Exploring the characteristics of processed meat consumers and facilitators of reducing processed meat consumption
نویسندگان
چکیده
منابع مشابه
Carcinogenicity of consumption of red and processed meat.
In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinoge...
متن کاملProcessed meat: the real villain?
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 impro...
متن کاملProcessed and unprocessed red meat consumption and hypertension in women.
BACKGROUND High processed red meat consumption is associated with increased risk of cardiovascular disease. The high sodium content of processed red meat could increase blood pressure and explain the association with cardiovascular disease. OBJECTIVE We evaluated the relation between the consumption of unprocessed and processed red meat and incident hypertension. DESIGN In a prospective coh...
متن کاملProcessed meat consumption and lung health: more evidence for harm.
In the recent Global Burden of Disease study [1], chronic obstructive pulmonary disease (COPD) was the third most common cause of death worldwide in 2010. The predominant risk factor for COPD in the developed world is cigarette smoking, but up to one-third of COPD patients have never smoked, suggesting that other factors are involved. Relatively little attention has been paid to these other fac...
متن کاملThermophysical Properties of Processed Meat and Poultry
Data on thermophysical properties are essential for modeling and evaluation of food processing operations involving heat transfer when safety, quality and energy cost are considered. Thermophysical properties of various meat and poultry emulsions were evaluated at 4 temperatures (20, 40, 60 and 80C). Thermal conductivities (0.26 W/mK to 0.48 W/mK) increased linearly with the temperature from 20...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2015
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665115003638