There have been an increasing number of reported anti-meat incidents around the world as more consumers second-guess their relationship with animal proteins. How can the meat industry adjust?
Articles on Red meat
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Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Iron deficiency affects more than one in ten Australian women before they reach menopause. Better dietary choices can be part of the solution.
The impacts of red meat production and consumption on human health, animal welfare and the environment are complex.
There has been a drastic reduction in the fat content of red meat in the last 40 years. South African red meat can now be classified as lean.
The World Health Organisation’s report on the increased cancer risk with eating processed and red meat has been met with mixed reactions.
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.
Nearly 40,000 cancers diagnosed in Australia can be prevented if people avoid known risk factors for the disease, according to research published today.
National dietary guidelines have become an easy target for those looking for a scapegoat for bad diets in rich countries. And a BMJ article about draft US guidelines adds further fuel for the fire.
Women who consume a high amount of red meat in early adulthood may be at increased risk of breast cancer later in life, a…
There are many good reasons to eat red meat, including as a source of protein and iron, but having too much of the stuff significantly increases your risk of cancer. Recent research from China has found…
“The optimist”, wrote American fantasy fiction writer James Branch Cabell, “proclaims that we live in the best of all possible worlds; and the pessimist fears this is true.” Reading about the global food…
In his essay “Fifty Years Hence”, Winston Churchill speculated, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable…
A nutrient found red meat may increase the risk of heart disease when it interacts with the bacteria in the human gut, according to a paper published this week in Nature Medicine. The results point to…
As we settle into the barbecue season, it’s time to consider whether the meat on your grill is harming your health. Conflicting messages in the media certainly don’t help. On one hand are advertisements…
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