Improving health and sustainability: Patterns of red and processed meat consumption across generations

Novi, Cinzia Di; Marenzi, Anna

doi:10.1016/j.healthpol.2022.10.006

Cited by 3 publications

(2 citation statements)

References 61 publications

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“…Red meat and processed red meat products are significant sources of essential nutrients in the diet, including vitamins A, B6, D, and B12, folate, omega‐3 polyunsaturated fatty acids, conjugated linoleic acid, mineral elements, and high‐quality protein. Red meat is an important component of many diets and food cultures worldwide, valued for its distinctive flavors and texture (Delgado et al., 2021; Huang et al., 2021; Mensah et al., 2022; Novi & Marenzi, 2022).…”

Section: Introductionmentioning

confidence: 99%

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention in the field of food. This updated review has several Neu5Gc aspects given including biosynthetic pathway of Neu5Gc and its accumulation in the human body, the distribution of Neu5Gc in food, the methods for detecting Neu5Gc, and most importantly, a systematic review of the existing methods for reducing the content of Neu5Gc in red meat and processed meat. It also provides some insights into the current status and future directions in this area.

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Section: Introductionmentioning

confidence: 99%

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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“…The demand for meat is rising due to rising populations, urbanization, high disposable incomes and changing eating habits [ 19 ]. This increasing demand must be met with increased supply from the meat markets – abattoirs and butchery shops.…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

Asati,

Abdulai,

Boateng

et al. 2024

BMC Public Health

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Background Foodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana. Methods This study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples. Results Most of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free. Conclusions Microorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.

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Il rapporto cibo-spazio e la sfida della sostenibilità ambientale in Italia: una scoping review

Battisti,

Menegat,

Rota

et al. 2023

Rivista Geografica Italiana

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Il presente lavoro propone una scoping review degli impatti ambientali legati alla produzione e al consumo di cibo in Italia, con un focus su tre importanti filiere nazionali: vino, olio di oliva e carne rossa. La rassegna della letteratura, riportata seguendo il protocollo PRISMA, sottolinea l'importanza di quantificare tali impatti per meglio orientare le politiche tese alla loro riduzione. Le metriche della contabilità ambientale si confermano come strumenti adeguati per questo tipo di analisi. Tuttavia, la ricerca evidenzia anche la limitata varietà degli indicatori utilizzati e la scarsa attenzione dedicata alla dimensione spaziale e territoriale, quale strumento utile a interpretare criticamente gli impatti ambientali delle filiere analizzate, anche al di fuori del contesto nazionale.

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Improving health and sustainability: Patterns of red and processed meat consumption across generations

Cited by 3 publications

References 61 publications

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

Il rapporto cibo-spazio e la sfida della sostenibilità ambientale in Italia: una scoping review

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