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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Components and Health Laboratory » Research » Research Project #444543

Research Project: Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 2

Location: Food Components and Health Laboratory

Project Number: 8040-51530-011-028-T
Project Type: Trust Fund Cooperative Agreement

Start Date: Sep 1, 2023
End Date: Jul 31, 2025

The effect of consuming different types of meat (unprocessed or processed) may have important impacts on chronic disease risk factors. Dietary recommendations regarding meat consumption will be improved with data from randomized controlled tirals. The objective of this proposal is to determine the effect of minimally proceesed and further processed meat on biomarkers and risk factors for cancer and cardiovascular disease.

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.