Assessing the Effects of Alternative Plant-Based Meats v. Animal Meats on Postprandial Inflammatory Profiles of Consumers: A Three-Group Randomized Crossover Study

Assessing the Effects of Alternative Plant-Based Meats v. Animal Meats on Postprandial Inflammatory Profiles of Consumers: A Three-Group Randomized Crossover Study

Saved in:

Bibliographic Details
Main Authors:	Jennifer J Cloward, Olivia Mason, Isabella DeJesus, Tyson Payne, Jordan Broadbent, Heidi J Wengreen, Stephan van vliet
Format:	Article
Language:	English
Published:	Elsevier 2025-05-01
Series:	Current Developments in Nutrition
Online Access:	http://www.sciencedirect.com/science/article/pii/S2475299125020244
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Assessment of the consumers’ attitude to the alternative meat. Review
by: N. A. Gorbunova
Published: (2025-04-01)

The effects of information and naming restriction on South African consumer preferences for farm-raised meat and meat alternatives
by: Rejoice Tobias-Mamina, et al.
Published: (2025-12-01)

Meat and meat alternatives: where is the gap in scientific knowledge and technology?
by: Youling L. Xiong
Published: (2023-12-01)

Fresh Meat Selection for Consumers
by: Chad Carr, et al.
Published: (2009-12-01)

Fresh Meat Selection for Consumers
by: Chad Carr, et al.
Published: (2009-12-01)

Evaluation of the Red Meat Sales Policy of the Meat and Milk Institution on the Dimension of Consumers
by: Adnan Çiçek, et al.
Published: (2020-11-01)

Acceptance of Alternative Meats in a Multiethnic Asian Cohort: A Comparison of Plant-Based Meat Alternatives, Cultured Meat, and Insect-Based Products
by: Airu Chia, et al.
Published: (2023-11-01)

The Potentially Misleading Effect of Meat Terminology on Plant-Based Meat Alternative Labels
by: Linsay Ketelings, et al.
Published: (2024-02-01)

Consumers’ Determination of Red Meat and Meat Products Purchase Behaviour – City of Ankara Sample
by: Hasan Arısoy, et al.
Published: (2014-08-01)

The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review
by: Maria Shahid, et al.
Published: (2024-12-01)

Norwegian consumers’ willingness to try cultured meat
by: Sarah Wangui Muiruri, et al.
Published: (2024-12-01)

PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES
by: N. F. Neburchilova, et al.
Published: (2016-10-01)

Meating of the Minds: Who Denies Animal Mind in Response to the Meat Paradox?
by: Nicholas P. Tan, et al.
Published: (2024-09-01)

Analysing postprandial amino acid responses in crossover studies with the aaresponse package for R
by: Ron Wehrens, et al.
Published: (2024-03-01)

Perceptions of plant-based meat among Brazilian consumers
by: Francisca Mirian Moura Lacerda, et al.
Published: (2025-07-01)

DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
by: Lyakh V.A., et al.
Published: (2016-03-01)

Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland
by: Karen Barmettler, et al.
Published: (2025-01-01)

From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches
by: Fernando Roberto Paz Cedeno, et al.
Published: (2025-05-01)

A mixed-methods exploration of regular consumers’ experiences of plant-based meat alternatives (PBMA) in Singapore and the United Kingdom
by: Siti Amelia Juraimi, et al.
Published: (2025-06-01)

Assessment of the Quality of Sheep Meat Consumed in Some Regions of Algeria
by: Sarra METLEF, et al.
Published: (2025-03-01)

Modern food technologies and their impact on consumer properties of meat products
by: L. A. Donskova, et al.
Published: (2017-12-01)

Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives
by: Nikola Stanišić, et al.
Published: (2025-06-01)

MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES
by: V. N. Pristupa, et al.
Published: (2017-07-01)

Are ultra-processed plant-based meats better than the alternative?
by: Michael Greger
Published: (2025-06-01)

ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS
by: E. K. Tunieva, et al.
Published: (2017-04-01)

Sunflower oil oleogels as alternative fat in hybrid meat patties
by: Mónica Flores, et al.
Published: (2025-03-01)

Meat Alternatives and Their Impact on Human Health: A Comprehensive Review
by: Antonella Dalle Zotte, et al.
Published: (2024-05-01)

The role of enzymes in the formation of meat and meat products
by: D. V. Khvostov, et al.
Published: (2024-04-01)

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation
by: Irais Sánchez-Ortega, et al.
Published: (2014-01-01)

Consumer views on the healthiness of meat from various animal species: A comprehensive survey including fish
by: Katalin Szendrő, et al.
Published: (2024-12-01)

RESEARCH REGARDING YOUNGER CONSUMERS ATTITUDE, IN RELATION WITH SHEEP MEAT CONSUMPTION
by: Mirela CĂRĂTUȘ STANCIU
Published: (2020-01-01)

Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products
by: Ibrahim Abbasi, et al.
Published: (2015-01-01)

Dioxins and dioxin-like compounds in meat and meat products
by: E. Aoudeh, et al.
Published: (2022-04-01)

Microscopic methods to study meat and meat product quality
by: V. A. Pchelkina
Published: (2024-07-01)

Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality
by: Huiping Wang, et al.
Published: (2024-12-01)

Metabolomic insights of cultured meat compared to conventional meat
by: Heejung Park, et al.
Published: (2025-05-01)

Medical Health Hazards in the Production of Meat and Meat Products
by: Tsvetelina Vitkova, et al.
Published: (2024-02-01)

Development of a Clean-Label Meat-Free Alternative to Deli Ham
by: Lisiane Carvalho, et al.
Published: (2025-07-01)

The Impact of Intensive and Alternative Rearing Systems on the Nutritional Composition of Poultry Meat
by: Veronica Denisa Lungu, et al.
Published: (2025-06-01)

Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis
by: Muhabaiti Pareti, et al.
Published: (2025-04-01)