☆ 4.6 Article

Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio

ADVANCES IN NUTRITION (2023)

Related references

Note: Only part of the references are listed.

Review Food Science & Technology

Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis

Keren Papier et al.

Summary: This study found through systematic review and meta-analysis that high intake of unprocessed red meat and processed meat is associated with an increased risk of ischemic heart disease (IHD), while poultry intake is not associated with IHD risk.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Add to Collection

Letter Nutrition & Dietetics

No Nutritional Lessons Can Be Learned from a Misspecified and Overrestricted Model with No Sensitivity Analysis

Francois Mariotti et al.

JOURNAL OF NUTRITION (2023)

Add to Collection

Review Behavioral Sciences

Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001-2019

Tatjana Kwasny et al.

Summary: Reducing meat consumption and shifting to plant-based diets is crucial for climate targets, public health, and animal welfare. Existing research largely focuses on interventions addressing personal factors like knowledge and emotions, with effectiveness depending on information provided and alignment with consumer needs. Linking meat to animals reduces consumption, while increasing visibility of vegetarian options and providing education on vegetarian cooking are effective strategies. Future research should explore long-term effects of interventions on actual meat consumption and dietary habits.

APPETITE (2022)

Add to Collection

Article Nutrition & Dietetics

Replacing meat with alternative plant-based products (RE-MAP): a randomized controlled trial of a multicomponent behavioral intervention to reduce meat consumption

Filippo Bianchi et al.

Summary: This study found that a behavioral intervention involving free meat substitutes can effectively reduce meat intake, increase consumption of meat substitutes, and change psychosocial constructs related to sustained reduction in meat consumption.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

The potential effects of meat substitution on diet quality could be high if meat substitutes are optimized for nutritional composition-a modeling study in French adults (INCA3)

Marion Salome et al.

Summary: This study aimed to identify and characterize the optimal composition of a meat substitute that would improve diet quality. The results showed that the optimal substitute could compensate for the reduction in certain nutrients provided by meat while providing key nutrients that are currently insufficiently consumed.

EUROPEAN JOURNAL OF NUTRITION (2022)

Add to Collection

Review Nutrition & Dietetics

Pulse consumption improves indices of glycemic control in adults with and without type 2 diabetes: a systematic review and meta-analysis of acute and long-term randomized controlled trials

Maryam S. Hafiz et al.

Summary: The study showed that pulse intake can significantly reduce postprandial glucose concentration in both diabetic and nondiabetic individuals, and has a positive impact on long-term glycemic control parameters.

EUROPEAN JOURNAL OF NUTRITION (2022)

Add to Collection

Review Nutrition & Dietetics

Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity

A. Fardet et al.

Summary: This paper discusses the importance of food matrices on health. The study found that the increased risk of chronic diseases worldwide is primarily associated with the degradation and artificialization of food matrices, rather than only their nutrient contents. The nutrient balance of a food is only a small part of its overall health potential.

EUROPEAN JOURNAL OF NUTRITION (2022)

Add to Collection

Article Food Science & Technology

Examination of the nutritional composition of alternative beef burgers available in the United States

Elizabeth Cole et al.

Summary: Commercially available burgers in the U.S. are categorized into beef, imitation, and veggie. Beef burgers have higher calories and fat content but lower sodium and fiber compared to alternative burgers. Consumers need to be aware of these nutritional differences when making choices to reduce meat consumption for health or sustainability reasons.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

The food system and climate change: are plant-based diets becoming unhealthy and less environmentally sustainable?

J. Macdiarmid

Summary: A plant-based diet has co-benefits for health, climate, and the environment, but perceptions of inconvenience, time-consuming preparation, and expensive ingredients are barriers to making this shift. The food industry is responding with highly processed, convenient, and cheap plant-based foods, but their healthiness and environmental sustainability are a concern. Younger individuals who have been vegetarian for a shorter duration are consuming more highly processed plant-based foods. While convenient, desirable, and affordable plant-based foods have their place in encouraging dietary change, it is important to avoid a path that is neither healthy nor sustainable.

PROCEEDINGS OF THE NUTRITION SOCIETY (2022)

Add to Collection

Article Food Science & Technology

Food proteins from animals and plants: Differences in the nutritional and functional properties

Li Day et al.

Summary: There are important differences in molecular structure, amino acid profile, digestibility, and technical functionality between animal and plant proteins, which impact their bioavailability and sensory quality. Plant-based foods provide less complete protein nutrition and may have deficiencies in essential amino acids compared to animal proteins. More research and innovation are needed to enhance the potential of plant proteins, and there may be synergistic effects between plant and animal proteins in creating nutritious and attractive foods.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection

Article Nutrition & Dietetics

Plant-Based Alternative Products: Are They Healthy Alternatives? Micro- and Macronutrients and Nutritional Scoring

Marcel Pointke et al.

Summary: In recent decades, there has been a global increase in demand for plant-based alternative products. This study compares plant-based meat and cheese products with their animal-based counterparts. It was found that plant-based meats primarily use soy and wheat as protein sources, while plant-based cheeses have lower protein content compared to traditional cheeses. Some nutritional aspects, such as iron, vitamin E, and vitamin K, are better covered by plant-based alternatives. However, the high level of processing and high salt content highlight the need for nutritional guidelines for these products.

NUTRIENTS (2022)

Add to Collection

Article Nutrition & Dietetics

Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength

Jacintha Domic et al.

Summary: This article discusses the potential issues that older adults may face when adopting a vegan diet, including lower protein bioavailability and functionality, and inadequate essential amino acid content. The authors suggest that a vegan diet may increase the risk of inadequate protein intake in older adults and provide recommendations for further research.

ADVANCES IN NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Modeling the Contribution of Meat to Global Nutrient Availability

Nick W. Smith et al.

