Red meat, which already has a bad reputation for its association with elevated risk of some cancers and other diseases, may have earned another demerit based on new research that links frequent consumption to high levels of a chemical associated with...
Norwegian farmers are opposing a host of proposals from a government-appointed ‘green tax committee’, which are designed to cut emissions. These include introducing a carbon tax on red meat consumption and reducing government subsidies for the industry,...
Regular consumption of processed meat products does cause cancer, according to a new World Health Organisation (WHO) report that puts prepared and cured meat products on its list of cancer-causing substances.
A competition which pitches three nations butchery skills against each other serves to illustrate that, when it comes to the global meat trade, we are "all on the same side", guests at the gala dinner for the Tri-Nations Butchers’ Challenge...
Official communications about the health risks associated with a food lose credibility with consumers when they are exposed to new information emphasising the benefits of that food – regardless of the source of the new information.
Studies linking red meat with colorectal cancer have led to dietary advice to cut meat intakes – but there are still scientific uncertainties in the evidence, according to a review published in Meat Science.
High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.
Scottish red meat bosses and politicians are pushing for vital CAP reforms that deliver a much-needed boost to livestock numbers in Scotland, in order to meet unprecedented global demand for its products.
Researchers have again suggested a link between the consumption of processed meats and cancer. Scientists from Sweden claim that consumption of manufactured meat is associated with an increased risk of pancreatic cancer.
A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and 'confirms' that red and processed meats increase risk of bowel cancer.
The UK Government is expected to release a report this week which advises Britons to limit their red meat consumption to no more than 2.5 oz (70g) a day or 500g (1.1lb) a week to reduce their risk of contracting cancer.
As consumers seek out food with a reduced carbon footprint, some experts believe a dietary shift from red meat and dairy consumption may be more effective than turning to locally sourced products, suggests new analysis.