Meat News and Research

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Weakness in lung and kidney cancer cells could serve as therapeutic target

An important discovery about how some cancers rely on glucose to survive could lead to development of tumor-specific treatments.

30 Mar 2020

Quality of diet among young Americans remains poor

Poor diet is a significant contributor to chronic diseases, including cardiovascular disease, cancer, obesity, and diabetes accounting for early mortality. A new study published in the journal JAMA in March 2020 shows that dietary deficiency is both prevalent and pathogenic in today’s young America.

24 Mar 2020

Tofu nutrients called isoflavones could lower heart disease risk

Researchers from the Harvard Medical School and Brigham and Women's Hospital working in collaboration have found that tofu and other plant-based proteins contain certain nutrients called isoflavones that can help those with heart disease and lower their disease risk.

23 Mar 2020

Avoid junk food to reap heart health benefits of a plant-based diet, study suggests

Plant-based diets are becoming more popular in many areas of the world, but the health benefits of this dietary pattern may depend largely on the specific foods consumed.

18 Mar 2020

Plant-based diets need to include certain food groups to benefit heart health, study finds

A new study suggests that following a plant-based diet does not necessarily reduce the risk of cardiovascular disease.

18 Mar 2020

Lower-salt processed turkey wins blind sensory test over full-salt option

University of Massachusetts Amherst food scientists produced a lower-salt processed turkey that consumers in a blind sensory test preferred to a full-salt version, according to a study published in the international journal LWT-Food Science and Technology.

13 Mar 2020

Researchers identify a gut microbe generated byproduct linked to cardiovascular disease

Cleveland Clinic researchers have identified a gut microbe generated byproduct - phenylacetylglutamine - that is linked to development of cardiovascular disease, including heart attack, stroke and death.

5 Mar 2020

Dietary changes may prevent or reverse age-related effects in the brain

A study using neuroimaging led by Stony Brook University professor and lead author Lilianne R. Mujica-Parodi, PhD, and published in PNAS, reveals that neurobiological changes associated with aging can be seen at a much younger age than would be expected, in the late 40s.

5 Mar 2020

Eating an egg a day is OK

A new study and meta-analysis released by the Harvard T. H. Chan of Public Health shows that it is safe to eat up to 1 egg a day without worrying about whether it is harming the health of the heart and blood vessels. The study was published online on March 4, 2020, in the journal BMJ.

4 Mar 2020

5,000-Year-Old Milk Proteins Point To The Importance Of Dairying In Eastern Eurasia

Today dairy foods sustain and support millions around the world, including in Mongolia, where dairy foods make up to 50% of calories consumed during the summer.

2 Mar 2020

People eating a vegetarian diet rich in nuts, vegetables, soy may have lower risk of stroke

People who eat a vegetarian diet rich in nuts, vegetables and soy may have a lower risk of stroke than people who eat a diet that includes meat and fish, according to a study published in the February 26, 2020, online issue of Neurology, the medical journal of the American Academy of Neurology.

28 Feb 2020

Alternative seafood products need to create better brand appeal, says GlobalData

Due to environmental and health concerns, meat substitutes have seen unparalleled growth in the last few years. But the seafood industry – which is also facing criticism for labeling, sourcing, and overconsumption – is a lesser-known opportunity.

27 Feb 2020

Coronavirus virus unlikely to be transmitted to humans via food, consumer goods

An outbreak of respiratory tract diseases which can be traced back to an infection with a new type of coronavirus (2019-nCoV) was identified in Asia.

26 Feb 2020

New method to detect phenols in smoked food samples using vitamin B4

Today, phenols are used to produce medicines, paints, and inexpensive furniture made of chipboard or MDF panels and also to process food. Some of them are capable of imparting a pleasant smoky aroma to food, so they are often added to sausage or fish.

26 Feb 2020

New clue behind chronic diseases and food spoilage discovered

Scientists at the U.S. Department of Energy's Lawrence Berkeley National Laboratory (Berkeley Lab) have made a surprising discovery that could help explain our risk for developing chronic diseases or cancers as we get older, and how our food decomposes over time.

26 Feb 2020

Transmission of avian influenza viruses from poultry food consumption is unlikely

In the Federal State of Brandenburg, a case of highly pathogenic avian influenza (often referred to as bird flu) was found in a wild goose, caused by a virus of the H5N8 subtype.

26 Feb 2020

Stroke risk and food – large European study says what to eat and what to avoid

In one of the most extensive studies, researchers have found the connection between different types of food and types of stroke risk. The study titled, “The associations of major foods and fiber with risks of ischaemic and hemorrhagic stroke: a prospective study of 418,329 participants in the EPIC cohort across nine European countries,” was published in the latest issue of the journal European Heart Journal today.

24 Feb 2020

Different foods linked to different types of stroke, study finds

Different types of food are linked to risks of different types of stroke, according to the largest study to investigate this, published in the European Heart Journal today (Monday).

24 Feb 2020

Healthy diet, healthier sperm, greater fertility

A new study published in the journal JAMA Network Open in February 2020 reports that Danish men who followed a healthy diet had the highest total sperm counts, and a better hormonal profile concerning hormonal regulators of fertility, compared to those on a Western or other less healthy types of diet.

23 Feb 2020

Consumers more likely to purchase cold and flu products over coronavirus fears, says GlobalData

The start of 2020 has been defined by Coronavirus, which to date has killed over 1,000 people and impacted the lives of thousands more.

21 Feb 2020

Meat News and Research

Weakness in lung and kidney cancer cells could serve as therapeutic target

Quality of diet among young Americans remains poor

Tofu nutrients called isoflavones could lower heart disease risk

Avoid junk food to reap heart health benefits of a plant-based diet, study suggests

Plant-based diets need to include certain food groups to benefit heart health, study finds

Lower-salt processed turkey wins blind sensory test over full-salt option

Researchers identify a gut microbe generated byproduct linked to cardiovascular disease

Dietary changes may prevent or reverse age-related effects in the brain

Eating an egg a day is OK

5,000-Year-Old Milk Proteins Point To The Importance Of Dairying In Eastern Eurasia

People eating a vegetarian diet rich in nuts, vegetables, soy may have lower risk of stroke

Alternative seafood products need to create better brand appeal, says GlobalData

Coronavirus virus unlikely to be transmitted to humans via food, consumer goods

New method to detect phenols in smoked food samples using vitamin B4

New clue behind chronic diseases and food spoilage discovered

Transmission of avian influenza viruses from poultry food consumption is unlikely

Stroke risk and food – large European study says what to eat and what to avoid

Different foods linked to different types of stroke, study finds

Healthy diet, healthier sperm, greater fertility

Consumers more likely to purchase cold and flu products over coronavirus fears, says GlobalData

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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