1. Red meat in the diet: an update.
- Author
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Wyness, L., Weichselbaum, E., O'Connor, A., Williams, E. B., Benelam, B., Riley, H., and Stanner, S.
- Subjects
CARDIOVASCULAR disease prevention ,ENDOMETRIAL cancer risk factors ,TYPE 2 diabetes risk factors ,BONE diseases ,OBESITY risk factors ,TUMOR risk factors ,LUNG tumors ,BREAST tumor risk factors ,RECTUM tumors ,COLON tumors ,ESOPHAGEAL tumors ,PANCREATIC tumors ,STOMACH tumors ,APPETITE ,BLOOD pressure ,CARDIOVASCULAR diseases risk factors ,CATTLE ,FAT content of food ,FOOD preferences ,INGESTION ,MEAT ,NITRATES ,NUTRITIONAL assessment ,NUTRITIONAL requirements ,POULTRY ,DIETARY proteins ,SALT ,SELENIUM ,SHEEP ,SWINE ,MICRONUTRIENTS ,UNSATURATED fatty acids ,VITAMIN A ,VITAMIN B complex ,VITAMIN D ,HOMOCYSTEINE ,TRANS fatty acids ,SATURATED fatty acids ,METABOLIC syndrome ,FOOD diaries ,DISEASE risk factors ,CANCER risk factors - Abstract
This paper provides an update of a previous review ' Red Meat in the Diet' published in the Nutrition Bulletin in 2005. An update on red meat consumption levels in the UK and other countries is provided, and a summary of the nutritional content of red meat in the diet is given. Current evidence on dietary and lifestyle factors associated with red meat consumption and the effects of red meat intake on health and chronic disease outcomes are discussed. As there is now continued debate about the environmental impact of different aspects of our diet, sustainability issues regarding red meat were also discussed. [ABSTRACT FROM AUTHOR]
- Published
- 2011
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