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Relevant bibliographies by topics / Processed red and unprocessed white meat

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Academic literature on the topic 'Processed red and unprocessed white meat'

Author: Grafiati

Published: 4 June 2025

Last updated: 14 July 2025

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Journal articles on the topic "Processed red and unprocessed white meat"

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Kim, Claire E., Audrey J. Gaskins, Camila Corvalan, Ana Pereira, John Shepherd, and Karin B. Michels. "Abstract 6448: Processed, red, and white meat consumption and breast composition in a prospective cohort study of Chilean girls." Cancer Research 83, no. 7_Supplement (2023): 6448. http://dx.doi.org/10.1158/1538-7445.am2023-6448.

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Abstract Meat consumption has been associated with risk of breast cancer. However, the association between different types of meat (processed and unprocessed red, and white) intake during childhood and breast density has not been explored. This prospective study included 290 Chilean girls from the Growth and Obesity Cohort Study. Diet was assessed every 6 months with a 24-hour recall. Dual-energy X-ray absorptiometry was used to assess breast density (absolute fibroglandular volume (FGV)) and percent breast density (FGV/total breast volume, %FGV) at Tanner Breast Staging 4 (B4). Multivariable

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Stennett, Rosain N., Hertzel C. Gerstein, Shrikant I. Bangdiwala, et al. "The association of red and processed meat with gestational diabetes mellitus: Results from 2 Canadian birth cohort studies." PLOS ONE 19, no. 5 (2024): e0302208. http://dx.doi.org/10.1371/journal.pone.0302208.

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Objective Red and processed meat is considered risk factors of gestational diabetes mellitus (GDM), but the evidence is inconclusive. We aimed to examine the association between red and processed meat intake and odds of GDM among South Asian and White European women living in Canada. Methods This is a cross-sectional analysis of pregnant women from two birth cohorts: SouTh Asian biRth cohorT (START; n = 976) and Family Atherosclerosis Monitoring In earLY life (FAMILY; n = 581). Dietary intake was assessed using a validated 169-item semi-quantitative food-frequency questionnaire (FFQ). Multivar

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Giromini, Carlotta, and D. Ian Givens. "Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases." Foods 11, no. 14 (2022): 2063. http://dx.doi.org/10.3390/foods11142063.

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Red meat has been an important part of the diet throughout human evolution. Overall, when included as part of a healthy and varied diet, red meat can provide a rich source of bioavailable essential nutrients and high biological value protein. The present paper discusses the dietary role/impact of red and processed meat, with some reference to the relative effect of white meat, in a range of chronic conditions including iron-deficiency anaemia, cardiovascular diseases (CVD), cancer and dementia. The role of red meat in relation to key physiological conditions such as maintaining skeletal muscle

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Struijk, Ellen, Teresa Fung, Frank Hu, Walter Willett, Fernando Rodriguez-Artalejo, and Esther Lopez-Garcia. "Red Meat Consumption and Risk of Frailty in Older Women." Current Developments in Nutrition 5, Supplement_2 (2021): 52. http://dx.doi.org/10.1093/cdn/nzab033_052.

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Abstract Objectives The aim of this study was to examine the prospective association between the consumption of total, unprocessed, and processed red meat and the risk of frailty in older adults. Methods We analyzed data from 85,870 women aged ≥60 participating in the Nurses’ Health Study. Consumption of red meat was obtained from repeated food frequency questionnaires administered between 1980 and 2010. Frailty was defined as having at least three of the following five criteria from the FRAIL scale: fatigue, low strength, reduced aerobic capacity, having ≥5 chronic illnesses, and weight loss

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van, Breda Simone G., Karen Mathijs, Virág Sági-Kiss, et al. "Impact of high drinking water nitrate levels on the endogenous formation of apparent N-nitroso compounds in combination with meat intake in healthy volunteers." Environmental Health 18, no. 1 (2019): 87. https://doi.org/10.1186/s12940-019-0525-z.

