Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Assessing the Dietary Habits of Canadians by Eating Location and Occasion: Findings from the Canadian Community Health Survey, Cycle 2.2

(2018) Stephanie Nishi et al.   Nutrients

Breakfast in Canada: Prevalence of Consumption, Contribution to Nutrient and Food Group Intakes, and Variability across Tertiles of Daily Diet Quality. A Study from the International Breakfast Research Initiative

(2018) Susan I. Barr et al.   Nutrients

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

(2017) Benjamin M. Bohrer   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

(2017) Arash Etemadi et al.   BMJ-British Medical Journal

Red and processed meat, and human and planetary health

(2017) John D Potter   BMJ-British Medical Journal

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

(2017) Arash Etemadi et al.   BMJ-British Medical Journal

Red and processed meat, and human and planetary health

(2017) John D Potter   BMJ-British Medical Journal

Diet modeling in older Americans: The impact of increasing plant-based foods or dairy products on protein intake

(2016) Jenny A. Houchins et al.   Journal of Nutrition Health & Aging

The impact of doubling dairy or plant-based foods on consumption of nutrients of concern and proper bone health for adolescent females

(2016) Elieke Demmer et al.   PUBLIC HEALTH NUTRITION

Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007–2010

(2016) Christopher Cifelli et al.   Nutrients

Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality

(2016) Mingyang Song et al.   JAMA Internal Medicine

Commonly consumed protein foods contribute to nutrient intake, diet quality, and nutrient adequacy

(2015) Stuart M Phillips et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Randomization to plant-based dietary approaches leads to larger short-term improvements in Dietary Inflammatory Index scores and macronutrient intake compared with diets that contain meat

(2015) Gabrielle M. Turner-McGrievy et al.   NUTRITION RESEARCH

Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability

(2015) Angie Clonan et al.   PUBLIC HEALTH NUTRITION

Red and processed meat consumption and mortality: dose–response meta-analysis of prospective cohort studies

(2015) Xia Wang et al.   PUBLIC HEALTH NUTRITION

Food choices, health and environment: Effects of cutting Europe's meat and dairy intake

(2014) Henk Westhoek et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Contribution of meat to vitamin B12, iron and zinc intakes in five ethnic groups in the USA: implications for developing food-based dietary guidelines

(2013) S. Sharma et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Avoidance of meat and poultry decreases intakes of omega-3 fatty acids, vitamin B12, selenium and zinc in young women

(2013) F. Fayet et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006)

(2013) Peter J Huth et al.   Nutrition Journal

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

(2010) Arun Kumar Verma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Factors Influencing Dietary Protein Sources in the PREMIER Trial Population

(2010) Pao-Hwa Lin et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Nutrition Concerns and Health Effects of Vegetarian Diets

(2010) Winston John Craig   NUTRITION IN CLINICAL PRACTICE

Intake of total, animal and plant proteins and their food sources in 10 countries in the European Prospective Investigation into Cancer and Nutrition

(2009) J Halkjær et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Development and Validation of the Nutrient-Rich Foods Index: A Tool to Measure Nutritional Quality of Foods

(2009) Victor L. Fulgoni et al.   JOURNAL OF NUTRITION