Summary: Meat plays an important role in delivering essential nutrients such as protein, B vitamins, and minerals to the global population. However, it has a low contribution to nutrients like fiber, magnesium, vitamin C, and vitamin E.

FRONTIERS IN NUTRITION (2022)

Add to Collection

Review Agriculture, Dairy & Animal Science

Animal board invited review: Animal source foods in healthy sustainable, and ethical diets - An argument against drastic limitation of livestock in the food system ,

Frederic Leroy et al.

Summary: Animal source foods are evolutionarily appropriate for humans, providing essential nutrients for development and function. However, debates exist regarding their health and environmental impacts, which vary based on cultural contexts and management practices. Well-managed livestock farming can contribute to ecosystem and soil health, while providing high-quality food through resource upcycling. However, mitigation is required to address negative impacts associated with certain production methods.

ANIMAL (2022)

Add to Collection

Article Agriculture, Multidisciplinary

Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective

Andreas Detzel et al.

Summary: The study found that extrudated vegetable meat alternatives and vegetable milk alternatives made from lentil proteins have the potential for significantly less environmental impact compared to their animal-based counterparts. Optimized plant-based foods show potential for improvement in environmental footprints.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Add to Collection

Review Cell Biology

Molecular mechanisms of dietary restriction promoting health and longevity

Cara L. Green et al.

Summary: Dietary restriction with adequate nutrition is considered the gold standard for delaying ageing and extending healthspan and lifespan in various species, as it impacts key nutrient-sensing signalling pathways to promote healthy longevity.

NATURE REVIEWS MOLECULAR CELL BIOLOGY (2022)

Add to Collection

Article Environmental Sciences

Changing dietary patterns is necessary to improve the sustainability of Western diets from a One Health perspective

Juliana Minetto Gellert Paris et al.

Summary: Western diets have significant impacts on the environment and human health. European countries are taking steps to promote sustainable food production and consumption. However, the evaluation of diet-related human health and animal welfare impacts in life cycle assessment (LCA) is often insufficient. This study proposes integrating additional indicators into LCA to assess the sustainability of diets using the One Health approach, which considers interconnected health issues between humans, animals, and the environment.

SCIENCE OF THE TOTAL ENVIRONMENT (2022)

Add to Collection

Review Nutrition & Dietetics

Plant-Based Dietary Patterns for Human and Planetary Health

Joshua Gibbs et al.

Summary: The coronavirus pandemic has created an opportunity to rebuild economies with a focus on sustainability and preventing global warming. Transitioning to plant-based diets can significantly reduce environmental impact and offer health benefits. However, barriers such as acceptance, health concerns, convenience, and cost need to be overcome for successful implementation.

NUTRIENTS (2022)

Add to Collection

Article Nutrition & Dietetics

Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts

Mark Messina et al.

Summary: NOVA classifies soymilk and soy-based meat alternatives as ultra-processed foods, but the criticisms of UPFs do not apply to these foods when compared with their animal-based counterparts. Admonitions based on their NOVA classification may discourage the consumption of foods that offer health and environmental benefits.

ADVANCES IN NUTRITION (2022)

Add to Collection

Review Food Science & Technology

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

Janos Szenderak et al.

Summary: The consumer acceptance of plant-based meat alternatives is explored in this review, where it is found that consumer behavior has complex socio-economic implications for the adoption of these substitutes. Despite plant-based meat being consistently rated higher than other substitutes, sensory and nutritional concerns still exist. Environmental and health factors may contribute to the market spread of these alternatives, but they are not sufficient on their own.

FOODS (2022)

Add to Collection

Article Nutrition & Dietetics

Perspective: Soybeans Can Help Address the Caloric and Protein Needs of a Growing Global Population

Mark Messina

Summary: “Feeding a growing population with rising socioeconomic status requires additional sources of calories and protein. Soybeans, with their high production, protein content, healthy fat, nitrogen-fixing ability, low greenhouse gas emissions, affordability, and cultural importance, are uniquely positioned to meet this challenge. Health professionals can advocate for greater consumption of soyfoods for personal and planetary benefits.”

FRONTIERS IN NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Diet Quality and Food Intakes Among US Adults by Level of Animal Protein Intake, What We Eat in America, NHANES 2015-2018

M. Katherine Hoy et al.

Summary: This study analyzed dietary intake data from U.S. adults to compare diet quality based on animal protein intake levels. The results showed differences in diet quality based on animal protein intake levels, with low intake of plant protein sources. Overall, diet quality was suboptimal for all adults regardless of plant protein intake.

CURRENT DEVELOPMENTS IN NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Dairy foods, calcium intakes, and risk of incident prostate cancer in Adventist Health Study-2

Michael J. Orlich et al.

Summary: This study found that the intake of dairy foods is associated with an increased risk of prostate cancer, while the intake of non-dairy calcium is not. The association is nonlinear, with the greatest increase in risk occurring at relatively low doses.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

SWAP-MEAT Athlete (study with appetizing plant-food, meat eating alternatives trial) - investigating the impact of three different diets on recreational athletic performance: a randomized crossover trial

Aubrey K. Roberts et al.

Summary: The study suggests that recreational athletes can maintain athletic performance on both an omnivorous diet and two diets that are predominately plant-based.

NUTRITION JOURNAL (2022)

Add to Collection

Review Nutrition & Dietetics

Dietary protein and multiple health outcomes: An umbrella review of systematic reviews and meta-analyses of observational studies

Jia-Le Lv et al.

Summary: This umbrella review aimed to assess the relationship between dietary protein intake and multiple health outcomes. The findings suggest that although there is an association between dietary protein intake and certain health outcomes, the strength of evidence is limited for most outcomes. Furthermore, the source of dietary protein is an important factor that needs to be better considered in future studies.

CLINICAL NUTRITION (2022)

Add to Collection

Article Food Science & Technology

Nutritional assessment of plant-based meat analogues on the Swedish market

Susanne Bryngelsson et al.

