Hay. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 637–38. http://dx.doi.org/10.7326/l20-0125.

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Johnston, Bradley C., Dena Zeraatkar, Robin W. M. Vernooij, Montserrat Rabassa, Regina El Dib, Claudia Valli, Mi Ah Han, Pablo Alonso-Coello, Malgorzata M. Bala e Gordon H. Guyatt. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 639–40. http://dx.doi.org/10.7326/l20-0126.

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Rohrmann, Sabine, e Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, n. 3 (1 dicembre 2015): 233–41. http://dx.doi.org/10.1017/s0029665115004255.

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Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

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Geach, Tim. "Processed meat and heart failure". Nature Reviews Cardiology 11, n. 8 (1 luglio 2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.

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Stefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa". South African Medical Journal 106, n. 1 (16 dicembre 2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.

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Onwuzuruike, Uzochukwu, Joel Ndife e Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY". FUDMA JOURNAL OF SCIENCES 6, n. 2 (11 maggio 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.

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Yeh, Tian-Shin, Deborah Blacker e Alberto Ascherio. "To meat or not to meat? Processed meat and risk of dementia". American Journal of Clinical Nutrition 114, n. 1 (21 maggio 2021): 7–8. http://dx.doi.org/10.1093/ajcn/nqab139.

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Shan, Liran Christine, Aine Regan, Frank J. Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall e Aine McConnon. "Consumer views on “healthier” processed meat". British Food Journal 118, n. 7 (4 luglio 2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

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Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants. Four themes were constructed to reflect participants’ attitudes towards functional processed meat: opposing views on processed meat as a carrier of healthy ingredients; belief in the health benefits of functional processed meat; perceived value of functional processed meat for different consumer groups; and trust and perceived risk surrounding the functional food concept. A large proportion of the participants were unconvinced about the concept of functional processed meat; however many of the participants expressed an openness to purchase this food product if taste and price remained uncompromised. Research limitations/implications – The sample size of the current study is small. Complementary quantitative research with a more representative sample should be implemented. Adopting a quantitative approach, the findings from this study should be explored further to investigate their application in a representative sample of the population. Originality/value – This study represents a first exploratory investigation of consumer views on functional processed meat. It can inform further consumer and market research in relation to the development of “healthier” processed meat.

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Cosgrove, Meadhbh, Albert Flynn e Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality". British Journal of Nutrition 93, n. 6 (giugno 2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.

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The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

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Lam, Tram Kim, Amanda J. Cross, Dario Consonni, Giorgia Randi, Vincenzo Bagnardi, Pier Alberto Bertazzi, Neil E. Caporaso, Rashmi Sinha, Amy F. Subar e Maria Teresa Landi. "Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk". Cancer Research 69, n. 3 (13 gennaio 2009): 932–39. http://dx.doi.org/10.1158/0008-5472.can-08-3162.

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Stoś, Katarzyna, Ewa Rychlik, Agnieszka Woźniak e Maciej Ołtarzewski. "Red and Processed Meat Consumption in Poland". Foods 11, n. 20 (20 ottobre 2022): 3283. http://dx.doi.org/10.3390/foods11203283.

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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 frequency of consumption was assessed using Food Propensity Questionnaire data from 1831 adults in 2019–2020. Poles consumed 1.35 kg of unprocessed red meat and 1.96 kg of total processed meat per person per month in 2020. The consumption of red meat was lower than in the two previous decades; the consumption of processed meat fluctuated. Pork was the most commonly consumed red meat: 40% of adults consumed pork 2–3 times a week. Beef and other unprocessed red meat were most often consumed less than once a month (29.1%). Processed meat was often consumed: 37.8% of adults ate cold cuts, and 34.9% ate sausages and bacon 2–3 times a week. The consumption of red and processed meat in Poland was high and frequent. In particular, the consumption of processed meat exceeded the recommendations and might increase the risk of chronic diseases. It is necessary to implement activities aimed at reducing the consumption of red and processed meat in Poland.

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Meiliana, Anna, Nurrani Mustika Dewi e Andi Wijaya. "Red Meats and Processed Meat as the Carcinogenic Foods and Phytochemical-chemoprevention". Indonesian Biomedical Journal 11, n. 3 (3 dicembre 2019): 225–39. http://dx.doi.org/10.18585/inabj.v11i3.965.

