Higher intake of heme iron, the type found in red meat and other animal products—as opposed to non-heme iron, found mostly in plant-based foods—was associated with a higher risk of developing type 2 diabetes (T2D) in ...
Aug 13, 2024
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A new Cleveland Clinic study has identified diet-derived molecules called metabolites as main drivers of young-onset colorectal cancer risk, especially those associated with red and processed meat. The npj Precision Oncology ...
Aug 14, 2024
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Meat consumption, particularly consumption of processed meat and unprocessed red meat, is associated with a higher type 2 diabetes risk, an analysis of data from 1.97 million participants, published in The Lancet Diabetes ...
Aug 20, 2024
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Many of us are looking for ways to eat a healthier and more sustainable diet. And one way to do this is by reducing the amount of meat we eat.
Aug 17, 2024
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More than 2 billion people regularly eat insects—on purpose. They're a great source of protein for communities around the world and some are considered delicacies reserved for special occasions. And it's entirely possible ...
Sep 6, 2024
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That lunchtime staple, the humble ham sandwich, has come in for a bashing in the press recently. According to many reports, eating two slices of ham a day can increase your risk of developing type 2 diabetes.
Aug 26, 2024
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A new study conducted by WUR researchers Muriel Verain and Hans Dagevos reveals that plant-based meat substitutes are popular among dedicated flexitarians who consume very little meat. On the other hand, those who eat meat ...
Aug 14, 2024
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Six new deaths are now linked to a multistate listeria outbreak traced to Boar's Head deli meat, as new records released by the Food Safety and Inspection Service show the agency found nearly 70 instances of "noncompliances" ...
Aug 30, 2024
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Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, etc.) raised and prepared for human consumption, to the exclusion of fish and poultry.
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