Summary: The nutritional quality of plant-based meat analogues (PBMAs) on the Swedish market was evaluated, comparing their nutritional contributions to recommended nutrient intake, labeling systems, and meat references. The results showed that PBMAs are generally healthier options to meat due to higher fiber content and lower saturated fat. However, both PBMAs and meat had substantial salt content. There were variations in nutrition quality among different product categories. Further research is needed to explore aspects such as iron bioavailability, protein quality, and the effects of processing.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Approximately Half of Total Protein Intake by Adults Must be Animal-Based to Meet Nonprotein, Nutrient-Based Recommendations, With Variations Due to Age and Sex

Florent Vieux et al.

Summary: This study determines the minimum total protein levels and the minimum animal protein contributions to total proteins required to fulfill all nonprotein nutrient-based recommendations for different adult subpopulations. The findings show that the suitable animal protein contributions range from 45% to 60% depending on the group, while considering protein adequacy in the diet.

JOURNAL OF NUTRITION (2022)

Add to Collection

Article Multidisciplinary Sciences

Estimating the environmental impacts of 57,000 food products

Michael Clark et al.

Summary: Understanding and communicating the environmental impacts of food products is crucial for transitioning to environmentally sustainable food systems. A method is developed to infer the environmental impacts of food products based on ingredient lists, revealing that food types vary in their environmental impacts and more nutritious products are generally more environmentally sustainable.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2022)

Add to Collection

Article Multidisciplinary Sciences

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Zachary T. Neuhofer et al.

Summary: The study shows that while there is a growing acceptance of novel plant-based meat alternatives in the consumer market, most consumers only try purchasing them without completely replacing traditional meat. The demographic of PBMA buyers shares common characteristics, but they differ in purchasing habits and ground meat consumption.

SCIENTIFIC REPORTS (2022)

Add to Collection

Review Food Science & Technology

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues

Miguel Lima et al.

Summary: The research and development of alternatives to meat and dairy products have been increasing in recent years. There are a variety of options available in the market, including tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Some of these products require new technical processes to mimic the physical and organoleptic properties of animal origin products. Using a narrative approach, this paper summarizes the arguments supporting the adoption of meat and dairy alternatives, identifies the diversity of products in the market, and projects the challenges that the food industry may face. Although more research papers on milk alternatives were found, there is still a need for further research on analogues to meat and dairy products. The paper presents a general scheme that outlines the reasons, resources, and challenges in this promising area of alternatives to meat and dairy products.

FOODS (2022)

Add to Collection

Article Nutrition & Dietetics

Low-carbohydrate vegan diets in diabetes for weight loss and sustainability: a randomized controlled trial

David J. A. Jenkins et al.

Summary: Both low-carbohydrate vegan and vegetarian diets can contribute to weight loss, improved glycemic control, and blood pressure. However, the plant-based diet has greater potential in reducing greenhouse gas emissions.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Rebalancing meat and legume consumption: change-inducing food choice motives and associated individual characteristics in non-vegetarian adults

Anouk Reuze et al.

Summary: This cross-sectional study aimed to identify change-inducing motives related to meat and legume consumption among non-vegetarians and explore the associations between these motives and individual characteristics. The study found that besides health and nutrition, physical environment and taste preferences were also reported as important motives for changing meat and legume consumption. Furthermore, women and individuals with higher education were more likely to be influenced by health motives. Public campaigns could develop new tools to target populations less willing to change their diets.

INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY (2022)

Add to Collection

Article Nutrition & Dietetics

Contribution of beef to key nutrient intakes in American adults: an updated analysis with NHANES 2011-2018

Sanjiv Agarwal et al.

Summary: Beef, especially lean fresh beef, is an important source of high-quality protein and nutrients. Beef intake contributes positively to the intake of various nutrients, and it is recommended to include beef (especially lean fresh beef) in dietary recommendations.

NUTRITION RESEARCH (2022)

Add to Collection

Review Food Science & Technology

The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets

Annalisa Gastaldello et al.

Summary: Processed meat alternatives, although highly refined, can provide a good source of healthy food groups and nutrients often lacking in omnivorous diets such as grains, legumes, plant protein, and fiber. Attention should be paid to their salt and saturated fat content. Consumption of these items can serve as a stepping stone towards adopting healthier dietary patterns centered on whole plant-foods and increase compliance with the new lifestyle, as they mimic some organoleptic properties of meat.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection

Article Nutrition & Dietetics

Trends in Diet Quality by Race/Ethnicity among Adults in the United States for 2011-2018

Meng-Hua Tao et al.

Summary: This study investigated the time trends in diet quality and consumption of major food groups and nutrients among adults in the United States, and found disparities in diet quality among racial/ethnic groups.

NUTRIENTS (2022)

Add to Collection

Review Nutrition & Dietetics

Protein quality of soy and the effect of processing: A quantitative review

Lisa A. van den Berg et al.

Summary: This study examines the protein quality of soy products and finds that different processing methods and post-processing conditions can affect protein quality, with the majority of soy products having high protein quality scores.

FRONTIERS IN NUTRITION (2022)

Add to Collection

Review Nutrition & Dietetics

A Global Analysis of National Dietary Guidelines on Plant-Based Diets and Substitutions for Animal-Based Foods

Anna-Lena Klapp et al.

Summary: Discussing plant-based diets and substitutions for animal-based foods in food-based dietary guidelines can help make dietary recommendations more sustainable and inclusive. However, a review of existing guidelines found that most countries do not provide comprehensive information on plant-based diets, although some mention plant-based alternatives to meat and dairy. The study also found correlations between dietary guidelines and ecological efforts and the importance of animal-based products in a country's economy.