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BACKGROUND: Along with its increased prevalence, in the past decade, cancer had joined the list of chronic debilitating diseases. Nutrition become substantial aspects, due to its time-dependent effect to modulate inflammation thus trigger carcinogenic effects by altering the immune check point. Thus, nutrition contributes to the progression and therapeutic response of cancer, both in human or animal models.CONTENT: Meat is well favored food with appreciable appealing. Due to its high nutritional values it plays a central role in human development. Meat or meat derivate are important sources of proteins, minerals and vitamins. Their nutritional importance is worth compare to their economic impact but recent publication of WHO has set the social alarm about the relationship between red and/or processed meat consumption and cancer. On the other side, some natural or biologic agents may inhibit or reverse tumor growth. Some phytochemical agents including curcumin, resveratrol, lycopene, folates and tea polyphenols clinically proved to tune the signaling pathways regulating cell proliferation and apoptosis in transformed cells, enhance the host immune system and sensitize malignant cells to cytotoxic agents.SUMMARY: Recent studies on chemopreventive agents involves a wide range of molecules, natural (plants, fruits and vegetables) or synthetic will provide better insights for cancer early pathogenesis, important end-point biomarker, and finally potential for reducing the burden of cancer.KEYWORDS: blocking agents, suppressing agents, red meat, processed meat, chemoprevention, phytochemicals

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Park, Sihyun, e Donghwan An. "An Analysis of Demand System for Meat Disaggregated into Fresh Meat and Processed Meat". Korean Journal of Agricultural Management and Policy 47, n. 2 (30 giugno 2020): 333–51. http://dx.doi.org/10.30805/kjamp.2020.47.2.333.

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Abbasi, Ibrahim, Al-Shareef Abdel-Kareem, Matouk Imad e Akkawi Muataz. "Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products". Turkish Journal of Agriculture - Food Science and Technology 3, n. 4 (13 gennaio 2015): 216. http://dx.doi.org/10.24925/turjaf.v3i4.216-220.227.

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Concern over food authenticity has increased as a result of an increase in the consumption of processed foods containing meat or animal products. This raises a number of issues where the presence of pork in such foods is considered unacceptable in most Muslim and Jewish communities around the world. It also applied to the prohibition of beef consumption among Hindus. In order to ensure the absence of unwished meat products or mixing of meats from different sources in processed foods, a specific and sensitive test is essential. For this purpose we developed a molecular test based on DNA amplification by polymerase chain reaction (PCR) of the cytochrome b gene followed by reverse line blot analysis (RLB). Using this method many samples may be treated simultaneously and meat origins can easily be detected from processed foods or foods containing mixed meat sources; also, added pork components such as fat may be identified by this methodology. The PCR/RLB method is considered to be a sensitive and specific technique; it can detect one nucleotide change within the PCR-amplified DNA segment.

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Zeygarnik, M. V. "On the problem of carcinogenicity of red meat and processed meat". Voprosy dietologii 6, n. 2 (2016): 58–60. http://dx.doi.org/10.20953/2224-5448-2016-2-58-60.

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Saliba, Walid, Hedy S. Rennert, Naomi Gronich, Stephen B. Gruber e Gad Rennert. "Red meat and processed meat intake and risk of colorectal cancer". European Journal of Cancer Prevention 28, n. 4 (luglio 2019): 287–93. http://dx.doi.org/10.1097/cej.0000000000000451.

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Huda, N., A. A. Putra e R. Ahmad. "Potential Application of Duck Meat for Development of Processed Meat Products". Current Research in Poultry Science 1, n. 1 (15 dicembre 2010): 1–11. http://dx.doi.org/10.3923/crpsaj.2011.1.11.

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Alshahrani, Saeed, Gary Fraser, Joan Sabaté, Raymond Knutsen, David Shavlik, Andrew Mashchak, Jan Lloren e Michael Orlich. "Red and Processed Meat and Mortality in a Low Meat Intake Population". Nutrients 11, n. 3 (14 marzo 2019): 622. http://dx.doi.org/10.3390/nu11030622.

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Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet was assessed by a validated quantitative food frequency questionnaire (FFQ), calibrated using six 24-h dietary recalls. Mortality outcome data were obtained from the National Death Index. During a mean follow-up of 11.8 years, there were 7961 total deaths, of which 2598 were Cardiovascular diseases (CVD) deaths and 1873 were cancer deaths. Unprocessed red meat was associated with risk of all-cause mortality (HR: 1.18; 95% CI: 1.07–1.31) and CVD mortality (HR: 1.26; 95% CI: 1.05–1.50). Processed meat alone was not significantly associated with risk of mortality. The combined intake of red and processed meat was associated with all-cause mortality (HR: 1.23; 95% CI: 1.11–1.36) and CVD mortality (HR: 1.34; 95% CI: 1.12–1.60). These findings suggest moderately higher risks of all-cause and CVD mortality associated with red and processed meat in a low meat intake population.

