The purpose of the current study was to identify whether the daily addition of a protein-rich (pork-based) breakfast leads to beneficial, long term improvements in appetite, glucose control, and body weight management in ‘breakfast skipping’ young people. To do this,…
The effects of protein quantity and source on postprandial satiety and plasma amino acid concentrations
The objective of this study was to assess if the amount of protein an overweight or moderately obese adult consumes while reducing their energy intake to lose weight affects their appetite. The study also assessed if using lean beef and…
Increased protein intakes from predominantly meat- versus soy protein/pulses-based foods: Effects on daily and postprandial appetite during energy restriction-induced weight loss
The objective of this study was to assess if the amount of protein an overweight or moderately obese adult consumes while reducing their energy intake to lose weight affects their appetite. The study also assessed if using lean beef and…
Consumer acceptability and stability of omega-3 enriched pork products
In this study the degree of DHA/EPA enrichment of pig tissues that can be achieved by feeding pigs a diet supplemented by different levels of Gromega, an algal source of DHA/EPA, while still retaining consumer acceptability was determined. As food…
Assessment of Human Exposure to Heterocyclic Amines (HCAs) from Cooked Meat Products
Heterocyclic amines (HCAs) are cancer-causing compounds found in meat products cooked at temperatures higher than 300 °F. Several studies have shown that high intake of well-done meat and exposure to HCAs may increase risk of human cancers such as colorectal,…
US Pork Consumption and Nutritional Contribution of Pork to the Diet of the US
A typical 3-oz serving of pork is an excellent source of protein, thiamin, niacin, riboflavin, B6, phosphorus and a good source of zinc and potassium. Many cuts of pork, including several cuts of chops and ham, meet the USDA criteria…
Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products
The main objectives of this study are to review of the major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and develop a matrix of levels of HCA among the major consumed meat…
A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods Available at Retail
Nitrite, and in some cases nitrate, are functional food ingredients that serve as effective antimicrobials to inhibit pathogens such as Clostridium botulinum and Listeria monocytogenes, impart a distinctive cured color to meat products, provide antioxidant properties to retard lipid oxidation…
Effect of a High Protein Diet on 24-hr Profile of Ghrelin, GH and IGF-1
It is well known that type 2 diabetes is a major health problem in the United States, and indeed in the world. With the aging population, it is likely to increase. Therefore, there are a significant number of people who…