Do you have to say a fond farewell to your favourite ham sarnie or bacon butty? An expert sets the record straight
Academic rigor, journalistic flair
Articles on Red meat
Displaying 1 - 20 of 32 articles
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.
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?
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.
Top contributors
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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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, University of South Australia
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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, Cancer and related disorders, Epidemiology, Biochemistry and Cell Biology, UNSW Sydney
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Clinical Affiliate, University of Sydney
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Professor and Director - Academic Excellence, 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, University of South Australia
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Adjunct lecturer and nutritionist, UNSW 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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University Senior Lecturer and Fellow of Fitzwilliam College, University of Cambridge
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Adjunct Professsor, School of Psychology, Faculty of Health and Medical Sciences, University of Adelaide
