The changing nature of red meat: 20 years of improving nutritional quality

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”

“…Lauric (C12:0), myristic (C14:0) and palmitic (C16:0) SFAs show a tendency to increase the haematic cholesterol concentration (myristic is more atherogenic), while there is a very high correlation between the sum of three acids (myristic, palmitic and stearic) and the thrombus formation [3]. Myristic acid has an iper-cholesterolemic effect four folds higher than palmitic one, while stearic acid is considered neutral [33].…”

Meat nutritional composition and nutritive role in the human diet

“…Meat is a concentrated nutrient source, previously considered essential to optimal human growth and development (Higgs, 2000). Although some epidemiological data has revealed a possible association between its consumption and increased risk of several forms of cancer, cardiovascular and metabolic diseases, meat consumption has been important in human species evolution, especially the brain and intellectual development.…”

Food composition data in health communication

“…Recent studies on meat across the globe reflect the substantial changes over time in the nutritional composition of carcass meat, especially reduction in the amount of fat both on the carcass itself and after trimming in the shop or at home, as well as changes in cooking methods (Chan et al, 1995;Higgs, 2000). The amount of fat present in New Zealand beef carcasses has, for instance, decreased from 23.3% in 1981 to 7.1% in 1997 (Laugesen, 2005).…”

“…Research has shown that this influences the proportion of fatty acids present in the subcutaneous tissue (Casey and Webb, 1995). Postslaughtering activities, such as the trimming of visible fat both in the store and at home, and the use of healthier cooking methods, also greatly affect the fat content of the edible portion (Higgs, 2000).…”