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Articles on Red meat
Displaying 21 - 31 of 31 articles
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 Sydney
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Researcher & Post-doc in Human Nutrition, University of Pretoria
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Associate Professor, Deakin University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Adjunct Professor, School of Psychology, Curtin University and College of Health and Medicine, Australian National University
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University Senior Lecturer and Fellow of Fitzwilliam College, University of Cambridge
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Clinical Affiliate, University of Sydney
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Professor at University of Melbourne and Research Fellow, Cancer Council Victoria
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Associate Professor of the School of Pharmacy, University of Sydney
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PhD student, University of Buckingham
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Adjunct lecturer and nutritionist, UNSW Sydney
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Adjunct Senior Research Fellow, University of South Australia
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Senior Fellow, Hudson Institute
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Professor of Medicine, University of Sydney
