ReviewFoods (Basel, Switzerland)2021
Meat and Human Health-Current Knowledge and Research Gaps.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 66 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
66 citing papers in PubMed, 158 citations in OpenAlex.
- Unprocessed red meat in the dietary treatment of obesity: a randomized controlled trial of beef supplementation during weight maintenance after successful weight loss.The American journal of clinical nutrition · 2022Trial
- Encapsulation ofMolecules (Basel, Switzerland) · 2026Article
- Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review.Journal of food science and technology · 2026Review
- Meat-Borne Bacterial Pathogen Detection: Conventional, Molecular and Emerging AI-Based Strategies.Diagnostics (Basel, Switzerland) · 2026Review
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- Meat Consumption and Cognitive Health by APOE Genotype.JAMA network open · 2026Article
- Metabolomics analysis revealing dynamic changes in the quality of goose meat during frozen preservation.Food chemistry: X · 2026Article
- From Muscle Fibers to Functional Foods: Bridging Conventional and Cultivated Approaches.Advances in biochemical engineering/biotechnology · 2026Review
- Microbial Quality of Beef Carcasses and Hygiene Practices at Municipal Abattoirs of Central Ethiopia: A Cross-Sectional Study.Environmental health insights · 2026Article
- Molecular detection and antibiotic resistance profile ofFrontiers in public health · 2026Article
- Pilot-Scale Testing of Blessing/Biofield Energy Treatment (BET) for Improving Eggs and Meat Quality of Rhode Island Red Laying Hens.Veterinary medicine and science · 2026Article
- Impact of naturally derived preservatives in sausage during refrigerated storage.Journal of animal science and technology · 2026Article
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking.Food science & nutrition · 2025Article
- Transcription factors and candidate functional SNPs associated with variation in fatty acid composition from skeletal muscle of pigs.Animal genetics · 2025Article
- Associations of common fats and oils with cardiometabolic health outcomes in the Framingham Offspring cohort.European journal of clinical nutrition · 2025Article
- Effects of Freezing, Frozen Storage and Thawing on the Water Status, Quality, Nutrition and Digestibility of Meat: A Review.Food science & nutrition · 2025Review
- Metagenomics Analysis of Microbiota in Raw Chicken Stored at Different Temperature over Storage Time in Chennai.Indian journal of microbiology · 2025Article
- Comparative Analysis of the Nutritional and Sensory Profiles of Commercial Processed Meat Products Made from Beef and Plant-Based Protein.Nutrients · 2025Article
6 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 4 institutions in 2 countries.
Funding
Abstract
Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases. Meat is a source of saturated fatty acids, and current WHO nutrition recommendations advise limiting saturated fat to less than ten percent of total energy consumption. Recent meta-analyses of both observational and randomized controlled trials do not support any effect of saturated fat on cardiovascular disease or diabetes. The current evidence regarding the effect of meat consumption on health is potentially confounded, and there is a need for sufficiently powered high-quality trials assessing the health effects of meat consumption. Future studies should include biomarkers of meat intake, identify metabolic pathways and include detailed study of fermented and other processed meats and their potential of increasing nutrient availability and metabolic effects of compounds.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.