Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Do images of dietitians on the Internet reflect the profession?

(2020) J. Porter et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

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

(2020) Hassan Vatanparast et al.   Nutrients

Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: systematic review and dose-response meta-analysis of prospective cohort studies

(2020) Sina Naghshi et al.   BMJ-British Medical Journal

Association Between Plant and Animal Protein Intake and Overall and Cause-Specific Mortality

(2020) Jiaqi Huang et al.   JAMA Internal Medicine

The affordability of a healthy and sustainable diet: an Australian case study

(2020) Tara Goulding et al.   Nutrition Journal

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Red meat intake and risk of coronary heart disease among US men: prospective cohort study

(2020) Laila Al-Shaar et al.   BMJ-British Medical Journal

Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers

(2020) Lenka Malek et al.   FOOD QUALITY AND PREFERENCE

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

(2019) Walter Willett et al.   LANCET

The health burden of preventable disease in Australia: a systematic review

(2019) Paul Crosland et al.   AUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH

Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017

(2019) Ashkan Afshin et al.   LANCET

Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption

(2019) Lenka Malek et al.   APPETITE

Meat alternatives: an integrative comparison

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

Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI in First-Year College Students

(2019) Andrea J. Hanson et al.   International Journal of Environmental Research and Public Health

Association Between Plant-Based Dietary Patterns and Risk of Type 2 Diabetes

(2019) Frank Qian et al.   JAMA Internal Medicine

Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?

(2019) Frank B. Hu et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

(2019) Ramona Weinrich   Sustainability

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

(2019) Felicity Curtain et al.   Nutrients

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

The Impact of the Australasian ‘Health Star Rating’, Front-of-Pack Nutritional Label, on Consumer Choice: A Longitudinal Study

(2018) Robert Hamlin et al.   Nutrients

Do low-carbon-emission diets lead to higher nutritional quality and positive health outcomes? A systematic review of the literature

(2016) Charlotte LR Payne et al.   PUBLIC HEALTH NUTRITION

Overconsumption of Energy and Excessive Discretionary Food Intake Inflates Dietary Greenhouse Gas Emissions in Australia

(2016) Gilly Hendrie et al.   Nutrients

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Micronutrient Status in Female University Students: Iron, Zinc, Copper, Selenium, Vitamin B12 and Folate

(2014) Flavia Fayet-Moore et al.   Nutrients

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

Red meat consumption: An overview of the risks and benefits

(2009) Alison J. McAfee et al.   MEAT SCIENCE

Food, Not Nutrients, Is the Fundamental Unit in Nutrition

(2008) David R. Jacobs et al.   NUTRITION REVIEWS