A new study on animal protein and cancer risk has been widely interpreted as a green light for eating more meat. Not so fast, says expert.
Articles on Animal protein
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Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.
Findings from a new study challenge the traditional view that a heavy reliance on plant-based diets started only with the advent of agriculture.
The symptoms of B12 deficiency resemble a lot of other health problems, putting millions of Americans at risk of a misdiagnosis.
Technological advancements in food production have created new ways to meet the growing demand for protein. Canada’s investment in this industry may create jobs and reduce carbon emissions.
Microalgae taste like grass and are packed with nutrients.
Canadians still love their meat, but consumers under 35 are three times more likely to consider themselves vegetarians or vegans than consumers who are 49 or older.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor, Food Economics, University of Guelph
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Associate Professor of Nutrition and Food Science, Wayne State University
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Professor, Climate Change Cluster, University of Technology Sydney
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PhD Candidate, Political Science, University of Victoria
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Distinguished Professor of Marine Biology and Executive Director of the Climate Change Cluster, University of Technology Sydney
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Director, Food and Agriculture Institute, University of The Fraser Valley
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Associate Director, Food and Agriculture Institute, University of The Fraser Valley
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Ph.D, Leiden University
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Research Fellow, University of Technology Sydney
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Associate Professor of Chemistry, University of Richmond
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Senior Lecturer in Genetics and Molecular Biology, Kingston University
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Senior Lecturer in Cancer Biology & Clinical Biochemistry, Kingston University