CURRENT DEVELOPMENTS IN NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Nutritional issues and dietary levers during gradual meat reduction - A sequential diet optimization study to achieve progressively healthier diets

Alison Dussiot et al.

Summary: Through a simulated transition process, we found that reducing meat consumption can lead to a healthy and nutritionally adequate dietary pattern. Poultry gradually replaced processed and red meats as the main source of meat during the reduction process. Additionally, consumption of whole grain products, fruits, and vegetables significantly increased. While certain nutrients were limiting, restructuring the diet based on non-meat food groups allowed for sufficient intake.

CLINICAL NUTRITION (2022)

Add to Collection

Article Nutrition & Dietetics

Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: a secondary analysis of the SWAP-MEAT randomized crossover trial

Anthony Crimarco et al.

Summary: Alternative plant-based meats have gained popularity among consumers, but there have been no specific studies on the health effects of these products on inflammation markers. A secondary analysis of a trial found that consuming 2 or more servings of plant-based meats per day for 8 weeks did not significantly improve inflammation biomarkers.

JOURNAL OF NUTRITIONAL SCIENCE (2022)

Add to Collection

Letter Food Science & Technology

Unknown impacts of plant-based meat alternatives on long-term health

Darel Wee Kiat Toh et al.

NATURE FOOD (2022)

Add to Collection

Article Nutrition & Dietetics

The impact of type of dietary protein, animal versus vegetable, in modifying cardiometabolic risk factors: A position paper from the International Lipid Expert Panel (ILEP)

Fjolla Zhubi-Bakija et al.

Summary: Proteins are crucial for metabolism, maintaining fluid and acid-base balance, and antibody synthesis. A balanced diet with both animal and plant proteins can help reduce cardiovascular disease risk. Optimum nutrition emphasizing plant-based proteins and certain animal-based proteins can positively affect cardiometabolic risk factors, while red meat intake is associated with increased risk mainly due to saturated fats.

CLINICAL NUTRITION (2021)

Add to Collection

Article Nutrition & Dietetics

Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation

Josephine Gehring et al.

Summary: The study showed that vegetarians who consume less animal-based foods tend to consume more ultra-processed foods (UPFs). Additionally, the nutritional quality of the diet varies depending on the level of avoidance of animal-based foods.

JOURNAL OF NUTRITION (2021)

Add to Collection

Review Food Science & Technology

Plant-based meat analogues: from niche to mainstream

Fatma Boukid

Summary: Meat analogues are gaining popularity as consumers seek healthier and more environmentally-friendly alternatives. The challenges for the industry include market growth, formulation, and improving processing techniques to meet consumer demand for sustainable, nutritious, and clean label ingredients. In the future, companies will focus on enhancing taste and healthiness, reducing prices, and increasing convenience to mimic the meat experience.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Add to Collection

Editorial Material Sociology

Meat and social change Sociological perspectives on the consumption and production of animals

Frithjof Nungesser et al.

OSTERREICHISCHE ZEITSCHRIFT FUER SOZIOLOGIE (2021)

Add to Collection

Review Nutrition & Dietetics

Intake and adequacy of the vegan diet. A systematic review of the evidence

Dimitra Rafailia Bakaloudi et al.

Summary: Vegan diets are lower in protein intake and some vitamins and minerals compared to other diets. Deficiencies in micronutrients like vitamin B-12, zinc, calcium, and selenium may occur, but low intakes of these nutrients are not always associated with health impairments. Individuals who follow a vegan diet should be aware of the potential risk of dietary deficiencies.

CLINICAL NUTRITION (2021)

Add to Collection

Article Food Science & Technology

Consumers' associations, perceptions and acceptance of meat and plant-based meat alternatives

Fabienne Michel et al.

Summary: The study found that while meat is associated with positive terms, meat alternatives are viewed more negatively. Meat alternatives should closely resemble meat in taste, texture, and ease of preparation to be more appealing. Results from direct comparisons show that meat alternatives are perceived similarly to processed meat products. Eating meat alternatives is perceived to be more appropriate in situations where one eats alone or with family and friends.

FOOD QUALITY AND PREFERENCE (2021)

Add to Collection

Review Nutrition & Dietetics

Health Benefits of Plant-Based Nutrition: Focus on Beans in Cardiometabolic Diseases

Amy P. Mullins et al.

Summary: Cardiovascular disease is the leading cause of death worldwide, often coexisting with obesity, hypertension, and diabetes. Dietary behavior is a key modifiable risk factor, with plant-based eating patterns including beans showing potential benefits for obesity-related diseases.

NUTRIENTS (2021)

Add to Collection

Article Nutrition & Dietetics

Dietary Saturated Fats and Health: Are the US Guidelines Evidence-Based?

Arne Astrup et al.

Summary: Research in the past decade has shown a lack of rigorous evidence to support continued recommendations to limit saturated fats or replace them with polyunsaturated fats. However, recent U.S. Dietary Guidelines still recommend limiting saturated fats to 10% of total energy intake without considering the findings of these studies. This recommendation also overlooks the important effects of the food matrix and overall dietary pattern when consuming saturated fatty acids.

NUTRIENTS (2021)

Add to Collection

Article Nutrition & Dietetics

Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

Roberta Alessandrini et al.

Summary: Plant-based meat products have lower energy density, fat, protein, and higher fiber compared to meat products, but show higher salt content. The UK's Nutrient Profiling Model indicates that PBM products are healthier than meat products, but more efforts are needed to reduce salt content in PBM.

NUTRIENTS (2021)

Add to Collection

Review Food Science & Technology

Foods for Plant-Based Diets: Challenges and Innovations

Alexandra Alcorta et al.

Summary: Plant-based diets have gained popularity in reducing environmental impact, improving health, and animal welfare. While the numbers of vegetarians and vegans have increased significantly in recent years, concerns remain regarding the sustainability, safety, and labeling of animal food substitutes.