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Schnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert e Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources". British Food Journal 120, n. 2 (5 febbraio 2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.

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Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

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Zell, Markus, James G. Lyng, Denis A. Cronin e Desmond J. Morgan. "Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients". Meat Science 83, n. 3 (novembre 2009): 563–70. http://dx.doi.org/10.1016/j.meatsci.2009.07.005.

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Wedekind, Roland, Pekka Keski-Rahkonen, Nivonirina Robinot, Frederic Mercier, Erwan Engel, Inge Huybrechts e Augustin Scalbert. "Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion". Metabolites 10, n. 7 (3 luglio 2020): 272. http://dx.doi.org/10.3390/metabo10070272.

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The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood. A better knowledge of the metabolite profiles of different processed and non-processed meat products from this heterogeneous food group could help in elucidating the mechanisms associated with these health effects. Thirty-three different commercial samples of ten processed and non-processed meat products were digested in triplicate with a standardized static in vitro digestion method in order to mimic profiles of small molecules formed in the gut upon digestion. A metabolomics approach based on high-resolution mass spectrometry was used to identify metabolite profiles specific to the various meat products. Processed meat products showed metabolite profiles clearly distinct from those of non-processed meat. Several discriminant features related to either specific ingredients or processing methods were identified. Those were, in particular, syringol compounds deposited in meat during smoking, biogenic amines formed during meat fermentation and piperine and related compounds characteristic of pepper used as an ingredient. These metabolites, characteristic of specific processed meat products, might be used as potential biomarkers of intake for these foods. They may also help in understanding the mechanisms linking processed meat intake and adverse health outcomes such as cancer.

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Fakhry, S. S., M. Adnan, F. A. Rashid, L. A. Ismail, S. K. Ismail, R. J. Kazem e A. A. Abdulbaqi. "Authenticity test of the processed meat products". Food Research 5, n. 4 (1 agosto 2021): 210–15. http://dx.doi.org/10.26656/fr.2017.5(4).679.

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Different and related approaches must be considered to address consumers' concerns regarding the identification of species involved, mainly those of manufactured and derived meat products such as cured and canned meat and canned sausage. Therefore, the development of molecular techniques has been achieved by a mixture containing different shares of meat DNA. This study provided an important indication regarding the validity of the multiplex Polymerase Chain Reaction (PCR) technique in such tests. Based on the fact that the aforementioned method is qualitative; yet, the different percentages of meat DNA contained in the mixtures cannot be determined. Our current study showed that tracing back the origin of the ingredients used in food production is achievable, even if the DNA is degraded as a result of the food transformation processes. A PCR test was conducted at 35 cycles for mixtures at 100%, 75%, 50%, and 25% levels. Our results indicated that the original species of the meat products used were accurately determined in all mixtures tested by PCR technique. Therefore, we concluded that the PCR technique can be useful as a fast, easy to perform, and reliable control for adulterated consumer meat products.

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LeLeiko, N. "Food for Thought: Processed Meat as Carcinogens". AAP Grand Rounds 35, n. 4 (1 aprile 2016): 48. http://dx.doi.org/10.1542/gr.35-4-48.

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Neuhouser, Marian L. "Red and processed meat: more with less?" American Journal of Clinical Nutrition 111, n. 2 (19 novembre 2019): 252–55. http://dx.doi.org/10.1093/ajcn/nqz294.

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Rosato, Valentina, Eva Negri, Fabio Parazzini, Diego Serraino, Maurizio Montella, Monica Ferraroni, Adriano Decarli e Carlo La Vecchia. "Processed meat and selected hormone-related cancers". Nutrition 49 (maggio 2018): 17–23. http://dx.doi.org/10.1016/j.nut.2017.10.025.

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McKENNA, D. R., C. A. MORRIS, J. T. KEETON, R. K. MILLER, D. S. HALE, S. D. HARRIS e J. W. SAVELL. "CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS". Journal of Muscle Foods 14, n. 2 (maggio 2003): 173–79. http://dx.doi.org/10.1111/j.1745-4573.2003.tb00698.x.

