Long-term consumption of red meat has been considered a potential risk to gut health, but this is based on clinic investigations, excessive intake of fat, heme and some injurious compounds formed during cooking or additions to processed meat products. Whether intake of red meat protein affects gut bacteria and the health of the host remains unclear. In this work, we compared the composition of ...

This systematic review aimed to investigate the association of fish and sea fish dietary patterns (FishDiet) and meat or processed meat dietary patterns (MeatDiet) with bone mineral density (BMD) and/or risk of fractures (RF). This review includes 37 studies with a total of 432,924 subjects. The results suggest that MeatDiet and FishDiet did not affect BMD or RF in 48.2% of the subjects with Me...

The issue of balanced nutrition is of great concern to human. Meat and fish are the best sources of protein. The affordability of these resources for people in developing countries is less. Thus, there is an increasing interest in pulses and its derivates as an alternative to fish and meat. Lectin and histone H1 are the most common proteins in various pulses and our interest is in identifying t...

BACKGROUND Insulin-like growth factor I (IGF-I) has been implicated in several chronic diseases, including cancer, heart disease, and osteoporosis. OBJECTIVE Our aim was to assess whether intakes of total energy, alcohol, vitamins, minerals, and foods rich in protein and minerals (including red meat, fish and seafood, poultry, and milk) are associated with serum IGF-I concentrations in middle...

The relationship between diet and breast cancer is uncertain. We assessed the relationship of 4 common dietary patterns to the risk of breast cancer using the UK Women’s Cohort Study (UKWCS). A total of 35,372 women aged between 35 to 69 yr were recruited from 1995 to 1998. The UKWCS was selected to have a wide range of dietary intakes; 28% were self-reported vegetarian. Diet was assessed at ba...

The association between meat consumption and chronic disease incidence and mortality has been evaluated in hundreds of observational epidemiologic studies over the past 3 decades. However, there remains considerable scientific debate as to whether higher intakes of specific meat groups (eg, red meat, poultry, and fish) or individual meats (eg, beef, pork, and chicken) contribute independently t...

In France, school meals must comply with 15 frequency criteria (FC) expressed as nutritional requirements (e.g., "starters containing more than 15% fat served no more than four times out of 20") in a series of 20 consecutive meals. The objective was to assess, for the first time, the nutritional impact of complying with French school food FC. Based on 40 series of meals actually served in prima...

Those avoiding red meat represent up to 16% of the UK population whilst the proportion of the UK claiming to be ‘eating less meat’ ranges from 32.5 to 48% (Woodward, 1988; Food Research Association, 1989; The Realeat Survey Office, 1990; Vegetarian Society, 1991). In contrast, total meat production has not varied dramatically over recent years. Production figures reveal that although there has ...

The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or gras...