Human Nutrition
Survey of Residual Nitrite and Nitrate in Conventional and Organic, Natural, Uncured, Indirectly Cured Meats Available at Retail in the United States
June 15, 2012By Harsha K. Garg
Abstract A survey of residual nitrite (NO2–) and nitrate (NO3–) in cured meats available at retail was conducted to verify concentrations in conventional (C) products and establish a baseline for...
Human Nutrition
Consumer acceptability and stability of omega-3 enriched pork products
December 6, 2010By James Hollis
In this study the degree of DHA/EPA enrichment of pig tissues that can be achieved by feeding pigs a diet supplemented by different levels of Gromega, an algal source of DHA/EPA, while still...
Human Nutrition
Assessment of Human Exposure to Heterocyclic Amines (HCAs) from Cooked Meat Products
November 9, 2010By J. Scott Smith
Heterocyclic amines (HCAs) are cancer-causing compounds found in meat products cooked at temperatures higher than 300 °F. Several studies have shown that high intake of well-done meat and...
Human Nutrition
The Addition of a Protein-Rich Breakfast and Its Effects On Acute Appetite Control and Food Intake in ‘Breakfast-Dkipping’ Adolescents
February 2, 2010By Heather Leidy
The purpose of the current study was to identify whether the daily addition of a protein-rich (pork-based) breakfast leads to beneficial, long term improvements in appetite, glucose control, and body...
Human Nutrition
US Pork Consumption and Nutritional Contribution of Pork to the Diet of the US
December 10, 2009By Nga Tran
A typical 3-oz serving of pork is an excellent source of protein, thiamin, niacin, riboflavin, B6, phosphorus and a good source of zinc and potassium. Many cuts of pork, including several cuts of...
Human Nutrition
Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products
October 6, 2009By Arthur Miller
The main objectives of this study are to review of the major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and develop a matrix of levels...
Human Nutrition
A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods Available at Retail
August 4, 2009By Jimmy Keeton
Nitrite, and in some cases nitrate, are functional food ingredients that serve as effective antimicrobials to inhibit pathogens such as Clostridium botulinum and Listeria monocytogenes, impart a...
Human Nutrition
Effect of a High-Protein Diet on Ghrelin, Growth Hormone, and Insulin-Like Growth Factor-I and Binding Proteins 1 and 3 in Subjects with Type 2 Diabetes Mellitus
July 1, 2009By Mary Gannon
It is well known that type 2 diabetes is a major health problem in the United States, and indeed in the world. With the aging population, it is likely to increase. Therefore, there are a significant...
Human Nutrition
Quantitative Assessment of Red Meat or Processed Meat Consumption and Kidney Cancer
March 19, 2009By Dominik Alexander
Objective To conduct a quantitative assessment of red meat or processed meat consumption and kidney cancer. Methods We extracted data from 12 case-control studies, three cohort studies, and the...
Human Nutrition
Sociodemographic, Knowledge, and Attitudinal Factors Related to Meat Consumption in the United States
August 1, 2005By Patricia M. Guenthe
Objective To provide information about meat consumption and factors that explain differences among subpopulations, and to evaluate how knowledge and attitudes about nutrition and awareness of diet...