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Akbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, Neda Sallak, Gholamreza Jahed khaniki, Gholamreza Jahed khaniki, Noushin Rastkari, Noushin Rastkari, Parisa Sadighara e Parisa Sadighara. "Effect of sodium bicarbonate residue on some characteristics of processed meat products". Foods and Raw Materials 6, n. 2 (20 dicembre 2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.

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Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.

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Frank, Sarah M., Lindsay M. Jaacks, Carolina Batis, Lana Vanderlee e Lindsey Smith Taillie. "Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States". International Journal of Environmental Research and Public Health 18, n. 1 (5 gennaio 2021): 357. http://dx.doi.org/10.3390/ijerph18010357.

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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 environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total meat consumers was higher in the US (73.6, 95% CI: 72.3–74.8%) than in Canada (65.6, 63.9–67.2%) or Mexico (62.7, 58.1–67.2%). Men were more likely to consume unprocessed red, processed, and total meat, and had larger estimated intakes. In Mexico, high wealth individuals were more likely to consume all three categories of meat. In the US and Canada, those with high education were less likely to consume total and processed meat. Estimated mean intake of unprocessed red, processed, and total meat did not differ across sociodemographic strata. Overall consumption of red and processed meat remains high in North America. Policies to reduce meat consumption are appropriate for all three countries.

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Hernández-Chávez, Juan Francisco, Aarón F. González-Córdova, Armida Sánchez-Escalante, Gastón R. Torrescano, Juan P. Camou e Belinda Vallejo-Cordoba. "Analitical techniques to determinate the meat and thermally processed meat products authenticity". Nacameh 1, n. 2 (30 dicembre 2007): 97–109. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2007v1n2/hernandez.

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Cho, Soo-Hyun, Pil-Nam Seong, Beom-Young Park, Jin-Hyung Kim, Eun-Hea Park, Kyung-Hee Ha, Jong-Moon Lee e Dong-Hoon Kim. "Non-meat Ingredient, Nutritional Composition and Labeling of Domestic Processed Meat Products". Korean Journal for Food Science of Animal Resources 27, n. 2 (30 giugno 2007): 179–84. http://dx.doi.org/10.5851/kosfa.2007.27.2.179.

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Hassanin, Faten, Reham Amin, Nahla Abou-Elroos e Sameh Helmy. "Detection of adulteration in some traditional processed meat products with equine meat". Benha Veterinary Medical Journal 34, n. 1 (1 marzo 2018): 443–52. http://dx.doi.org/10.21608/bvmj.2018.54507.

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Hsieh, Yun-Hwa P., e Jack A. Ofori. "Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products". Journal of Agricultural and Food Chemistry 62, n. 52 (17 dicembre 2014): 12536–44. http://dx.doi.org/10.1021/jf504032j.

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Alexander, Dominik D., e Colleen A. Cushing. "Quantitative assessment of red meat or processed meat consumption and kidney cancer". Cancer Detection and Prevention 32, n. 5-6 (gennaio 2009): 340–51. http://dx.doi.org/10.1016/j.cdp.2009.02.002.

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38

Saygın Alparslan, Özge, e Nevin Demirbaş. "Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens?" Public Health Nutrition 23, n. 2 (27 settembre 2019): 214–20. http://dx.doi.org/10.1017/s1368980019002453.

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AbstractObjective:This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products.Design:This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products.Setting:This research was carried out in İzmir, which is Turkey’s third largest city. The survey was conducted in 2016 by holding face to face interviews with forty-three specialist doctors, sixteen doctors, twelve dentists, sixty-four nurses and fourteen pharmacists.Subjects:Nationally representative sample of healthcare professionals in Turkey.Results:People educated in healthcare are especially cautious about the consumption of processed red meat products. The results of the research revealed the importance of processing and cooking patterns in red meat consumption preferences.Conclusions:The consequences of the research, in terms of breaking down prejudices and overcoming the anxieties of those with health concerns who do not consume red meat, are important. In fact, the results show that healthcare professionals consume red meat, but they are more careful in their consumption of processed red meat products. This result is in line with the WHO report.

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Mosley, Dominique, Timothy Su, Harvey J. Murff, Walter E. Smalley, Reid M. Ness, Wei Zheng e Martha J. Shrubsole. "Meat intake, meat cooking methods, and meat-derived mutagen exposure and risk of sessile serrated lesions". American Journal of Clinical Nutrition 111, n. 6 (20 febbraio 2020): 1244–51. http://dx.doi.org/10.1093/ajcn/nqaa030.

