Scientists are urging clearer labelling on processed meats such as ham and bacon, and safer production methods to protect consumers from preventable cancer risks.
Articles on Processed meat
Displaying 1 - 20 of 22 articles
Western Australia has introduced a limit on ham in school canteens. Here’s what has changed and the evidence it’s based on.
Most of us are vaguely aware we shouldn’t eat too much red meat, but why? And does the type of meat make a difference?
Whether these chemicals are harmful to our health depends a lot on what molecules they interact with in our body.
But the national goal of cutting meat intake by 30% over the next ten years is likely to be missed.
A new study puts numbers to the health and environmental benefits – or impacts – of individual foods and shows how small changes can make a significant difference.
New research shows both adults and kids are eating more nutritious food. But minorities and low-income populations still lag behind the rest.
If so, it’s just one lifestyle risk among many others.
Red meat and processed meat seemed to get the all clear in a recent study but not everyone agrees.
Bowel cancer is one of the most common forms of cancer in Australia, and some cases could potentially be avoided. Here’s how.
How a price-hiking “meat tax” could prevent 220,000 deaths and save more than US$40 billion in health care costs around the world every year.
South Africa’s food making giant, Tiger Brands, could have handled the listeriosis crisis better.
The bacterial pathogen that is responsible for listeriosis can survive under even the toughest conditions.
Taxing a food product like meat, which has been entrenched in our culture for so long, is silly. We should let the market evolve and allow consumers to make their own choices.
Over 80 years ago, Hormel Foods introduced a simple, canned meat product called Spam. It would go on to become one of the greatest marketing success stories of all time.
A bit of prosciutto as part of a well-balanced diet is not going to do you much harm.
Hold the cape and leggings. The dear old blood pudding has its merits, but it’s far from perfect.
There are several ways scientists can explain risks of cancer and other diseases; some are easier to understand than others.
Meat has health benefits. And good quality meat could also be the solution to the food insecurity problems that plague two-thirds of households in the developing world.
The World Health Organisation has determined that eating processed meat definitely causes cancer, while eating red meat probably does.
Top contributors
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Associate Professor, Deakin University
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Senior Researcher on Environment and Health, University of Oxford
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Postdoctoral Research Fellow, Department of Livestock and Pasture, University of Fort Hare
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Adjunct Professsor, School of Psychology, Faculty of Health and Medical Sciences, Adelaide University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Nursing, The University of Melbourne
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Professor at University of Melbourne and Research Fellow, Cancer Council Victoria
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Associate Professor in the Department of Marketing Management at the University of Johannesburg, University of Johannesburg
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Professor of Meat Science and the co-host of the NRF SARChI Chair in Meat Science, University of Fort Hare
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Senior Visiting Fellow, School of Medical Sciences, UNSW
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Senior lecturer, Queen's University Belfast
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Adjunct Professor, School of Psychology, Curtin University and College of Health and Medicine, Australian National University
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Associate Professor of Marketing and the Director of the MS of Marketing Research program, Michigan State University
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Dean of Friedman School of Nutrition Science and Policy, Tufts University