FOODS (2021)

Add to Collection

Article Behavioral Sciences

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

M. C. Onwezen et al.

Summary: Consumers' dietary patterns have a significant impact on health and the environment, and one possible solution is to substitute meat consumption with alternative protein sources. This systematic review identifies 91 articles focusing on consumer acceptance of five alternative proteins, showing that acceptance levels vary across different types of proteins with insects and cultured meat having the lowest acceptance. Factors such as taste, health motives, familiarity, attitudes, food neophobia, disgust, and social norms drive consumer acceptance across various alternative proteins.

APPETITE (2021)

Add to Collection

Article Nutrition & Dietetics

Proposed Nutrient Standards for Plant-Based Beverages Intended as Milk Alternatives

Adam Drewnowski et al.

Summary: The study aimed to develop nutrient standards for plant-based beverages (PBB) to assist innovation and guide product development and reformulation. Results indicated that PBB milk alternatives should have low protein, saturated fat, and added sugar content, while being fortified with vitamins and minerals.

FRONTIERS IN NUTRITION (2021)

Add to Collection

Article Nutrition & Dietetics

Patterns of Legume Purchases and Consumption in the United States

Richard D. Semba et al.

Summary: The five most commonly purchased types of legumes in the US are pinto bean, black bean, kidney bean, lima bean, and chickpea. Per capita expenditure on legumes varies greatly by state, with significant regional differences in the most commonly purchased legumes. Among surveyed adults, those who consumed legumes were more likely to be Hispanic, have a higher education level, and come from larger households.

FRONTIERS IN NUTRITION (2021)

Add to Collection

Article Nutrition & Dietetics

Defining Nutritional and Functional Niches of Legumes: A Call for Clarity to Distinguish a Future Role for Pulses in the Dietary Guidelines for Americans

Chelsea Didinger et al.

Summary: Legume food crops, particularly pulses, have the potential to address public health challenges related to diet by filling nutritional gaps. Utilizing accurate terminology and classification schemes can promote public health and provide clarity in dietary guideline messaging.

NUTRIENTS (2021)

Add to Collection

Review Environmental Sciences

Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains

Shila Minari Hargreaves et al.

Summary: Vegetarianism has been gaining visibility and its effects on health are well-known, but its influence on the quality of life of individuals needs further investigation. Adopting a vegetarian diet may have positive outcomes such as improved physical health and moral satisfaction, but it could also be negatively impacted by factors like environment, social/cultural group, and economic aspects.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2021)

Add to Collection

Review Food Science & Technology

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

Mrinal Samtiya et al.

Summary: Plant foods are consumed globally for their high energy density and nutritional value, with their consumption rising due to metabolic disorders associated with non-vegetarian diets. The bioactive compounds in plant foods have been shown to have health-promoting properties, benefiting conditions such as cancer, cardiovascular diseases, and diabetes. These components also possess antioxidative, anti-inflammatory, and immunomodulatory properties, contributing to their ability to mitigate the impact of various human diseases.

FOODS (2021)

Add to Collection

Article Food Science & Technology

Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.)

Roberto Rodriguez Madrera et al.

Summary: Dry beans are an important pulse consumed worldwide, with phenolic compounds in beans with colored coats found to be more efficient antioxidants. Total phenolic content can be considered as an indicator of antioxidant activity. These results provide a foundation for selecting dry beans with greater functional and nutritional interest for direct consumption, food formulations, or future breeding programs.

FOODS (2021)

Add to Collection

Article Food Science & Technology

Veggie burgers in the EU market: a nutritional challenge?

Fatma Boukid et al.

Summary: The study found that gluten, wheat, and soy were the most common allergens in burgers launched in the EU market in 2020, regardless of their type. Nutritional analysis revealed that veggie burgers had similar energy, fat, and SFA levels to fish- and poultry-based burgers, but lower than red meat burgers. Clear labeling is essential for vegan and vegetarian burgers to help consumers make informed decisions based on the nutritional content.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Add to Collection

Article Agriculture, Multidisciplinary

Mitigating Off-Flavors of Plant-Based Proteins

Verena Karolin Mittermeier-Klessinger et al.

Summary: As population grows and environmental changes occur, plant-based proteins are becoming increasingly important. Recent advancements provide new opportunities for enhancing the quality and sustainability of plant proteins, while increasing understanding of the key drivers of off-flavor in plant proteins can lead to improved consumer acceptance through full flavor experience.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Add to Collection

Article Nutrition & Dietetics

Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)

Marion Salome et al.

Summary: This study assessed the effects of plant-based substitutes on diet quality, finding that soy-based substitutes slightly improved diet quality while cereal-based substitutes decreased it. Substitutes led to better intake of fiber, linoleic acid, vitamin E, but lower intake of vitamin B-12 when replacing meat.

JOURNAL OF NUTRITION (2021)

Add to Collection

News Item Multidisciplinary Sciences

HOW FAR WILL GLOBAL POPULATION RISE?

David Adam

NATURE (2021)

Add to Collection

Review Sport Sciences

The Anabolic Response to Plant-Based Protein Ingestion

Philippe J. M. Pinckaers et al.

Summary: There is a global trend towards plant-based diets, including a rise in plant-based protein consumption in sports nutrition. Plant-based proteins have lower anabolic properties compared to animal-based proteins, possibly due to differences in digestion and absorption kinetics, as well as amino acid composition. This discrepancy can potentially be addressed by consuming larger quantities, using blended proteins, or fortifying plant-based protein sources.

SPORTS MEDICINE (2021)

Add to Collection

Article Nutrition & Dietetics

Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

Rachel Tso et al.

Summary: Consumers are shifting towards plant-based diets for environmental and health reasons, leading to the development of new plant-based meat alternatives. However, research shows that traditional plant-based diets may offer more nutritional benefits than novel plant-based substitutes, which may fall short in meeting certain nutrient requirements.

