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Meat - the experts
Health professionals
Iron is essential for the formation of haemoglobin in red blood cells and is also an essential component in many biochemical pathways. For example, it is a component of the enzyme system that detoxifies and removes foreign compounds from the body. It also plays an...
Latest research
The prevalence of obesity in England has more than doubled in the last 25 years and by 2050 obesity is predicted to affect 60 per cent of adult men, 50 per cent of adult women and 25 per cent of children (1). Despite this rising trend and the fact that obesity cannot occur in...
23/06/2011 - 2:26pm
B vitamins are components of a number of different enzyme systems in the body, including those responsible for the release of energy from food. They also contribute to the health of the blood and nervous system. br...
16/06/2011 - 10:11am
Cholesterol is a substance that is essential to life as a primary component of cell membranes and as a substrate for the synthesis of steroid hormones, bile acids and vitamin D. Cholesterol is transported around in the body in various particles in the blood such as low...
09/06/2011 - 3:09pm
Cardiovascular disease (CVD) includes all the diseases that affect the heart and circulation such as coronary heart disease (CHD), stroke and heart attack. CVD is the main cause of death worldwide. CHD death rates have been steadily decreasing since the 1980s and in the...
02/06/2011 - 9:51am
New research in the Early Human Development journal suggests that women can reduce the likelihood of their child developing colic by boosting their consumption of vitamin B12 during pregnancy./p...
18/05/2011 - 10:58am
New research in the European Journal of Clinical Nutrition recently found there were no statistically significant or meaningful associations between any types of meat cooked by any method and risk of colorectal cancer./p...
18/05/2011 - 8:55am
A recent review, in the British Nutrition Foundation Nutrition Bulletin, of published evidence about red meat and its links to health has shown that a moderate intake of lean red meat makes a significant positive contribution to both micronutrient and...
11/05/2011 - 6:25am
The Scientific Advisory Committee on Nutrition (SACN) recently published their report on Iron and Health which confirmed that most people can continue to enjoy red meat as they currently do. The daily red meat intake recommended by SACN is already the average...
10/05/2011 - 10:29am
A report published in The Lancet in November 2009 suggested that a 30% reduction in UK livestock production along with a 30% reduction in meat consumption would significantly reduce both green house gas emissions and deaths due to heart disease. Meatandhealth.com looks at...
01/11/2009 - 11:01am