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Abstract Background Red and processed meat, recognized carcinogens, are risk factors for colorectal neoplasia, including polyps, the precursor for colorectal cancer. The mechanism is unclear. One possible explanation is the mutagenic activity of these foods, perhaps due to generation during cooking [e.g., heterocyclic amine (HCA) intake]. Few studies have evaluated meat intake and sessile serrated lesion (SSL) risk, a recently recognized precursor, and no study has evaluated meat cooking methods and meat-derived mutagens with SSL risk. Objective We evaluated intakes of meat, meat cooking methods, and inferred meat mutagens with SSL risk and in comparison to risk of other polyps. Methods Meat, well-done meat, and inferred meat mutagen intakes were evaluated. Polytomous logistic regression models were used to estimate ORs and 95% CIs among cases (556 hyperplastic polyp, 1753 adenoma, and 208 SSL) and controls (3804) in the large colonoscopy-based, case-control study, the Tennessee Colorectal Polyp Study. Results The highest quartile intakes of red meat (OR: 2.38; 95% CI: 1.44, 3.93), processed meat (OR: 2.03; 95% CI: 1.30, 3.17), well-done red meat (OR: 2.19; 95% CI: 1.34, 3.60), and the HCA 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQX; OR: 2.48; 95% CI: 1.49, 4.16) were associated with increased risk of SSLs in comparison to the lowest quartile intake. Conclusions High intakes of red and processed meats are strongly and especially associated with SSL risk and part of the association may be due to HCA intake. Future studies should evaluate other mechanism(s) and the potential for primary prevention.

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O'Connor, Lauren, Kirsten Herrick, Ruth Parsons e Jill Reedy. "Variation in Red Meat Categories Meaningfully Influences Red Meat Intake Estimates of the U.S. Population Aged 2 + Years". Current Developments in Nutrition 5, Supplement_2 (giugno 2021): 1071. http://dx.doi.org/10.1093/cdn/nzab053_064.

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Abstract Objectives Limitations in dietary assessment methodology lead to broad and inconsistent red meat intake categories. For example, red meat is often combined with processed meat, which includes processed poultry. Our objective was to quantitatively assess how these limitations influence red meat intake estimates of the U.S. population. Methods Three distinct red meat categories were identified from a series of systematic literature reviews. By systematically disaggregating and reaggregating meat variables (lean meat oz-eq) from the USDA's Food Pattern Equivalents Database, the following categories were created: 1) ‘unprocessed red meat’, 2) ‘total red meat’ [unprocessed red meat + processed red meat], and 3) ‘mixed red and processed meat’ [unprocessed red meat + total processed meat which includes processed poultry]. The 2015–16 and 2017–18 cycles of NHANES (n = 15,039) were combined to estimate and compare mean intakes across these three categories as well as the proportion of the population that exceeded age- and sex-specific red meat allotments in the Dietary Guidelines for Americans recommended eating patterns for those aged 2 + years. The two-part correlated model of the NCI Usual Intake method in SAS was used. Estimates were adjusted for age, sex, race, and ethnicity and pairwise comparisons were made across categories; P < 0.05. Results Mean intake estimates (lean meat oz-eq/day) differed by red meat category (pairwise comparisons P < 0.00,001): 1.5 ± 0.04 for unprocessed red meat, 2.2 ± 0.05 for total red meat, 2.4 ± 0.05 for mixed red and processed meat. The % of the population exceeding their respective age-sex red meat allotment in the DGA eating patterns also differed by category (pairwise comparisons P < 0.00,001): 18.3 ± 1.9% for unprocessed red meat, 45.1 ± 1.8% for total red meat, 55.2 ± 1.8% for mixed red and processed meat. Conclusions Our results emphasize the importance of accurate and transparent red meat categories in nutrition epidemiology when estimating population intakes. Future research should examine how differences in these intake categories can influence associations between red meat intake and chronic disease. Funding Sources Not applicable.

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Jain, Surabhi. "Processed meat and its relationship with cancer: Literature review". IP Journal of Nutrition, Metabolism and Health Science 5, n. 2 (15 luglio 2022): 38–43. http://dx.doi.org/10.18231/j.ijnmhs.2022.008.