NUTRIENTS (2021)

Add to Collection

Article Nutrition & Dietetics

Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States

Lisa Harnack et al.

Summary: This study evaluated the nutritional quality of plant-based ground beef alternative products in the US market, finding that while they have strengths in certain nutrients, they generally contain less protein, zinc, and vitamin B12 compared to ground beef. Further research on a wider range of plant-based meat alternatives is needed to fully understand their nutritional impact.

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2021)

Add to Collection

Article Food Science & Technology

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Miguel A. Toribio-Mateas et al.

Summary: This study suggests that reducing meat consumption can promote positive changes in the gut microbiome through the consumption of plant-based meat alternatives.

FOODS (2021)

Add to Collection

Article Food Science & Technology

Food Compass is a nutrient profiling system using expanded characteristics for assessing healthfulness of foods

Dariush Mozaffarian et al.

Summary: A nutrient profiling system is developed to incorporate 54 attributes across 9 domains, bringing together a broad and unique range of food characteristics and uniform scoring principles. The Food Compass presents a detailed profiling system for the healthfulness of foods, effectively differentiating food categories and specific food items.

NATURE FOOD (2021)

Add to Collection

Article Nutrition & Dietetics

Protein for a Healthy Future: How to Increase Protein Intake in an Environmentally Sustainable Way in Older Adults in the Netherlands

Alessandra C. Grasso et al.

Summary: This study found that increasing protein intake in older adults can improve diet environmental sustainability by increasing intake of vegetables, nuts, whole grains, and reducing total meat and discretionary products. Additionally, gradual reduction in greenhouse gas emissions can also improve diet environmental sustainability.

JOURNAL OF NUTRITION (2021)

Add to Collection

Review Endocrinology & Metabolism

Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta-analysis of 43 observational studies

Melissa M. Lane et al.

Summary: This study found that consumption of ultraprocessed foods is associated with risks of overweight, obesity, abdominal obesity, all-cause mortality, depression, and wheezing, as well as cardiometabolic diseases, frailty, and cancer in adults. Further research is needed to define the associations between ultraprocessed food consumption and health outcomes in children and adolescents.

OBESITY REVIEWS (2021)

Add to Collection

Article Public, Environmental & Occupational Health

Patterns of amino acid intake are strongly associated with cardiovascular mortality, independently of the sources of protein

Marion Tharrey et al.

INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2020)

Add to Collection

Article Nutrition & Dietetics

Plant-Protein Diversity Is Critical to Ensuring the Nutritional Adequacy of Diets When Replacing Animal With Plant Protein: Observed and Modeled Diets of French Adults (INCA3)

Marion Salome et al.

JOURNAL OF NUTRITION (2020)

Add to Collection

Article Environmental Sciences

Understanding the protein transition: The rise of plant -based meat substitutes

M. Tziva et al.

ENVIRONMENTAL INNOVATION AND SOCIETAL TRANSITIONS (2020)

Add to Collection

Review Nutrition & Dietetics

The role of meat in the European diet: current state of knowledge on dietary recommendations, intakes and contribution to energy and nutrient intakes and status

Chris Cocking et al.

NUTRITION RESEARCH REVIEWS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Bruna Carbas et al.

ANTIOXIDANTS (2020)

Add to Collection

Article Nutrition & Dietetics

Protein intake is more stable than carbohydrate or fat intake across various US demographic groups and international populations

Harris R. Lieberman et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2020)

Add to Collection

Article Nutrition & Dietetics

Bioavailable Methionine Assessed Using the Indicator Amino Acid Oxidation Method Is Greater When Cooked Chickpeas and Steamed Rice Are Combined in Healthy Young Men

Mahroukh Rafii et al.

JOURNAL OF NUTRITION (2020)

Add to Collection

Article Nutrition & Dietetics

Legume Consumption Patterns in US Adults: National Health and Nutrition Examination Survey (NHANES) 2011-2014 and Beans, Lentils, Peas (BLP) 2017 Survey

Thushanthi Perera et al.

NUTRIENTS (2020)

Add to Collection

Article Multidisciplinary Sciences

Prevalence and psychopathology of vegetarians and vegans - Results from a representative survey in Germany

Georgios Paslakis et al.

SCIENTIFIC REPORTS (2020)

Add to Collection

Review Cardiac & Cardiovascular Systems

Associations of dietary protein intake with all-cause, cardiovascular disease, and cancer mortality: A systematic review and meta-analysis of cohort studies

Xiang-Xiu Qi et al.

NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2020)

Add to Collection

Article Nutrition & Dietetics

A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood- Meat Eating Alternative Trial (SWAP-MEAT)

Anthony Crimarco et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2020)

Add to Collection

Review Food Science & Technology

A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Jiang He et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Add to Collection

Review Medicine, General & Internal

Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: systematic review and dose-response meta-analysis of prospective cohort studies

Sina Naghshi et al.

BMJ-BRITISH MEDICAL JOURNAL (2020)

Add to Collection

Review Nutrition & Dietetics

Is There Such a Thing as Anti-Nutrients? A Narrative Review of Perceived Problematic Plant Compounds

Weston Petroski et al.

NUTRIENTS (2020)

Add to Collection

Review Nutrition & Dietetics

Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies

Glenn A. Gaesser

NUTRIENTS (2020)

Add to Collection

Article Medicine, General & Internal

Red meat intake and risk of coronary heart disease among US men: prospective cohort study

Laila Al-Shaar et al.

BMJ-BRITISH MEDICAL JOURNAL (2020)

Add to Collection

Article Food Science & Technology

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?

Simona Grasso et al.

FOODS (2020)

Add to Collection

Article Nutrition & Dietetics

Motivating Pulse-Centric Eating Patterns to Benefit Human and Environmental Well-Being

Chelsea Didinger et al.