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<strong>Background: </strong>Nitrate is converted to nitrite in the human body and subsequently can react with amines and amides in the gastrointestinal tract to form <i>N</i>-nitroso compounds (NOCs), which are known to be carcinogenic in animals. Humans can be exposed to nitrate via consumption of drinking water and diet, especially green leafy vegetables and cured meat. The contribution of nitrate from drinking water in combination with meat intake has not been investigated thoroughly. Therefore, in the present pilot study, we examined the effect of nitrate from drinking water, and its inte

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Lenighan, Yvonne M., Anne P. Nugent, Kaifeng F. Li, et al. "Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes." British Journal of Nutrition 118, no. 3 (2017): 222–28. http://dx.doi.org/10.1017/s0007114517002008.

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AbstractEvidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18–90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were

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Battaglia Richi, Evelyne, Beatrice Baumer, Beatrice Conrad, Roger Darioli, Alexandra Schmid, and Ulrich Keller. "Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies." International Journal for Vitamin and Nutrition Research 85, no. 1-2 (2015): 70–78. http://dx.doi.org/10.1024/0300-9831/a000224.

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Abstract. Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis.

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Sheehy, Shanshan, Julie R. Palmer, and Lynn Rosenberg. "High Consumption of Red Meat Is Associated with Excess Mortality Among African-American Women." Journal of Nutrition 150, no. 12 (2020): 3249–58. http://dx.doi.org/10.1093/jn/nxaa282.

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ABSTRACT Background Red meat is a rich source of nutrients but is typically high in saturated fats. Carcinogenic chemicals can be formed during cooking and processing. Little is known about the relation of red meat consumption to mortality in African Americans (AAs), a group with excess mortality and high consumption of red meat relative to whites. Objective Our objective was to assess the association between red meat consumption and mortality in AA women. Methods The Black Women's Health Study (BWHS) is a prospective cohort study of AA women across the USA who completed health questionnaires

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Hashemian, Maryam, Hossein Poustchi, Shahin Merat, Christian Abnet, Reza Malekzadeh, and Arash Etemadi. "Red Meat Consumption and Risk of Nonalcoholic Fatty Liver Disease in a Population with Low Red Meat Consumption." Current Developments in Nutrition 4, Supplement_2 (2020): 1413. http://dx.doi.org/10.1093/cdn/nzaa061_041.

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Abstract Objectives Non-alcoholic fatty liver disease (NAFLD), as the most common liver disease, can range from simple steatosis, i.e., non-alcoholic fatty liver (NAFL), to hepatocellular fibrosis (non-alcoholic steatohepatitis or NASH). We evaluated the association between meat consumption and the risk of NAFLD in the Golestan Cohort Study (GCS). Methods The GCS enrolled 50,045 participants, aged 40 to 75 years, in Golestan Province, Iran. Dietary information was collected using a 116-item semi-quantitative FFQ at baseline (2004–2008). A random sample of 1612 participants participated in a li

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Collatuzzo, Giulia, Arash Etemadi, Farin Kamangar, et al. "Abstract 729: Meat consumption and risk of esophageal and gastric cancer in the Golestan Cohort Study." Cancer Research 82, no. 12_Supplement (2022): 729. http://dx.doi.org/10.1158/1538-7445.am2022-729.

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Abstract Background: An association between red and processed meat and esophageal cancer (EC) and gastric cancer (GC) has been suggested. Northern Iran is one of the most burdened countries by these malignancies. This study aims to investigate the effect exerted by different meat types on both EC and GC, including their subtypes, in a high risk population. Methods: Golestan cohort study (GCS) is a population-based cohort of 50,045 individuals aged 40-75 years from northeast Iran. The participants were selected by random sampling of people without a history of upper-GI cancer. Detailed data on

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Conference papers on the topic "Processed red and unprocessed white meat"

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Wu, You, Walter C. Willett, and Stephanie A. Smith-Warner. "Abstract 3471: Total red meat, unprocessed red meat, processed meat and risk of breast cancer - a pooled analysis of 23 cohort studies." In Proceedings: AACR Annual Meeting 2020; April 27-28, 2020 and June 22-24, 2020; Philadelphia, PA. American Association for Cancer Research, 2020. http://dx.doi.org/10.1158/1538-7445.am2020-3471.

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