Category Archives: Red meat

Free Range, Organic or Grain Fed Produce?

Posted on January 11, 2015 by Robert Barrington

It used to be the case that only conventionally grown animal produce was available. However more recently consumer demand has driven a plethora of traditional and alternative farming techniques that provide the market with a range of different quality animal … Continue reading →

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Red Meat and Cholesterol Levels

Posted on January 8, 2015 by Robert Barrington

Proponents of the cholesterol theory of cardiovascular disease believe that cholesterol and saturated fat in the diet cause elevations in plasma cholesterol levels and that this in turn causes the development of atherosclerosis and cardiovascular disease. This theory was popularised … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Eggs, HDL, Heart Disease, Red meat, Triglycerides / Triacylglycerols, VLDL | Comments Off on Red Meat and Cholesterol Levels

More On Red Meat And Mortality

Posted on October 14, 2014 by Robert Barrington

The cholesterol theory of cardiovascular disease claims that the cause of atherosclerosis is the consumption of too much cholesterol and saturated fat in the diet. A high consumption of red meat is therefore often cited as a causative factor in … Continue reading →

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Animal Protein IGF and Cancer

Posted on July 16, 2014 by Robert Barrington

Red meat consumption is associated with an increased risk of certain types of cancer. In some cases this will likely be a result of contamination of the meat with carcinogenic chemicals that directly lead to an increased risk of cancer. … Continue reading →

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Red Meat and Cancer: Devil is in the Detail

Posted on May 31, 2014 by Robert Barrington

Regular consumption of red meat is thought to increase the risk of colorectal cancer. However, the link between red meat and disease is controversial because red meat is a group of foods and the causative factor could therefore be only … Continue reading →

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Red Meat Associated with Renal Cancer

Posted on January 28, 2013 by Robert Barrington

Evidence linking red meat consumption to disease is controversial because studies have been inconsistent in their findings. For example, while some studies show an association between high intakes of red meat and cancer, other studies show no such association. The … Continue reading →

Posted in Cancer, Heterocyclic Amines, Nitrates / Nitrites, Polycyclic Aromatic Hydrocabons, Red meat | Comments Off on Red Meat Associated with Renal Cancer

Red Meat and Diabetes

Posted on October 10, 2012 by Robert Barrington

A number have studies have investigated the association between red meat and type 2  diabetes, but the results have been inconsistent. This possibly relates to the presence of confounding variables that influence insulin sensitivity and thus modifies the association between … Continue reading →

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