NUTRIENTS (2020)

Add to Collection

Review Food Science & Technology

Plant-Based Meats, Human Health, and Climate Change

Stephan van Vliet et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)

Add to Collection

Review Food Science & Technology

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Raychel E. Santo et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)

Add to Collection

Article Environmental Sciences

Legacy of the International Year of Pulses

Teodardo Calles et al.

ENVIRONMENTAL EARTH SCIENCES (2019)

Add to Collection

Article Food Science & Technology

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Simona Grasso et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Add to Collection

Article Public, Environmental & Occupational Health

Ultra-processed foods: what they are and how to identify them

Carlos A. Monteiro et al.

PUBLIC HEALTH NUTRITION (2019)

Add to Collection

Article Nutrition & Dietetics

A Meta-Analysis of 46 Studies Identified by the FDA Demonstrates that Soy Protein Decreases Circulating LDL and Total Cholesterol Concentrations in Adults

Sonia Blanco Mejia et al.

JOURNAL OF NUTRITION (2019)

Add to Collection

Review Nutrition & Dietetics

Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States

Christopher D. Gardner et al.

NUTRITION REVIEWS (2019)

Add to Collection

Article Nutrition & Dietetics

Comparison of Major Protein-Source Foods and Other Food Groups in Meat-Eaters and Non-Meat-Eaters in the EPIC-Oxford Cohort

Keren Papier et al.

NUTRIENTS (2019)

Add to Collection

Review Food Science & Technology

Meat alternatives: an integrative comparison

Cor van der Weele et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Add to Collection

Article Medicine, General & Internal

Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium

Bradley C. Johnston et al.

ANNALS OF INTERNAL MEDICINE (2019)

Add to Collection

Editorial Material Medicine, General & Internal

Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?

Frank B. Hu et al.

JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2019)

Add to Collection

Article Medicine, General & Internal

Trends in Dietary Carbohydrate, Protein, and Fat Intake and Diet Quality Among US Adults, 1999-2016

Zhilei Shan et al.

JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2019)

Add to Collection

Article Behavioral Sciences

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

Juliana Melendrez-Ruiz et al.

APPETITE (2019)

Add to Collection

Article Behavioral Sciences

Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France

Erwan de Gavelle et al.

APPETITE (2019)

Add to Collection

Article Nutrition & Dietetics

Older Consumers' Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Alessandra C. Grasso et al.

NUTRIENTS (2019)

Add to Collection

Review Nutrition & Dietetics

Dietary Protein and Amino Acids in Vegetarian Diets-A Review

Francois Mariotti et al.

NUTRIENTS (2019)

Add to Collection

Article Nutrition & Dietetics

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Felicity Curtain et al.

NUTRIENTS (2019)

Add to Collection

Article Nutrition & Dietetics

Animal and Plant Protein Sources and Cardiometabolic Health

Francois Mariotti

ADVANCES IN NUTRITION (2019)

Add to Collection

Article Nutrition & Dietetics

Legume Consumption and Cardiometabolic Health

Nerea Becerra-Tomas et al.

ADVANCES IN NUTRITION (2019)

Add to Collection

Review Medicine, General & Internal

Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems

Walter Willett et al.

LANCET (2019)

Add to Collection

Article Nutrition & Dietetics

A Comparison of Dietary Protein Digestibility, Based on DIAAS Scoring, in Vegetarian and Non-Vegetarian Athletes

Corinne Ciuris et al.

NUTRIENTS (2019)

Add to Collection

Article Green & Sustainable Science & Technology

We Can't Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom

Christopher J. Bryant

SUSTAINABILITY (2019)

Add to Collection

Review Nutrition & Dietetics

Dietary fiber and health outcomes: an umbrella review of systematic reviews and meta-analyses

Nicola Veronese et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2018)

Add to Collection

Article Food Science & Technology

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses

Lan Shi et al.

FOOD RESEARCH INTERNATIONAL (2018)

Add to Collection

Review Nutrition & Dietetics

No Difference Between the Effects of Supplementing With Soy Protein Versus Animal Protein on Gains in Muscle Mass and Strength in Response to Resistance Exercise

Mark Messina et al.

INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM (2018)

Add to Collection

Article Public, Environmental & Occupational Health

Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours

Roni A. Neff et al.

PUBLIC HEALTH NUTRITION (2018)

Add to Collection

Review Nutrition & Dietetics

The Western Diet-Microbiome-Host Interaction and Its Role in Metabolic Disease

Marit K. Zinocker et al.

NUTRIENTS (2018)

Add to Collection

Review Nutrition & Dietetics

Soy, Soy Foods and Their Role in Vegetarian Diets

Gianluca Rizzo et al.

NUTRIENTS (2018)

Add to Collection

Article Nutrition & Dietetics

Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking

Anthony Fardet et al.

ADVANCES IN NUTRITION (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Protein content and amino acid composition of commercially available plant-based protein isolates

Stefan H. M. Gorissen et al.

AMINO ACIDS (2018)

Add to Collection

Review Food Science & Technology

Structuring processes for meat analogues

Birgit L. Dekkers et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Add to Collection

Review Food Science & Technology

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

Qiong-Qiong Yang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

Add to Collection

Article Agriculture, Dairy & Animal Science

Review: Feed demand landscape and implications of food-not feed strategy for food security and climate change

H. P. S. Makkar

ANIMAL (2018)

Add to Collection

Review Nutrition & Dietetics

Global Provisioning of Red Meat for Flexitarian Diets

Talia M. Hicks et al.

FRONTIERS IN NUTRITION (2018)

Add to Collection

Article Green & Sustainable Science & Technology

The potential of future foods for sustainable and healthy diets

A. Parodi et al.

NATURE SUSTAINABILITY (2018)

Add to Collection

Article Agriculture, Multidisciplinary

Why is meat so important in Western history and culture? A genealogical critique of biophysical and political-economic explanations

Robert M. Chiles et al.

