Socioeconomic Factors Affecting the Weekly Per Capita Consumption of Meats in West Virginia
Author: James Walter Bias
Publisher:
Published: 1974
Total Pages: 330
ISBN-13:
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Author: James Walter Bias
Publisher:
Published: 1974
Total Pages: 330
ISBN-13:
DOWNLOAD EBOOKAuthor: Russell F. McDonald
Publisher:
Published: 1966
Total Pages: 36
ISBN-13:
DOWNLOAD EBOOKAuthor: Russell F. McDonald
Publisher:
Published: 1966
Total Pages: 52
ISBN-13:
DOWNLOAD EBOOKAuthor: John P. Kuehn
Publisher:
Published: 1975
Total Pages: 60
ISBN-13:
DOWNLOAD EBOOKAuthor: Clifford Curtis Taylor
Publisher:
Published: 1959
Total Pages: 710
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1965
Total Pages: 238
ISBN-13:
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Publisher:
Published: 2013
Total Pages: 272
ISBN-13:
DOWNLOAD EBOOKAuthor: Coad, L.
Publisher: CIFOR
Published: 2019-01-30
Total Pages: 216
ISBN-13: 602387083X
DOWNLOAD EBOOKThe meat of wild species, referred to in this report as ‘wild meat’, is an essential source of protein and a generator of income for millions of forest-living communities in tropical and subtropical regions. However, unsustainable harvest rates currently
Author: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans
Publisher: International Agency for Research on Cancer
Published: 2018-07-27
Total Pages: 0
ISBN-13: 9789283201526
DOWNLOAD EBOOKThis volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.