Red meat consumption: an overview of the risks and benefits.
By Alison J. McAfee, E. McSorley, G. Cuskelly, B. Moss, J. Wallace, M. Bonham, A. Fearon. Meat Science, 2010
793 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Nutrition and Dietetics, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/93627ffe664516ce20ac10e00549e02877476ed8
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Citations in the corpus
- European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments (2014, background): “However, beef contains important nutrients such as high quality protein, iron, zinc, vitamin D, B3, B12, selenium and long-chain omega-3 fatty acids, all potentially contributing to good health throughout life (McAfee et al., 2010).”
- Consumer Response to Negative Information on Meat Consumption in Germany (2014, background): “Regarding adverse health consequences, the consumption of red and processed meat is, in comparison to white meat, especially problematic (Micha et al. 2010; McAfee et al. 2010).”
- Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions (2021, background): “This may be due to the flexitarian and pescatarian population still choosing to include fish products, therefore not requiring an alternative PBMA may be best suited as red meat alternatives potentially due to the awareness that red meat, particularly processed meat, has established links with cardi”
- Structuring processes for meat analogues (2018, neutral): “Besides sustainability issues, also ethical aspects with regards to animal welfare and health concerns are factors in the discussion that meat consumption should be reduced (Clark, Stewart, Panzone, Kyriazakis, & Frewer, 2017; McAfee et al., 2010; Micha, Wallace, & Moza ff arian, 2010).”
- Profiling consumers who are ready to adopt insects as a meat substitute in a Western society (2015, background): “Meat is viewed as a nutritious and healthy food that is part of a varied diet (McAfee et al., 2010; Pereira & Vicente, 2013) and an important component of the traditional Western meal (Scholderer, Kügler, Olsen, & Verbeke, 2013).”