Cargando…

Who has a beef with reducing red and processed meat consumption? A media framing analysis

OBJECTIVE: Diets high in red and processed meat (RPM) contribute substantially to environmental degradation, greenhouse gas emissions and the global burden of chronic disease. High-profile reports have called for significant global RPM reduction, especially in high-income settings. Despite this, pol...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sievert, Katherine, Lawrence, Mark, Parker, Christine, Russell, Cherie A, Baker, Phillip
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Cambridge University Press 2022
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9991568/ https://www.ncbi.nlm.nih.gov/pubmed/34588091 http://dx.doi.org/10.1017/S1368980021004092

Ejemplares similares

Understanding the Political Challenge of Red and Processed Meat Reduction for Healthy and Sustainable Food Systems: A Narrative Review of the Literature
por: Sievert, Katherine, et al.
Publicado: (2020)

Red and Processed Meat Consumption in Poland
por: Stoś, Katarzyna, et al.
Publicado: (2022)

Who is donating to political parties in Queensland, Australia? An analysis of political donations from the food industry
por: Russell, Cherie, et al.
Publicado: (2023)

What are the benefits and risks of nutrition policy actions to reduce added sugar consumption? An Australian case study
por: Russell, Cherie, et al.
Publicado: (2022)

The Politics of Regulating Foods for Infants and Young Children: A Case Study on the Framing and Contestation of Codex Standard-Setting Processes on Breast-Milk Substitutes
por: Boatwright, Monique, et al.
Publicado: (2021)

Red and Processed Meat Consumption: What's at Stake?
por: Bradbury, Kathryn E
Publicado: (2022)

Beef Tea and Meat Preparations: II. Beef Tea and Meat Preparations Compared
por: Dorman, Marcus R. P.
Publicado: (1902)

Framing and Tailoring Prefactual Messages to Reduce Red Meat Consumption: Predicting Effects Through a Psychology-Based Graphical Causal Model
por: Catellani, Patrizia, et al.
Publicado: (2022)

Red meat consumption and risk of frailty in older women
por: Struijk, Ellen A., et al.
Publicado: (2021)

Comprehensive Review of Red Meat Consumption and the Risk of Cancer
por: Sivasubramanian, Barath Prashanth, et al.
Publicado: (2023)

Effect of Lean Red Meat from Beef (Pirenaica Breed) Versus Lean White Meat Consumption on Diet Quality: A Randomized-Controlled Crossover Study in Healthy Young Adults
por: Miguel-Berges, Maria Luisa, et al.
Publicado: (2022)

A Cognitive-Emotional Model to Explain Message Framing Effects: Reducing Meat Consumption
por: Carfora, Valentina, et al.
Publicado: (2021)

Characterization of Clostridium Baratii Type F Strains Responsible for an Outbreak of Botulism Linked to Beef Meat Consumption in France
por: Mazuet, Christelle, et al.
Publicado: (2017)

Serum Ferritin Is Associated with Metabolic Syndrome and Red Meat Consumption
por: Felipe, Avila, et al.
Publicado: (2015)

Cancers in Australia in 2010 attributable to the consumption of red and processed meat
por: Nagle, Christina M, et al.
Publicado: (2015)

Beef Tea and Meat Preparations: III. Nourishing Meat Preparations
por: Dorman, Marcus R. P.
Publicado: (1902)

Sex-Specific Associations of Red Meat and Processed Meat Consumption with Serum Metabolites in the UK Biobank
por: Fan, Bohan, et al.
Publicado: (2022)

Red meat consumption, incident CVD and the influence of dietary quality in the Jackson Heart Study
por: Bigornia, Sherman J, et al.
Publicado: (2023)

The Impact of Framing on Acceptance of Cultured Meat
por: Bryant, Christopher, et al.
Publicado: (2019)

Towards developing a beef meat export oriented policy in Tanzania: -Exploring the factors that influence beef meat exports-
por: Kibona, Cornel Anyisile, et al.
Publicado: (2022)

Beef Tea and Meat Preparations: IV. The Economy of Meat Extracts and Preparations
por: Dorman, Marcus R. P.
Publicado: (1902)

Red meat consumption: Emphasis on chronic diseases or sticking to nutrient deficiency?
por: Azadbakht, Leila, et al.
Publicado: (2012)

Designing Environmental Messages to Discourage Red Meat Consumption: An Online Experiment
por: Wistar, Alice, et al.
Publicado: (2022)

Association of Red Meat Consumption, Metabolic Markers, and Risk of Cardiovascular Diseases
por: Pan, Lang, et al.
Publicado: (2022)

Relationships between gut microbiota, red meat consumption and colorectal cancer
por: Diakité, Mahamane Talphi, et al.
Publicado: (2022)

Beef Tea and Meat Preparations: I. Introductory
por: Dorman, Marcus R. P.
Publicado: (1902)

Measuring Adherence to Sustainable Healthy Diets: A Scoping Review of Dietary Metrics
por: Machado, Priscila, et al.
Publicado: (2022)

Processed and Unprocessed Red Meat Consumption and Incident Type 2 Diabetes Among French Women
por: Lajous, Martin, et al.
Publicado: (2012)

Testing front-of-package warnings to discourage red meat consumption: a randomized experiment with US meat consumers
por: Taillie, Lindsey Smith, et al.
Publicado: (2021)

Lowering Red Meat and Processed Meat Consumption With Environmental, Animal Welfare, and Health Arguments in Italy: An Online Experiment
por: Dijkstra, Arie, et al.
Publicado: (2022)

Processed Foods and Nutrition Transition in the Pacific: Regional Trends, Patterns and Food System Drivers
por: Sievert, Katherine, et al.
Publicado: (2019)

Are the impacts of food systems on climate change being reported by the media? An Australian media analysis
por: Atkinson, Nicole, et al.
Publicado: (2023)

Exploring the Framing of Animal Farming and Meat Consumption: On the Diversity of Topics Used and Qualitative Patterns in Selected Demographic Contexts
por: Nijland, Hanneke J., et al.
Publicado: (2018)

Breastfeeding, first-food systems and corporate power: a case study on the market and political practices of the transnational baby food industry and public health resistance in the Philippines
por: Baker, Phillip, et al.
Publicado: (2021)

A Contemporary Review of the Relationship between Red Meat Consumption and Cardiovascular Risk
por: Bronzato, Sofia, et al.
Publicado: (2017)

Impact on Longevity of Genetic Cardiovascular Risk and Lifestyle including Red Meat Consumption
por: Pereira da Silva, Alda, et al.
Publicado: (2020)

Consumption of red meat, genetic susceptibility, and risk of LADA and type 2 diabetes
por: Löfvenborg, Josefin E., et al.
Publicado: (2020)

Targeted policy intervention for reducing red meat consumption: conflicts and trade-offs
por: James, William H.M., et al.
Publicado: (2022)

Improving health and sustainability: Patterns of red and processed meat consumption across generations
por: Di Novi, Cinzia, et al.
Publicado: (2022)

Red Meat Consumption and Cancer Risk: A Systematic Analysis of Global Data
por: Ma, Hongyue, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_k0c0mbqekuomeikkkn5qkq24dl