Meat News and Research

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Eating red and white meat increases risk of cardiovascular disease

Red meat consumption linked to higher cardiovascular disease incidence globally, with stronger correlations observed in developing countries. Further exploration and longitudinal studies needed to investigate this association.

20 Jun 2023

Heart Foundation urges men to adopt healthier habits to improve physical and mental wellbeing

The Heart Foundation is urging men to think more about their daily behavior during this year’s Men’s Health Week.

19 Jun 2023

New method can create plant-based meat substitutes with better texture

Sales of plant-based meat products have levelled off in recent years, at least in part because current offerings lack the texture or mouthfeel of a nice T-bone steak or chicken breast.

18 Jun 2023

Research reveals devastating impact of Western diet on human health

Research examines the impact of the Western diet on various aspects of health, including metabolism, inflammation, gut microbiota, cardiovascular health, mental health, and cancer. It provides insights into the effects of this dietary pattern on individuals and healthcare systems.

18 Jun 2023

Meat-free minerals: the mineral content, bioaccessibility, and bioavailability of iron and zinc vegetarian and vegan burgers

Researchers compared the mineral content and absorption of plant-based meat-free (vegan and vegetarian) burgers and beef burgers.

15 Jun 2023

Revolutionizing food systems: the roadmap for healthy, sustainable diets begins

Study discussed the perspectives to attain healthy and sustainable diets.

14 Jun 2023

How does the Indian diet fit in with the EAT-Lancet Reference Diet?

Research compared food consumption patterns in India to the EAT-Lancet reference diet, highlighting variations across income groups, regions, and sectors. It aims to assess the alignment with sustainable and healthy eating recommendations.

14 Jun 2023

Heat-damaged DNA in food may contribute to genetic risks

Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.

13 Jun 2023

Cracking the code: the key to balancing nutrition and environmental responsibility

A thorough investigation of plant-based dietary nutritional and environmental benefits is essential.

13 Jun 2023

Diets rich in fiber, plant protein, and unsaturated fat may beneficially modulate the gut microbiota involved in weight loss

Researchers evaluated the impact of diet patterns on the gut microbiome among obese individuals.

13 Jun 2023

Consumers view plant-based meats as healthier, but are they ready to swap steaks for seitan?

Study explores the perception of meat alternatives as healthier options, revealing consumers often misjudge their nutritional value, especially protein content. This underlines the need for clear and honest nutritional information.

8 Jun 2023

UC research examines role of a metabolite in the development of abdominal aortic aneurysm

Each year, about 200,000 people in the United States are diagnosed with a bulge in the lower part of the aorta, the main artery in the body, called an abdominal aortic aneurysm (AAA).

8 Jun 2023

Breastfeeding found to reduce ultra-processed food intake among preschoolers

Researchers determined the association between the duration of breastfeeding and the intake of ultra-processed food.

8 Jun 2023

New directions for tackling food safety risks in the informal sector of developing countries

A groundbreaking report commissioned by the International Livestock Research Institute (ILRI) and the CGIAR Initiative on One Health highlights the urgent need for innovative strategies to address food safety risks in the informal sector of developing countries.

8 Jun 2023

Are plant-based foods really healthier? Study evaluates nutritional quality and processing

Comparing the nutritional quality of plant-based alternatives to meat and dairy products with their animal-based counterparts is the focus of this study. The relative nutritional value of these alternatives is explored to provide insights into their overall quality.

7 Jun 2023

The association of youth, adulthood, and long-term dietary patterns from youth to adulthood with cognitive function in midlife

A study evaluated the association between long-term dietary patterns from youth to adulthood and cognitive function in midlife.

6 Jun 2023

Unpacking the nutrient profiles of new-age plant-based foods: Are they truly healthier?

Concerns about the environment, ethics, and health drive the adoption of plant-based diets, but the healthiness of next-generation plant-based alternatives remains uncertain. Research explores the need to optimize nutrient profiles, digestibility, and bioavailability of plant-based foods for enhanced health benefits.

4 Jun 2023

Mediterranean diet in pregnancy: A recipe for reduced stress and improved sleep

A Mediterranean diet intervention during pregnancy reduces maternal stress and anxiety levels, improves sleep quality, and increases the cortisone/cortisol ratio. These findings highlight the positive impact of dietary changes on maternal well-being during gestation.

4 Jun 2023

Evaluating the effects of dietary trends on reproductive outcomes

Researchers evaluated the effects of dietary trends on reproductive outcomes.

2 Jun 2023

Recurrent cases of ocular toxoplasmosis more likely to occur in women

Women are more likely to experience recurrent cases of the Toxoplasma parasite, according to new Flinders University research.

1 Jun 2023

Meat News and Research

Eating red and white meat increases risk of cardiovascular disease

Heart Foundation urges men to adopt healthier habits to improve physical and mental wellbeing

New method can create plant-based meat substitutes with better texture

Research reveals devastating impact of Western diet on human health

Meat-free minerals: the mineral content, bioaccessibility, and bioavailability of iron and zinc vegetarian and vegan burgers

Revolutionizing food systems: the roadmap for healthy, sustainable diets begins

How does the Indian diet fit in with the EAT-Lancet Reference Diet?

Heat-damaged DNA in food may contribute to genetic risks

Cracking the code: the key to balancing nutrition and environmental responsibility

Diets rich in fiber, plant protein, and unsaturated fat may beneficially modulate the gut microbiota involved in weight loss

Consumers view plant-based meats as healthier, but are they ready to swap steaks for seitan?

UC research examines role of a metabolite in the development of abdominal aortic aneurysm

Breastfeeding found to reduce ultra-processed food intake among preschoolers

New directions for tackling food safety risks in the informal sector of developing countries

Are plant-based foods really healthier? Study evaluates nutritional quality and processing

The association of youth, adulthood, and long-term dietary patterns from youth to adulthood with cognitive function in midlife

Unpacking the nutrient profiles of new-age plant-based foods: Are they truly healthier?

Mediterranean diet in pregnancy: A recipe for reduced stress and improved sleep

Evaluating the effects of dietary trends on reproductive outcomes

Recurrent cases of ocular toxoplasmosis more likely to occur in women

Understanding cultivated meat and its global potential eBook

Bringing real-time analytics to downstream bioprocess monitoring

Designing fluidic architecture for scalable diagnostic platforms

Evaluating new approaches for rare disease genomics

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