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 Red meat
Displaying 1 - 20 of 37 articles
Studies have linked ticks on 6 continents to alpha-gal syndrome and its unusual symptoms. An entomologist explains what this frustrating illness is.
A large new study from the US has found an association between eating processed red meat and a future dementia diagnosis.
It’s not just sugary foods that cause type 2 diabetes. Red meat plays a part too.
Does cutting red meat out of your diet help with cancer survival?
Do you have to say a fond farewell to your favourite ham sarnie or bacon butty? An expert sets the record straight
Human health depends on having a liveable planet and this is inextricably linked to food systems.
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?
Too much red meat – and especially processed meat – is linked to cancer and heart disease. But moderation is the key – alongside better farming practices
More people are opting for a “social omnivore” lifestyle – could it save the planet, your health and your social life?
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Menus that are three-quarters vegetarian help meat eaters choose more climate-friendly options, a tactic that restaurants could use to help fight climate change.
But the national goal of cutting meat intake by 30% over the next ten years is likely to be missed.
Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
According to some, meat “grown” in a laboratory would only have advantages: an end to animal abuse, preservation of the environment… But the reality is less idyllic.
Red meat and processed meat seemed to get the all clear in a recent study but not everyone agrees.
The advice is still to limit your red meat intake to a maximum of 500g a week. So why did some headlines tell us otherwise this week?
Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.
Recent reports suggested eating chicken could reduce the risk of breast cancer. In the study, those who ate chicken were at lower risk – when compared to women who ate large quantities of red meat.
Researchers looked at whether it’s better to eat red meat, poultry or plant protein sources for heart health. While a plant-based diet was the clear winner, red meat and white meat scored the same.
Top contributors
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Senior Visiting Fellow, School of Medical Sciences, UNSW
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Researcher & Post-doc in Human Nutrition, University of Pretoria
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Associate Professor, Deakin University
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Professor, Paediatrics and Child Health, UNSW
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Clinical Affiliate, University of Sydney
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Professor of Pharmaceutical Chemistry, Macquarie University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Adjunct Senior Research Fellow, Adelaide University
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Senior lecturer, University of Sydney
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor at University of Melbourne and Research Fellow, Cancer Council Victoria
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Professor of Historical Geography in the Department of Geography and a Fellow of Jesus College, University of Cambridge
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Adjunct Professsor, School of Psychology, Faculty of Health and Medical Sciences, Adelaide University