AGRICULTURE AND HUMAN VALUES (2018)

Add to Collection

Review Environmental Sciences

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

Susanne Stoll-Kleemann et al.

REGIONAL ENVIRONMENTAL CHANGE (2017)

Add to Collection

Review Public, Environmental & Occupational Health

Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies

Dagfinn Aune et al.

INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2017)

Add to Collection

Review Nutrition & Dietetics

Enhancing nutrition with pulses: defining a recommended serving size for adults

Christopher P. F. Marinangeli et al.

NUTRITION REVIEWS (2017)

Add to Collection

Article Environmental Sciences

Substituting beans for beef as a contribution toward US climate change targets

Helen Harwatt et al.

CLIMATIC CHANGE (2017)

Add to Collection

Review Food Science & Technology

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Maeve Henchion et al.

FOODS (2017)

Add to Collection

Review Nutrition & Dietetics

Optimizing Protein Intake in Adults: Interpretation and Application of the Recommended Dietary Allowance Compared with the Acceptable Macronutrient Distribution Range

Robert R. Wolfe et al.

ADVANCES IN NUTRITION (2017)

Add to Collection

Article Nutrition & Dietetics

Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)

John K. Mathai et al.

BRITISH JOURNAL OF NUTRITION (2017)

Add to Collection

Review Nutrition & Dietetics

Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials

Shana J. Kim et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2016)

Add to Collection

Letter Nutrition & Dietetics

Plant and Animal Protein Intakes Are Differentially Associated with Large Clusters of Nutrient Intake that May Explain Part of Their Complex Relation with CVD Risk

Francois Mariotti et al.

ADVANCES IN NUTRITION (2016)

Add to Collection

Article Nutrition & Dietetics

Position of the Academy of Nutrition and Dietetics: Vegetarian Diets

Vesanto Melina et al.

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2016)

Add to Collection

Review Nutrition & Dietetics

Alignment of Healthy Dietary Patterns and Environmental Sustainability: A Systematic Review

Miriam E. Nelson et al.

ADVANCES IN NUTRITION (2016)

Add to Collection

Article Plant Sciences

Neglecting legumes has compromised human health and sustainable food production

Christine H. Foyer et al.

NATURE PLANTS (2016)

Add to Collection

Article Agricultural Economics & Policy

Consumers' perceived barriers to following a plant-based diet

Pasi Pohjolainen et al.

BRITISH FOOD JOURNAL (2015)

Add to Collection

Article Cardiac & Cardiovascular Systems

Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease A Prospective Cohort Study

Yanping Li et al.

JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2015)

Add to Collection

Article Nutrition & Dietetics

Sources and Amounts of Animal, Dairy, and Plant Protein Intake of US Adults in 2007-2010

Stefan M. Pasiakos et al.

NUTRIENTS (2015)

Add to Collection

Article Multidisciplinary Sciences

Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies

Beibei Zhu et al.

SCIENTIFIC REPORTS (2015)

Add to Collection

Article Nutrition & Dietetics

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

Shane M. Rutherfurd et al.

JOURNAL OF NUTRITION (2015)

Add to Collection

Editorial Material Nutrition & Dietetics

Veggie Burgers

M. Alison Hull

JOURNAL OF RENAL NUTRITION (2013)

Add to Collection

Article Multidisciplinary Sciences

Vegetable Cost Metrics Show That Potatoes and Beans Provide Most Nutrients Per Penny

Adam Drewnowski et al.

PLOS ONE (2013)

Add to Collection

Review Food Science & Technology

Dietary fibre in foods: a review

Devinder Dhingra et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)

Add to Collection

Article Agriculture, Multidisciplinary

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Penina N. Muoki et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

Add to Collection

Article Food Science & Technology

Effect of varying salt and fat levels on the sensory quality of beef patties

Brian D. Tobin et al.

MEAT SCIENCE (2012)

Add to Collection

Editorial Material Medicine, General & Internal

John Harvey Kellogg and the Pursuit of Wellness

Howard Markel

JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation

Glenna J. Hughes et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Add to Collection

Article Nutrition & Dietetics

Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains Summary of American Society for Nutrition 2010 Satellite Symposium

Satya S. Jonnalagadda et al.

JOURNAL OF NUTRITION (2011)

Add to Collection

Article Nutrition & Dietetics

Perceptions of flatulence from bean consumption among adults in 3 feeding studies

Donna M. Winham et al.

NUTRITION JOURNAL (2011)

Add to Collection

Article Multidisciplinary Sciences

vProtein: Identifying Optimal Amino Acid Complements from Plant-Based Foods

Peter J. Woolf et al.

PLOS ONE (2011)

Add to Collection

Review Nutrition & Dietetics

The Role of Soy in Vegetarian Diets

Mark Messina et al.

NUTRIENTS (2010)

Add to Collection

Article Nutrition & Dietetics

Intake of total, animal and plant proteins, and their food sources in 10 countries in the European Prospective Investigation into Cancer and Nutrition

J. Halkjaer et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2009)

Add to Collection

Editorial Material Public, Environmental & Occupational Health

Nutrition and health. The issue is not food, nor nutrients, so much as processing

Carlos A. Monteiro

PUBLIC HEALTH NUTRITION (2009)

Add to Collection

Review Nutrition & Dietetics

Position of the American Dietetic Association: Health Implications of Dietary Fiber

[Anonymous]

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2008)

Add to Collection

Article Anthropology

MEN, MEAT, AND MARRIAGE: MODELS OF MASCULINITY

Jeffery Sobal

FOOD AND FOODWAYS (2005)

Add to Collection

Article Psychology, Multidisciplinary

Self-determination theory and the facilitation of intrinsic motivation, social development, and well-being

RM Ryan et al.

AMERICAN PSYCHOLOGIST (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.