Meat consumption and its influence on humans? health
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43876517" target="_blank" >RIV/62157124:16270/17:43876517 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Meat consumption and its influence on humans? health
Original language description
Meat consumption has been increasing constantly, not only because of more habitants but increment in per capita consumption is also noticeable. Meat is a good source of highly quality proteins, iron, other nutrients and bioactive substances. At the same time there are some concerns about adverse influence of meat on human?s health. The biggest concerns are linked with processed red meat consumption but there is no clear evidence of relationships between unprocessed red meat consumption and certain ailments (cardio vascular disease, cancer). Fish meat consumption is health beneficial due to its fatty acids composition and highly absorbable proteins, but there are also some concerns about the content of methyl mercury in fish meat. According to studies, meat should be consumed in moderation concerning all positive and negative influence of meat on human?s health.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Maso International
ISSN
1805-5281
e-ISSN
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Volume of the periodical
7
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
14
Pages from-to
55-68
UT code for WoS article
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EID of the result in the Scopus database
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