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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Components and Health Laboratory » Research » Research Project #436100

Research Project: Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1

Location: Food Components and Health Laboratory

Project Number: 8040-51530-011-14-T
Project Type: Trust Fund Cooperative Agreement

Start Date: Jul 1, 2019
End Date: Sep 30, 2021

Objective:
To determine the effect of minimally proceesed and further processed meat on biomarkers and risk factors for cancer and cardiovascular disease.

Approach:
A randomized diet-controlled crossover study will be conducted with diets containing either minimally processed or further processed meat. This study will also examine the effect of the background diet on health outcomes. At the end of each diet period, samples will be collected to assess how the diet effected biomarkers associated with cardiovascular disease.