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Large number of observational scientific studies and numerous research papers, has suggested that high consumption of red meat and processed meat products has an adverse effect on human health. These findings have led advocacy groups around the world to recommend that the general population should reduce use of processed meats and meat products, with the overall goal of reducing the risk of disease, especially cancer. Even World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) stated that consuming processed meat is found to be “carcinogenic to humans (Group I),” and that consuming Red meat is “probably carcinogenic to humans (Group 2A).” So the present article reviews the research and data available regarding relationship between processed meat and cancer.

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Chung, Min Gon, Yingjie Li e Jianguo Liu. "Global red and processed meat trade and non-communicable diseases". BMJ Global Health 6, n. 11 (novembre 2021): e006394. http://dx.doi.org/10.1136/bmjgh-2021-006394.

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IntroductionRapid increases in the trade of global red and processed meat impede international efforts toward sustainable diets by increasing meat consumption. However, little research has examined cross-country variations in diet-related non-communicable diseases (NCDs) because of meat trade. We aimed to examine the impact of red and processed meat trade on diet-related NCDs and to identify which countries are particularly vulnerable to diet-related NCDs due to red and processed meat trade.MethodsBy selecting 14 red meat and six processed meat items, we investigated bilateral meat trade flows across 154 countries. Then, we integrated health data and information on red and processed meat trade to quantify the country-specific burden of diet-related NCDs attributable to the meat trade using a comparative risk assessment framework.ResultsResults show that global increases in red and processed meat trade contributed to the abrupt increase of diet-related NCDs, and the attributable burden of diet-related NCDs had large geographical variations among countries. We also identified responsible exporting countries that increase diet-related NCD risks in importing countries. Over the period from 1993 to 2018, island countries in the Caribbean and Oceania were particularly vulnerable to diet-related NCD incidents and mortality due to large meat imports. In addition, countries in Northern and Eastern Europe have exceedingly increased attributable death and disability-adjusted life year rates via meat imports.ConclusionOur findings suggest that both exporters and importers must urgently undertake cross-sectoral actions to reduce the meat trade’s health impacts. To prevent unintended health consequences due to red and processed meat trade, future interventions need to integrate health policies with agricultural and trade policies by cooperating with both responsible exporting and importing countries.

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Morshdy, Alaa Eldin, Mohamed Hussein e Ahmed Tharwat. "Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products". Egyptian Journal of Food Safety 5, n. 1 (1 aprile 2018): 148–55. http://dx.doi.org/10.21608/ejfsj.2018.157083.

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Lippi, Giuseppe, Gianfranco Cervellin e Camilla Mattiuzzi. "Red meat, processed meat and the risk of venous thromboembolism: Friend or foe?" Thrombosis Research 136, n. 2 (agosto 2015): 208–11. http://dx.doi.org/10.1016/j.thromres.2015.04.027.

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Larsson, S. C., e N. Orsini. "Red Meat and Processed Meat Consumption and All-Cause Mortality: A Meta-Analysis". American Journal of Epidemiology 179, n. 3 (22 ottobre 2013): 282–89. http://dx.doi.org/10.1093/aje/kwt261.

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Zahradnik, Celine, Roland Martzy, Robert L. Mach, Rudolf Krska, Andreas H. Farnleitner e Kurt Brunner. "Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Horse Meat in Meat and Processed Meat Products". Food Analytical Methods 8, n. 6 (30 dicembre 2014): 1576–81. http://dx.doi.org/10.1007/s12161-014-0072-8.

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Barbieri, Giampiero, Monica Bergamaschi, Giovanna Saccani, Giorgia Caruso, Anna Santangelo, Rita Tulumello, Bhalchandra Vibhute e Germana Barbieri. "Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties". Journal of AOAC International 102, n. 5 (1 settembre 2019): 1401–6. http://dx.doi.org/10.5740/jaoacint.19-0134.

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Hassanien, Fatin, Shaltout Fahim, Hashim Mohammed, Lamiaa Lotfy e Hatem El- Nagar. "Quality assurance of some locally processed meat products". Benha Veterinary Medical Journal 34, n. 1 (1 marzo 2018): 41–47. http://dx.doi.org/10.21608/bvmj.2018.53519.

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IGBEKA, J. C., e J. L. BLAISDELL. "Moisture isotherms of a processed meat product-Bologna". International Journal of Food Science & Technology 17, n. 1 (28 giugno 2007): 37–46. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00157.x.

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Abdulkarim, Basira G., e J. Scott Smith. "Heterocyclic Amines in Fresh and Processed Meat Products". Journal of Agricultural and Food Chemistry 46, n. 11 (novembre 1998): 4680–87. http://dx.doi.org/10.1021/jf980175g.

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